This indulgent chocolate strawberry Swiss roll features a tender cocoa sponge cake rolled around a light vanilla whipped cream and fresh strawberry filling. Topped with a smooth dark chocolate ganache and garnished with sweet berries, this dessert is both elegant and satisfying—ideal for celebrations or as a stunning centerpiece for any dessert table.
Why You’ll Love This Recipe
This Swiss roll offers a perfect balance of textures and flavors: soft, moist cake, creamy filling, juicy fruit, and a luscious ganache topping. It’s visually impressive but surprisingly easy to prepare. Whether for birthdays, holidays, or dinner parties, it delivers bakery-quality results with homemade charm.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chocolate Sponge Cake:
- eggs
- granulated sugar
- vanilla extract
- all-purpose flour
- unsweetened cocoa powder
- baking powder
- salt
For the Filling:
- heavy whipping cream
- powdered sugar
- vanilla extract
- fresh strawberries, chopped
For the Ganache Topping:
- heavy cream
- dark chocolate chips
For Garnish:
- fresh strawberries, halved
- powdered sugar (optional)
Directions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a mixing bowl, beat eggs and sugar together until the mixture becomes thick and pale, about 5 minutes. Stir in vanilla extract.
- In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Gently fold into the egg mixture until just combined.
- Spread the batter evenly into the prepared pan. Bake for 10–12 minutes or until the cake springs back when lightly touched.
- While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake with the towel. Allow it to cool completely.
- To make the filling, whip the cream with powdered sugar and vanilla until stiff peaks form.
- Once the cake is cool, unroll it gently and spread the whipped cream evenly over the surface. Scatter chopped strawberries across the top.
- Reroll the cake carefully, then set it seam-side down on a serving platter.
- For the ganache, heat the heavy cream until just steaming and pour it over the chocolate chips. Let it sit for 2 minutes, then stir until smooth. Cool slightly.
- Spread the ganache over the roll and garnish with halved strawberries. Dust with powdered sugar if desired.
- Chill the cake for at least 30 minutes before slicing for clean, neat pieces.
Servings and timing
This recipe yields approximately 8–10 servings.
Preparation time: 25 minutes
Baking time: 10–12 minutes
Chilling time: 30 minutes
Total time: About 1 hour 10 minutes
Variations
- Chocolate-hazelnut filling: Swap the whipped cream for chocolate-hazelnut spread for a richer dessert.
- Berry mix: Use a mix of berries like raspberries and blueberries instead of only strawberries.
- White chocolate ganache: Replace the dark chocolate with white chocolate for a sweeter topping.
- Almond sponge: Add a teaspoon of almond extract and a few tablespoons of ground almonds to the batter for a nutty variation.
- Vegan version: Use a plant-based whipped cream and egg replacer to suit vegan diets.
Storage/reheating
Store the Swiss roll in the refrigerator, covered or in an airtight container, for up to 3 days. The cake is best served chilled. Freezing is possible: wrap the roll tightly in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator overnight. Reheating is not recommended due to the whipped cream filling.
FAQs
Can I make the Swiss roll in advance?
Yes, you can make it a day in advance. Store it in the refrigerator until ready to serve.
How do I prevent the cake from cracking when rolling?
Roll the cake while it is still warm and let it cool completely in that shape before filling.
Can I use frozen strawberries?
It is best to use fresh strawberries for texture and appearance. Frozen strawberries tend to release excess moisture.
What if I don’t have a jelly roll pan?
You can use a baking sheet with similar dimensions, but ensure it has a rim to contain the batter.
Can I substitute the cocoa powder?
You may use Dutch-processed cocoa for a deeper chocolate flavor, but it could slightly alter the cake’s rise.
Is it possible to use store-bought whipped cream?
Yes, but freshly whipped cream gives better stability and flavor for this recipe.
Why did my cake turn out dry?
Overbaking or using too much flour can dry out the sponge. Ensure accurate measurements and monitor baking time closely.
Can I leave out the ganache?
Yes, the ganache is optional. You can dust the cake with powdered sugar or drizzle with melted chocolate instead.
How do I get clean slices?
Use a sharp knife dipped in hot water and wiped dry between slices for clean, neat cuts.
Can I fill the cake with jam instead of cream?
Yes, strawberry jam or a fruit compote makes a great alternative or addition to the whipped cream.
Conclusion
The chocolate strawberry Swiss roll is a visually stunning dessert that combines rich cocoa sponge with light, fruity filling and a glossy ganache finish. Whether for birthdays, holidays, or afternoon tea, this roll is a crowd-pleasing treat that’s both elegant and deeply satisfying. With a few simple steps, you can create a bakery-worthy dessert right at home.
Print
Chocolate Strawberry Swiss Roll
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Swiss
- Diet: Vegetarian
Description
This indulgent chocolate Swiss roll is filled with a creamy vanilla and fresh strawberry center, wrapped in a moist cocoa sponge, and topped with glossy ganache and sweet berries—a show-stopping dessert that’s as beautiful as it is delicious.
Ingredients
- 4 large eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- Pinch of salt
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup chopped fresh strawberries
- 1/2 cup heavy cream
- 1/2 cup dark chocolate chips
- Fresh strawberries, halved
- Powdered sugar (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease.
- In a bowl, beat eggs and sugar until thick and pale (about 5 minutes). Add vanilla.
- Sift together flour, cocoa, baking powder, and salt. Fold into egg mixture until just combined.
- Pour batter into prepared pan and spread evenly. Bake for 10–12 minutes.
- While warm, invert cake onto a clean towel dusted with powdered sugar. Peel off parchment and roll cake with the towel. Let cool.
- Whip cream with powdered sugar and vanilla until stiff peaks form.
- Unroll cooled cake and spread with whipped cream, then scatter chopped strawberries over it. Reroll cake gently.
- For ganache, heat cream and pour over chocolate chips. Let sit 2 minutes, then stir until smooth.
- Cool ganache slightly and spread over the roll.
- Top with fresh strawberries and dust with powdered sugar if desired. Chill before slicing.
Notes
- Do not overbake the sponge or it may crack when rolled.
- Use a clean towel dusted with powdered sugar to prevent sticking.
- Chill the roll before slicing for cleaner cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 65mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
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