A light chocolate sponge rolled around whipped strawberry cream, then coated in glossy melted chocolate — this Chocolate Covered Strawberry Swiss Roll Cake feels special but comes together with simple pantry ingredients. The cake is soft and springy, the filling bright and fruity, and the chocolate shell adds a snap and shine. If you enjoy trying new snacks, you might also like this crispy Korean tuna pancake recipe for a savory contrast.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 8
- Difficulty Level: Medium
Nutrition Information
(Approximate per serving)
- Calories per serving: 350 kcal
- Protein: 5 g
- Carbohydrates: 53 g
- Fat: 13 g
- Fiber: 3 g
- Sugar: 37 g
- Sodium: 260 mg
Why Make This Chocolate Covered Strawberry Swiss Roll Cake
This swiss roll is a great way to combine a light chocolate sponge with fresh strawberry cream and a crisp chocolate coating. It looks elegant for a dinner party but is fun to make with kids. The cake has a soft, tender crumb; the filling is smooth and slightly tangy from strawberries; and the chocolate on the outside adds a glossy finish and a pleasing snap. It’s a good choice when you want a dessert that tastes fancy without hours of work.
How to Make Chocolate Covered Strawberry Swiss Roll Cake
You make a thin chocolate sponge, cool and unroll it, add whipped cream mixed with fresh strawberries, then roll it back up and cover with melted chocolate. The key is to roll the warm cake briefly so it holds shape, then finish the filling and coating once it’s fully cooled.
Ingredients:
1 cup all-purpose flour, 1 cup granulated sugar, 1/3 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon salt, 3 large eggs, 1 teaspoon vanilla extract, 1/4 cup milk, 1/2 cup heavy cream, 1 cup strawberries, sliced, 1 cup chocolate chips
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Grease and line a jelly roll pan with parchment paper so the cake will lift out easily.
Step 2: Mixing
In a mixing bowl, sift together flour, sugar, cocoa powder, baking powder, and salt. In another bowl, whisk eggs and vanilla until light and fluffy. Gradually add the dry ingredients to the egg mixture, alternating with milk, and mix until just combined. Do not overmix — stop when the batter is smooth and evenly combined.
Step 3: Baking
Pour the batter into the prepared pan and spread evenly. Bake for 15-20 minutes or until a toothpick comes out clean from the center. Once out of the oven, let it cool in the pan for 5 minutes before rolling it with the parchment paper to set the shape. Allow the rolled cake to cool completely unrolled if you need to fill it later.
Step 4: Finishing
Whip the heavy cream until soft peaks form and fold in the sliced strawberries gently. Unroll the cooled cake, spread the strawberry cream mixture on top, then roll it back up tightly but gently. Melt chocolate chips in a microwave in short bursts or over a double boiler until smooth. Drizzle or coat the rolled cake with the melted chocolate and let it set before slicing and serving.
How to Serve Chocolate Covered Strawberry Swiss Roll Cake
Slice the roll into even pieces to show the spiral of cake and filling. Serve slightly chilled or at room temperature. Garnish with a few fresh strawberries, a dusting of cocoa or powdered sugar, or a few extra chocolate shavings. This dessert works for afternoon tea, a light dessert after dinner, or a festive celebration.
How to Store Chocolate Covered Strawberry Swiss Roll Cake
- Short term: Cover with plastic wrap or store in an airtight container in the refrigerator for up to 3 days. The cream will stay fresh and the chocolate coating will keep its texture.
- Longer term: You can freeze individual slices wrapped tightly in plastic and foil for up to 1 month. Thaw in the refrigerator for a few hours before serving.
- Tip: If you expect to serve within a few hours, keep the roll at room temperature away from direct heat; for longer storage keep it chilled.
Expert Tips for Perfect Chocolate Covered Strawberry Swiss Roll Cake
- Use room-temperature eggs — they whip to greater volume and give a lighter sponge.
- Don’t overfold the batter; overmixing loses air and makes the cake dense.
- Roll the cake while it’s still slightly warm (with parchment) to set the shape; unroll only after it cools for filling.
- Pat strawberries dry before folding into cream to avoid thinning the filling.
- For a shiny chocolate coating, temper the chocolate or add a small spoon of coconut oil to melted chips for easier spreading.
- If your cake cracks when rolling, press the roll gently and chill to help seams settle before coating.
Delicious Variations
- Strawberry Chocolate Hazelnut: Spread a thin layer of hazelnut spread under the strawberry cream for a nutty flavor.
- White Chocolate Strawberries: Use white chocolate chips for the coating for a sweeter, creamy finish.
- Raspberry Almond: Swap strawberries for raspberries and add a teaspoon of almond extract to the cream.
- Coffee Twist: Add 1 tablespoon instant espresso to cocoa mix for a mocha sponge.
- Lighter Version: Use whipped Greek yogurt folded with strawberries instead of heavy cream for a tangier, lighter filling.
Frequently Asked Questions
Q: Can I make the sponge ahead of time?
A: Yes. You can bake the sponge a day ahead, wrap it tightly in plastic, and keep it in the refrigerator. Unroll and fill on the day you plan to serve.
Q: My cake cracked when I rolled it. What can I do?
A: Small cracks are normal. Press the roll gently to seal, chill it for 15–30 minutes, then coat with chocolate; the coating hides minor imperfections. Also try rolling the cake while slightly warm next time.
Q: Can I use frozen strawberries?
A: Fresh strawberries are best to avoid extra moisture. If you use frozen, thaw and drain them well, then pat dry to prevent the filling from becoming runny.
Q: How do I get a glossy chocolate coating?
A: Melt the chocolate slowly and avoid overheating. Stir in a teaspoon of neutral oil or butter to improve gloss and pourability. Tempering chocolate gives the best shine but is optional.
Q: Is there a substitute for heavy cream?
A: For a lighter filling, use chilled mascarpone thinned with a little milk, or fold chilled whipped Greek yogurt with a small amount of whipped cream to maintain stability and texture.
Conclusion
This Chocolate Covered Strawberry Swiss Roll Cake balances soft chocolate sponge, airy strawberry cream, and a shiny chocolate finish for a dessert that feels special without being complicated. It’s perfect for sharing and keeps well for a few days in the fridge. For another take on fruity rolled desserts, you can compare techniques with a similar recipe at Chocolate Strawberry Swiss Roll – youthsweets. Give it a try — the first bite of cake, cream, and chocolate together is always worth the effort.
Print
Chocolate Covered Strawberry Swiss Roll Cake
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A light chocolate sponge rolled around whipped strawberry cream and coated in glossy melted chocolate.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/2 cup heavy cream
- 1 cup strawberries, sliced
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a jelly roll pan with parchment paper.
- In a mixing bowl, sift together flour, sugar, cocoa powder, baking powder, and salt. In another bowl, whisk eggs and vanilla until light and fluffy. Gradually add dry ingredients to the egg mixture, alternating with milk, and mix until just combined.
- Pour the batter into the prepared pan and spread evenly. Bake for 15-20 minutes or until a toothpick comes out clean from the center. Let it cool in the pan for 5 minutes before rolling the cake with the parchment paper.
- Whip the heavy cream until soft peaks form and fold in the sliced strawberries. Unroll the cooled cake, spread the strawberry cream mixture on top, then roll it back up tightly.
- Melt chocolate chips until smooth and coat the rolled cake with the melted chocolate. Let it set before slicing and serving.
Notes
Store covered in the refrigerator for up to 3 days or freeze for up to 1 month. Use room-temperature eggs for better volume and avoid overmixing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 37g
- Sodium: 260mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg
