Chocolate Roulade with Strawberries

Dessert is always a good idea, and so without a doubt, this chocolate roulade with strawberries is a must. A soft chocolate cake with a berry cream that blends together into a scrumptious roulade. Tastes so good you have to make it for yourself and try!! 🙂

chocolate roulade with strawberries

There are times when I prefer to bake cakes and then there are those days I just love baking a roulade. They are quicker to make and require less decorating (this one is a little harder than most). This chocolate roulade with a creamy strawberry filling is rather great. You can definitely decorate it differently than I did but this was rather simple and what I stuck to.

If you enjoyed this recipe try our poppy seed roulade or the cake roulade with raspberries. 

{You will need 16 oz strawberries.}

A 16x12inch baking sheet or 17x11inch baking sheet may be used, or any baking sheet within that size. A smaller one can be used as well if you use a larger one the cake will be too thin.

Ingredients:

Roulade-

4 eggs

3/4 cup sugar

3 Tbsp sour cream

¾ tsp baking soda + ¼ tsp vinegar

1/4 cup Hershey’s Cocoa

1 cup flour

Strawberry cream-

10 oz strawberries

3/4 cup sugar

1 package unflavored gelatin

8 oz cream cheese, room temp

4 oz cool whip, thawed

Chocolate for soaking-

6 Tbsp butter

1/3 cup sugar

1/3 cup milk

1/3 cup cocoa

Coating for the top-

4 oz cool whip, thawed

1/3 cup powdered sugar

Décor-

½ tsp cocoa

6 oz strawberries

Makes: 1 roulade

Directions:

Preheat oven to 365°F.

Cover baking sheet with parchment paper. Lightly spray with baking spray and gently flour.

Prepare roulade-

Combine flour and cocoa, set aside.

Separate egg whites from egg yolks. Beat egg whites until soft peaks form, about 3 minutes. Slowly add the sugar and beat another 2-3 minutes or until egg whites begin to stiffen.

Whisk egg yolks and sour cream, add to the egg whites. Combine baking soda and vinegar, add to the whites. Give everything a quick mix.

Add the flour/cocoa, mix just until combined (if over beaten the fluffy mixture will flatten).

making the cake batter

Pour mixture into the prepared baking sheet. Bake 11-12 minutes (check for readiness with a tooth pick).

Go along the sides of the aking sheet with a sharp knife to loosen cake. Take a towel and roll the cake up. Set aside to completely cool.

bake and roll cake

Prepare the cream- Take the 10 oz of strawberries. Take 3 strawberries, chop them into really small pieces, set aside (so that you can bite into small strawberry pieces, sorry forgot to take a pic). Take the rest of the strawberries and slice them.

Add the sliced strawberries, gelatin and sugar into blender, blend until well combined.

Beat the cream cheese. Add the blended strawberries and mix. Add the chopped strawberries that were set aside and the cool whip, mix everything on lowest speed. Refrigerate until ready to use.

cream

Prepare the chocolate for soaking-

In a small saucepan add the cocoa and sugar, mix. Add the rest of the ingredients, mix and put on medium heat. Keep mixing until the sugar completely dissolves. Set aside to cool.

melting chocolate

Prepare top coating-

On low speed (or with spatula) mix the cool whip and powdered sugar.

Once chocolate and cake are cool, unroll the cake. Completely cover the cake with the chocolate.

Add all of the strawberry cream and distribute it evenly. (Sorry this picture looks terrible, it looks more pink than this here.)

Roll the roulade back up. Cover top and sides of roulade with the top coating. Lightly dust roulade with cocoa.

finish cream and cut strawberries

Take the remaining strawberries (6 oz) cut of leaves. Slice strawberries, (I kept some of the leaves and added them as décor, this isn’t necessary).

chocolate roulade with strawberries

Keep covered. Enjoy!

Chocolate Roulade with Strawberries

Chocolate roulade, a creamy strawberry puree mixed in a delicious cream. 
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Dessert
Cuisine: Russian
Keyword: cake roulade
Servings: 8 servings
Calories: 548kcal
Author: Valentina's Corner

Ingredients

  • Roulade-
  • 4 eggs
  • 3/4 cup sugar
  • 3 Tbsp sour cream
  • ¾ tsp baking soda + ¼ tsp vinegar
  • 1/4 cup cocoa
  • 1 cup flour
  • Strawberry cream-
  • 10 oz strawberries
  • 3/4 cup sugar
  • 1 package unflavored gelatin
  • 8 oz cream cheese, room temp
  • 4 oz cool whip, thawed
  • Chocolate for soaking-
  • 6 Tbsp butter
  • 1/3 cup sugar
  • 1/3 cup milk
  • 1/3 cup cocoa
  • Coating for the top-
  • 4 oz cool whip, thawed
  • 1/3 cup powdered sugar
  • Décor-
  • ½ tsp cocoa
  • 6 oz strawberries

Instructions

  • Preheat oven to 365°F.
  • Cover baking sheet with parchment paper. Lightly spray with baking spray and gently flour.
  • Prepare roulade-
  • Combine flour and cocoa, set aside.
  • Separate egg whites from egg yolks. Beat egg whites until soft peaks form, about 3 minutes. Slowly add the sugar and beat another 2-3 minutes or until egg whites begin to stiffen.
  • Whisk egg yolks and sour cream, add to the egg whites. Combine baking soda and vinegar, add to the whites. Give everything a quick mix.
  • Add the flour/cocoa, mix just until combined (if over beaten the fluffy mixture will flatten).
  • Pour mixture into prepared baking sheet. Bake 11-12 minutes (check for readiness with tooth pick).
  • Go along the sides of baking sheet with a sharp knife to loosen cake. Take a towel and roll the cake up. Set aside to completely cool.
  • Prepare the cream- Take the 10 oz of strawberries. Take 3 strawberries, chop them into really small pieces, set aside (so that you can bite into small strawberry pieces, sorry forgot to take a pic). Take the rest of the strawberries and slice them.
  • Add the sliced strawberries, gelatin and sugar into blender, blend until well combined.
  • Beat the cream cheese. Add the blended strawberries and mix. Add the chopped strawberries that were set aside and the cool whip, mix everything on lowest speed.
  • Prepare the chocolate for soaking-
  • In a small saucepan add the cocoa and sugar, mix. Add the rest of the ingredients, mix and put on medium heat. Keep mixing until the sugar completely dissolves. Set aside to cool.
  • Prepare top coating-
  • On low speed (or with spatula) mix the cool whip and powdered sugar.
  • Once chocolate and cake are cool, unroll the cake. Completely cover the cake with the chocolate.
  • Add all of the strawberry cream and distribute it evenly.
  • Roll the roulade back up. Cover top and sides of roulade with the top coating.
  • Lightly dust roulade with cocoa.
  • Take the remaining strawberries (6 oz) cut of leaves. Slice strawberries, (I kept some of the leaves and added them as décor, this isn’t necessary).
  • Keep covered. Enjoy!.
Nutrition Facts
Chocolate Roulade with Strawberries
Amount Per Serving
Calories 548 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 13g 65%
Cholesterol 143mg 48%
Sodium 347mg 14%
Potassium 318mg 9%
Total Carbohydrates 79g 26%
Dietary Fiber 3g 12%
Sugars 59g
Protein 9g 18%
Vitamin A 17.2%
Vitamin C 40.4%
Calcium 10.9%
Iron 12.9%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Chocolate Roulade with Strawberries
Amount Per Serving
Calories 548 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 13g 65%
Cholesterol 143mg 48%
Sodium 347mg 14%
Potassium 318mg 9%
Total Carbohydrates 79g 26%
Dietary Fiber 3g 12%
Sugars 59g
Protein 9g 18%
Vitamin A 17.2%
Vitamin C 40.4%
Calcium 10.9%
Iron 12.9%
* Percent Daily Values are based on a 2000 calorie diet.

 

chocalte roulade with strawberries

Valentina's Corner

Show 6 Comments
  • Yuliya Peterson 02/09/2017, 1:29 am Link Reply

    When it refers to “1 package gelatin” is that 1 envelope or the whole box?
    The cake was delicious! No problem with taste. More of a presentation issue: when I made the strawberry filling it was runny and the cake was difficult to roll up. When I looked back through the recipe I thought maybe I needed to add more gelatin: I added one envelope. Or does the cream need to set a bit before using?

    • admin 02/09/2017, 11:52 am Link Reply

      Hi Yuliya,
      Sorry for the confusion. You use 1 envelope in this recipe, I will update the recipe (THANKS). If you refrigerate the cream, it will set quicker. I apologize, I forgot to add that to the instruction. 🙂
      Thank you for visiting our online kitchen.

  • Lana 03/14/2015, 1:25 pm Link Reply

    I just discovered your blog. 😀 I have to tell you that It’s the most organized and most beautiful blog i have ever seen. and the photography is stunning! definitely will be coming here to try out your recipes. thank you for making it so much fun to cook.

    • admin 03/14/2015, 9:49 pm Link Reply

      Lanochka, Thank you so much!!. I’m a bit of a perfectionist (okay, okay A LOT,lol) so this sweet compliment really is making me happy!!:) Really glad you found our family’s blog and do enjoy it!!

  • missscrambledegg 03/10/2015, 5:43 am Link Reply

    This is a beautiful cake, Valentina! It would definitely be a crowd pleaser in my house. 😀

    • admin 03/10/2015, 2:29 pm Link Reply

      Well thank you hon!!.. =)

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