Breezy, elegant, and never failing to impress, the Strawberry Swiss Roll Cake is a dreamy dessert that brings together delicate sponge, fluffy whipped cream, and juicy berries in every glorious bite. Whether you’re planning a picnic, celebrating with friends, or just treating yourself to a homemade delight, this cake is as delicious as it is beautiful. Rolling up sweet strawberries with a cloud-like sponge, you’ll find that it’s a treat that wins smiles every single time.
Ingredients You’ll Need
The beauty of Strawberry Swiss Roll Cake lies in how a handful of simple ingredients come together to make something truly unforgettable. Each one plays an important part in the cake’s tender crumb, billowy filling, or burst of fresh fruit.
- Eggs, room temperature: Beating Eggs with sugar forms the lofty, flexible base for the roll—room temperature eggs whip up fluffier!
- Granulated sugar: This sweetens the batter and helps create that classic sponge texture.
- Vanilla extract: Just a teaspoon brings gentle warmth and depth—use good vanilla for extra fragrant results.
- All-purpose flour: Keeps the sponge light but sturdy enough to roll without breaking.
- Baking powder: Lifts the batter just enough to help the cake spring up in the oven.
- Salt: A pinch amplifies every other flavor, making the sponge taste more “cakey.”
- Powdered sugar (for dusting): Prevents sticking when rolling and gives a pretty snowy finish when serving.
- Heavy whipping cream: Whipped into soft peaks, it makes that classic dreamy filling everyone loves.
- Powdered sugar (for filling): Sweetens the whipped cream without weighing it down—don’t swap for granulated!
- Vanilla extract (for filling): A half teaspoon perks up the cream with a cozy flavor note.
- Fresh strawberries, diced: The heart of the cake! Their sweet, tart burst brings sunshine to every slice.
How to Make Strawberry Swiss Roll Cake
Step 1: Prepare the Pan and Preheat the Oven
Begin by heating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. This step might seem simple, but it’s a crucial insurance policy—making sure your cake releases cleanly when it’s time to roll. Don’t skip greasing both the pan and parchment for best results!
Step 2: Whip the Eggs, Sugar, and Vanilla
In a large bowl, beat the eggs with the granulated sugar and vanilla extract using an electric mixer for about 5 minutes. You’re looking for a thick, pale, almost mousse-like texture. This aerated mixture gives the Strawberry Swiss Roll Cake its classic lightness—don’t rush it!
Step 3: Sift and Fold the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry mix into the egg mixture in batches, using a spatula and a delicate hand. Over-mixing can deflate your beautiful foam, so go slow and stop as soon as it’s combined. Your batter should be thick but still airy.
Step 4: Bake the Sponge
Pour the batter into your prepared pan, spreading it out evenly to reach every corner. It will be a thin layer—that’s exactly what you want. Bake for 10–12 minutes, or until the cake springs back when lightly pressed. Keep an eye on it; a perfect Swiss roll sponge should stay pale and soft, not dry out!
Step 5: Roll the Cake While Warm
Once out of the oven, immediately turn the hot cake onto a clean towel dusted generously with powdered sugar. Gently peel off the parchment paper, then, starting at a short end, roll the cake up in the towel while it’s still warm. This sets the flexible shape and prevents cracking later. Let it cool completely in its snuggly towel wrap.
Step 6: Whip the Cream and Prep the Strawberries
While your cake is cooling, beat together the heavy cream, powdered sugar, and vanilla extract until you reach stiff peaks—think billowy and sturdy enough to hold strawberries without oozing. Dice your fresh strawberries into small, even pieces so every bite of the Swiss roll is filled with berry goodness.
Step 7: Fill and Reroll
Carefully unroll your cooled sponge. Spread the whipped cream in an even layer, then sprinkle the diced strawberries over the top—don’t overload, or the cake might not reroll neatly! Gently roll everything back up without the towel, placing the seam side down on your serving plate. For extra drama, dust the finished roll with a flourish of powdered sugar.
Step 8: Chill and Slice
For tidy slices and the dreamiest texture, let your Strawberry Swiss Roll Cake chill in the fridge for at least 30 minutes before serving. This makes it easier to cut and allows the flavors to meld beautifully. Now, slice in and marvel at those gorgeous pink-and-white spirals!
How to Serve Strawberry Swiss Roll Cake
Garnishes
For a picture-perfect finish, sprinkle your Strawberry Swiss Roll Cake with a little extra powdered sugar just before serving. A few extra strawberry slices, a sprig of fresh mint, or even a drizzle of strawberry sauce take this dessert from everyday to extraordinary—guests will think you bought it at a patisserie!
Side Dishes
This cake is wonderfully light on its own, but if you’re serving a special brunch or tea, pair it with fresh fruit salad, lemon sorbet, or a crisp glass of sparkling wine. All these sides keep the focus on the cake’s lovely delicate flavors while making your spread feel festive and thoughtful.
Creative Ways to Present
Move beyond the classic log slice by trying alternating strawberry and mint leaf slices along the top for a “garden” look. For parties, cut the roll into mini pinwheel rounds and arrange on a pretty platter, or serve individual slices layered with extra berries and whipped cream in parfait glasses for a modern, deconstructed twist.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra slices of Strawberry Swiss Roll Cake (lucky you!), simply cover them tightly in plastic wrap or place in an airtight container. The cake stays plush and moist in the fridge for up to three days—just be sure to store in a single layer to preserve those perfect spirals.
Freezing
This cake freezes beautifully! Wrap the whole roll or individual slices tightly in a double layer of plastic and foil, then freeze for up to a month. To enjoy, thaw overnight in the fridge; the texture and flavor stay surprisingly fresh, making it a great do-ahead treat for gatherings or cravings.
Reheating
Since Strawberry Swiss Roll Cake is meant to be served cold or at room temperature, there’s no need to reheat. Simply let any frozen cake thaw gently in the refrigerator—high heat would melt your whipped cream and make the cake limp.
FAQs
How do I prevent my Swiss roll from cracking?
Rolling the cake while it’s still warm and slightly flexible is the key to preventing cracks! Dust your kitchen towel with plenty of powdered sugar and work gently as you roll. If you see a small crack, don’t worry—fillings and powdered sugar can disguise minor imperfections.
Can I use frozen strawberries in the filling?
Fresh strawberries work best for this recipe since frozen berries release extra moisture when thawed, which can make the filling runny. If fresh aren’t available, thawed and well-drained berries can be used in a pinch, but be sure to gently blot them dry before adding.
How do I get a tighter, more even swirl?
Trim the edges of the cake for straight lines before filling, and don’t overfill with cream or strawberries. When rolling, use steady, even pressure and pull back gently on the towel to keep things tight as you go.
Can I make the Strawberry Swiss Roll Cake a day ahead?
Absolutely! In fact, chilling the finished cake overnight allows the flavors to meld and makes for even neater slices. Just be sure it’s well wrapped or covered to keep it from drying out in the fridge.
What other fruits can I use if strawberries aren’t in season?
Soft fruits like raspberries, blueberries, or even thinly sliced peaches work well in place of strawberries. For a tangy twist, try adding a swipe of your favorite berry jam beneath the whipped cream layer.
Final Thoughts
If you’re ready to dazzle at your next gathering or just want to treat yourself to a bakery-worthy dessert, the Strawberry Swiss Roll Cake is calling your name. Trust me: one bite of this airy, berry-filled delight, and you’ll want to roll it up for every special occasion—or just because. Give it a try and sweeten the day for everyone around your table!
Print
Strawberry Swiss Roll Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes plus chilling
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
Indulge in the light and airy delight of this Strawberry Swiss Roll Cake. A tender sponge cake filled with whipped cream and fresh strawberries, this dessert is a perfect balance of sweetness and freshness.
Ingredients
For the Cake:
- 4 large eggs, room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting
For the Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the paper and set aside.
- Beat Eggs and Sugar: In a large bowl, beat the eggs with granulated sugar and vanilla extract until thick and pale.
- Prepare Batter: In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold into the egg mixture.
- Bake: Pour batter into the pan and bake for 10–12 minutes. Invert the cake onto a towel dusted with powdered sugar and roll up. Let cool.
- Make Filling: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Fill Cake: Unroll the cake, spread whipped cream, add diced strawberries, and roll back up.
- Chill and Serve: Dust with powdered sugar, chill for 30 minutes, and slice.
Notes
- For a neater look, trim the edges of the cake before filling.
- You can also add a thin layer of strawberry jam under the whipped cream for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 115mg
