Giant Strawberry Roll Cake

This Giant Strawberry Roll Cake is the kind of bake that instantly feels like a celebration. It’s fluffy, swirly, packed with fresh strawberry flavor, and finished with a creamy glaze that melts into every layer. If you’re looking for something a little extra (in the best way), this is it!

I have such a soft spot for anything that feels like a twist on a classic, and this one is one of my favorites! Think of it like a giant cinnamon roll cake, but instead of the usual cinnamon sugar filling, you get a bright, jammy strawberry swirl. It’s unexpected, a little playful, and seriously so delicious!

Once I tested this giant strawberry roll cake recipe, it quickly became one of those recipes I couldn’t stop thinking about. The dough is soft and pillowy, the filling is sweet with just a hint of tang, and that cream cheese glaze ties everything together. It’s the kind of bake that looks impressive but is actually very doable, which is always my favorite combination!

Why You’ll Love This Giant Strawberry Roll Cake

• A fun twist on a classic. This recipe takes everything you love about a cinnamon roll and gives it a fresh strawberry upgrade. It’s familiar enough to feel comforting, but different enough to feel special.
• Perfect for brunch or holidays! This giant roll is made for sharing, which makes it ideal for Easter, brunch gatherings, or any occasion where you want a centerpiece bake. It’s guaranteed to get people talking.
• Soft, fluffy texture! The dough bakes up light, tender, and perfectly soft with just the right amount of structure. Every bite is pillowy and satisfying.
• Bright, fresh flavor. The homemade strawberry filling adds a pop of freshness that balances the richness of the dough and glaze. It keeps the whole recipe from feeling too heavy.
• Showstopper presentation. That beautiful spiral design baked in a skillet makes this look bakery-worthy with minimal extra effort. It’s one of those recipes that looks way harder than it actually is.

Ingredients You Need

Dough:

• All-Purpose Flour: The base of the dough, giving it structure and softness.
• Instant Dry Yeast: Helps the dough rise quickly and creates that fluffy texture.
• Warm Water (110°F): Activates the yeast, just make sure it’s warm, not hot.
• Egg: Adds richness and helps bind the dough.
• Granulated Sugar: Lightly sweetens the dough and feeds the yeast.
• Butter: Adds flavor and tenderness!
• Whole Milk: Keeps the dough soft and adds richness.

Strawberry Filling:

• Fresh Strawberries: Fresh strawberries make the best strawberry compote for the filling! You can also use frozen strawberries, if needed.
• Granulated Sugar: To add some sweetness!
• Lemon Juice: Brightens the flavor and balances the sweetness.
• Cornstarch: Thickens the filling into a jam-like consistency.

Glaze:

• Cream Cheese: Creates a rich, tangy base for the glaze.
• Powdered Sugar: Sweetens and smooths out the glaze.
• Vanilla Extract: Adds warmth and depth of flavor. You can also use vanilla bean paste!

Variations & Substitutions

• Use frozen strawberries if fresh strawberries aren’t available, just thaw and drain excess liquid first.
• Swap the strawberries for fresh raspberries or mixed berries in the filling mixture for a different flavor twist.
• Add a layer of cinnamon sugar along with the strawberry filling for giant strawberry cinnamon roll cake!
• Use plant-based milk and butter to make the dough dairy-free.
• Replace the cream cheese glaze with a simple powdered sugar glaze if you want something lighter.
• Add lemon zest to the filling or glaze for extra brightness.

How to Make A Giant Strawberry Roll Cake

1. Bloom the Yeast: In a bowl, combine the warm water and instant yeast. Let sit for 1–2 minutes.
2. Make the Dough: In a large bowl add flour, yeast, sugar, warm milk, melted butter, and egg. Mix with a wooden spoon or dough hook until a soft, sticky dough forms.
3. Knead: Knead in the same bowl (or turn onto a floured surface if needed) for about 5–7 minutes until smooth and slightly elastic.

4. Allow to Rise: Cover the mixing bowl with a clean towel and let rise in a warm place on the counter for 1–1.5 hours, or until doubled in size.
5. Make the Strawberry Filling: In a saucepan, combine strawberries, sugar, and lemon juice over medium heat. Cook until the strawberries release their juices and break down, about 6–8 minutes.
6. Add Cornstarch: Stir in cornstarch and simmer for another 2–3 minutes until thickened. Blend or mash for a smoother jam texture. Cool completely.

7. Roll Out the Dough: Roll the dough into a large rectangle (about 12×18 inches). Spread the cooled strawberry filling evenly over the surface.
8. Add Filling: Cut the dough lengthwise into 3-inch strips. Roll one strip into a spiral and place in the center of a greased 10-inch skillet.

9. Rise Again: Wrap the remaining strips around the center spiral to form a large cinnamon roll shape. Cover and let rise again for 30 minutes.
10. Bake: Preheat oven to 350°F (175°C). Bake for 20–25 minutes or until golden and fully baked in the center. Let cool slightly.
11. Top with Glaze & Enjoy: In a bowl, beat cream cheese until smooth. Add powdered sugar and vanilla and beat until creamy. Spread over the top of cake and swirl it in for a dreamy finish!

Tips for Success

• Don’t overheat the liquid ingredients. Make sure your water and milk are warm, not hot, to avoid killing the yeast. If they feel comfortable to the touch, you’re good to go.
• Use the right pan! The best pan to use is a 9 to 10 inch skillet or pie pan. I love to use my Victoria Cookware cast iron skillet, but you can use whatever you have on hand.
• Let the filling cool completely. Warm filling can make the dough harder to work with and may cause it to tear. Cooling it fully helps keep everything neat and easy to assemble.
• If any of the parts of the roll are browning too quickly, you can cover those pieces with foil to ensure that they don’t get too done before the whole cake is finished!
• Bake until fully set in the center. Because this is a large roll, the center can take a little longer to bake. You will know that it is done when it is golden brown and bubbly!

How to Serve This Giant Strawberry Bun Cake

This giant strawberry roll cake is best served warm, when the glaze is soft and slightly melty. Slice it into wedges like a cake and serve it as the centerpiece of a brunch spread alongside cottage cheese scrambled eggs, million dollar bacon, and some fresh fruit! It also works great as a dessert for celebrations like Mother’s day or Easter!

Storage Suggestions

Store any leftovers in an airtight container at room temperature for up to 1 day, or in the fridge for up to 3 days. To reheat, warm individual slices in the microwave for about 15–20 seconds or in the oven at a low temperature until heated through.

You can also freeze slices by wrapping them tightly in plastic wrap and storing them in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Frequently Asked Questions

More Dessert Recipes to Try

• Raspberry Financier Muffins
• Lemon Pudding Cake
• Lemon Loaf Cake
• Lemon Banana Cobbler
• Yogurt Cheesecake Bars with Berries