I love making cakes like this Strawberry Roll, as they are very easy to make and take much less time than a regular cake would. You don’t need to bake 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 very simple light cream with fresh strawberries.

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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.

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! I thought, “why would I complicate that?” So, I melted some chocolate chips and they did the job perfectly. They’re my cherry-on-top! Doesn’t that sound delicious?

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Here’s what you’ll need to make this Strawberry Cake Roll:

eggs
white sugar
baking powder
flour

For the cream:

cool whip
icing sugar
strawberries

For the topping:

chocolate chips

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

You can make this Watermelon Strawberry Cooler as a delicious summer drink on those hot days.

This Strawberry Mango Ginger Smoothie makes a perfect summer breakfast or snack.

Easy Strawberry Cake Roll with Drizzled Chocolate

Light, airy, and so easy to make Strawberry Cake Roll is always a good idea!

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Course: Desserts

Cuisine: Russian

Allergy: Nut Free, Vegetarian

Total Time: 45

Calories: 235kcal

Author: Marina Rizhkov

Ingredients

Instructions

For the cake: Preheat your oven to 355F.
Line 1 large rimmed cookie sheet with parchment paper.
In a bowl of a stand mixer, beat 5 eggs and sugar on high speed for -19 minutes until they turn into a pale yellow, almost white foam.
5 eggs, ¾ cup white sugar
Sift together flour and baking powder then gradually start adding it into the egg and sugar mixture.
¾ cup flour, ½ tsp baking powder
Gently fold in the dry ingredients into the egg mixture using a rubber spatula until well combined. The batter should have a very light and fluffy texture.
Transfer the batter onto the baking sheet lined with parchment paper and spread evenly. Bake for 15-17 minutes until light golden color and an inserted toothpick comes out clean.
As soon as the cake is done baking, flip it upside down onto a clean kitchen towel and carefully take off the parchment paper.
Roll the cake in with the towel into a log and leave it rolled up as it cools.
For the cream: In a large mixing bowl, beat heavy whipping cream and icing sugar on high speed until light and fluffy (this takes about a minute – do not over beat!)
½ cup icing sugar, 8 oz Cool Whip
As soon as the cream becomes fluffy, turn off the mixer and gently fold in diced strawberries
1 pint strawberries,
Once the cake is cooled, gently unroll it and spread the top with a generous amount of cream. Roll up the cake again but not too tight.
Drizzle the roll cake with melted chocolate and refrigerate until ready to eat. Enjoy!
¼ cup chocolate chips,