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  • Nut Free
  • Vegetarian

Easy Strawberry Cake Roll with Drizzled Chocolate

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.


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?


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

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.

I love making a Strawberry Mojito Mocktail in the summer for a delicious treat under the sun!


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 minutes
Calories: 235kcal
Author: Marina Rizhkov


  • 5 eggs
  • ¾ cup white sugar
  • ½ tsp baking powder
  • ¾ cup flour
  • 8 oz Cool Whip
  • ½ cup icing sugar
  • 1 pint strawberries, diced
  • ¼ cup chocolate chips, melted


For the cake:

  • Preheat your oven to 355F.
  • Line a large rimmed cookie sheet with parchment paper.
  • 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.
    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,


Calories: 235kcal | Carbohydrates: 37g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 56mg | Potassium: 147mg | Fiber: 1g | Sugar: 27g | Vitamin A: 280IU | Vitamin C: 28mg | Calcium: 56mg | Iron: 1mg
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