Easy Strawberry Cake Roll with Drizzled Chocolate

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An Easy Strawberry Cake Roll is a delicious treat you’ll be making over and over again. Don’t hold back on this tasty Swiss-roll like cake!

Strawberry cake roll on a wooden board for serving.

I love making cakes like this Strawberry Roll. They are easy to make and take much less time than a regular cake would.

You don’t need to bake a few layers like you normally would for a standard cake. It takes only 30 minutes to make the batter and bake it! And then all you have to do is prepare a simple and light cream with fresh strawberries.

I bet that you’ve never met a 4-ingredient cake like this one. You heard me: only four ingredients! With a quick mix, bake, and roll, you can put this strawberry cake together in no time at all.

Strawberry cake roll on a wooden board with more strawberries on the side.

Have you ever made a recipe that turned out perfect every time? I have: this Strawberry Cake Roll! Every single component of this recipe is super simple and pleases with every bite.

Combining simple and soft cake with a sweet cream was a delicious combination to start, but one thing was missing: the chocolate drizzle! No need to complicate things, so I melted some chocolate chips and they did the job perfectly. They’re my cherry-on-top! Doesn’t that sound delicious?

Table of Contents

Key Ingredients

Strawberry cake roll ingredients- strawberries, heavy whipping cream, icing sugar, eggs, flour, chocolate chips, and baking powder.

Eggs
White sugar
Baking powder
Flour

For the cream:

Cool whip
Icing sugar (powdered sugar)
Strawberries

For the topping:

Chocolate chips

Find the full printable recipe with specific measurements below.

How to make a Strawberry Cake Roll:

For the cake:

Steps 1 & 2: Prepare

Preheat your oven to 355F.

Line 1 large rimmed cookie sheet with parchment paper.

Step 3: Beat eggs and sugar

In a bowl of a stand mixer, beat eggs and sugar on high speed for about 19 minutes until they turn into a pale yellow, almost white foam.

Step 4: Add dry ingredients

Sift together flour and baking powder then gradually start adding it into the egg and sugar mixture.

Adding dry ingredients to wet ingredients.

Step 5: Fold until combined

Gently fold in the dry ingredients into the egg mixture using a rubber spatula until well combined. The cake batter should have a light and fluffy texture.

Step 6: Transfer the batter

Transfer the batter onto the baking sheet lined with parchment paper and spread evenly.

Step 7: Bake

Bake for 15-17 minutes until light golden color and an inserted toothpick comes out clean.

Step 8: Remove from the pan

As soon as the cake is done baking, flip it upside down onto a clean kitchen towel and carefully take off the parchment paper.

Step 9: Roll and cool

Roll the cake in with the towel into a log and leave it rolled up as it cools.

For the cream:

Step 1: Beat whipping cream and sugar

In a large mixing bowl, beat Cool Whip and icing sugar on high speed until light and fluffy (this takes about a minute – do not over beat!)

Step 2: Fold in the strawberries

As soon as the cream becomes fluffy, turn off the mixer and gently fold in diced strawberries.

Strawberry pieces in frosting cream in a bowl.

Step 3: Spread the cream and roll

Once the cake has cooled, gently unroll it and spread the top with a generous amount of cream. Roll up the cake again but not too tight.

Frosted cake layer with strawberry cream frosting.

Rolled and frosted cake on parchment paper.

Step 4: Drizzle with chocolate

Drizzle the roll cake with melted chocolate and refrigerate until ready to eat. Enjoy!

Chocolate drizzled atop strawberry cake roll on parchment paper.

Expert Tips:

Use a rubber spatula and gentle folding motions when combining dry ingredients with the egg mixture. This will preserve the batter’s lightness, making it as light as a sponge cake.
When ready to assemble, gently unroll the cake to prevent cracking while maintaining its flexibility.
Whip the heavy whipping cream and icing sugar until just fluffy; over-beating may result in a dense texture.
A rimmed baking sheet works perfectly to make sure the cake bakes evenly in one layer.
Make this strawberry shortcake roll a couple hours ahead of time and serve chilled.
Use this cream recipe on more baked goods, such as a chocolate cake batter.

Recipe FAQs

Can I use frozen strawberries for the cream?

I recommend fresh strawberries for the cream to maintain the right texture. Make this cake roll during peak strawberry season for the freshest flavors.

Should I refrigerate the cake before serving?

Yes, refrigerate the cake after drizzling with chocolate until ready to serve for a firmer texture.

Looking for more delicious strawberry recipes? Here are some of my favorite strawberry drinks:

Make a Strawberry Mojito Mocktail for the hot summer days! Cool off with a delicious drink in hand.
You can make this Watermelon Strawberry Cooler as a delicious summer drink on those hot days.

If you tried this Strawberry Cake Roll or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!