Chocolate Rolls with Strawberry Cream Cheese Frosting

Chocolate Rolls with Strawberry Cream Cheese Frosting are soft, sweet, and just a little bit chocolatey—perfectly paired with a creamy frosting that bursts with fresh strawberry flavor. The rolls are…

By Willow • February 12, 2026 • Reading time: 6 min

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Chocolate Rolls with Strawberry Cream Cheese Frosting are soft, sweet, and just a little bit chocolatey—perfectly paired with a creamy frosting that bursts with fresh strawberry flavor. The rolls are fluffy and tender, with a rich chocolate swirl inside, while the frosting adds a fruity tang that balances the sweetness beautifully.

I love making these rolls fresh on a weekend morning when I have a little extra time. The smell of cocoa mixing with the warm dough is irresistible, and the strawberry frosting gives a fun twist compared to regular cream cheese icing. If you’re feeling playful, try adding some finely chopped strawberries to the frosting for an extra pop of fruitiness!

These chocolate rolls are the kind of treat that makes any day feel special. I like serving them slightly warm so the frosting is soft and melty—perfect with a cup of milk or your favorite morning coffee. They’re always a hit with family and friends, and I find it hard to stop at just one!

Key Ingredients & Substitutions

Eggs: They give the cake its structure and lightness. Separating yolks and whites and beating them separately is key for a fluffy roll.

Cocoa Powder: Unsweetened cocoa gives that rich chocolate flavor. You can use Dutch-processed cocoa for a milder taste.

Strawberries: Fresh ones are best for the puree to keep the frosting vibrant and fruity. Frozen berries work too but thaw and strain well to avoid excess liquid.

Cream Cheese & Butter: Soften both before mixing for a smooth frosting. Use full-fat cream cheese for the best taste, but light versions can work if you prefer.

How Do You Make the Cake Roll Light and Easy to Roll?

The secret is beating egg whites properly and folding them gently into the batter.

• Beat egg yolks with sugar until thick and pale; this adds moisture and sweetness.
• Whip egg whites until soft peaks form, then add sugar slowly and beat until stiff peaks form—this adds air for fluffiness.
• Fold whites gently into batter in batches to keep the air; don’t overmix or you’ll lose volume.
• While the cake is still warm, roll it in a sugar-dusted towel. This sets the shape and stops cracking later.

What’s the Best Way to Get Smooth, Flavorful Strawberry Cream Cheese Frosting?

Start with softened cream cheese and butter for easy mixing. Beat them together until smooth before adding sugar.

• Add powdered sugar gradually to avoid lumps and create fluffy texture.
• Fold in strawberry puree last to keep the frosting light and evenly colored.
• If the frosting feels too soft, chill it for 15-20 minutes to firm up before spreading.

Equipment You’ll Need

• Jelly roll pan (15×10 inches) – perfect size to bake a thin cake layer that’s easy to roll.
• Parchment paper – helps prevent sticking and makes rolling the cake easier.
• Electric mixer or stand mixer – beats egg whites and cream cheese frosting smoothly without effort.
• Mixing bowls – several sizes to separate yolks and whites and mix dry and wet ingredients.
• Clean kitchen towel – dusted with powdered sugar, it helps roll the warm cake without cracking.
• Spatula – for gentle folding of egg whites and spreading batter and frosting evenly.
• Fine mesh sieve or strainer – to strain strawberry puree for a smooth frosting texture.

Flavor Variations & Add-Ins

• Swap strawberries for raspberries in the frosting for a tart twist that complements chocolate nicely.
• Add 1/4 cup finely chopped nuts like pecans or walnuts inside the roll for crunch and texture.
• Use orange zest in the cake batter to add a fresh citrus note that brightens the chocolate flavor.
• Mix mini chocolate chips into the frosting for little bursts of extra chocolate in every bite.

Chocolate Rolls with Strawberry Cream Cheese Frosting

Ingredients You’ll Need:

For the Chocolate Roll:

• 4 large eggs, separated
• 3/4 cup granulated sugar, divided
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• Powdered sugar (for dusting)

For the Strawberry Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar
• 1/3 cup fresh strawberry puree (blend and strain fresh strawberries)

For Garnish:

• Chocolate sprinkles
• Fresh strawberries (whole and halved)

How Much Time Will You Need?

This recipe takes about 20 minutes to prepare and bake the cake, plus about 30 minutes to cool it completely before assembling. Allow 10-15 minutes for frosting and rolling. Total time is roughly 1 hour, including cooling.

Step-by-Step Instructions:

1. Make the Chocolate Roll Cake:

Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. In a large bowl, beat the egg yolks and 1/2 cup sugar until the mixture is thick and pale. Stir in vanilla extract.

In another bowl, whisk together cocoa powder, flour, and salt. Slowly add this dry mixture to the egg yolk mixture, stirring gently until combined.

Next, in a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form. Carefully fold the egg whites into the chocolate batter in three parts, keeping the mixture light and airy.

Spread the batter evenly in your prepared pan. Bake for 12-15 minutes, or until the cake springs back when lightly touched.

Right after baking, flip the cake onto a clean kitchen towel dusted with powdered sugar, peel off the parchment paper, and roll the cake up in the towel starting from the short end. Let it cool completely while rolled up.

2. Prepare the Strawberry Cream Cheese Frosting:

In a mixing bowl, beat together the softened cream cheese and butter until smooth. Stir in vanilla extract. Gradually add powdered sugar while continuing to beat until the frosting becomes creamy and fluffy.

Finally, fold in the fresh strawberry puree until the frosting looks evenly pink and smooth.

3. Assemble the Rolls:

Carefully unroll the cooled cake. Spread the strawberry cream cheese frosting evenly over the surface. Then roll the cake back up tightly — this time without the towel. Use a sharp knife to slice the rolled cake into individual pieces.

4. Garnish and Serve:

For a pretty look, pipe some extra strawberry cream cheese frosting on top of each slice using a star tip. Sprinkle chocolate sprinkles over the frosting. Serve each slice with fresh whole and halved strawberries on the side.

Enjoy your moist, delicious Chocolate Rolls with Strawberry Cream Cheese Frosting!

Can I Use Frozen Strawberries for the Frosting?

Yes, you can! Just thaw them completely and strain well to remove excess liquid before making the puree. This helps keep your frosting nice and thick.

How Do I Prevent the Cake from Cracking When Rolling?

Roll the cake while it’s still warm, using a powdered sugar–dusted kitchen towel. This “sets” the shape and makes rolling easier without cracks.

Can I Make This Dessert Ahead of Time?

Absolutely! Bake and roll the cake a day in advance, then keep it wrapped in plastic wrap in the fridge. Add frosting and garnish just before serving for the freshest taste.

How Should I Store Leftovers?

Store leftover slices in an airtight container in the fridge for up to 3 days. Let them come to room temperature or chill slightly before serving for best texture and flavor.