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chocolate cake roll with cream cheese and strawberry filling
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5 from 6 votes

Strawberry Chocolate Roll Cake

This Strawberry Chocolate Roll Cake is perfect for any occasion! A light layer of chocolate cake plus a delightful strawberry cream cheese filling.
Prep Time30 mins
Cook Time10 mins
Cooling and Chilling2 hrs
Total Time2 hrs 40 mins
Course: Dessert
Servings: 8 people
Author: Tania


Chocolate Cake

  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon Kosher salt
  • 5 large eggs
  • 1/2 cup granulated sugar
  • 3 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract

Strawberry Cream Cheese Filling

  • 1 8 oz package cream cheese
  • 1 cup powdered sugar
  • 2 tablespoons maple syrup
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup finely diced strawberries (extra moisture removed using paper towels)


  • Preheat oven to 400 degrees F.
  • Coat a 10x15 inch rimmed baking sheet or jelly roll pan with some butter or cooking spray (just enough for parchment paper to stick) and line with parchment paper. This batter makes enough for the right thickness using a 10x15 inch pan.
  • On a large bowl, mix flour, cocoa powder, and salt until evenly combined. Set aside.
  • In a medium saucepan, bring some water to simmer (about 1 inch). In a separate large bowl, add eggs and granulated sugar, and place it on top of the saucepan with simmering water, making sure to not let water touch the egg and sugar mixture. Whisk until sugar has dissolved and mixture is evenly combined and warm to the touch. Remove from heat. Add vanilla extract.
  • Using an electric mixer, beat at high speed for about 5-6 minutes, until some volume is gained and the mixture looks a bit fluffy.
  • Gradually fold in the dry ingredients mixture using a rubber spatula, until just combined and uniform in color. Add melted and cooled butter (make sure it’s cooled; how butter will deflate the batter) and fold in a few more times to combine.
  • Pour batter on prepared sheet pan. Spread forming an even thin layer. Bake for about 8-10 minutes, until a toothpick inserted comes out clean and it springs back to the touch.
  • Carefully, remove cake from pan, leaving parchment paper on. Roll, starting from the short end, and let it stand on a wire rack until cooled, about 1 hour. Once cooled, unroll it and until it is almost flat again.
  • Make the filling: using an electric mixer, beat the cream cheese, powdered sugar, butter, and maple syrup until light and fluffy. Using a rubber spatula, gently fold in the diced strawberries.
  • Spread filling over cooled cake evenly, leaving about 1/2 inch on the border. Carefully, roll the cake, starting from the short end. Peel away or remove the parchment paper as you roll.
  • Once rolled, wrap the cake with plastic wrap and chill in refrigerator for about 1 hour.
  • Once chilled, unwrap the roll. Cut ends with a sharp knife. Dust with confectioner's sugar and top with strawberries.