Strawberry and Peanut Butter Cream Cake Roll

Strawberry and Peanut Butter Cream Cake Roll


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


servings 402 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 402 kcal
  • 20%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 62.6g
  • 20%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

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  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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  1. 10 Ratings


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...

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 ...

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

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

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.

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 d...

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 look...

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

I used raspberry preserves and almond butter with almond and raspberry extracts in the filling and almond extract in the cake. I might mix extracts in the cake as the almond extract took the le...