Strawberry Roll Cake – a delicious recipe with white cake, water, vegetable oil, egg whites, strawberries, buttercream icing. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a rimmed 9x13-inch baking sheet.
2
Beat cake mix, water, vegetable oil, and egg whites together in a bowl using an electric mixer on low speed until moistened, about 30 seconds. Beat batter on medium speed for 2 minutes. Pour batter into prepared baking sheet.
3
Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 15 to 20 minutes. Cool cake for at least 30 minutes.
4
Gently release cake onto a clean towel. Place a second clean towel on top of cake and smooth out any wrinkles in towel. Slowly roll cake around top towel.
5
Strain strawberries, reserving juice. Mix strawberry juice and icing together in a bowl until icing turns pink.
6
Stir strawberries and strawberry glaze together in a separate bowl.
7
Gently unroll cake and remove top towel. Spread icing onto cake; top icing with strawberry mixture. Carefully roll cake around the filling; slice into rounds.
875
kcal
Calories
91
g
Fat
8
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (16.25 ounce) package white cake mix (such as Duncan Hines(R)), 1 cup water, 1/4 cup vegetable oil, 3 egg whites, and more.
Yes, Strawberry Roll Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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