If you’re on the hunt for a delightful, show-stopping dessert that tastes as good as it looks, this Strawberry Swiss Roll Cake Recipe is going to be your new best friend in the kitchen. Picture a light, fluffy cake wrapped around a luscious swirl of whipped cream, strawberry jam, and fresh strawberries—a perfect bite of summer in every slice. It’s elegant yet surprisingly simple to make, and every element—from the airy sponge to the sweet, tangy fruit filling—works in perfect harmony to create a dessert that’s fresh, inviting, and absolutely irresistible.
Ingredients You’ll Need
Gathering your ingredients for this recipe is a breeze because each one plays a key role in building that tender texture, rich flavor, and stunning look that makes the Strawberry Swiss Roll Cake Recipe so special.
- 4 large eggs: Provides structure and lightness for the sponge cake base.
- 1/2 cup granulated sugar: Sweetens and helps achieve a tender crumb.
- 1 tsp vanilla extract: Adds warm, aromatic depth to the sponge and cream.
- 1/2 cup all-purpose flour: Forms the cake’s delicate body without weighing it down.
- 1/2 tsp baking powder: Gives the cake a gentle lift and airy texture.
- Pinch of salt: Balances sweetness and enhances overall flavor.
- 1 1/2 cups heavy whipping cream: Whips up into a fluffy, creamy filling that’s light and dreamy.
- 1/4 cup powdered sugar: Sweetens the whipped cream without graininess.
- 1 tsp vanilla extract: Infuses the whipped filling with delicate flavor.
- 1/2 cup strawberry jam: Brings bright, fruity sweetness and helps the filling stick to the cake.
- 1 cup fresh strawberries, hulled and sliced: Provides juicy bursts of freshness with each bite.
- Additional whipped cream for piping: For decoration and extra creaminess on top.
- Fresh strawberries for garnish: Adds a pop of color and freshness to the finished cake.
- Strawberry jam for drizzling: A final touch of sweetness and shine to elevate the presentation.
How to Make Strawberry Swiss Roll Cake Recipe
Step 1: Make the Sponge Cake
Start by preheating your oven to 350°F (175°C) and preparing a 10×15-inch jelly roll pan lined with parchment paper to prevent sticking. Then, beat the eggs together with the granulated sugar until the mixture is pale and fluffy, which usually takes about 5 minutes with an electric mixer. This aeration is what creates the signature light texture of the sponge cake. Adding the vanilla extract next will give your cake a lovely, inviting aroma.
Step 2: Incorporate the Dry Ingredients
Lightly sift together the flour, baking powder, and a pinch of salt before gently folding them into the egg mixture. The key here is to fold carefully to keep the air you whipped into the eggs—this keeps the cake tender and soft once baked. Even mixing without overworking the batter is the secret to a perfect sponge.
Step 3: Bake the Cake
Pour the batter evenly into your prepared pan and smooth the top with a spatula. Baking for 10 to 12 minutes will give you a lightly golden cake that springs back when gently touched—a perfect sign that it’s ready. Don’t rush this step because that tender crumb is essential for a cake that rolls without cracking.
Step 4: Roll the Cake While Warm
Once out of the oven, immediately flip the cake onto a clean kitchen towel dusted generously with powdered sugar. Carefully roll the cake up in the towel from one short end to the other; doing this while the cake is warm is vital to avoid cracks later. Let it cool completely, still rolled up, which helps it “remember” the rolled shape for assembly.
Step 5: Prepare the Whipped Cream Filling
Beat the heavy whipping cream with powdered sugar and vanilla extract until you see stiff peaks forming. This thick, luscious cream is what makes the filling delightfully light and smooth, balancing the sweet strawberry jam and fruit beautifully.
Step 6: Assemble the Strawberry Swiss Roll Cake Recipe
Unroll the cooled cake very gently and spread an even layer of strawberry jam directly on the sponge. Then generously spread the whipped cream on top, followed by an even arrangement of those fresh sliced strawberries. Rolling the cake back up without the towel this time will create the iconic spiral of cream, jam, and fruit that makes this cake such a showstopper.
Step 7: Decorate Your Cake
Pipe additional whipped cream on top of your roll for a pretty finish. Garnish with whole fresh strawberries and a drizzle of strawberry jam for that irresistible glossy shine. Every bit of decoration adds visual appeal and extra flavor bursts with each slice.
How to Serve Strawberry Swiss Roll Cake Recipe
Garnishes
A sprinkle of powdered sugar or a light drizzle of fresh strawberry sauce can add an elegant touch. Using mint leaves alongside fresh strawberries enhances color contrast and gives a refreshing aroma that complements the natural sweetness of the cake.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of extra whipped cream on the side. For a more indulgent experience, a small glass of chilled rosé or sparkling wine elevates the fruity flavors and makes dessert feel like a celebration.
Creative Ways to Present
Slice into even rolls to showcase the beautiful swirl, arranging each slice on a contrasting plate. You can also cut the roll into bite-sized pinwheels for a party platter or layer slices with additional fresh berries and whipped cream in a trifle bowl for a stunning layered dessert.
Make Ahead and Storage
Storing Leftovers
Wrap the cake tightly in plastic wrap and store it in the refrigerator for up to 3 days. The flavors actually meld nicely overnight, making it even more delicious the next day. Just be sure to keep it chilled to maintain the cream’s firmness.
Freezing
You can freeze the Strawberry Swiss Roll Cake Recipe by wrapping it well in plastic wrap and then in foil to prevent freezer burn. Freeze for up to a month. Thaw it overnight in the fridge before serving to retain that perfect texture and flavor.
Reheating
This cake is best enjoyed cold, so reheating isn’t recommended. Instead, remove it from the fridge about 20 minutes before serving to bring it to a pleasant temperature for eating.
FAQs
Can I use frozen strawberries instead of fresh?
Using frozen strawberries is possible, but fresh strawberries give the best texture and flavor for the filling and garnish. If you must use frozen, make sure to thaw and drain them well to avoid excess moisture making the cake soggy.
How do I prevent the cake from cracking when rolling?
The key is to roll the cake while it is still warm the first time, using a powdered sugar–dusted towel. This helps the cake set in a rolled shape and makes it flexible enough to roll with filling later without cracking.
Can I substitute the strawberry jam with another fruit jam?
Absolutely! Raspberry or apricot jam can be excellent alternatives that complement the whipped cream and fresh fruit nicely. Just be sure the flavors pair well with the fruit you choose for the filling.
Is this recipe suitable for beginners?
Definitely! The steps are straightforward, and the ingredients are simple yet elegant. Following the tips about folding and rolling will help you achieve a beautiful and delicious result even if this is your first Swiss roll.
Can I make this cake vegan or dairy-free?
To adapt this Strawberry Swiss Roll Cake Recipe for vegan or dairy-free diets, you’d need to substitute eggs, cream, and butter alternatives carefully. Aquafaba can sometimes replace eggs, and coconut cream is a great plant-based alternative for whipped cream, but results might differ slightly.
Final Thoughts
This Strawberry Swiss Roll Cake Recipe is truly a joy to make and share, offering a delightful balance of light, creamy, and fruity flavors that feel fresh but indulgent at the same time. Once you’ve tasted this cake, it’s hard not to keep reaching for seconds or to want to make it again for every special occasion. So, gather your ingredients, embrace the fun process, and treat yourself and your loved ones to this charming and delicious dessert that’s sure to brighten any day.
Print
Strawberry Swiss Roll Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Swiss Roll Cake is a light and fluffy sponge cake rolled with rich whipped cream, strawberry jam, and fresh strawberries. Perfectly sweet and refreshing, it’s an elegant dessert that is both visually stunning and delicious, great for any occasion.
Ingredients
Sponge Cake
- 4 large eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- Pinch of salt
Whipped Cream Filling
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Additional Ingredients
- 1/2 cup strawberry jam
- 1 cup fresh strawberries, hulled and sliced
- Additional whipped cream for piping
- Fresh strawberries for garnish
- Strawberry jam for drizzling
Instructions
- Make the Sponge Cake: Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper to prevent sticking. This sets up your base for the sponge.
- Beat Eggs and Sugar: In a large bowl, use an electric mixer to beat the eggs and granulated sugar for about 5 minutes until the mixture becomes pale, fluffy, and volume increases significantly, which is key for a light cake.
- Add Vanilla: Mix in 1 teaspoon of vanilla extract to infuse the batter with flavor.
- Fold Dry Ingredients: Sift together the flour, baking powder, and salt to ensure even mixing and no lumps. Gently fold these into the egg mixture until just combined to maintain airiness.
- Pour and Bake: Spread the batter evenly in the prepared jelly roll pan. Bake in the preheated oven for 10-12 minutes or until the cake is lightly golden and springs back when touched, indicating it’s done.
- Roll the Cake: Remove the cake from the oven and immediately transfer it onto a clean kitchen towel dusted with powdered sugar. Carefully roll the cake with the towel from one short end to the other while still warm. Allow it to cool completely rolled up to prevent cracks later.
- Prepare the Whipped Cream: In a large bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and sweet filling.
- Assemble the Cake: Gently unroll the cooled cake and spread a layer of strawberry jam evenly over the surface. Then, spread the whipped cream over the jam layer.
- Add Strawberries: Arrange the fresh sliced strawberries evenly on top of the whipped cream to add freshness and texture.
- Re-roll the Cake: Carefully roll the cake back up, this time without the towel, ensuring the filling stays inside and the cake maintains its shape.
- Decorate: Pipe additional whipped cream over the top of the roll for a decorative and creamy finish.
- Garnish and Drizzle: Add whole fresh strawberries on top along with drizzles of strawberry jam to enhance the appearance and flavor.
- Serve: Slice the roll into servings and enjoy this beautiful, flavorful strawberry Swiss roll cake.
Notes
- Rolling the cake while warm helps prevent cracks.
- Use fresh strawberries for best flavor and texture.
- You can substitute strawberry jam with any berry jam of your choice.
- Ensure whipped cream is beaten to stiff peaks for stability.
- Chill the cake before slicing for cleaner cuts.
