Strawberry Swiss Roll Cake Recipe

If you’re on the hunt for a delightful dessert that’s light, fluffy, and bursting with fresh berry flavor, then this Strawberry Swiss Roll Cake Recipe is about to become your new favorite. This cake combines a spongy vanilla base rolled with luscious whipped cream, vibrant strawberry jam, and juicy fresh strawberries, resulting in a stunning presentation and a taste that feels both classic and exciting. Whether you’re serving it for a special occasion or simply craving a sweet treat, this recipe is as fun to make as it is to eat.

Ingredients You’ll Need

Gathering these ingredients is a breeze, and each one plays a crucial role in bringing the Strawberry Swiss Roll Cake Recipe to life—from the airy sponge to the rich cream and the fresh strawberries that give it that irresistible berry pop.

• 4 large eggs: Provide structure and help create a light, airy sponge texture.
• 1/2 cup granulated sugar: Sweetens the cake and helps create that beautiful golden crust.
• 1 tsp vanilla extract: Adds a warm and comforting flavor to the sponge and the whipped cream.
• 1/2 cup all-purpose flour: The foundation of the cake’s delicate crumb.
• 1/2 tsp baking powder: Gives just enough lift without making the texture too dense.
• Pinch of salt: Enhances all the flavors, balancing the sweetness perfectly.
• 1 1/2 cups heavy whipping cream: Creates rich, fluffy whipped cream that fills and tops the cake.
• 1/4 cup powdered sugar: Sweetens the whipped cream without graininess.
• 1 tsp vanilla extract (for the cream): Infuses the whipped cream with subtle vanilla notes.
• 1/2 cup strawberry jam: Brings a sweet-tart layer that complements the fresh strawberries.
• 1 cup fresh strawberries, hulled and sliced: Adds freshness, color, and juicy texture inside the roll.
• Additional whipped cream for piping: For that gorgeous finishing touch on top of the cake.
• Fresh strawberries for garnish: Makes the presentation pop and signals the star ingredient.
• Strawberry jam for drizzling: Adds shine and an extra burst of flavor to finish beautifully.

How to Make Strawberry Swiss Roll Cake Recipe

Step 1: Prepare the Sponge Cake

First thing’s first—preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper. This step ensures your sponge bakes evenly and won’t stick, which is key when you’re rolling the cake later. You want a light golden cake with a springy texture for that signature Swiss roll appeal.

Step 2: Beat the Eggs and Sugar

Using an electric mixer, whisk the eggs and granulated sugar together for about 5 minutes until the mixture is pale and fluffy. This aeration is what gives the sponge its incredible lightness. It’s a simple step but so essential to making your roll soft and tender.

Step 3: Add Vanilla and Dry Ingredients

Stir in the vanilla extract gently, then sift together the all-purpose flour, baking powder, and a pinch of salt. Carefully fold the dry ingredients into the egg mixture. The goal here is to combine everything without deflating the batter, maintaining that airy texture.

Step 4: Bake the Cake

Pour the batter evenly into the prepared pan. Bake for 10-12 minutes or until the cake has a light golden hue and springs back when lightly touched. Keep a close eye—it can go from perfect to overdone rapidly, and you want a flexible cake that’s easy to roll.

Step 5: Roll the Cake While Warm

As soon as your cake is out of the oven, invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake using the towel from one short end to the other. Allow it to cool completely in this rolled state to set the shape and prevent cracking later.

Step 6: Make the Whipped Cream Filling

While your cake cools, whip together the heavy cream, powdered sugar, and vanilla extract until you achieve stiff peaks. This luscious whipped cream is the soft, creamy filling that pairs perfectly with the sponge and strawberries.

Step 7: Assemble the Cake

Unroll the cooled cake with care and spread a thin layer of strawberry jam all over the surface. Next, evenly spread the whipped cream on top, and layer the fresh sliced strawberries across. Now, gently roll the cake back up—this time without the towel—to create a beautiful spiral of deliciousness inside.

Step 8: Decorate and Finish

Pipe some additional whipped cream along the top of the roll, then adorn it with whole fresh strawberries. For that final flourish, drizzle strawberry jam over the top. This finishing touch not only looks stunning but adds a glossy shine and extra burst of sweetness.

How to Serve Strawberry Swiss Roll Cake Recipe

Garnishes

Fresh strawberries and a dollop of whipped cream on the side elevate the cake’s appearance and flavor. You can also sprinkle a light dusting of powdered sugar for an elegant, snowy finish. These simple touches make your cake look as irresistible as it tastes.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream or a cup of freshly brewed tea. The ice cream’s cool creaminess contrasts beautifully with the airy cake, while tea provides a subtle balance that won’t overpower the delicate strawberry flavors.

Creative Ways to Present

Try slicing the cake into thinner pieces and placing them on a dessert platter for a charming finger-food style presentation. Or serve individual slices with a drizzle of melted chocolate or a sprinkle of toasted almonds. The Strawberry Swiss Roll Cake Recipe is versatile enough to wow guests in multiple ways.

Make Ahead and Storage

Storing Leftovers

Wrap the cake tightly with plastic wrap to keep it moist and store it in the refrigerator. It will stay fresh for up to 3 days, making it perfect to prepare in advance for gatherings or family celebrations.

Freezing

If you want to keep the cake longer, you can freeze it wrapped in layers of plastic wrap and foil. When properly stored, it can last up to one month. Thaw it overnight in the fridge before serving to maintain its delicate texture.

Reheating

This Swiss roll is best enjoyed chilled or at room temperature. Avoid reheating as it can affect the texture of the whipped cream and sponge. Simply let frozen slices come to room temperature for about 30 minutes before serving.

FAQs

Can I use frozen strawberries instead of fresh?

While fresh strawberries provide the best texture and flavor for the Strawberry Swiss Roll Cake Recipe, you can use frozen strawberries if that’s all you have. Just thaw and drain them thoroughly to avoid making the cake soggy.

Is it possible to make this cake dairy-free?

Absolutely! Swap the heavy whipping cream for a coconut cream or a non-dairy whipped topping. Be sure to use a vegan butter or oil substitute for any adjustments needed in the sponge, but otherwise, the recipe adapts well.

How do I prevent the cake from cracking when rolling?

The trick is to roll the cake while it’s still warm using a lightly sugared towel. This trains the cake to hold its rolled shape without cracking when you fill it later. Handle it gently and don’t overbake to keep the sponge pliable.

Can I add other fruits besides strawberries?

Definitely! While this recipe celebrates the classic strawberry flavor, you can mix in raspberries, blueberries, or even thin slices of kiwi for a twist. Just make sure the fruit is sliced thinly to avoid bulky rolls.

What’s the best way to slice the cake for serving?

Use a sharp serrated knife and slice slowly in a gentle sawing motion. Cleaning the knife blade between cuts helps maintain clean edges and keeps the roll looking neat and presentable.

Final Thoughts

This Strawberry Swiss Roll Cake Recipe is a charming, delicious way to bring a bit of joy and sweetness to any occasion. Its airy sponge, creamy filling, and fresh fruit make it a timeless dessert that’s sure to impress. Trust me, once you try making it, you’ll find yourself coming back to this recipe again and again. So go ahead and bake your way to sweet happiness!

Strawberry Swiss Roll Cake Recipe

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• Author: admin
• Total Time: 27 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Strawberry Swiss Roll Cake is a light and airy sponge cake rolled with luscious whipped cream, strawberry jam, and fresh strawberries. Perfect for spring or summer gatherings, this elegant dessert combines fluffy cake, fruity sweetness, and creamy filling for a delightful treat that’s as beautiful as it is delicious.

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Ingredients

Scale 1x2x3x

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

Assembly and Decoration

• 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

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Instructions

1. Make the Sponge Cake: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper to prevent sticking and facilitate rolling.
2. Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar with an electric mixer for about 5 minutes until the mixture is pale, fluffy, and has increased in volume.
3. Add Vanilla: Mix in the vanilla extract thoroughly to combine with the egg mixture.
4. Sift Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt to ensure even distribution and prevent lumps.
5. Combine Mixtures: Gently fold the sifted dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter, until fully incorporated.
6. Bake the Cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 10-12 minutes or until the cake is lightly golden on top and springs back when lightly touched.
7. Roll the Cake While Warm: Immediately after baking, place the cake on a clean kitchen towel dusted with powdered sugar. Carefully roll the cake with the towel from one short end to the other. This helps prevent cracking when cooled.
8. Cool Completely: Let the rolled cake cool down completely while still rolled to retain its shape.
9. Prepare the Whipped Cream Filling: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form, ensuring a stable and fluffy filling.
10. Unroll the Cake: Carefully unroll the cooled cake, removing the towel gently to avoid tearing.
11. Spread Strawberry Jam: Evenly spread a layer of strawberry jam over the surface of the cake to add sweetness and flavor.
12. Add Whipped Cream: Spread the prepared whipped cream evenly over the jam layer to create a creamy filling.
13. Arrange Fresh Strawberries: Distribute the sliced fresh strawberries across the whipped cream for freshness and texture.
14. Roll the Cake Again: Gently roll the cake back up without the towel, using it to guide but ensuring only the cake is rolled, not the towel.
15. Decorate: Pipe additional whipped cream over the top of the roll for an attractive finish.
16. Garnish: Adorn the cake with whole fresh strawberries and drizzle strawberry jam for extra flavor and visual appeal.
17. Serve: Slice the strawberry Swiss roll cake into portions and enjoy this beautiful and delicious dessert.

Notes

• Rolling the cake while warm helps prevent cracking; be gentle during unrolling and rolling steps.
• Use chilled bowls and beaters for the whipped cream to achieve stiff peaks more easily.
• Fresh strawberries can be substituted with other berries or fruit of choice.
• Ensure the cake cools completely before unrolling to keep the shape intact during assembly.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American