Strawberry Lemonade Cake Roll on marble cutting board. There are two slices in front of the full cake roll. There's strawberries and lemon slices around the roll. Next to the roll is a glass of coconut water and half a coconut.
Strawberry Lemonade Cake Roll in a clamshell with the label. A banner reads "Limited Time Only".

Strawberry Lemonade

with lemon flavored real cream cheese filling

Two summertime staples pair beautifully in this Dutch Apron Bakery Strawberry Lemonade Cake Roll. Light and fluffy strawberry cake compliments a tangy, lemon cream cheese filling that is sure to get your taste buds dancing!

Available in 19.5 oz.

Dutch Apron Bakery’s Strawberry Lemonade Cake Roll is easy to find and even easier to share – simply set out, slice, and serve.

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Nutritional Information

Strawberry Lemonade Cake Roll nutrition facts panel

ingredients

Sugar, cream cheese (cultured pasteurized milk and cream, salt, guar gum, carob bean gum, xanthan gum), enriched flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, enzyme, folic acid), eggs, water, soybean oil, contains 2% or less of each of the following: margarine (interesterified soybean oil, water, mono- and diglycerides, soy lecithin, sodium benzoate preservative, artificial flavor, beta carotene color, vitamin A palmitate), natural & artificial flavor, egg whites, dextrose, palm oil, hydrogenated cottonseed oil, calcium propionate preservative, titanium dioxide color, salt, sodium aluminum phosphate, baking soda, strawberry, food starch-modified, xanthan gum, Red 40, Yellow 5, citric acid, sodium benzoate preservative.

Contains egg, milk, soy, wheat.

Contains a bioengineered food ingredient.

Homemade Pistachio Cream Recipe

Ingredients
  • 1 1/4 c. raw, unsalted pistachios, shelled
  • 3 tbsp. unsalted butter
  • 3/4 c. whole milk or cream, divided
  • 4 oz. high-quality white chocolate, chopped
  • 2 tbsp. powdered sugar
  • 1/4 tsp. kosher salt
Instructions
  1. Bring a pot of water to a boil. Add pistachios and boil for 3 minutes. Drain and transfer to a clean kitchen towel.
  2. Rub pistachios in the towel to remove the skins. Discard the skins and let the pistachios dry completely.
  3. Melt butter with 1/4 c. milk until hot. Add white chocolate and stir until fully melted.
  4. Add pistachios to a blender with powdered sugar and salt. Pour in the melted chocolate mixture.
  5. Blend until a paste forms. Slowly add remaining milk, a few tablespoons at a time, until smooth and creamy.
  6. Blend on high for 30-60 seconds, scraping sides as needed.
  7. Refrigerate in an airtight container for up to 2 weeks.

Homemade Whipped Topping Recipe

Ingredients
  • 1 c. heavy whipping cream
  • 3 tbsp. sugar
  • 1 tsp. vanilla extract
Instructions
  1. Whip heavy cream, sugar, and vanilla with a hand mixer or stand mixer on medium speed until soft peaks form, about 3-4 minutes.