Strawberry Swiss Roll Cake

The Strawberry Swiss Roll Cake is a timeless dessert that perfectly combines the lightness of sponge cake with the luscious sweetness of fresh strawberries and cream.

This elegant dessert features a soft, airy sponge rolled around a creamy filling made from whipped cream and strawberry goodness. Each slice reveals a stunning spiral pattern that’s as beautiful as it is delicious.

Originally inspired by classic European roulades, this cake has become a favorite worldwide for its texture, flavor, and presentation. It’s the perfect choice for special occasions, afternoon tea, or even as a show-stopping dessert after dinner.

Why I Love This Recipe

I love this recipe because it embodies everything I adore about baking — simplicity, elegance, and taste. The cake itself is soft and light, with just the right amount of sweetness, while the filling is creamy and bursting with real strawberry flavor.

What makes it even more special is the process — rolling the cake may seem intimidating, but it’s surprisingly easy and incredibly rewarding.

Another reason I adore this recipe is its versatility. You can adjust the sweetness, use seasonal fruits, or even add a touch of jam for extra flavor. Plus, the presentation never fails to impress — it looks like something straight out of a bakery display but is completely achievable at home.

Why It’s a Must-Try Dish

The Strawberry Swiss Roll Cake is a must-try because it offers a perfect balance of flavor, texture, and visual appeal. It’s light yet indulgent, and its fresh strawberry flavor makes it ideal for any occasion. Whether you’re a beginner baker or an experienced one, this cake will make you feel like a professional pastry chef.

It’s also a great dessert for spring and summer, but its timeless charm works all year round. Every bite delivers a delightful combination of fluffy sponge, whipped cream, and fresh strawberries — a combination that simply never goes out of style.

Recipe Details

• Preparation Time: 25 minutes
• Cooking Time: 12–15 minutes
• Cooling & Assembly Time: 45 minutes
• Total Time: Approximately 1 hour 25 minutes
• Servings: 8–10 slices
• Calories: Approximately 280 kcal per serving
• Course: Dessert
• Cuisine: European (Swiss / French-inspired)

Ingredients

For the Sponge Cake:

• 4 large eggs
• ½ cup granulated sugar
• 1 tsp pure vanilla extract
• ¾ cup all-purpose flour (sifted)
• 1 tsp baking powder
• ¼ tsp salt
• 2 tbsp milk
• 2 tbsp melted butter (unsalted)

For the Filling:

• 1 cup heavy whipping cream (cold)
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 cup fresh strawberries (finely chopped)
• Optional: 2 tbsp strawberry jam or puree

For the Glaze/Topping (optional):

• Powdered sugar for dusting
• Fresh strawberry slices for garnish
• Whipped cream for decoration

Cooking Directions

1. Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
2. In a large mixing bowl, beat eggs and sugar with an electric mixer until pale and fluffy (about 3–4 minutes).
3. Add vanilla extract, milk, and melted butter; mix gently.
4. Sift in flour, baking powder, and salt. Fold carefully until combined — do not overmix.
5. Pour batter into the prepared pan and spread evenly.
6. Bake for 12–15 minutes, or until the top is golden and springs back when lightly touched.
7. While warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper.
8. Gently roll the cake (with the towel) from the short side and let it cool completely in rolled form.
9. For the filling, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fold in chopped strawberries and jam (if using).
10. Unroll the cooled cake, spread the filling evenly, then carefully re-roll it.
11. Dust with powdered sugar and decorate with strawberries and whipped cream if desired.

Step-by-Step Preparation Method

Step 1: Prepare the Sponge Cake Batter
Preheat your oven and line your jelly roll pan with parchment paper. In a large bowl, beat eggs and sugar until they triple in volume and become pale. This aeration is key for a light sponge. Add vanilla, milk, and melted butter.

Step 2: Add Dry Ingredients
Sift in flour, baking powder, and salt. Gently fold using a spatula to preserve the air bubbles. The batter should be light and smooth.

Step 3: Bake the Sponge
Pour the batter into the prepared pan and spread evenly. Bake for 12–15 minutes or until the surface is golden and springs back when touched.

Step 4: Roll the Cake
As soon as the cake is baked, loosen the edges and invert it onto a kitchen towel dusted with powdered sugar. Peel off the parchment paper, then roll the cake with the towel while it’s still warm. This prevents cracks later. Let it cool completely.

Step 5: Make the Strawberry Cream Filling
In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Gently fold in the chopped strawberries and, if desired, a spoonful of strawberry jam or puree.

Step 6: Assemble the Cake
Carefully unroll the cooled sponge and spread the filling evenly, leaving a small border. Roll the cake tightly again, this time without the towel.

Step 7: Decorate and Chill
Dust with powdered sugar and garnish with fresh strawberries and whipped cream. Chill for 30 minutes before slicing for clean cuts.

How to Serve This Recipe

Serve the Strawberry Swiss Roll Cake chilled for the best flavor and texture. Slice into even pieces using a sharp knife, and clean the knife between cuts for a neat presentation.

It pairs beautifully with a cup of tea, coffee, or even a glass of sparkling wine. For an elegant presentation, serve each slice with a drizzle of strawberry sauce or a dollop of whipped cream on the side.

Recipe Tips

• Beat eggs and sugar properly — this step determines the cake’s lightness.
• Roll the cake while it’s still warm to prevent cracking later.
• Always use parchment paper to avoid sticking.
• Keep the filling light — too much cream can cause the cake to split when rolling.
• Chill the cake before slicing for clean, bakery-style edges.

Variations

1. Chocolate Strawberry Swiss Roll: Add 2 tbsp cocoa powder to the flour mixture for a chocolate sponge. Fill with whipped cream and strawberries for a chocolate-strawberry combo.
2. Lemon Berry Roll: Add 1 tbsp lemon zest to the batter and fill with lemon curd and berries.
3. Matcha Strawberry Roll: Add 1 tsp matcha powder to the dry ingredients for a green tea twist.
4. Jam-Filled Roll: Spread a thin layer of strawberry jam before adding the whipped cream filling for extra flavor.
5. Mini Swiss Rolls: Cut the sponge into smaller pieces before rolling to make individual portions.

Freezing and Storage

• Refrigeration: Store the cake (covered) in the refrigerator for up to 3 days.
• Freezing: Wrap the unglazed cake roll tightly in plastic wrap, then foil. Freeze for up to 2 months.
• Thawing: Thaw overnight in the refrigerator before serving.
• Note: Avoid freezing with fresh strawberries inside, as they can release water when thawed.

Special Equipment Needed

• 10×15-inch jelly roll pan
• Electric mixer (hand or stand)
• Parchment paper
• Kitchen towel (for rolling)
• Mixing bowls
• Offset spatula
• Fine mesh sieve (for powdered sugar)

Frequently Asked Questions (FAQ)

Q1: How do I prevent the cake from cracking when rolling?
Roll it while still warm and pliable, using a towel dusted with powdered sugar to prevent sticking.

Q2: Can I make this cake the night before?
Yes. It actually tastes better the next day after the flavors meld together. Keep it refrigerated.

Q3: Can I use frozen strawberries?
Yes, but thaw and drain them well before using to avoid excess moisture.

Q4: My sponge turned out dense — what went wrong?
You may have overmixed the batter or under-whipped the eggs. Beat the eggs until light and fluffy for an airy texture.

Q5: Can I use whipped topping instead of fresh cream?
Yes, you can substitute whipped topping, but the flavor will be slightly different. Fresh cream gives a more authentic taste.

Conclusion

The Strawberry Swiss Roll Cake is an elegant, light, and utterly delightful dessert that strikes the perfect balance between simplicity and sophistication. With its airy sponge, creamy filling, and vibrant strawberries, it’s a dessert that’s as pleasing to the eyes as it is to the palate.

This recipe brings together the beauty of homemade baking and the charm of a classic European-style dessert. It’s perfect for celebrations, family gatherings, or simply to satisfy your craving for something sweet and special. Once you make it, you’ll realize that a stunning dessert doesn’t have to be complicated — just made with care and a touch of love.