Strawberry Swiss Roll Recipe
Dreamy, elegant, and absolutely irresistible, the Strawberry Swiss Roll combines soft, spongey cake with a cloud of whipped cream and a burst of fresh berries. This crowd-pleasing treat is perfect for spring gatherings and summer afternoons, but feels special enough for birthdays or afternoon tea. Not only does this rolled cake look stunning, but it’s refreshingly light and easy to make, so you’ll feel like a pastry chef even on your first try. If you’ve ever wanted to wow friends and family with a homemade dessert, the Strawberry Swiss Roll is eager to make an entrance on your table.
Ingredients You’ll Need
With just a handful of pantry staples and a pint of strawberries, you’ll be amazed by the transformation from these simple ingredients into a show-stopping dessert. Here’s how each one brings its own magic to the Strawberry Swiss Roll:
- Eggs: Create that fluffy, flexible cake texture you need for the perfect rollable sponge.
- Granulated sugar: Sweetens both the cake and helps it turn golden and caramelized at the edges.
- Vanilla extract: Adds a gentle aroma and warmth, both in the cake and the filling.
- All-purpose flour: Gives structure without becoming dense or heavy—just the right crumb for rolling.
- Baking powder: Ensures the sponge rises beautifully in the oven for a soft, airy bite.
- Salt: Enhances every other flavor, keeping the sweetness lively, not flat.
- Milk: Lends subtle moisture, making the cake tender and easy to roll up tightly.
- Powdered sugar (for dusting towel): Prevents sticking when you roll the cake and adds a hint of extra sweetness.
- Heavy whipping cream: Whips up light and billowy, forming the luxurious base for the cream filling.
- Powdered sugar (for filling): Sweetens the whipped cream just enough so the flavors shine through.
- Vanilla extract (for filling): Deepens the cream’s aroma and flavor for a truly luscious experience.
- Fresh strawberries: The star of the show! Chop them finely so every bite of Strawberry Swiss Roll bursts with juicy, fruity flavor.
How to Make Strawberry Swiss Roll
Step 1: Prepare Your Pan and Preheat The Oven
Set yourself up for rolling success by lining a 10×15-inch jelly roll pan with parchment paper, letting the ends overhang for an easy lift. Preheat the oven to 350°F (175°C) so it’s ready when you are. This step is crucial: a properly lined pan ensures your delicate cake releases with no drama, no sticking.
Step 2: Whip The Eggs and Sugar
In a large mixing bowl, crack in the eggs, add the granulated sugar, and pour in the vanilla extract. With your mixer on high speed, beat this trio for a good 5 to 7 minutes. Watch for the mixture to turn thick, pale, and almost triple in volume—this is where the light and airy texture of the Strawberry Swiss Roll begins!
Step 3: Add Dry Ingredients and Milk
In a separate bowl, combine the flour, baking powder, and salt. Gently fold these dry ingredients into the egg mixture, taking care not to deflate all the air you’ve whipped in. Just as the last streaks disappear, pour in the milk and stir just until combined. A gentle touch means a softer, more pliable cake.
Step 4: Bake The Sponge
Pour your silky batter into the prepared pan, using an offset spatula to smooth it evenly. Pop it in the oven for 10 to 12 minutes, until the surface springs back when lightly pressed. Keep a close eye—overbaking can turn the cake dry, making rolling tricky.
Step 5: Roll and Cool The Cake
While the cake bakes, spread a clean kitchen towel out and generously dust it with powdered sugar. As soon as the cake is out of the oven, carefully turn it onto the towel, peel off the parchment, and (starting from a short end) gently roll the cake up with the towel inside. This “memory roll” prevents the cake from cracking later. Let it cool completely, rolled up in its sweet wrap.
Step 6: Whip The Cream and Prep The Strawberries
While your cake cools, whip the heavy cream with powdered sugar and a splash of vanilla extract in a chilled bowl. Whip until big, soft peaks stand tall—no runny cream here! Chop your strawberries as finely as you like, but keep them dry to avoid a soggy filling.
Step 7: Fill, Roll, and Chill
Gently unroll the cooled cake and spread the whipped cream evenly from edge to edge. Sprinkle the chopped strawberries all over, then carefully re-roll (this time without the towel). Trim the ends for that crisp, bakery-worthy finish. Place your Strawberry Swiss Roll seam-side down, cover, and let it chill in the fridge for at least 30 minutes—this helps everything set and slice cleanly.
How to Serve Strawberry Swiss Roll
Garnishes
A simple dusting of powdered sugar over the top adds a classic finish, but why stop there? Add a few extra strawberry slices, a sprig of mint, or even fine chocolate curls for a hint of luxury. Let your Strawberry Swiss Roll look as exquisite as it tastes!
Side Dishes
Pair each slice with a scoop of vanilla ice cream, a dollop of crème fraîche, or a handful of fresh mixed berries if you’re serving it at a summer gathering. A light cup of tea or a glass of bubbly wine also balances the cake’s sweetness and complements the fresh strawberry flavor.
Creative Ways to Present
For parties, cut the roll into bite-size pinwheels and skewer with toothpicks—an adorable, crowd-pleasing display. Layer leftover slices in parfait glasses with extra cream and berries, or arrange the roll atop a rustic wooden board with other fruity desserts for a beautiful dessert spread everyone will gravitate to.
Make Ahead and Storage
Storing Leftovers
Keep any remaining Strawberry Swiss Roll covered and refrigerated, where it will stay fresh for up to 3 days. Place sliced pieces in an airtight container to prevent the cake from drying out and the cream from picking up any fridge flavors. It never lasts long at our house, but trust me, it’s just as delightful the next day!
Freezing
You can freeze the completed Swiss roll for up to one month! Wrap it tightly in plastic wrap, then foil, and freeze as a whole log or in individual slices. Thaw in the refrigerator overnight and dust with a fresh layer of powdered sugar before serving.
Reheating
Since this dessert is best served cold or at room temperature, you don’t need to reheat it. If enjoyed straight from the fridge, let it rest for 10–15 minutes so the cream softens and the flavors bloom. Warm up your teacup instead—your Strawberry Swiss Roll is ready to shine right out of the fridge.
FAQs
Can I use frozen strawberries in my Strawberry Swiss Roll?
Fresh strawberries truly make a difference for both flavor and texture, but in a pinch, you can use thawed frozen strawberries—just drain them well and blot dry with paper towels to prevent excess moisture from soaking into the cake.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it’s still warm and using a well-dusted towel are key! The “memory” formed during the first roll helps the cooled cake hold its shape without breaking or cracking when you fill and roll it up again.
Can I make this Strawberry Swiss Roll gluten-free?
Absolutely! Substitute the all-purpose flour with a 1-to-1 gluten-free baking blend. Just be sure to handle the batter gently and watch the baking time, as some gluten-free flours cook a little faster.
What if I don’t have a jelly roll pan?
You can use a rimmed baking sheet close to 10×15 inches in size. If it’s slightly larger or smaller, adjust the baking time accordingly and be prepared for your roll to be either a bit thinner or thicker—either way, still delicious.
Is the Strawberry Swiss Roll better made the day before?
Yes! Making it ahead allows the flavors to meld and the cake to firm up, resulting in cleaner slices and even better flavor. Just keep it well-wrapped in the fridge until serving time.
Final Thoughts
If you’re searching for a dessert that’s both visually stunning and absolutely scrumptious, the Strawberry Swiss Roll deserves a spot in your baking repertoire. Each ribboned slice is fresh, creamy, and bursting with strawberries—sure to make any day feel extra special. Give it a try, share it with someone you love, and delight in every bite!
Print
Strawberry Swiss Roll Recipe
- Total Time: 32 minutes (plus chilling time)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the light and fluffy delight of this Strawberry Swiss Roll. A perfect balance of airy sponge cake, luscious whipped cream, and sweet strawberries rolled into a delectable treat.
Ingredients
Sponge Cake:
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons milk
Filling:
- ½ cup powdered sugar (for dusting towel)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (for filling)
- ½ teaspoon vanilla extract (for filling)
- 1 cup fresh strawberries, finely chopped
Instructions
- Prepare the Cake: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper. In a large mixing bowl, beat eggs, sugar, and vanilla until thick. Mix flour, baking powder, and salt. Fold dry ingredients into the egg mixture, then add milk. Bake for 10–12 minutes.
- Roll the Cake: Dust a towel with powdered sugar. Roll the warm cake in the towel and let it cool.
- Prepare the Filling: Whip cream with powdered sugar and vanilla. Unroll the cake, spread cream, add strawberries, and reroll.
- Chill and Serve: Chill for 30 minutes before slicing.
Notes
- You can substitute whipped cream with cream cheese frosting for a richer flavor.
- Use firm, ripe strawberries and ensure they are dry before chopping.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 95 mg
