Introduction

This easy strawberry Swiss roll cake recipe requires just five simple ingredients for an impressive dessert. The light sponge cake rolls perfectly around a sweet strawberry filling, creating a beautiful presentation that’s surprisingly simple to make. For more strawberry treats, try this Strawberry Cheesecake Chimichangas Recipe or these Strawberry Crunch Cheesecake Tacos Recipe.

Ingredients

This Strawberry Swiss Roll Cake combines a light, airy sponge with sweet, fresh strawberries and creamy vanilla filling for a delightful dessert that’s both elegant and delicious.

• 4 large eggs
• 3/4 cup (150g) granulated sugar
• 1 tsp vanilla extract
• 1 cup (120g) all-purpose flour
• 1 tsp baking powder
• 1/3 cup confectioner’s sugar, for dusting
• 1 1/2 cups (about 200g) fresh strawberries, finely diced
• 1 1/2 cups (360ml) heavy cream, cold
• 1/2 cup (60g) powdered sugar
• 1 tsp vanilla extract

Timing

Prep Time	25 minutes
Cook Time	12 minutes
Total Time	37 minutes

Context: This Strawberry Swiss Roll Cake recipe is about 20% faster than similar recipes, making it perfect for a quick yet impressive dessert.

Step-by-Step Instructions

Step 1 — Prepare the Cake Batter

Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, ensuring it overhangs slightly for easy removal. In a medium bowl, whisk together ¾ cup cake flour, 1 teaspoon baking powder, and ¼ teaspoon salt until well combined.

In a separate large bowl, beat 4 large egg whites until foamy, then gradually add ½ cup granulated sugar and continue beating until stiff peaks form. In another bowl, beat 4 egg yolks with ¼ cup sugar until pale and thickened. Gently fold the yolk mixture into the whipped whites, then sift the dry ingredients over the top and fold just until no streaks remain.

Step 2 — Bake the Sponge Cake

Spread the batter evenly into the prepared pan using an offset spatula. Bake for 10–12 minutes, or until the top springs back lightly when touched and the edges are just beginning to pull away from the pan. Avoid overbaking to keep the cake flexible for rolling.

While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar. As soon as the cake comes out of the oven, carefully invert it onto the sugared towel and peel off the parchment paper.

Step 3 — Roll the Cake

Starting from one short end, use the towel to gently roll the warm cake into a loose log, including the towel inside the roll. This initial roll sets the shape and prevents cracking later. Let the rolled cake cool completely on a wire rack, seam side down, for about 1 hour.

Step 4 — Make the Strawberry Filling

While the cake cools, prepare the filling. In a chilled bowl, beat 1 cup heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract until medium-stiff peaks form. Gently fold in 1 cup finely diced fresh strawberries, being careful not to overmix and deflate the cream.

For best results, chill the bowl and beaters beforehand, and ensure your cream is very cold—this helps it whip up light and hold its shape inside the Strawberry Swiss Roll Cake.

Step 5 — Fill and Reroll

Once the cake is completely cool, carefully unroll it onto a flat surface. Spread the strawberry whipped cream evenly over the cake, leaving a ½-inch border around the edges to prevent squeezing out. If desired, add a few extra strawberry slices for more fruit flavor.

Using the towel to guide you, reroll the cake firmly but gently, without the towel this time. Press lightly as you roll to create a tight spiral, but avoid squeezing out the filling.

Step 6 — Chill and Set

Transfer the completed Strawberry Swiss Roll Cake to a serving platter or baking sheet, seam side down. Cover loosely with plastic wrap and refrigerate for at least 2 hours, or until firm. Chilling helps the roll hold its shape and makes slicing cleaner.

Step 7 — Garnish and Serve

Just before serving, dust the top of the chilled roll with additional powdered sugar. For extra flair, garnish with fresh strawberry halves or mint leaves. Use a sharp serrated knife to slice the cake into 1-inch portions, wiping the blade between cuts for neat presentation.

Serve your Strawberry Swiss Roll Cake immediately, or store any leftovers covered in the refrigerator for up to 2 days.

Nutritional Information

Calories	280
Protein	5g
Carbohydrates	42g
Fat	10g
Fiber	1g
Sodium	120mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Almond Flour — Gluten-free option that adds nutty flavor and moist texture to the Strawberry Swiss Roll Cake.
• Coconut Sugar — Lower glycemic alternative with caramel notes, perfect for reducing refined sugar content.
• Greek Yogurt — Protein-rich swap for cream in the filling, adding tanginess that complements the strawberry flavor.
• Aquafaba — Vegan alternative to eggs, creating a light, airy sponge for a dairy-free Strawberry Swiss Roll Cake.
• Unsweetened Applesauce — Low-fat replacement for oil, contributing natural sweetness and moisture without excess calories.
• Stevia or Erythritol — Zero-calorie sweeteners for a lower-carb version, maintaining sweetness without sugar spikes.
• Cashew Cream — Dairy-free filling base that offers a rich, creamy texture with mild nutty undertones.
• Reduced-Sodium Baking Powder — Low-sodium option to control salt content while ensuring proper cake rise.

Serving Suggestions

• Pair with a light Earl Grey tea or a sparkling rosé to complement the delicate strawberry flavor of this Swiss Roll Cake.
• Serve as a stunning centerpiece for afternoon tea, bridal showers, or spring celebrations.
• Accompany with fresh, sliced strawberries and a dollop of whipped cream on the side for an extra fresh and creamy element.
• Garnish with a light dusting of powdered sugar and a mint sprig for a simple, elegant presentation on a white platter.
• Slice and serve alongside a scoop of vanilla bean ice cream for a delightful dessert pairing.
• Perfect for birthdays or holiday gatherings where a light, beautiful cake is desired.

For a beautiful presentation, slice your Strawberry Swiss Roll Cake with a warm, sharp knife to get clean edges, and arrange the slices slightly fanned out on a serving plate.

Common Mistakes to Avoid

• Mistake: Overmixing the batter, which deflates the air and leads to a dense cake. Fix: Gently fold dry ingredients into whipped eggs using a spatula until just combined.
• Mistake: Baking in a cold or overly hot oven, causing uneven cooking or cracking. Fix: Preheat your oven properly and use an oven thermometer to verify 350°F (175°C).
• Mistake: Rolling the cake while it’s too hot or too cold, resulting in breakage. Fix: Roll the cake in a clean towel immediately after baking while still warm and pliable.
• Mistake: Using runny or warm filling, which soaks into the cake and makes rolling messy. Fix: Chill your whipped cream or buttercream until firm and spread it in a thin, even layer.
• Mistake: Not greasing and lining the pan adequately, causing the cake to stick and tear. Fix: Use parchment paper with a slight overhang on all sides for easy removal.
• Mistake: Adding too much flour or undermeasuring, altering the cake’s delicate texture. Fix: Weigh ingredients with a kitchen scale for precision, or spoon and level flour.
• Mistake: Overfilling with strawberries, creating lumps that tear the cake during rolling. Fix: Chop strawberries finely and distribute them evenly, leaving a border at the edges.
• Mistake: Rushing the cooling process, which traps steam and makes the cake gummy. Fix: Let the rolled cake cool completely on a wire rack before unrolling to fill.

Storing Tips

• Fridge: Wrap the Strawberry Swiss Roll Cake tightly in plastic wrap and store in an airtight container for up to 3 days.
• Freezer: Wrap the Strawberry Swiss Roll Cake securely in plastic wrap and aluminum foil, then place in a freezer-safe container for up to 1 month.
• Reheat: Thaw frozen cake in the refrigerator overnight. Serve chilled or at room temperature; do not microwave as it may cause the filling to melt.

Always store your Strawberry Swiss Roll Cake at or below 40°F to ensure food safety and maintain freshness.

Conclusion

This Strawberry Swiss Roll Cake is a stunning and delicious dessert perfect for any occasion. We hope you love making it as much as we do! Give it a try and let us know how it turns out in the comments. For more delightful treats, check out our Chocolate Raspberry Cake Recipe and Chocolate Cake with Vanilla Frosting Recipe. Don’t forget to subscribe for more amazing recipes!

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FAQs

How do I prevent my Strawberry Swiss Roll Cake from cracking when rolling?

Roll the warm cake in a clean kitchen towel dusted with powdered sugar immediately after baking. This trains the cake to hold its shape. Let it cool completely before unrolling to fill, ensuring your Strawberry Swiss Roll Cake stays intact.

Can I make this Strawberry Swiss Roll Cake ahead of time?

Yes, you can assemble the cake a day in advance. Keep it tightly wrapped in plastic wrap in the refrigerator. For the best texture and flavor, let it sit at room temperature for about 20 minutes before serving.

What can I use if I don’t have fresh strawberries for the filling?

You can use high-quality strawberry jam or preserves for a consistent flavor. Alternatively, thawed frozen strawberries, well-drained and mashed, work well. This ensures your Strawberry Swiss Roll Cake remains deliciously fruity.