Easter Strawberry Cake Roll with Cream Filling and Green Coconut Decoration Recipe

Bymia larkspur
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Introduction

This delightful Easter Cake Roll features a light strawberry-flavored sponge filled with fluffy whipped cream and decorated with festive candy eggs and green coconut “grass.” It’s a perfect centerpiece for spring celebrations that’s both beautiful and delicious.

The dish is a bright red rolled cake with a soft texture, placed on a white decorative plate. It has one visible layer of the red cake wrapped around a creamy white filling with hints of yellow. On top, there is a white whipped cream swirl arranged in a zigzag line, decorated with small pastel-colored egg-shaped candies in pink, yellow, blue, and white. The cake rests on a bed of green shredded coconut that looks like grass, with more small egg candies scattered around the plate and a white marbled surface underneath. In the background, there is another smaller white plate with another red cake and more green coconut shreds. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 3 cups strawberry cake mix
  • 5 large eggs
  • ½ cup water
  • 3 tablespoons vegetable oil
  • 2 tablespoons confectioners sugar
  • ½ teaspoon strawberry flavoring (optional)
  • Red or pink food coloring (optional)
  • 1 ½ cups heavy whipping cream
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract
  • Chocolate egg candies
  • 2-3 cups coconut flakes
  • Green food coloring
  • Cool whip

Instructions

  1. Step 1: Preheat your oven to 350° F. Line a jelly roll pan with parchment paper extending about two inches beyond the pan edges. Spray the parchment generously with cooking spray and set aside.
  2. Step 2: In a large mixing bowl, combine the strawberry cake mix, eggs, water, vegetable oil, confectioners sugar, strawberry flavoring, and optional food coloring. Mix well until smooth, then pour into the prepared pan and spread evenly.
  3. Step 3: Bake the cake for 10 to 12 minutes, or until a toothpick inserted in the center comes out clean.
  4. Step 4: Immediately upon removing from the oven, carefully fold one end of the parchment over the cake and gently roll the cake up within the parchment, being careful not to let the sides fold inward. Place the rolled cake on a cooling rack and allow it to cool completely, about 1 to 2 hours.
  5. Step 5: While the cake cools, prepare the cream filling. Beat the heavy whipping cream to soft peaks in a mixing bowl. Add granulated sugar and vanilla extract, then beat again until stiff peaks form. Chill until ready to use.
  6. Step 6: Once cooled, carefully unroll the cake and spread the whipped cream filling evenly over the surface. Arrange chocolate egg candies randomly or in a line at the edge where you will begin rolling.
  7. Step 7: Roll the cake back up gently and place it seam side down on a serving tray.
  8. Step 8: Mix the coconut flakes with a few drops of green food coloring inside a large freezer bag. Shake well until the coconut is evenly colored green.
  9. Step 9: Decorate the cake roll with the green coconut “grass,” piped cool whip, and additional candy eggs for a festive look.
  10. Step 10: Slice the cake roll and serve to enjoy this springtime treat.

Tips & Variations

  • For a more intense strawberry flavor, add a touch more strawberry extract or use fresh diced strawberries in the filling.
  • Substitute the cool whip with homemade whipped cream sweetened with a little powdered sugar for a fresher taste.
  • If coconut is not preferred, crushed pistachios can create a similar green “grass” effect with a nutty twist.

Storage

Store the cake roll covered in the refrigerator for up to 3 days. Keep it tightly wrapped or in an airtight container to maintain moisture. When ready to serve, slice directly from the refrigerator. Reheating is not recommended as the whipped cream filling is delicate.

How to Serve

Three slices of red and white swirl cake rolls are placed on white ornate plates on a white marbled texture surface. Each cake roll has a bright red outer sponge layer and a white creamy swirl inside, with small candy eggs nestled in the cream. Around the plates, bright green shredded coconut resembling grass and colorful candy eggs in yellow, blue, white, and beige are scattered. Two silver forks rest beside two of the plates. A white bowl filled with more green shredded coconut and candy eggs sits in the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake roll ahead of time?

Yes, you can prepare the cake and filling a day in advance. Assemble and decorate the cake just before serving to keep it fresh and visually appealing.

What if I don’t have a jelly roll pan?

A rimmed baking sheet or a shallow rectangular pan about 15×10 inches can be used as a substitute. Just be sure to line it well with parchment to allow easy rolling and removal.

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Easter Strawberry Cake Roll with Cream Filling and Green Coconut Decoration Recipe

Print Recipe

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4.6 from 121 reviews

This delightful Easter Cake Roll features a light and fluffy strawberry-flavored sponge cake filled with a smooth whipped cream filling and decorated with colorful candy eggs and green coconut “grass.” This festive dessert is perfect for spring gatherings and celebrates the flavors and colors of the season with a soft, moist cake and sweet creamy filling rolled to perfection.

  • Author: mia
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

Cake

  • 3 cups strawberry cake mix
  • 5 large eggs
  • ½ cup water
  • 3 Tablespoons vegetable oil
  • 2 Tablespoons confectioners sugar
  • ½ teaspoon strawberry flavoring (optional)
  • Red or pink food coloring (optional)

Filling

  • 1 ½ cups heavy whipping cream
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract

Decoration

  • Chocolate egg candies
  • 2–3 cups coconut flakes
  • Green food coloring
  • Cool whip

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 350° F. Line a jelly roll pan with parchment paper that extends two inches beyond the pan edges. Spray the parchment generously with cooking spray and set aside to prepare the batter.
  2. Mix cake batter: In a large mixing bowl, combine the strawberry cake mix, eggs, water, vegetable oil, confectioners sugar, strawberry flavoring, and optional red or pink food coloring. Mix thoroughly until all ingredients are well incorporated to form a smooth batter.
  3. Bake the cake: Pour the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 10-12 minutes or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
  4. Roll the cake while warm: Immediately after removing from the oven, carefully fold one end of the parchment paper over the cake and gently roll the cake inside the parchment, taking care not to roll the sides inward. Place the rolled cake on a cooling rack and allow it to cool completely, about 1-2 hours.
  5. Prepare the whipped cream filling: In a clean mixing bowl, beat the heavy whipping cream to soft peaks. Gradually add the granulated sugar and vanilla extract, then continue beating until stiff peaks form. Refrigerate the whipped cream until ready to use.
  6. Unroll and fill the cake: Once cooled, carefully unroll the cake and spread the whipped cream filling evenly over the surface. Optionally, arrange chocolate egg candies either scattered randomly or in a line at one edge to incorporate into the roll.
  7. Roll the cake with filling: Gently reroll the cake, encasing the cream filling and candies inside. Place on a serving tray, seam side down.
  8. Color the coconut “grass”: Put the coconut flakes and a few drops of green food coloring into a large freezer bag. Shake vigorously until the coconut is evenly colored to resemble grass.
  9. Decorate the cake: Sprinkle the green coconut grass over the cake roll. Add piped cool whip and additional chocolate egg candies as decorative elements atop the cake for an Easter-themed presentation.
  10. Serve: Slice the cake roll into portions, serve, and enjoy this festive and delicious strawberry Easter treat!

Notes

  • Rolling the cake while it is still warm prevents cracking and makes it easier to shape.
  • You can use store-bought whipped cream (cool whip) as an alternative to homemade whipped cream.
  • Adding strawberry flavoring and pink food coloring enhances the strawberry taste and appearance but is optional.
  • Make sure to cool the cake completely before adding the filling to prevent melting the whipped cream.
  • If coconut is unavailable or unwanted, crushed green-tinted sugar or edible green sprinkles can be an alternative decoration.

Keywords: Easter cake roll, strawberry cake roll, jelly roll dessert, whipped cream filling, spring dessert, holiday cake

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