Chocolate-Covered Strawberry Swiss Roll Cake

Chocolate-Covered Strawberry Swiss Roll Cake is a stunning dessert that combines fluffy chocolate cake, sweet strawberry filling, and a smooth chocolate ganache coating. It’s like biting into a chocolate-covered strawberry—only better, because it’s in cake form. I love making this for special occasions, holidays, or when I want to wow guests with something both beautiful and delicious.

Why You’ll Love This Recipe

I love this recipe because it looks impressive but is surprisingly simple once I break it down. The chocolate sponge is soft and flexible, perfect for rolling without cracking. The strawberry filling adds a fruity, slightly tart contrast, and the ganache on top ties it all together with rich, velvety chocolate. It’s a crowd-pleaser and makes any gathering feel extra special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chocolate cake:

• All-purpose flour

• Cocoa powder

• Baking powder

• Salt

• Eggs

• Granulated sugar

• Vanilla extract

• Whole milk

For the strawberry filling:

• Heavy whipping cream

• Powdered sugar

• Fresh strawberries, finely chopped

• Strawberry jam (optional, for more flavor)

For the chocolate ganache topping:

• Semi-sweet chocolate chips or chopped chocolate

• Heavy cream

Optional garnish:

• Extra strawberries (halved or whole)

• Shaved chocolate or sprinkles

Directions

1. I preheat the oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper, greasing it well.

2. In a bowl, I whisk together the flour, cocoa powder, baking powder, and salt.

3. In another bowl, I beat the eggs and sugar until light and fluffy, then mix in the vanilla and milk.

4. I fold in the dry ingredients just until combined, then pour the batter into the prepared pan and spread it evenly.

5. I bake for 10–12 minutes, or until the cake springs back when lightly touched.

6. While it’s still hot, I carefully roll the cake (with the parchment paper) from the short end and let it cool completely.

7. For the filling, I whip the cream and powdered sugar until stiff peaks form, then fold in the strawberries and a spoonful of jam if I want more berry flavor.

8. Once the cake is cool, I unroll it gently, spread the filling evenly, and re-roll it (this time without the parchment).

9. For the ganache, I heat the cream until hot (not boiling), pour it over the chocolate, and stir until smooth and glossy.

10. I pour the ganache over the cake roll and smooth it out with a spatula, then garnish with strawberries and let it set before slicing.

Servings and timing

This recipe serves 8–10 slices.
Prep time: 30 minutes
Bake time: 10–12 minutes
Cooling and decorating time: about 1 hour
Total time: roughly 1 hour 45 minutes

Variations

• I sometimes add a layer of Nutella or melted chocolate under the whipped cream for extra richness.

• For a summery twist, I use raspberries or blueberries in place of strawberries.

• If I want it extra chocolatey, I add cocoa powder to the filling and top with chocolate curls.

• A dash of strawberry extract in the cream adds even more berry flavor.

storage/reheating

I store the cake in the fridge, covered, for up to 3 days.
To serve, I slice it chilled or let it sit at room temp for 10–15 minutes for a softer texture. I don’t recommend freezing it, as the whipped cream filling may not thaw well.

FAQs

How do I keep the cake from cracking when I roll it?

I always roll it while it’s still warm, with the parchment paper inside. This helps the cake “learn” the shape. Once cooled and unrolled, it’s much easier to re-roll with the filling.

Can I use frozen strawberries?

I prefer fresh for the best texture, but if I use frozen, I thaw and drain them very well before folding into the filling to avoid excess moisture.

Can I make this cake ahead of time?

Yes, I often make it the night before and keep it refrigerated until ready to serve. It actually slices better after chilling.

What type of chocolate works best for ganache?

I usually use semi-sweet chocolate chips, but dark chocolate or milk chocolate works depending on how rich or sweet I want the topping.

Can I use store-bought whipped topping?

Yes, if I’m short on time, I use whipped topping instead of homemade whipped cream, though the texture and flavor are a bit different.

Conclusion

Chocolate-Covered Strawberry Swiss Roll Cake is a dessert that’s as gorgeous as it is delicious. I love how the rich chocolate sponge wraps around the creamy berry filling and how the ganache gives it that elegant finish. Whether I’m serving it at a dinner party or making it just for fun, it’s always a showstopper that gets rave reviews.