Strawberry Chocolate Cake Roll
Strawberry Chocolate Cake Roll

Super easy Chocolate strawberry roll cake. A Chocolate sponge cake filled with lighter than air cream and diced fresh strawberries.

1 Roll cake servings 7 min 25 min Very easy


  • 1/2 cup (60 grams) all-purpose flour
  • 1/4 cup (20 grams) unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 oz (28 grams) grated dark chocolate
  • 4 eggs
  • 1/3 cup sugar
  • 1 cup cold heavy cream
  • 2 tbsp sugar
  • 3/4 to 1 cup diced fresh strawberries
  • powdered sugar


  1. Heat the oven to 400F.
  2. Line a 15X11" jelly roll pan with parchment paper. Grease the top with bakers spray. Set aside.
  3. In a mixing bowl add the eggs and the sugar. Start on low speed and slowly increase to the highest speed and keep mixing for 3-4 minutes on high or until the eggs thicken and are pale in color.
  4. With a spatula fold in the flour, cocoa, baking powder and grated chocolate.
  5. Spread the batter evenly in the prepared baking pan and bake for 6-7 minutes. Turn off the oven and let the pan cool for 1 minute.
  6. Invert cake onto the clean towel and gently remove the parchment paper. Roll up the cake with towel starting from the short side.
  7. When the cake is cold, whip the heavy cream until soft peaks. Add the 2 tbsp of sugar and continue whipping until firm peaks.
  8. Unroll the cake. Spread the cream evenly all over the cake. Sprinkle with the diced strawberries.
  9. Roll the cake again, this time without the towel. Chill in the refrigerator for a couple of hours.
  10. When ready to serve, sprinkle some powder sugar on top and cut in thin slices. Enjoy!

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