With the strawberry season in full swing, this cake is a great way to use some of them in a delicious dessert that everyone will love.
It sure does make a pretty addition to the table at summer barbecues and picnics.
Chocolate and fresh strawberries together are amazing. Definitely one of my favorite flavor combinations. This chocolate cake roll, also known as chocolate Swiss roll, is amazing! The chocolate cake is spongy, and the filling is light from the whipped cream cheese, and fresh from the diced strawberries. Plus, it’s so pretty! Definitely a great way to impress your guests. Or even yourself. Below I share all there is to know to make the best strawberry chocolate cake roll ever!
For Chocolate Roll
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 cup cocoa powder
1/4 teaspoon salt
4 tablespoons unsalted butter, melted
1/3 cup granulated sugar
1/3 cup dark brown sugar
4 large egg yolks
4 large egg whites
1 teaspoon vanilla extract
1 teaspoon espresso powder
For the strawberry cream cheese filling
1 cup heavy cream
8 oz. cream cheese, room temperature
1 cup powdered sugar, divided
1/2 cup freeze dried strawberries, ground into a fine powder
1/2 teaspoon vanilla extract
1/2 cup finely diced strawberries (extra moisture removed using paper towels)
Preheat the oven to 350 degrees F. Line a 12×17 baking sheet with parchment paper, then spray with non-stick cooking spray.
In a large bowl, whisk together dry ingredients to combine. Set aside.
Using an electric hand mixer, beat egg whites with 1/3 cup granulated sugar about 4-5 minutes in a medium-sized bowl until stiff peaks form.
Using an electric hand mixer, beat together egg yolks with 1/3 cup dark brown sugar and vanilla extract in another medium bowl until well combined and pale yellow in color. Gradually fold in the dry ingredients mixture using a rubber spatula, until just combined. Add melted and cooled butter (make sure it’s cooled; how butter will deflate the batter) and fold in a few more times to combine.
Then, carefully fold in the egg whites, making sure not to deflate the batter.
Pour batter on a prepared sheet pan. Spread forming an even thin layer. Bake for 10 minutes, until a toothpick inserted comes out clean and it springs back to the touch.
Place a large piece of parchment paper on your counter or any flat surface and sprinkle cocoa powder on top. Immediately upon removing the cake from the oven, invert the cake onto the parchment paper.
Carefully remove the parchment paper that was underneath the cake.
Slowly roll the cake and parchment paper together, starting from the short end, and let it stand on a wire rack until cooled, about 1 hour.
Make the filling
Using an electric mixer, beat whip heavy cream and 1/4 cup powdered sugar until stiff peaks form. Set aside.
In a medium-sized bowl, beat together cream cheese, freeze dried strawberry powder, vanilla extract and 3/4 cup of powdered sugar on medium-speed until all ingredients are well-combined. Gently fold in whipped cream until fluffy.
Using a rubber spatula, gently fold in the diced strawberries.
When the cake is completely cooled, unroll carefully and spread the filling evenly across the surface of the cake, leaving about 1/2 inch on the border.
Carefully, roll the cake, starting from the short end. Peel away or remove the parchment paper as you roll.
Once rolled, wrap the cake with plastic wrap and chill in the refrigerator for about 1 hour.
Before slicing and serving, dust with confectioner’s sugar and top with strawberries.
Store any remaining cake in an airtight container in the refrigerator.