- Line a slightly moistened 43 x 30-cm (17 X 12-inch) baking sheet with plastic wrap. Lightly oil. Set aside.
- In a large saucepan, melt the butter over medium heat. Add the marshmallows and cook, stirring until completely melted. Remove the saucepan from the heat. Add the cereal and stir to combine.
- With buttered fingers, spread the marshmallow mixture evenly on the baking sheet and press lightly. Let cool for about 30 minutes. Spread about 375 ml (1 1/2 cups) hazelnut spread on the marshmallow mixture, then top with the strawberries. Roll from the shorter side, using the plastic wrap and place on a rectangular platter. Serve the same day. Store in the refrigerator if the room temperature seems too warm.
- Heat the remaining hazelnut spread and drizzle over the log.