Strawberry and Peanut Butter Cream Cake Roll Recipe -
Strawberry and Peanut Butter Cream Cake Roll Recipe

Strawberry and Peanut Butter Cream Cake Roll

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"The irresistible combination of peanut butter and strawberry jam is swirled into the middle of this cake roll."

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Ingredients Edit and Save

Original recipe makes 10 slices Change Servings


  1. Cake: Preheat oven to 375 degrees F. Sift powdered sugar generously over a 12"x17" area of a clean thin kitchen towel. Grease a 15x10x1 inch jelly roll pan. Line pan with waxed paper. Grease only the surface of the wax paper. Sift together flour, baking powder and salt; set aside.
  2. Beat the eggs in medium bowl until frothy, about 3 minutes. Gradually add sugar, water, vanilla and sifted flour mixture, scraping bowl occasionally. Pour batter into prepared pan. Bake for 9 to 11 minutes or until toothpick inserted near center comes out clean. Immediately loosen the cake around the edges and invert cake onto the prepared towel. Carefully remove paper. Roll the cake beginning at the narrow end. Cool on a wire rack for 45 minutes.
  3. Filling: Beat cream cheese, powdered sugar, peanut butter and almond extract in a medium bowl until well combined. Unroll cake; first spread peanut butter cream evenly to edges of the cake. Reserve 2 tablespoons fruit in a resealable plastic bag for garnish; spread remaining fruit over peanut butter. Roll cake; wrap in plastic wrap and refrigerate several hours before serving. Sprinkle with powdered sugar before serving, if desired.
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Reviews More Reviews

Most Helpful Positive Review
Nov 25, 2009

I had never made a jelly roll before and was worried it might be complicated or that the cake would fall apart with the slightest touch. I was very pleasantly surprised. I made this recipe as is and it turned out wonderfully. Very easy and fast! The kids loved the peanut butter and jam flavor more so than the adults, but I am looking forward to trying different fillings. This cake recipe is a perfect jelly roll texture :)

Most Helpful Critical Review
Oct 14, 2012

This is a very easy recipe, however, I felt that the almond extract was very overpowering and I did not taste the pbj. Next time I will delete the almond extract.


10 Ratings

May 03, 2011

This was good. My family enjoyed this. I didn't make any changes trying this for the first but you could choose many different fillings for this. The bake time in the recipe was slightly off for my oven, I checked it at 10 minutes and then added another 5 minutes to the time, this is when I took it out, but I probably could have left it in another few minutes.

Jan 10, 2011

everyone loved this. I added less PS to the filling, and more pnb.

Dec 04, 2012

I loved the cake dough, it was very easy to make and roll. Im definetly repeating this with different fillings. Thank you !!!

Jan 28, 2012

YUM! This recipe was excellent! Instead of 1 cup flour I used 1/2 cup flour and 1/2 cup baking cocoa. Then for the filling I used milk chocolate Betty Crocker icing. It was yum!!! Absolutely delicious. I didn't do a great job rolling it, and it stuck a bit, but that's because I was trying out a silicone mat for the first time and used that instead of the 'prepared towel'. Had I stuck to the recipe's instructions I'm sure it would've turned out better! But it still looks half-decent, and it tastes AMAZING.

Sep 08, 2013

The cake recipe is fine (I subbed vanilla extract for the almond), but the directions are vague. I remembered my Aunt making jelly rolls, and rolling the cake WITH the towel rolled in it. I looked in Betty Crocker's cookbook, and got better directions (and the same recipe, minus one egg.) Also, like with anything you roll-up, you shouldn't spread the filling to the end, it'll just squish out the end and make your cake messy.

Feb 05, 2012

This was actually pretty simple to make. I'm not very impressed with the taste. It tasted like a PB&J sandwich


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  • Calories
  • 402 kcal
  • 20%
  • Carbohydrates
  • 62.6 g
  • 20%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 236 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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