Ingredients

• 1 , 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.

Nutrition per serving