The Ultimate Easy Strawberry Easter Cake Roll: Festive & Fun with Mini Egg Surprise
As Easter approaches, the air fills with anticipation for vibrant colors, fresh spring flavors, and delightful homemade treats. If you’re searching for a dessert that perfectly embodies the joyous spirit of the season, look no further than this incredibly easy and utterly charming Strawberry Easter Cake Roll. This recipe is a true celebration in every slice, combining a tender, bright pink strawberry cake with a luscious whipped cream filling and a delightful surprise: a generous scattering of crunchy mini chocolate egg candies!
Imagine the smiles as your family and friends discover those colorful chocolate gems hidden within the creamy swirl. This festive dessert isn’t just beautiful; it’s designed for convenience, allowing you to whip up a show-stopping Easter treat in approximately 30 minutes, thanks to the clever use of a boxed strawberry cake mix. It’s the ideal solution for anyone wanting to create a memorable dessert without spending hours in the kitchen, making it perfect for busy holiday preparations.
With its cheerful pink hue, fresh strawberry flavor, and irresistible creamy texture, this homemade cake roll promises to be the undisputed star of your Easter gathering. It’s surprisingly simple to make, requiring just a few common pantry staples, egg-shaped candies, and a touch of creative decoration. Get ready to impress everyone with this light, fruity, and fun twist on a classic dessert that truly captures the essence of spring!
Seeking more vibrant and inspiring Easter dessert ideas? Be sure to explore these other delightful options: charming pastel Flower Pretzel Bites, cheerfully colorful Easter Blossom Cookies, or the ever-popular Easter Poke Cake. Each offers a unique way to add a touch of sweetness and festivity to your holiday table.
Both adults and children will undoubtedly fall in love with this light, refreshing, and playful take on a traditional cake roll. Its delicate texture and burst of flavors make it an unforgettable Easter treat that’s as fun to look at as it is to eat!
Essential Ingredients for Your Festive Easter Cake Roll
Crafting this delightful Easter cake roll requires a careful selection of ingredients to ensure its signature light texture, vibrant flavor, and festive appearance. This section provides detailed notes on each component, including potential substitutions to help you tailor the recipe to your pantry and preferences. For precise measurements and step-by-step instructions, please refer to the comprehensive printable recipe card located at the end of this post.
- Strawberry Cake Mix: This is your secret weapon for a quick and consistently delicious cake base. Using a strawberry boxed cake mix not only saves significant time but also ensures a wonderfully spongy texture and a beautiful pink hue, perfect for spring. Remember, this recipe specifically calls for 3 cups of cake mix, not the entire box, to achieve the ideal thinness and flexibility for rolling. Measuring accurately here is key to preventing cracks!
- Large Eggs: Five large eggs are crucial for providing the necessary structure and elasticity to your strawberry sheet cake. They help create a tender crumb that can withstand the rolling process without cracking, giving your cake the perfect bounce and resilience.
- Vegetable Oil: To ensure your cake remains wonderfully moist and tender, a touch of vegetable oil is incorporated into the batter. This fat contributes to the cake’s delicate texture and helps keep it from drying out. If you’re looking for a slightly healthier alternative, a neutral-flavored coconut oil can also be used, though it might impart a subtle flavor.
- Sugars: We utilize two types of sugar for distinct purposes in this recipe. Powdered sugar, also known as confectioners’ sugar, is added to the cake batter for a delicate sweetness and a finer, smoother crumb. Granulated sugar is essential for stabilizing and sweetening the heavy whipping cream, helping it form stiff peaks for a dreamy, robust filling that holds its shape beautifully.
- Heavy Whipping Cream: The heart of our creamy filling! When properly whipped to stiff peaks, this ingredient transforms into a light, airy, and rich complement to the strawberry cake. For the best whipping results, ensure your heavy cream is very cold before you start.
- Flavoring Extracts: A dash of vanilla extract provides a classic, comforting flavor that balances the sweetness in the cream filling, adding depth. For an even more intense and authentic berry experience, a small amount of strawberry flavoring can be added to the cake batter, further enhancing its fruity notes. While optional, this addition is highly recommended for a truly vibrant taste.
- Small Candy Eggs: These are the delightful “surprise” element that makes this cake roll so special! While I personally love the classic taste and vibrant colors of Cadbury Mini Eggs, any small, egg-shaped chocolate candy will work wonderfully. They add a delightful crunch and extra chocolatey goodness to every bite. If you find yourself with extra candy eggs, they are fantastic for other festive treats, such as these easy no-bake birds nest cookies.
- Festive Decorations: To bring your Easter cake roll to life, a few decorative touches are key. Shredded coconut, when tossed with green food coloring in a freezer bag, beautifully mimics lush spring grass around your cake. Additional candy eggs scattered on top, along with piped Cool Whip (or extra whipped cream filling), add visual appeal and a final flourish of sweetness. Don’t be afraid to get creative here to make your cake truly unique and personalized!
Essential Equipment You’ll Need for Success
Making this beautiful Easter egg cake roll is a rewarding process, and having the right tools on hand will ensure a smooth and enjoyable baking experience. While it might seem like a technical dessert, the necessary kitchen equipment is quite standard for a cake roll. You’ll want to make sure you have the following:
- A 15”x10” jelly roll pan: This specific size is crucial for baking a thin, even sheet of cake that is flexible enough to roll without cracking. It’s the standard dimension for most roll cake recipes.
- Parchment paper: Essential for lining your pan to prevent sticking and, more importantly, for assisting in the initial rolling of the hot cake, which is key to preventing cracks.
- Cooking spray: To ensure the parchment paper provides a non-stick surface, even a light spray is helpful.
- A large mixing bowl: For preparing your cake batter and, separately, for whipping the cream.
- A stand or hand mixer: While you can mix by hand, a mixer is highly recommended for achieving a smooth cake batter and, especially, for whipping the heavy cream to stiff peaks quickly and efficiently.
- A cooling rack: To allow your rolled cake to cool completely and evenly, preventing condensation and ensuring a perfect texture.
- Optionally, a piping bag fitted with a star tip: This is ideal for neatly piping Cool Whip or extra cream filling for an elegant decorative finish on your cake.
Having these tools ready before you begin will streamline the process and help you achieve a picture-perfect Easter cake roll!
Step-by-Step Guide: How to Bake a Perfect Strawberry Easter Cake Roll
Follow these detailed steps, complete with visual cues, to create a stunning and delicious strawberry Easter cake roll. For the full printable recipe with precise measurements, please refer to the recipe card located at the bottom of this post.
Step 1: Prepare Your Batter and Pan. Begin by preheating your oven to 350° F (175°C). Prepare your 15×10-inch jelly roll pan by lining it with a piece of parchment paper that extends about two inches beyond the shorter sides of the pan. This extra length will aid in the rolling process. Generously spray the parchment paper with cooking spray to ensure no sticking, then set the prepared pan aside. In a large mixing bowl, combine the 3 cups of strawberry cake mix, five large eggs, ½ cup of water, 3 tablespoons of vegetable oil, 2 tablespoons of powdered sugar, ½ teaspoon of strawberry flavoring (if using for enhanced taste), and a few drops of red or pink food coloring (optional, but highly recommended for a vibrant Easter shade). Mix all these ingredients until they are just well combined and smooth, being careful not to overmix, which can result in a tough cake.
Step 2: Bake the Cake Sheet. Carefully transfer the vibrantly colored strawberry cake batter into your prepared jelly roll pan. Using an offset spatula or the back of a spoon, spread the batter evenly across the entire surface of the parchment paper. Place the pan in the preheated oven and bake for 10-12 minutes. The cake is done when a toothpick inserted into the center comes out clean. Be vigilant not to overbake, as this can lead to a dry cake that is prone to cracking when rolled.
Step 3: Roll While Hot. This step is critical for a crack-free cake roll! As soon as the cake emerges from the oven, while it’s still very hot, gently lift one end of the parchment paper over the cake. Carefully, but firmly, roll the hot cake up lengthwise into the parchment paper, ensuring the parchment paper rolls with the cake and its sides don’t get trapped inside the cake itself. The steam from the hot cake helps it retain its flexibility, preventing it from cracking. Place the rolled cake, still encased in parchment, onto a wire rack to cool completely. This cooling process can take 1 to 2 hours, so patience is key.
Step 4: Prepare the Cream Filling. While your cake is cooling, it’s the perfect time to prepare the luscious cream filling. In a separate, clean mixing bowl, pour the cold heavy whipping cream. Using a stand mixer or a hand mixer, beat the cream on medium-high speed until soft peaks begin to form. Then, gradually add the granulated sugar and vanilla extract. Continue beating until stiff peaks form, indicating the cream is well-aerated and stable. Be careful not to over-beat, as it can turn grainy. Store the finished whipped cream filling in the refrigerator until your cake is completely cool and ready for assembly.
Step 5: Fill and Re-roll. Once the cake is completely cool, carefully unroll it from the parchment paper. Be gentle to avoid tearing. Evenly spread the prepared cream filling over the entire surface of the cake, leaving a small border around the edges. Now for the “surprise” element: sprinkle your chocolate egg candies generously over the cream filling. You can arrange them randomly for a scattered look or line them up at the end where you’ll start rolling for a more organized cross-section. Begin rerolling the cake from one of the shorter ends, slowly peeling away the parchment paper as you go. Roll it tightly but without squeezing out the filling.
Step 6: Decorate and Serve. Place your beautiful strawberry cake roll seam-side down on a serving platter. Now it’s time for the festive decorations! To create edible “grass,” combine 2-3 cups of shredded coconut flakes with a few drops of green food coloring in a large freezer bag. Shake well until all the coconut is evenly coated and vibrant green. Arrange this green coconut around the base of your cake roll. Using a piping bag fitted with a star tip (or a spoon), pipe dollops of Cool Whip or extra cream filling along the top of the cake. Finish by scattering additional candy eggs on top of the “grass” and piped cream for a truly enchanting Easter display.
Once decorated, slice the cake roll into individual servings, ensuring each slice showcases that beautiful spiral and those hidden mini eggs. Serve immediately and enjoy the cheers!
Be sure to check out my Easter cake roll story for another fun way to see how to make an Easter cake roll, complete with quick video snippets!
Storing Your Easter Cake Roll for Optimal Freshness
Proper storage is essential to maintain the delicious taste and beautiful texture of your homemade Easter cake roll. Since this cake contains a fresh whipped cream filling, it requires refrigeration.
To Store: Any leftover Easter egg cake roll should be placed in an airtight container immediately after serving. This prevents the cake from drying out and the cream filling from absorbing odors from other foods in the fridge. Store it in the refrigerator for up to 5 days. For the best flavor and texture, it’s ideal to consume it within 2-3 days.
Note on Freezing: I generally do not recommend freezing this strawberry cake roll. The delicate cream filling, while wonderfully light and fluffy when fresh, tends to lose its desirable texture and can become watery or grainy upon thawing. If you must freeze, slice the cake first and freeze individual slices on a baking sheet before transferring them to an airtight container, but be aware the filling’s texture may be compromised.
Expert Tips for the Best Easter Cake Roll Every Time
Achieving a perfect, crack-free, and delicious cake roll is easier than you think, especially with these expert tips and tricks:
- Roll While Hot: This is the golden rule for any cake roll! Rolling the cake immediately after it comes out of the oven, while it’s still hot and pliable, trains it to hold its rolled shape as it cools. The steam helps prevent cracks. Don’t wait, or your cake might become too stiff and break.
- Parchment Paper is Your Friend: Ensure you use good quality parchment paper that extends a few inches beyond the pan. This extra length provides handles for easier rolling and minimizes direct contact with the hot cake. Make sure to generously spray the parchment with cooking spray.
- Don’t Overbake: An overbaked cake will be dry and brittle, making it very difficult to roll without cracking. Keep a close eye on your baking time and remove the cake as soon as a toothpick comes out clean.
- Customize Your Candy Eggs: You can sprinkle the small candy eggs all over your cake filling for a delightful surprise in every bite, or you can line them up neatly along the edge where you start rolling to create a more defined “candy core.” Each method offers a unique, but equally beautiful, look.
- Amplify Flavor and Color: For an extra vibrant pink cake and an intensified strawberry flavor, don’t hesitate to add both red/pink food coloring and strawberry flavoring to the cake batter. While optional, these additions truly elevate the festive appeal and taste of the cake.
- Get Creative with Fillings & Decorations: This recipe is a fantastic canvas for your creativity! Experiment with different additions to your cream filling like a hint of lemon zest, a sprinkle of freeze-dried strawberries for extra tang, a swirl of marshmallow fluff, or even finely chopped nuts for added texture. For decorations, consider pastel sprinkles, a drizzle of strawberry sauce, or edible glitter to make your Easter cake roll truly unique.
- Chill for Clean Slices: Once your cake roll is assembled and decorated, it’s best to chill it in the refrigerator for at least 30 minutes (or longer) before slicing. This allows the filling to firm up and the cake to set, resulting in clean, beautiful slices.
- Repurpose Leftover Candy Eggs: If you have extra mini chocolate eggs, don’t let them go to waste! They are perfect for other delightful Easter treats like Easter Magic Cookie Bars or adorable Rice Krispie Nests.
Frequently Asked Questions About Cake Rolls
While the technique of rolling can be applied to many cake flavors, not just strawberry, the type of cake batter is crucial for success. You need to ensure your cake is light, airy, and spongy, rather than dense or heavy. Cakes baked into a thin sheet, like those in a jelly roll pan, are specifically designed for rolling. Denser cakes or those baked in thicker layers will likely crack when attempted to be rolled, even when hot.
A jelly roll pan is a specific type of rimmed baking sheet that is shallower than a standard baking sheet. It typically measures 15 x 10 inches with 1-inch high sides. Its design is perfect for baking thin sheets of cake, known as sponge cakes or sheet cakes, which are then rolled up with a filling, as seen in this Easter cake roll recipe.
Cracking is a common issue with cake rolls, but it’s largely preventable! The primary reason for cracks is not rolling the cake while it’s still hot, immediately after it comes out of the oven. The heat and steam keep the cake pliable and flexible. If you wait for the cake to cool before rolling, it will become rigid and inevitably crack. Additionally, ensure you’re baking a thin, spongy cake (not too dense or overbaked), and that you allow the *rolled* cake to cool completely before unrolling and filling it, to help it set in its new shape.
They are essentially the same delightful dessert! A “cake roll” is a general term for any thin sheet cake that is rolled around a filling. A “Swiss roll” is a specific type of cake roll that traditionally features a chocolate-flavored sponge cake with a cream or jam filling. So, while a Swiss roll is always a cake roll, not all cake rolls are Swiss rolls (especially when they’re a vibrant strawberry flavor like our Easter version!).
More Festive Easter Dessert Ideas to Delight!
Looking to expand your Easter dessert spread? Here are some other fantastic recipes that are sure to bring joy and sweetness to your holiday table:
- Bunny Bait Snack Mix: A fun, sweet, and salty mix that’s perfect for sharing.
- Carrot Cake Cookies: All the flavor of classic carrot cake in a delightful, bite-sized cookie form.
- Peeps Cupcakes: Adorable cupcakes topped with festive Peeps for a whimsical touch.
- Easter Bunny Bark: A quick and easy chocolate bark recipe loaded with Easter candies.
- Peeps Twinkie Cars: A playful and creative treat, perfect for kids and adults alike.
Easter Cake Roll
Author: Jaclyn
Ingredients
Strawberry Cake:
- 3 cups strawberry cake mix (approx. 1 standard box, but measure accurately)
- 5 large eggs
- ½ cup water
- 3 Tablespoons vegetable oil
- 2 Tablespoons confectioners sugar
- ½ teaspoon strawberry flavoring (optional, for enhanced flavor)
- red or pink food coloring (optional, for vibrant color)
Roll Cake Filling:
- 1 ½ cup heavy whipping cream (very cold)
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
Assembly and Decoration:
- chocolate egg candies (such as Cadbury Mini Eggs)
- 2-3 cups sweetened shredded coconut flakes
- green food coloring
- Cool Whip (or extra whipped cream filling)
Instructions
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Preheat your oven to 350° F (175°C). Prepare your 15×10-inch jelly roll pan by lining it with a piece of parchment paper that extends about two inches longer than the pan itself on the shorter ends. Generously spray the parchment with cooking spray and set it aside.
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In a large mixing bowl, combine the 3 cups of strawberry cake mix, 5 large eggs, ½ cup water, 3 Tablespoons vegetable oil, 2 Tablespoons powdered sugar, ½ teaspoon strawberry flavoring (if desired), and optional red or pink food coloring. Mix until all ingredients are well combined and the batter is smooth. Pour this vibrant batter into your prepared pan and spread it evenly to the edges.
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Transfer the pan with the cake batter to the preheated oven and bake for 10-12 minutes, or until a toothpick inserted into the center of the cake comes out clean. Be careful not to overbake to ensure the cake remains pliable.
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As soon as the cake comes out of the oven, immediately and carefully (to avoid burning yourself), fold one end of the parchment paper over the cake. Gently, yet firmly, roll the cake up lengthwise in the parchment paper. Ensure the sides of the parchment paper do not roll into the cake itself. Place the rolled cake, still wrapped in parchment, onto a wire rack to cool completely (this will take approximately 1-2 hours).
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While the cake is cooling, prepare the creamy filling. In a separate, chilled mixing bowl, beat the very cold heavy whipping cream until soft peaks form. Gradually add the granulated sugar and vanilla extract, then continue beating until stiff peaks are achieved. Store this whipped cream filling in the fridge until ready to use.
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Once the cake is completely cool, carefully unroll it from the parchment paper. Evenly spread the prepared cream filling over the entire surface of the cake, leaving a small border. You can sprinkle the chocolate egg candies randomly over the filling, or arrange them in a line at the end where you will begin rolling for a visually striking cross-section.
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Carefully re-roll the cake, peeling back the parchment paper as you go, until it forms a tight spiral. Place the finished cake roll seam-side down onto a serving tray or platter.
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To create decorative “grass,” combine the 2-3 cups of shredded coconut flakes and a couple of drops of green food coloring in a large freezer bag. Seal the bag and shake vigorously until all the coconut is evenly colored green.
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Decorate your beautiful strawberry cake roll with the green coconut shreds arranged around its base, piped dollops of Cool Whip (or extra cream filling), and additional candy eggs scattered on top for a festive finish.
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Slice the cake into individual servings, ensuring each piece reveals the delightful spiral and colorful candy surprise. Serve chilled and enjoy!
Notes
You can sprinkle the small candy eggs all over your cake filling for a delightful surprise in every bite, or you can line them up in neat rows for a more uniform appearance. Each method will give your cake roll a unique, but beautiful, visual appeal.
For a super vibrant pink cake and enhanced strawberry flavor, I highly recommend adding pink food coloring and strawberry flavoring to the cake batter. However, this step is completely optional and the cake will still be delicious without it.
Feel free to get creative with your cake roll filling and decorations! Lemon zest, freeze-dried strawberries, marshmallow fluff, chopped nuts, pastel sprinkles, and strawberry sauce are all wonderful options to customize your dessert.
Store any leftover cake roll in an airtight container in the refrigerator for up to 5 days to maintain its freshness and quality.
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