Chocolate-Strawberry Roll Cake: baking up some romance

Valentine’s Day. Some people love it. Some people don’t.

Any excuse to celebrate is a-OK in my book! Whether it was with my special someone or just a spa day with my girls, this holiday has always been a fun one for me. I think it’s my daddy’s doing.

He’s been sending me flowers since kindergarten. I can still remember it clearly. The loud announcement over the intercom that I had to report to the principal’s office. For a teeny, tiny girl in a K-12 school, there was nothing more terrifying.

I bawled my eyes out all the way up the stairs and down the hall, only to see our secretary, Mrs. Borst, standing there with a vase of colorful flowers, a big heart-shaped balloon, and a huge smile on her face for the little girl with the doting father. My love affair with Valentine’s Day began that day.

My husband and I try our hardest to limit how often we go out to eat. It’s simply better for our waistlines and our wallets to cook for ourselves. Because of this, we’re always looking for something to “celebrate.” There are those that say you should treat every day like this love-packed holiday. While this is true, we’re still quite fond of Cupid’s day, as it’s an excuse to get all gussied up and have a nice meal that neither of us had to prepare.

It happens every time – you indulge in a big meal and a nice glass of wine, and find yourself too full for dessert! This is where this blog ties in. Why not make a show-stopping dessert as a gift for your love, and serve it to him or her when you arrive home? That way you’ve had plenty of time to digest and make room in your stomachs.

You could go the whole chocolate-covered strawberry route, or you could go all out with this tasty treat. Nothing says, “I love you” quite like a fancy-schmancy cake that looks as good as it tastes. A chocolate roll cake, filled with bright and lovely strawberry filling, sliced up and served on Valentine’s Day for that person you love. Or persons. This certainly serves more than two. Spread the love around!

Roll cakes look visually impressive on their own. Add the brightness of the pink filling and the taste bud satisfying combination that’s chocolate and strawberry, and you have a recipe for lovey-dovey success.

Preheat the oven to 350°F. Line a 10″ x 15″ jelly roll pan with parchment paper. Don’t grease it!

Dry-ingredientsSift together:
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup Dutch-process cocoa
1/2 teaspoon baking powder

Fluffed-eggs3In a separate mixing bowl, beat together 4 large room-temperature eggs and 1/4 cup vegetable oil until the mixture becomes pale yellow and thick. It will take a few minutes.

add-vanillaMix in:
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract


Fold the dry ingredients gently into the egg mixture. I find using the whisk attachment on the mixer works really well.

spreading-in-panSpread the batter into the lined pan. Bake for 10 to 12 minutes, until the top springs back when lightly pressed.

roll-prepRemove the cake from the oven, and allow it to cool in the pan for 2 minutes.

While your timer is counting down, get out another piece of parchment paper and spray it lightly with non-stick cooking spray. You have to spray this piece of parchment because the top of the hot cake is still a little sticky. You don’t want to chance all of your hard work potentially being for naught, do you?

Rolling-cakeAfter 2 minutes, loosen the edges of the cake, and lift it up and out of the pan using the parchment sides. Place the greased parchment on top of the cake, and using the two pieces, roll the cake up between them starting from the short end. Allow the rolled cake to cool completely before frosting.

dried-strawberries2To achieve the brightly flavored strawberry filling, I had a lot of help from my freeze-dried friends. Freeze-dried strawberries can be found at your local grocery store. I found mine at our local co-op. Just buzz them in the food processor until they make a fine powder.

Filling-ingredientsTo make the strawberry filling, combine the following:
1 cup unsalted butter, softened
1/2 cup strawberry powder
2 cups confectioners’ sugar
zest (grated rind) of 1 orange
1/4 teaspoon strawberry flavor
3 to 4 drops red food coloring, optional; I didn’t use any, but feel free if you really want the color to pop!

The stainless steel mixing bowl made my frosting look lighter than it actually turned out on the cake!

Beat all of the ingredients at medium speed until light and fluffy.

Spreading-fillingCarefully unroll the cake. Don’t stress too much if it cracks a bit in places. Consider the filling a delicious glue, keeping your roll together. The one you see here started doing that… but you’d never know if I didn’t tell you!

Spread the filling along the inside of the cake. Re-roll the cake (being sure not to roll the parchment along with it), and place it seam-side down on a serving plate.

finished-cake-before-trim2Pop the cake in the freezer for a bit while you make the glaze. It will make trimming up the edges easier. If you roll as straight as I do, you’re going to need to trim some cake off to make it look clean. I’d like to think it’s the fault of my subconscious. It WAS a delicious snack of scraps.

Photo-Jan-22,-4-36-44-PMTo make the glaze, gently heat:
1/2 cup heavy cream
2 tablespoons corn syrup, light or dark
1 cup chopped semisweet chocolate, or chocolate chips – I used Guittard semisweet wafers

Photo-Jan-22,-4-40-30-PMStir until all the chocolate is melted and the mixture is smooth. I microwaved everything for 45 seconds and it came out perfectly. You don’t want it to boil, and you’ll have to stir it to allow the chocolate to slowly melt; just be patient and keep stirring!

Finished-cake2Remove the cake from the freezer and trim those edges. Pour the glaze over the top of the cake, allowing it to slowly and artfully drip down the sides. Garnish with fresh strawberries, or serve as is. It’s a real beauty, isn’t it? Delicious, too!

ChocStrawRollCake_900wWhomever you decide to celebrate with, be sure to let them know just how much they mean to you. You could always go the classic “flowers and chocolate” route. But we think you’ll enjoy upping the ante with this homemade dessert. Some sweets for your sweet. Chocolate and strawberry are a taste bud match made in heaven. Perfection on a plate.

Read, bake, and review (please) our recipe for Chocolate Strawberry Roll Cake

Or print just the recipe.

Gwen Adams

Gwen Adams grew up in northern New Hampshire, on top of a mountain, surrounded by nature and not much else. After graduating from Lyndon State College in 2010, Gwen sought a career that combined her passion for writing with her love of baking. She found ...


  1. Kendria

    I would like to make a gluten free chocolate peppermint roll for Christmas.
    1. Will gluten free flour work?
    2. Can I freeze a gluten free roll to serve drop-in guest?

    1. The Baker's Hotline

      Kendria, those are good questions! For the first, you can use our Gluten-Free Measure for Measure Flour in most non-yeasted baked goods. Unfortunately, gluten-free cakes don’t freeze very well over time, as they tend to get quite crumbly, so this probably isn’t the best freeze-ahead treat for unexpected guests. Happy baking! Kat@KAF

    1. The Baker's Hotline

      Fresh strawberries will add too much moisture to the filling, making it loose and weep as the cake is rolled up. You could experiment with using strawberry jam or preserves if you like instead of the strawberry powder. We hope that helps, and happy baking! Kye@KAF

  2. Nicole

    I made this and it was super, thanks for the recipe/how to.

    Now all I need is a white cake/lemon version for my kid’s birthday on SATURDAY!! Any suggestions?

    1. The Baker's Hotline

      Use the cake recipe from the Buche de Noel- it’s a white chiffon cake-(omitting the hazelnut flavoring) and then try our Easy Microwave Lemon Curd for the filling. Happy baking! Laurie@KAF

  3. Artist Elaine

    I just thought of one question I would like to ask. In that (distant) past when I have made cakes of this type, the pan was greased before being lined with the waxed paper that was what the old recipes called for. I see that this says to NOT grease the parchment that lines the bottom of the pan, so does that mean to NOT grease the pan under the parchment either? I’m obviously operating old-school here! While I do use parchment frequently now, I just wondered about that aspect! Thank you!

    1. The Baker's Hotline

      Elaine- there is no need to grease the jelly-roll pan or the parchment paper that lines the bottom of the pan with this recipe. You do, however, want to be sure to spray the sheet of parchment paper that will go on top of the cake and aid you in rolling it up into its characteristic log shape. Good luck with this cake! It’s a beauty. –Kye@KAF

  4. Artist Elaine

    I just have to say that I am so excited to try this tomorrow for Valentine’s Day! It looks so luscious and beautiful and strawberries/chocolate is probably my favorite combination! I was all set to order the freeze-dried strawberries from Amazon, but in my Google search, I found that Walgreens claimed to have them in stock. Since it’s a handy store for me, I checked and sure enough, they had them-and for a more reasonable price than any place I had found online. So, I’m all set-and I have a spare package for something later! I too have always just used a clean kitchen towel to roll the cake. I haven’t made a jelly-roll type cake in years, so I hope I’m successful! Thank you, King Arthur for yet another spectacular recipe to try!

    1. The Baker's Hotline

      That’s great to hear Elaine, that you were able to locate the ingredients that you needed for this Valentine’s Day knock-out dessert at a convenient location near you! There is nothing better than chocolate and strawberries together to celebrate the day of love. Enjoy and happy baking! –Kye@KAF

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