Strawberry Roll Cake

Ingredients

• 1 package white cake mix , 16.25 ounce
• 1 cup water
• 0.25 cups vegetable oil
• 3 eggs whites
• 0.5 cups frozen sliced strawberries , thawed
• 1.5 cups buttercream icing
• 1 cup strawberry glaze

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a rimmed 9x13-inch baking sheet.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Strain strawberries, reserving juice. Mix strawberry juice and icing together in a bowl until icing turns pink.

6. 6

   Stir strawberries and strawberry glaze together in a separate bowl.

7. 7

   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.