Strawberry Swiss Roll Cake Recipe

If you’re looking for a show-stopping dessert that tastes as delightful as it looks, you can’t go wrong with Strawberry Swiss Roll Cake. This airy sponge cake is wrapped around fluffy whipped cream and sweet, fresh strawberries, then finished with an irresistible flourish of swirled cream and juicy berries. Every bite is a celebration of spring and summer flavors — it’s the kind of treat that has everyone at the table asking for seconds!

Ingredients You’ll Need

There’s no need for complicated tools or exotic ingredients to make this Strawberry Swiss Roll Cake! Each component is thoughtfully chosen to create a cake that’s tender, moist, and bursting with flavor. Here’s what you’ll need to get started, along with tips for making each ingredient shine:

• Eggs (4 large, room temperature): Room temperature eggs whip up with sugar to create maximum volume, ensuring a light and airy sponge.
• Granulated sugar (¾ cup): Gives sweetness and structure to the sponge, helping it hold the roll shape.
• Vanilla extract (2 tsp): Adds a warm, comforting aroma to both the sponge and the cream filling.
• Cake flour (¾ cup) or sifted all-purpose flour: Cake flour makes for a fine, delicate crumb; sift all-purpose flour thoroughly if substituting.
• Baking powder (1 tsp): A touch of leavening ensures your cake rises beautifully but stays tender.
• Salt (¼ tsp): Just a pinch sharpens the flavors so everything pops.
• Milk (2 tbsp): Keeps the sponge cake moist and soft even after rolling.
• Vegetable oil (2 tbsp): Ensures a melt-in-the-mouth texture and helps the rolled cake stay pliable.
• Heavy whipping cream (1 cup, chilled): The star of the filling! Chilled cream whips up light and luxurious for your Strawberry Swiss Roll Cake.
• Powdered sugar (3 tbsp, plus extra for dusting): Sweetens and stabilizes the whipped cream, while extra is used for dusting both the towel and cake.
• Fresh strawberries (1 cup thinly sliced, plus more for garnish): Luscious, in-season strawberries bring bursts of juiciness and color to the cake and decoration.
• Garnish – Whipped cream swirls & fresh strawberries, halved: For that final bakery-style flourish and extra decadence.

How to Make Strawberry Swiss Roll Cake

Step 1: Prepare the Pan

Set your oven to preheat at 350°F (175°C), then line a 10×15-inch jelly roll pan with parchment paper. This step is crucial; it ensures your beautiful sponge bakes evenly and releases without any heart-stopping sticking dramas. Giving your parchment a light spritz of nonstick spray doesn’t hurt, either!

Step 2: Make the Sponge Cake

In a large bowl, beat the eggs and granulated sugar with an electric mixer for five to six minutes. Yes, really — you want the mix to be pale, thick, and almost doubled in volume! Fold in the vanilla, then gently sift in the flour, baking powder, and salt, folding carefully to avoid deflating all that hard work. Combine milk and oil, and drizzle it over the batter, gently folding until just mixed and creamy. Pour the batter into your prepared pan, spreading it to the corners with an offset spatula for even baking. Bake for 10 to 12 minutes, or until the cake is golden, risen, and springy when touched.

Step 3: Roll the Cake

While the cake is still warm (this is key for that perfect spiral!), lay a clean kitchen towel on your counter and generously dust it with powdered sugar. Loosen the edges of the cake and invert it onto the towel. Peel away the parchment paper, then starting from a short side, gently roll the cake up with the towel inside. Let the rolled cake cool completely on a wire rack — this helps set the “memory” for rolling later, so your Strawberry Swiss Roll Cake grows its perfect swirl.

Step 4: Make the Cream Filling

Whip the chilled heavy cream, powdered sugar, and vanilla extract in a cold bowl (chill your whisk or beaters for best results, too). Whisk until you have firm, billowy peaks that hold their shape — but stop before it turns grainy. This soft, sweet vanilla cream will be the luscious bed for your strawberries inside the roll.

Step 5: Assemble the Roll

Carefully unroll the cooled cake. Don’t worry if the ends want to curl or if a few cracks form (the filling will cover all imperfections!). Spread the whipped cream evenly all the way to the edges, then add an even layer of fresh sliced strawberries. Using the towel to help, gently but confidently roll the cake back up, this time without the towel. Place your assembled Strawberry Swiss Roll Cake seam-side down on a serving platter.

Step 6: Decorate

Now’s your moment to make this dessert absolutely irresistible! Pipe or dollop extra whipped cream in rosettes along the top, then crown with halved strawberries and another dusting of powdered sugar. The finishing touches take this cake from homemade to “How did you do that?” territory every time.

How to Serve Strawberry Swiss Roll Cake

Garnishes

The classic finishing touch for Strawberry Swiss Roll Cake is big, joyful swirls of whipped cream and bright, glossy strawberries. A light sprinkle of powdered sugar almost looks like fresh snow, making each slice picture-perfect. You can get creative by adding a few mint leaves or a drizzle of chocolate for an extra pop of color and flavor.

Side Dishes

While this cake is the star, it plays beautifully with simple accompaniments. Consider a bowl of mixed berries on the side or a scoop of vanilla bean ice cream. A glass of sparkling lemonade or a light cup of tea pairs perfectly, keeping the palate refreshed between bites.

Creative Ways to Present

For an elegant look, serve your Strawberry Swiss Roll Cake on a vintage platter with edible flowers scattered nearby. You can also cut it into thick slices and layer with extra cream or strawberries in parfait glasses for a modern twist. For celebrations, try mini rolls sliced for a charming finger-food dessert buffet.

Make Ahead and Storage

Storing Leftovers

Leftover Strawberry Swiss Roll Cake will keep well in the refrigerator for up to three days. Simply cover any cut ends with plastic wrap or store the entire roll in an airtight container to prevent it from drying out. The cream holds up beautifully and the flavors only get better as they mingle!

Freezing

If you want to get ahead, you can freeze the rolled sponge (before adding cream and strawberries) wrapped tightly in plastic and foil for up to a month. Once filled and decorated, the Texure of fresh strawberries won’t hold up well once thawed, so it’s best to freeze only the plain cake and assemble fresh.

Reheating

There’s no need to reheat — in fact, it’s best served chilled or at cool room temperature! If you’ve chilled it overnight, allow the Strawberry Swiss Roll Cake to sit at room temperature for 15 to 20 minutes so the cream softens to the perfect texture before slicing.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are recommended for the best flavor and texture, but if they’re out of season, thaw frozen berries thoroughly, blot away excess moisture, and use them in a thin, even layer to avoid making the cake soggy.

Why did my cake crack when rolling?

Cracking can happen if the cake cools too much before rolling, or if it gets overbaked. Rolling while warm and handling gently is key — but don’t fret, a few cracks can be cleverly hidden with whipped cream and garnishes!

What if I don’t have cake flour?

You can substitute all-purpose flour by removing one and a half teaspoons of flour per cup and replacing it with an equal amount of cornstarch, then sifting well. This helps keep your Strawberry Swiss Roll Cake sponge light.

Can I make this recipe ahead?

Absolutely! You can bake and roll the sponge cake a day ahead (wrapped airtight). Assemble with whipped cream and strawberries a few hours before serving to keep everything fresh and delicious.

How do I get perfect whipped cream for the filling?

Start with very cold heavy cream and a chilled bowl. Don’t over-whip; stop as soon as you see stiff peaks that hold their shape. For extra stability, you can add a tablespoon of instant vanilla pudding mix or a teaspoon of gelatin while whipping.

Final Thoughts

If you’re looking for a dessert that’s as fun to make as it is to share, the Strawberry Swiss Roll Cake delivers every single time. With its tender cake, creamy filling, and fresh burst of berry flavor, it’s a true crowd-pleaser for any occasion. Invite some friends over, slice up this beauty, and let the memories (and compliments!) roll in.

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