Strawberry and Cream Roll

Strawberry and Cream Roll
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Calories 232 cals
Total Fat 12 g
Cholesterol 82 mg
Dietary Fiber 0 g
Sodium 172 mg
Protein 3 g
Total Carbohydrate 25 g

Prep Time: 30 Minutes

Time to Table: 2 Hours 30 Minutes

Serves: 12


  • 3 large eggs
  • 1 3/4 cups boxed yellow cake mix
  • 1/3 cup milk
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon , plus 1/4 teaspoon almond extract
  • 1/4 cup powdered sugar
  • 3/4 cup heavy cream
  • 3/4 cup Daisy Sour Cream
  • 3 tablespoons sugar
  • 1 cup chopped fresh strawberries


Preheat the oven to 375 degrees. Coat a 15x10x1-inch jelly roll pan with cooking spray; line with parchment paper and coat the paper with cooking spray with flour. Beat the eggs in a large bowl at medium-high speed for 3 minutes or until the eggs are light and fluffy. Slowly beat in the cake mix, milk, butter and 1/2 teaspoon of the almond extract. Increase the speed to medium; beat for 2 minutes. Gently spread the batter in the pan. Bake for 12 minutes or until golden brown and center the springs back when lightly pressed. Meanwhile, arrange a clean dishtowel on a surface; generously sprinkle with the powdered sugar. Immediately invert the hot cake onto the towel; remove the parchment paper. Carefully roll up the cake and towel starting at the long end. Cool to room temperature. Beat the heavy cream in a large bowl at medium-high speed until soft peaks form. Add the sour cream, sugar, and remaining 1/4 teaspoon almond extract; beat until firm peaks form. Carefully unroll the cake and remove the towel. Spread the cream mixture over the inside of the cake; top with the strawberries. Roll the cake with filling. Refrigerate for 30 to 60 minutes before serving. Serve sprinkled with additional powdered sugar and garnish with additional strawberries, if desired. Store the cake in the refrigerator.


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