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Chocolate-Strawberry Roll Cake

Author: Gwen Adams

Chocolate and strawberry go together like love and marriage. This elegant dessert is a delicious way to show your special someone how much you care. Freeze-dried strawberries are used in the flavorful filling, which is a pop of color against the chocolate cake.

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At a glance

10 servings
Nutrition information


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  • 1 cup (16 tablespoons) unsalted butter, softened
  • 1/2 cup strawberry powder*
  • 2 cups confectioners' sugar
  • zest (grated rind) of 1 orange, optional
  • 1/4 teaspoon strawberry flavor, optional; for enhanced flavor
  • 3 to 4 drops red food coloring, optional


  • 1/2 cup heavy cream
  • 2 tablespoons corn syrup, light or dark
  • 1 cup chopped semisweet chocolate, or chocolate chips


  1. Preheat the oven to 350°F. Line a 10" x 15" jelly roll pan with parchment paper.
  2. To make the cake: Sift together the flour, cocoa, and baking powder; set aside.
  3. Beat the eggs and oil together until pale and thick. This will take a few minutes.
  4. Mix in the sugar, salt, and vanilla.
  5. Fold the dry ingredients gently into the egg mixture until just combined. Spread the batter into the prepared pan.
  6. Bake the cake for 10 to 12 minutes, until the top springs back when lightly touched. Remove the cake from the oven, and allow it to cool in the pan for 2 minutes.
  7. Loosen the edges and remove the cake from the pan using the parchment. Lightly spray a second piece of parchment and place it on top of the cake.
  8. Using the two pieces of parchment, roll the cake up from the short end. Allow it to cool completely.
  9. To make the filling: Beat the butter, strawberry powder, sugar, orange zest, extract, and optional food coloring together at low speed until light and fluffy.
  10. To make the glaze: Gently heat the heavy cream, corn syrup, and chocolate together, stirring until the chocolate is melted and the mixture is silky smooth.
  11. To assemble the cake: Carefully unroll the cake and spread the inside with filling.
  12. Re-roll the filled cake, and place it seam-side down on a serving plate. Trim the edges for a clean appearance.
  13. Pour the glaze over the top of the cake, allowing it to slowly and artistically drip down the sides.
  14. Cut in slices to serve. Top with whipped cream, fresh strawberries, or ice cream.
  15. Yield: 10 servings.

Nutrition Information

  • Serving Size 1 slice, 137g
  • Servings Per Batch 10 servings
Amount Per Serving:
  • Calories 584
  • Calories from Fat 328
  • Total Fat 40g
  • Saturated Fat 20g
  • Trans Fat 1g
  • Cholesterol 139mg
  • Sodium 186mg
  • Total Carbohydrate 63g
  • Dietary Fiber 2g
  • Sugars 49g
  • Protein 6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.