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

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

Find it online: https://yumwithmia.com/easter-strawberry-cake-roll-with-cream-filling-and-green-coconut-decoration-recipe/