If you’re dreaming of a dessert that‘s breathtaking to look at, light on the palate, and bursting with the sweet flavor of fresh berries, let me introduce you to the Strawberry Swiss Roll. This charming cake is a swirl of fluffy sponge, lusciously whipped cream, and juicy strawberries—all rolled up into a showstopper worthy of your fanciest tea party or a cozy afternoon pick-me-up. The very first slice reveals a delightful spiral that never fails to impress, while every bite is a celebration of strawberries and cream wrapped in a delicate embrace.
Ingredients You’ll Need
Making a Strawberry Swiss Roll is surprisingly straightforward—each ingredient has a specific role that contributes to the cake’s tender crumb, cloud-like filling, and signature strawberry sparkle. Gather these essentials and get ready to create a dessert that’s as enjoyable to make as it is to eat!
- Eggs: Beating these until thick and pale gives the sponge its classic, airy texture and beautiful rollability.
- Granulated sugar: Sweetens the sponge and helps provide structure after the eggs are whipped.
- Vanilla extract: Adds warm, mellow background flavor to both cake and cream.
- All-purpose flour: The base of the sponge; sift it for an extra light crumb.
- Baking powder: Ensures a gentle lift and a sponge that’s never dense.
- Salt: Just a pinch brightens the sweetness and balances the flavor.
- Milk: Loosens the batter slightly for a tender, moist crumb.
- Powdered sugar (for dusting): Keeps the cake from sticking to the towel while adding a hint of sweetness to the exterior.
- Heavy whipping cream: Whipped to billowy peaks and spread inside for creaminess.
- Powdered sugar (for filling): Sweetens the whipped cream without grittiness.
- Vanilla extract (for filling): A touch more for the filling to echo the sponge’s flavor.
- Fresh strawberries, finely chopped: The star of the show! Use ripe, firm berries for bright flavor and a pretty swirl.
How to Make Strawberry Swiss Roll
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, making sure the parchment covers the entire surface and slightly overhangs for easy release. This step ensures your cake bakes evenly and will not stick when it’s time to roll—a small moment of prep that makes a big difference.
Step 2: Make the Sponge Cake Batter
In a large mixing bowl, beat the eggs with the granulated sugar and vanilla extract for 5 to 7 minutes. You want the mixture to become thick, pale, and almost tripled in volume—this is what creates that signature, cushiony texture. In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture, taking care to keep in as much air as possible. Finally, stir in the milk until just combined—over-mixing deflates the batter, so be gentle and deliberate.
Step 3: Bake the Cake
Pour the batter into your prepared pan and spread it evenly with a spatula. The layer will be thin, but don’t worry—that’s exactly what you want for a neat roll. Bake for 10 to 12 minutes, or until the top springs back lightly when touched. This rapid baking preserves softness and keeps the sponge moist. Keep an eye on it—overbaked cake can crack when rolled.
Step 4: Roll the Warm Cake
While the cake is still warm and pliable, lay a clean kitchen towel flat and dust it generously with powdered sugar. Turn the cake out onto the towel, carefully peel away the parchment, and, using the towel to help, roll the cake up from the short end. This step “trains” the sponge to hold its shape without cracking later. Let it cool completely in its rolled form.
Step 5: Whip the Cream and Prepare the Filling
While the cake cools, it’s time to make the dreamy filling. In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form—this gives the filling its signature velvety richness. Gently fold in your finely chopped fresh strawberries, distributing them evenly for pops of juicy flavor in every bite.
Step 6: Assemble and Chill the Strawberry Swiss Roll
Once the sponge is cool, carefully unroll it. Spread the strawberry-studded whipped cream filling over the surface, leaving a small border to prevent overflow when you roll it back up. Roll the cake gently but firmly, this time without the towel. Trim the ends for a picture-perfect look, then wrap and chill the Strawberry Swiss Roll for at least 30 minutes before slicing. This rest lets the flavors meld and the shape set—it’s worth every minute of anticipation!
How to Serve Strawberry Swiss Roll
Garnishes
Dressing up your Strawberry Swiss Roll is half the fun! Sprinkle the top with a light dusting of powdered sugar for an elegant, snowy finish. Add extra sliced strawberries or even a few mint leaves for a pop of color. For extra flair, drizzle a bit of melted white chocolate or a berry sauce across each slice just before serving.
Side Dishes
This dessert plays beautifully with a scoop of vanilla ice cream or a dollop of lightly sweetened Greek yogurt on the side. For a fresh, summery vibe, serve with a small bowl of mixed berries or a glass of sparkling lemonade. Keep it simple and let the Swiss roll be the shining star of your dessert spread!
Creative Ways to Present
The classic swirl is stunning on its own, but you can personalize your presentation by slicing the roll into mini rounds for a party platter, or serving thick slices in parfait glasses layered with more whipped cream and berries. For a special occasion, try arranging the slices in a circular pattern for a “wreath” effect—guaranteed to delight every guest.
Make Ahead and Storage
Storing Leftovers
If you have leftover Strawberry Swiss Roll, wrap it snugly in plastic wrap or place slices in an airtight container. Store it in the refrigerator, where it will keep beautifully for up to three days. The sponge stays moist, and the flavors meld even more as it sits.
Freezing
Yes, you can freeze this delightful treat! Wrap the whole roll or individual slices tightly in plastic wrap and then foil. Store in the freezer for up to one month. Simply thaw in the fridge overnight before serving for best texture and flavor.
Reheating
There’s no need to reheat Strawberry Swiss Roll; it’s best enjoyed chilled or at cool room temperature. If your roll has been frozen, allow it to thaw in the refrigerator rather than microwaving, which can make the cream filling weep and sponge soggy.
FAQs
Can I use frozen strawberries for the filling?
Technically, you can, but the texture and flavor are superior with fresh, ripe strawberries. Frozen berries tend to release a lot of juice when thawed, which can make the filling watery and the sponge soggy. For the brightest taste and prettiest swirl, stick with fresh if possible!
What if I don’t have a jelly roll pan?
No worries! You can use a rimmed baking sheet of similar size (about 10×15 inches). Just make sure the sides are high enough to hold the thin batter, and watch the baking time—it may differ slightly from the original recipe.
Can I make this dessert the day before serving?
Absolutely! In fact, making Strawberry Swiss Roll a day ahead can enhance its flavors as the cream and berries infuse the sponge. Just keep it well wrapped and refrigerated until you’re ready to slice and serve.
How do I keep the cake from cracking when I roll it?
Rolling the sponge while it’s still warm and slightly moist is key! Dusting the towel generously with powdered sugar prevents sticking. If the cake cools too much before rolling, it’s more likely to crack—so move quickly after baking.
Is there a way to make this dairy-free?
Definitely! Use a plant-based whipping cream substitute for the filling, and check that your baking powder and other ingredients fit your dietary preferences. The result is still delicious, delicate, and beautifully swirled.
Final Thoughts
There’s something heartwarming about sharing a homemade Strawberry Swiss Roll—the swirls, the sweet berries, and the soft sponge make every slice feel special. Whether it’s your first time rolling a cake or your hundredth, this recipe is sure to bring joy to your table. Give it a try, and let every bite remind you of strawberry season at its very best!
Print
Strawberry Swiss Roll Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes (plus chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
Indulge in the light and airy delight of this Strawberry Swiss Roll filled with fresh strawberries and whipped cream. This elegant dessert is perfect for any occasion, from afternoon tea to a special celebration.
Ingredients
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
- Preheat oven: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- Mix batter: Beat eggs, sugar, and vanilla until thick. Add dry ingredients and milk, then spread batter in pan.
- Bake: Bake for 10–12 minutes until set. Roll cake in a towel to cool.
- Prepare filling: Whip cream with sugar and vanilla until stiff. Unroll cake, spread cream, add strawberries, and roll again.
- Chill: Chill rolled cake for at least 30 minutes before slicing.
Notes
- You can substitute whipped cream with cream cheese frosting for a richer taste.
- Use firm, ripe strawberries for the best flavor.
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