Chocolate-Covered Strawberry Swiss Roll Cake Recipe

ByMaya Arden
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Introduction

This Chocolate-Covered Strawberry Swiss Roll Cake combines a light chocolate sponge with a creamy strawberry filling and a rich ganache topping. It’s an elegant yet approachable dessert perfect for special occasions or a sweet treat any day.

The image shows a chocolate Swiss roll cake on a white rectangular plate with a white marbled faintly pink surface underneath. The Swiss roll has two visible slices and a larger rolled cake section, all coated with a smooth, dark chocolate outer layer. Inside, there are multiple layers of moist chocolate sponge cake and light pink strawberry cream forming a spiral pattern, about six to seven layers total. Around the cake, there are three large strawberries coated in dark chocolate with white chocolate stripes on top and bright green leaves. The whole scene looks fresh and colorful. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • Cooking spray
  • 1/2 cup (60 g) all-purpose flour
  • 1/4 cup (20 g) unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 4 large eggs
  • 2/3 cup (133 g) granulated sugar
  • 1/4 cup vegetable oil
  • 1 tsp pure vanilla extract
  • Confectioners’ sugar, for dusting
  • 1 (1-oz) package freeze-dried strawberries
  • 4 oz cream cheese
  • 1/2 cup (60 g) confectioners’ sugar
  • 1 cup heavy cream (divided)
  • 1 cup semisweet chocolate chips
  • Chocolate-covered strawberries, for serving (optional)

Instructions

  1. Step 1: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Spray a 17″ x 12″ baking sheet with cooking spray and line the bottom with parchment paper.
  2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  3. Step 3: In a large bowl of a stand mixer fitted with the whisk attachment, beat the eggs and granulated sugar on medium-low until combined. Increase speed to high and beat until pale yellow and tripled in volume, about 4 to 6 minutes. The mixture should hold its shape briefly before melting back.
  4. Step 4: Reduce mixer speed to medium and slowly add the vegetable oil and vanilla. Beat until combined. Add the dry ingredients and beat on low until just a few dry streaks remain. Gently fold the rest of the dry ingredients with a rubber spatula. Pour batter evenly onto the prepared pan and spread smoothly.
  5. Step 5: Bake until the cake starts to pull away from the pan sides and springs back when pressed in the center, about 10 to 12 minutes. Let cool for 5 minutes.
  6. Step 6: Dust a clean kitchen towel with confectioners’ sugar. Turn the warm cake onto the towel, peel off parchment, and using the towel, roll the cake tightly into a spiral starting at a short end. Let cool completely.
  7. Step 7: For the filling, crush the freeze-dried strawberries into a fine powder using a food processor or plastic bag and rolling pin.
  8. Step 8: In the mixer bowl with the whisk attachment, beat the strawberry powder, cream cheese, and confectioners’ sugar until smooth. On low speed, slowly pour in 1 cup heavy cream and beat until stiff peaks form.
  9. Step 9: Carefully unroll the cooled cake, remove the towel, and spread the filling evenly over the surface. Roll it back up into a tight spiral.
  10. Step 10: For the ganache, place chocolate chips in a heatproof bowl. Heat 3/4 cup heavy cream in a small pot over medium heat until just simmering. Pour hot cream over the chips and let sit for 30 seconds. Whisk until smooth and melted.
  11. Step 11: Place a wire rack over a baking sheet or parchment. Set the rolled cake on the rack and pour ganache over the top, letting it drip down the sides. Refrigerate until the chocolate sets, at least 30 minutes or up to 12 hours.
  12. Step 12: Transfer the cake to a serving platter and optionally arrange chocolate-covered strawberries around it before serving.

Tips & Variations

  • Make sure to roll the cake while it’s still warm to avoid cracks and ensure a smooth roll.
  • Use freeze-dried strawberries for an intense flavor; fresh strawberries won’t work the same for the filling.
  • You can substitute semisweet chocolate chips with dark or milk chocolate according to your taste.
  • For a lighter filling, fold whipped cream into the cream cheese mixture instead of beating heavy cream to stiff peaks separately.

Storage

Store the Swiss roll cake covered in the refrigerator for up to 3 days. To serve, let it sit at room temperature for about 15 minutes for the ganache to soften slightly. Avoid freezing, as the texture of the cream filling may change.

How to Serve

Three white plates lie on a pink background with a white marbled texture, each holding a slice of chocolate roll cake with a bright pink swirl cream filling, showing two clear spiral layers. Two golden forks rest on two of the plates, one fork is cutting into a cake slice with crumbs scattered around. Two fresh strawberries dipped halfway in dark chocolate and drizzled with white chocolate sit beside two of the plates, adding red, brown, and white pops of color to the scene. The lighting is bright and natural, highlighting the rich textures and colors of the cake and strawberries. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake and filling a day in advance and refrigerate it after assembling. Add the ganache and decorate just before serving for best appearance.

What if I don’t have freeze-dried strawberries?

Freeze-dried strawberries provide concentrated flavor and dry texture essential for the filling. If unavailable, you can try finely chopping fresh strawberries and straining excess moisture, but the filling may be less stable.

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Chocolate-Covered Strawberry Swiss Roll Cake Recipe

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★★★★★

4.6 from 68 reviews

This decadent Chocolate-Covered Strawberry Swiss Roll Cake features a light cocoa sponge rolled with a luscious strawberry cream cheese filling, finished with a silky chocolate ganache. Perfect for dessert lovers seeking a show-stopping sweet treat bursting with chocolate and fresh strawberry flavors.

  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Cake

  • Cooking spray
  • 1/2 cup (60 g) all-purpose flour
  • 1/4 cup (20 g) unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 4 large eggs
  • 2/3 cup (133 g) granulated sugar
  • 1/4 cup vegetable oil
  • 1 tsp pure vanilla extract
  • Confectioners’ sugar, for dusting

Filling

  • 1 (1-oz) package freeze-dried strawberries
  • 4 oz cream cheese
  • 1/2 cup (60 g) confectioners’ sugar
  • 1 cup heavy cream

Ganache

  • 1 cup semisweet chocolate chips
  • 3/4 cup heavy cream
  • Chocolate-covered strawberries, for serving (optional)

Instructions

  1. Prepare Cake: Preheat oven to 350°F and position rack in the center. Spray a 17″ x 12″ baking sheet with cooking spray and line it with parchment paper.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until combined.
  3. Beat Eggs and Sugar: Using a stand mixer with a whisk attachment, beat eggs and granulated sugar on medium-low until combined, then increase to high speed and beat 4–6 minutes until pale yellow and tripled in volume. Mixture should hold a shape briefly when lifted.
  4. Add Oil and Vanilla, then Dry Ingredients: Reduce mixer speed to medium. Slowly add oil and vanilla and beat until incorporated. Add dry ingredients and mix on low speed until just streaks remain. Fold gently with a spatula to finish mixing.
  5. Bake Cake: Pour batter evenly onto prepared pan and bake for 10–12 minutes, or until cake pulls slightly from pan edges and springs back when pressed. Cool for 5 minutes.
  6. Roll Cake: Dust a clean kitchen towel with confectioners’ sugar. Invert the warm cake onto towel, peel off parchment, and roll tightly from a short end. Let cool completely rolled.
  7. Prepare Filling: Pulse freeze-dried strawberries into a fine powder in a food processor or crush inside a plastic bag. In a large bowl, beat strawberry powder, cream cheese, and confectioners’ sugar until smooth. With mixer on low, slowly add heavy cream and beat until stiff peaks form.
  8. Fill Cake: Carefully unroll the cooled cake and remove the towel. Spread the strawberry cream filling evenly over the cake, then roll it back into a tight spiral.
  9. Make Ganache: Place chocolate chips in a medium heatproof bowl. Heat heavy cream in a small pot over medium heat until just simmering. Pour the hot cream over chocolate chips and let sit 30 seconds, then whisk until smooth and glossy.
  10. Glaze Cake: Set a wire rack over a baking sheet or parchment. Place the rolled cake on the rack and pour the ganache over the top, allowing it to drip down the sides.
  11. Chill: Refrigerate the cake until the ganache is set, at least 30 minutes and up to 12 hours.
  12. Serve: Transfer cake to a platter and garnish with chocolate-covered strawberries, if desired, before slicing and serving.

Notes

  • Use parchment paper for easy cake removal without sticking.
  • Whipping the eggs and sugar properly is key to a light, airy cake texture.
  • Rolling the cake while warm prevents cracking.
  • Be careful not to overmix batter once flour is added to maintain softness.
  • Ganache can be made ahead and poured over chilled cake for ease.
  • Freeze-dried strawberries provide intense flavor without moisture.

Keywords: Swiss roll, chocolate cake, strawberry filling, chocolate ganache, dessert, rolled cake

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