This bright and festive Easter egg cake roll is a sweet and fruity dessert filled with a whipped cream filling and a surprise sprinkling of egg-shaped chocolate candies.
Preheat the oven to 350° F. Prepare your jelly roll pan by lining it with a piece of parchment that is two inches longer than the pan itself. Spray the parchment with a generous amount of cooking spray and set it aside.
To a large mixing bowl, add the strawberry cake mix, eggs, water, vegetable oil, powdered sugar, strawberry flavoring, and optional pink food coloring. Mix until well combined. Pour into the prepared pan and spread evenly.
Transfer the cake batter to the prepared jelly roll pan and bake for 10-12 minutes, or until a toothpick inserted into the center of the cake comes out clean.
As soon as the cake comes out of the oven, carefully so you don’t burn yourself, fold one end of the parchment paper over the cake and gently roll the cake up in the parchment paper. Be careful the sides of the parchment paper don’t roll in on the cake. Place the cake on a cooling rack and let cool completely (1 -2 hours).
While the cake is cooling, prepare the cream filling. In a separate mixing bowl, beat the heavy whipping cream to soft peaks. Add the sugar and vanilla and beat again until stiff peaks form. Store in the fridge until ready to use.
Carefully unroll the cooled cake and evenly spread the cream filling evenly over the entire cake. You can place candy eggs on the filling randomly, or spread in a line at the end where you will begin rolling.
Roll the cake up and place on a serving tray.
Combine the coconut and a couple of drops of green food coloring in a large freezer bag. Shake until all the coconut has been colored green.
Decorate your strawberry cake roll with the green coconut shreds, piped cool whip, and additional candy eggs.
Slice, serve, and enjoy!
Notes
Do not use the entire box of cake mix. Measure out and use only 3 cups.You can sprinkle the small candy eggs all over your cake filling or you can line them up in neat rows. Each method will give your cake roll a unique, but beautiful look.I recommend adding pink food coloring and strawberry flavoring to the cake batter for a vibrant and flavorful cake. However, this is optional.Feel free to get creative with your cake roll filling and decorations. Lemon zest, freeze-dried strawberries, marshmallow fluff, chopped nuts, pastel sprinkles, and strawberry sauce are all good options.Store in an airtight container in the refrigerator for up to 5 days.