By: Jill Mills Updated: Mar 7, 2025

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This easy Strawberry Roll Cake is made with a strawberry cake mix and a delicious cream cheese frosting and filling. Perfect for Valentine’s Day!

Strawberry Roll Cake served on white ceramic board with fresh strawberries

Easy Strawberry Roll Cake

I love cake rolls! Each bite has just the right amount of fluffy cake and rich frosting. It’s wonderfully balanced and delicious. Plus, it looks as impressive as it tastes. If you bring one of these strawberry roll cakes to a cookout or party, it’s sure to be a showstopper.

Even though this strawberry roll cake is made using a store-bought cake mix, it still comes out soft and spongy. The key to this is homemade cream cheese frosting. It’s fluffier and more flavorful than the canned stuff, so it’s worth taking the extra step.

Strawberry Roll Cake decorated with frosting and fresh strawberries

Why You’ll Love This Strawberry Roll Cake

It’s a simple recipe. This very straightforward cake recipe is easy to execute even if you don’t have a lot of baking experience. I use a strawberry cake mix as a shortcut which helps me focus on the cake’s structure rather than the flavor.
It’s inexpensive. The cost of this strawberry-rolled cake is fairly low. Even though I make the frosting homemade, it utilizes basic and cheap ingredients to create a yummy dessert.
You can switch up the flavors. Feel free to get creative with this strawberry Swiss roll. I like the flavor and color of strawberry cake but you can use chocolate, vanilla, or any other kind of boxed mix that you enjoy.

Slices of Strawberry Roll Cake with fresh strawberries on white plate

Ingredients Needed

Below are all of the ingredients needed for both the strawberry cake and the cream cheese frosting. These items are common and easy to find. Check out the recipe card for measurements and more information!

For the cake

Strawberry cake mix: You may use any brand of cake mix that you like the best. I have tried several popular brands and I don’t see a real difference between Betty Crocker or Duncan Hines, for example.
Eggs: I use many more eggs than the box calls for to help with the structure of the cake. Being able to roll it easily is key to a successful roll cake!
Water and oil: These are also key in making a boxed cake mix. I recommended using vegetable or canola oil for this recipe.
Powdered sugar: This helps make it easier to roll the cake. It keeps it from sticking to your hands.

For the cream cheese frosting

Cream cheese: Soften the cream cheese before you make the frosting. This will prevent it from becoming difficult to mix and lumpy.
Butter: The fat from the butter makes it almost like a buttercream texture and it balances with the cream cheese well. I like to use unsalted butter so it doesn’t add a salty flavor. Soften this the same as the cream cheese!
Powdered sugar: I like to use powdered sugar in frosting and icing because it combines better than granulated sugar without having a gritty texture.
Vanilla extract: A little pure vanilla extract adds the right amount of vanilla flavor while also balancing the tangy cream cheese and savory butter.
Heavy cream: I add heavy cream to lighten the frosting so it’s not as thick while also making it extra creamy.

Two slices of Strawberry Roll Cake on white plate

How to Make a Strawberry Roll Cake

Here are the steps on how to bake, roll, and frost your strawberry Swiss roll. I included clear instructions on how to properly roll it into shape so you get the best result!

Prep the oven and baking sheet. Preheat your oven to 350 degrees F. Then, spray the baking sheet with cooking spray and add parchment on top.
Beat the eggs. Crack the eggs into the bowl of your stand mixer. Beat the eggs until fully combined and light yellow. This will take around 6 minutes.
Add cake mix and remaining ingredients. Next, add the cake mix, oil, and water. Continue to mix until all of the ingredients are fully combined.
Pour and bake. Carefully pour the cake batter onto the prepared cookie sheet and spread it evenly. Put it in the oven and bake it for about 12-14 minutes. It should bounce back when touched.
Prepare the counter. Lay out a large piece of parchment paper and dust it with the powdered sugar.
Remove the cake from the pan. Flip the pan over the parchment paper. Then, peel off the piece that it baked on.
Roll and cool. Use the end of the parchment to roll the warm cake into a log. Let it cool at room temperature for about an hour and then place it in the refrigerator.
Mix the frosting. Beat the cream cheese, powdered sugar, vanilla, and heavy cream with a stand mixer. It’s ready once the ingredients are fully incorporated and soft peaks form. Then, scoop 1 cup of frosting into a piping bag and set it aside.
Spread on the cake and chill. Unroll the cake and spread about 1 ½ cup of the frosting in a layer onto it. Roll it back up and place it back into the refrigerator for another hour or until it firms up.
Frost the outside and set. Spread the remaining frosting on the outside of the roll cake and then pipe a large squiggly line of frosting on top with the piping bag. Place it back in the refrigerator for at least 30 minutes.
Serve. Slice the cake and enjoy!

Strawberry Roll Cake sliced and served on white ceramic board

Tips for Success

Use homemade cake batter. Try using your favorite strawberry cake batter recipe in place of store-bought. I like to use a boxed mix for convenience and speed, but if you have a homemade version that you enjoy, give it a go!
Try a Ziploc bag. If you don’t have a piping bag, try this hack! Scoop the frosting into a Ziploc bag. Carefully squeeze out the air and seal it. Snip off a corner of the bag and use that to pipe the frosting.
Handle with care. Be very careful when you roll the cake so it doesn’t crack. This is why I gently roll it into shape while it’s still warm and then let it cool so it’s easier to roll it back up. This will prevent any cracks in the sponge cake when you re-roll it.

Proper Storage

Store leftovers in the refrigerator in an airtight container for 3-4 days. You may also freeze the cake for up to 2 months. Thaw it in the refrigerator overnight before serving it.

Strawberry Roll Cake