Ingredients
10
10 servings
- •1 (16.25 ounce) package white cake mix (such as Duncan Hines®)
- •1 cup water
- •¼ cup vegetable oil
- •3 egg whites
- •½ cup frozen sliced strawberries, thawed
- •1 ½ cups buttercream icing
- •1 cup strawberry glaze
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a rimmed 9x13-inch baking sheet.
- Beat cake mix, water, vegetable oil, and egg whites together in a bowl using an electric mixer on low speed until moistened, about 30 seconds. Beat batter on medium speed for 2 minutes. Pour batter into prepared baking sheet.
- Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 15 to 20 minutes. Cool cake for at least 30 minutes.
- Gently release cake onto a clean towel. Place a second clean towel on top of cake and smooth out any wrinkles in towel. Slowly roll cake around top towel.
- Strain strawberries, reserving juice. Mix strawberry juice and icing together in a bowl until icing turns pink.
- Stir strawberries and strawberry glaze together in a separate bowl.
- Gently unroll cake and remove top towel. Spread icing onto cake; top icing with strawberry mixture. Carefully roll cake around the filling; slice into rounds.
Nutritional Facts
Per 10 servings
- Calories: 424
- Carbohydrate: 67g
- Fat: 16g
- Fiber: 1g
- Protein: 3g
- Sugar: 54g
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