Strawberry Roll Cake
Description
Strawberries and buttercream icing are the filling in this strawberry roll cake that is perfect for any party. Serve with vanilla ice cream.
Ingredients
•
1 (16 1/4 ounce) package white cake mix (such as Duncan Hines®)
•
1 cup water
•
1/4 cup vegetable oil
•
3 egg whites
•
1/2 cup frozen sliced strawberries, thawed
•
1 1/2 cups buttercream icing
•
1 cup strawberry glaze
Directions
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.