Strawberry Cream Roll

Strawberry Cream Roll

(12 – 14 Servings)



  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 1 Tbsp. margarine or butter, softened
  • 4 eggs, separated
  • 1/4 cup water
  • 1/4 cup powdered sugar


  • 1-1/2 pt. whipping cream
  • 1 tsp. vanilla extract
  • 3 Tbsp. powdered sugar
  • 1 qt. fresh strawberries, hulled and sliced
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Golden Yellow Cake Mix


Preheat oven to 350°F. Grease sides and bottom of a jelly roll pan. Line bottom with parchment paper.

Combine cake mix, butter, egg yolks and water. Blend until creamy. In separate bowl, beat egg white until stiff peaks form; fold into batter. Pour into pan. Bake 10 – 15 minutes or until top springs back when pressed gently. (Do not over bake.) Sprinkle powdered sugar on towel. Flip cake onto towel and peel off paper. Starting at narrow end, roll up cloth and cake. Cool on wire rack, seam side down. For filling, beat whipping cream. Fold in vanilla and powdered sugar. Unroll cake and spread half of filling over cake. Spread strawberries over filling. Roll up cake and spread remaining filling over cake. Chill 2 hours before serving. Sprinkle with powdered sugar and garnish with strawberries (optional).

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