Strawberry Buttercream Chocolate Roll. This very summery looking chocolate roll cake is filled with very easy to make strawberry frosting and chunks of fresh strawberries. No artificial colouring.
Strawberry Buttercream Chocolate Roll
Originally published July 2014.
With strawberry season in full swing, this cake is a great way to use some of them in a delicious dessert that everyone will love. It’s filled with naturally strawberry flavoured buttercream frosting and chunks of fresh strawberries.
It sure does make a pretty addition to the table at summer barbecues and picnics.
Spread on the buttercream frosting
I’ve used a chocolate sponge cake in this recipe because I find sponge cake easier to roll. Fresh strawberry puree is used to flavour the buttercream frosting and give it great colour without artificial dyes.
Scatter strawberry pieces over the frosted cake
Let the cake sit for a couple of hours at least and the sugar in the frosting sweeten the strawberries to improve the flavour.
Fresh ripe perfect strawberries.
A simple dusting of powdered sugar is all that’s needed to finish this gorgeous chocolate roll. If you want to dress it up for a special occasion, a drizzle of chocolate ganache would be beautiful too.
Strawberry Buttercream Chocolate Roll
Love homemade cakes from scratch?
We’ve put together a collection of the 25 Most Baked Cakes of the last 12 years on Rock Recipes. You are sure to find several to love.
Like this Strawberry Buttercream Chocolate Roll recipe?
You’ll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.
It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll also get weekly suggestions for great family friendly meals and desserts too!
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Strawberry Buttercream Chocolate Roll
This very summery looking chocolate roll cake is filled with very easy to make strawberry frosting and chunks of fresh strawberries. No artificial coloring.
Ingredients
For the chocolate sponge cake
- 2/3 cup flour
- 1/3 cup good quality cocoa
- 1 tsp baking powder
- 6 eggs separated, room temperature
- 1/4 tsp cream of tarter
- 1 cup sugar, separated in 2 half cups
- 2 tsp vanilla extract
For the frosting
- 4 1/2 cups icing sugar, powdered sugar
- 1 cup butter
- 1 tsp vanilla extract
- 4 tbsp strawberry puree
- 1 1/2 cups diced fresh strawberries
Instructions
For the chocolate sponge cake
- Preheat oven to 325 degrees F. Line the bottoms of a jelly roll pan with parchment paper. The pan I used was 11 1/2 inches by 16 1/2 inches.
- Sift together the flour, cocoa and baking powder.
- Beat egg yolks and ½ cup sugar until foamy and thickened.
- In a separate bowl, beat egg whites and cream of tarter until foamy. Add ½ cup sugar gradually until egg whites are stiff.
- Fold beaten egg yolks into the beaten egg whites along with the vanilla for only a few turns before slowly and gradually folding in the flour, cocoa and baking powder mixture very gently BY HAND using a rubber spatula until just incorporated into the meringue mixture. I mix in the dry ingredients in 3 equal portions. Do not over mix, you just want the flour to be incorporated; over mixing will deflate the egg whites and result in a tough textured final product.
- Pour into the prepared pan and bake for about 20 minutes or until the center springs back when touched.
- Cool the cake completely in the pan before running a small sharp knife around the outside of the pan to release it.
To make the frosting
- Cream together all of the ingredients until creamy and fluffy.
- The icing should be relatively thick but still spreadable. If it seems too thick add a couple of tsp of milk or more strawberry puree. If it seems not thick enough add a little more icing sugar.
To prepare the roll leave the parchment on the bottom of the cake (It helps in the rolling of the cake)
- Spread the frosting all over the surface.
- Sprinkle on the chopped strawberries and press them into the frosting slightly.
- Start rolling the cake from one of the narrowest ends peeling the parchment paper a little at a time as you go.
- Transfer the rolled cake onto a serving platter, making sure the seam is on the bottom.
- Cover with plastic wrap and chill for a couple of hours.
- Dust with powdered sugar before serving.
Notes
To make the strawberry puree, I simply pureed up to a cup of very ripe strawberries in the blender, then pressed the puree through a fine sieve to remove the seeds.
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 584Total Fat 18gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 6gCholesterol 134mgSodium 200mgCarbohydrates 103gFiber 1gSugar 95gProtein 5g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Marian
Thursday 31st of July 2014
I am going to make this tomorrow. Should I grease the parchment paper?
Barry C. Parsons
Thursday 7th of August 2014
No the cake will shrink and be tougher. It helps to roll the cake when the paper is attached.
Asmi
Thursday 31st of July 2014
Can I use baking powder instead of cream of tarter
Barry C. Parsons
Thursday 7th of August 2014
No. That definitely should not be done. Cream of tarter is a stabilizer, baking powder is a leavening agent.
Betty
Tuesday 29th of July 2014
Made this today. The cake broke as I was rolling it. I think it was over cooked or maybe not moist enough. Very sad. Can't display for dessert for my guests. Looks terrible.
Barry C. Parsons
Thursday 7th of August 2014
Try baking it for less time next time. You can also put a clean tea towel over the top and pre-roll it while it is still warm and let it cool that way. That sometimes helps.
Donna
Friday 11th of July 2014
I'm going to try making this for a family bbq this weekend. What's the approximate size of the pan? I don't have a jellyroll pan so I'll have to substitute one of my regular ones Thanks!
Barry C. Parsons
Friday 11th of July 2014
My pan is 11 1/2 by 16 1/2 inches. Thanks for reminding me to add that to the recipe.