Decadent Chocolate-Covered Strawberry Whipped Cake Rolls
A light, fluffy whipped cake roll filled with fresh strawberries and whipped cream, coated in a rich chocolate shell. Perfect for celebrations or cozy nights, this dessert is both impressive and easy to make.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Dessert
- Cuisine: American
Ingredients
- All-purpose flour – 1 cup (120g), sifted
- Granulated sugar – 3/4 cup (150g)
- Egg whites – 5 large, at room temperature
- Cream of tartar – 1/4 tsp
- Vanilla extract – 1 tsp
- Salt – a pinch
- Fresh strawberries – 1 1/2 cups, roughly chopped
- Heavy whipping cream – 1 cup (240ml), chilled
- Powdered sugar – 2 tbsp
- Vanilla extract – 1/2 tsp
- Semi-sweet chocolate chips – 1 cup (175g)
- Unsalted butter – 2 tbsp
Instructions
- Preheat oven to 350°F (175°C). Line a rimmed 15×10 inch baking sheet with parchment paper and lightly grease it.
- In a clean, dry bowl, beat 5 egg whites with 1/4 tsp cream of tartar until soft peaks form. Gradually add 3/4 cup granulated sugar, beating until stiff, glossy peaks form (5–7 minutes).
- In a separate bowl, sift together 1 cup all-purpose flour and a pinch of salt. Gently fold into whipped egg whites using a rubber spatula until no streaks remain.
- Fold in 1 tsp vanilla extract gently.
- Pour batter into prepared baking sheet, spreading evenly. Bake for 12–15 minutes until cake springs back lightly and is golden.
- While cake bakes, whip 1 cup chilled heavy cream with 2 tbsp powdered sugar and 1/2 tsp vanilla extract until stiff peaks form. Fold in chopped strawberries gently.
- Remove cake from oven and immediately invert onto a kitchen towel dusted with powdered sugar. Peel off parchment paper carefully. Roll cake up in towel from short edge and let cool completely.
- Unroll cooled cake gently, spread strawberry whipped cream filling evenly, then re-roll tightly without towel.
- Melt 1 cup semi-sweet chocolate chips and 2 tbsp unsalted butter in microwave-safe bowl in 20-second bursts, stirring until smooth.
- Place rolled cake on wire rack with tray underneath. Spoon or brush melted chocolate evenly over cake. Let chocolate set at room temperature or refrigerate briefly.
Notes
Use room temperature eggs for better volume. Whip egg whites to stiff peaks for light texture. Roll cake while warm to prevent cracking. Microwave chocolate in short bursts to avoid burning. For gluten-free, substitute flour with 1:1 gluten-free blend. For dairy-free, use coconut cream and dairy-free chocolate chips.
Nutrition
- Serving Size: 1 slice (approximate
- Calories: 250
- Sugar: 18
- Sodium: 90
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 28
- Fiber: 2
- Protein: 5
Keywords: chocolate cake roll, strawberry cake roll, whipped cake, chocolate-covered dessert, easy cake roll, strawberry whipped cream, party dessert