Chocolate Strawberry Swiss Roll Cake

  • June 23, 2026
Cake Recipe

Chocolate Strawberry Swiss Roll Cake

A beautifully soft chocolate sponge cake rolled with a light strawberry cream filling and finished with a rich chocolate glaze. This elegant dessert combines the indulgence of chocolate with the freshness of strawberries, making it perfect for celebrations, afternoon tea, or any special occasion.

Ingredients

Chocolate Sponge Cake

  • 4 large eggs
  • ½ cup (100 g) granulated sugar
  • ¼ cup (60 ml) vegetable oil
  • ¼ cup (60 ml) milk
  • ¾ cup (95 g) all-purpose flour
  • ¼ cup (25 g) cocoa powder
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 tsp vanilla extract

Strawberry Cream Filling

  • 1 cup (240 ml) cold whipping cream
  • ¼ cup powdered sugar
  • ½ tsp vanilla extract
  • ½ cup fresh strawberries, finely chopped

Chocolate Glaze & Decoration

  • 150 g dark chocolate, chopped
  • ¼ cup fresh cream
  • Melted white chocolate, for drizzling
  • Whipped cream, fresh strawberries, and chocolate pieces for garnish

Instructions

1. Prepare the Chocolate Sponge

Preheat the oven to 170°C (340°F). Line a rectangular Swiss roll pan with parchment paper.

In a large mixing bowl, whisk the eggs and sugar until the mixture becomes thick, pale, and fluffy. Gently mix in the vegetable oil, milk, and vanilla extract.

Sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined, taking care not to overmix.

Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes, or until the cake springs back lightly when touched.

2. Roll and Cool

While the cake is still warm, carefully turn it out onto a clean sheet of parchment paper. Remove the baking paper and gently roll the cake from the short end. Allow it to cool completely while rolled to help maintain its shape.

3. Make the Strawberry Cream Filling

In a chilled bowl, whip the cream, powdered sugar, and vanilla extract until soft peaks form. Fold in the finely chopped strawberries until evenly distributed.

4. Fill and Roll

Carefully unroll the cooled cake and spread the strawberry cream filling evenly across the surface. Gently roll the cake back up, keeping it tight but not compressed. Refrigerate for 20–30 minutes to set.

5. Prepare the Chocolate Glaze

Heat the fresh cream until warm but not boiling. Pour it over the chopped dark chocolate and let it sit for 2 minutes. Stir until smooth and glossy.

Place the chilled Swiss roll on a serving plate and pour the chocolate glaze over the top, spreading evenly to coat.

6. Decorate and Serve

Drizzle with melted white chocolate and decorate with whipped cream swirls, fresh strawberries, and chocolate pieces.

Chill until the glaze is set. Slice and serve for a stunning dessert that is as delicious as it is beautiful.

Serving Suggestions

Serve chilled with fresh strawberries, a scoop of vanilla ice cream, or a hot cup of coffee for an irresistible dessert experience.

Prep Time: 30 minutes
Bake Time: 10–12 minutes
Chill Time: 30 minutes
Servings: 8–10 slices

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