Strawberry Swiss Roll Cake Recipe

Few desserts capture the spirit of spring and summer like a Strawberry Swiss Roll Cake. With its light-as-air sponge, lush whipped cream, and vibrant, juicy strawberries, this treat brings both nostalgia and indulgence in every bite. Perfect for birthdays, afternoon tea, or any celebration that needs a sweet, show-stopping centerpiece, this cake is as stunning to serve as it is delightful to eat. The best part? It looks impressive but is surprisingly simple to put together once you know the secrets behind that signature swirl!

this Recipe

Ingredients You’ll Need

Each ingredient in this cake is chosen to maximize flavor and create that signature fluffy texture, creamy filling, and lovely strawberry brightness. Simplicity is the secret; nothing fussy here, just honest components working together for a dreamy dessert.

• Eggs (4 large, room temperature): The backbone of the sponge, eggs provide essential lift and structure—don’t skip bringing them to room temperature for the best volume.
• Sugar (100 g / ½ cup): Sweetens and helps whip air into the eggs for that cloud-like cake texture.
• Cake flour (80 g / ⅔ cup, sifted): Creates a tender, delicate crumb, but all-purpose flour works in a pinch—just sift well!
• Milk (2 tbsp): Adds moisture and softness to the cake.
• Vegetable oil (1 tbsp): Keeps the sponge soft and prevents it from drying out.
• Vanilla extract (1 tsp): Infuses both the cake and cream with warm, mellow flavor.
• Salt (a pinch): Balances sweetness and enhances every component.
• Heavy cream (250 ml / 1 cup, cold): For that lush, billowy filling; cold cream whips up the fluffiest.
• Sugar for cream (2 tbsp or more): Sweetens the whipped cream just enough—taste and adjust as desired.
• Fresh strawberries: The stars of the show! Use whole strawberries for the swirl and halved ones for decoration.

How to Make Strawberry Swiss Roll Cake

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 180°C (350°F) and lining a 25×35 cm (10×14 inch) jelly roll pan with parchment paper. Proper preparation ensures that the cake turns out easily and keeps its delicate texture intact—trust me, you don’t want to wrestle with sticking cake!

Step 2: Make the Fluffy Sponge Cake

In a large mixing bowl, beat the eggs and sugar together with an electric mixer for 6–8 minutes, until the mixture is pale, thick, and tripled in volume. This step is the heart of the Strawberry Swiss Roll Cake: really whip in that air, because it’s what keeps the cake light and spongy. Sift the flour and salt together, then gently fold into the egg mixture. Combine milk, oil, and vanilla, and gently fold this in as well, being careful not to deflate the batter. Spread evenly into your prepared pan.

Step 3: Bake to Perfection

Slide the pan into the oven and bake for 12–15 minutes, or until the cake is golden and springs back lightly to the touch. Stay close towards the end—this cake bakes quickly! Overbaking will make it hard to roll, so check right at the 12-minute mark.

Step 4: Roll While Warm

As soon as the cake is out, turn it out onto a fresh sheet of parchment lightly dusted with powdered sugar. Gently peel away the baking paper, then roll the cake up (with the parchment inside) while it’s still warm. This clever trick helps the cake “remember” its rolled shape—no cracking later! Allow it to cool fully in this rolled state.

Step 5: Whip Up the Strawberry Cream Filling

Once your cake is cooled, pour the cold heavy cream, remaining sugar, and a splash of vanilla into a chilled bowl. Whip until stiff peaks form—a little extra arm workout, but so worth it for fluffy, stable cream. Taste and adjust sweetness if you like.

Step 6: Assemble and Swirl

Gently unroll your cooled cake. Spread a generous, even layer of whipped cream all over. Place whole, trimmed strawberries in a row along one short edge. Now, using the parchment, roll the cake up tightly but gently, creating that gorgeous strawberry-studded swirl inside.

Step 7: Frost and Decorate

Coat the outside of your Strawberry Swiss Roll Cake with more whipped cream. Decorate with halved strawberries and swirls of cream for a bakery-worthy finish. Chill for at least 1 hour before slicing—this makes for the neatest servings.

How to Serve Strawberry Swiss Roll Cake

Garnishes

A Strawberry Swiss Roll Cake shines with simple but thoughtful garnishes. I love crowning it with extra whipped cream dollops, glossy halved strawberries, and maybe a light dusting of powdered sugar for that just-snowed-on look. For a little sparkle, try a few mint leaves or some white chocolate shavings.

Side Dishes

Since this cake is light and airy, it pairs beautifully with delicate sides—a pot of earl grey or jasmine tea, a bowl of fresh mixed berries, or even a small scoop of vanilla bean ice cream. If you’re serving for brunch, a light fruit salad makes a wonderful companion.

Creative Ways to Present

Take your presentation up a notch by slicing the Strawberry Swiss Roll Cake and arranging the slices into a little spiral on a platter, or set each slice atop a pool of strawberry coulis for extra drama. Individual slices can be tucked into cupcake liners for easy party serving, or serve the whole roll on a cake stand with a few scattered berries around the base.

Make Ahead and Storage

Storing Leftovers

Leftover Strawberry Swiss Roll Cake should be wrapped well with plastic wrap or stored in an airtight container and kept in the refrigerator. It stays fresh and soft for up to three days—just let it come to room temperature for a few minutes before enjoying for the best texture.

Freezing

Yes, you can freeze the cake! Wrap the entire roll (or individual slices) tightly in plastic, then foil. Thaw overnight in the fridge before serving. Keep in mind that the cream may lose a little of its airy volume, but the cake will still taste fantastic.

Reheating

No need to reheat this cake; it’s best enjoyed cold or at room temperature. If the cake feels a touch dry from the fridge, let it sit out for ten minutes—this softens both cream and sponge to their perfect consistency.

FAQs

Can I use frozen strawberries for the filling?

Fresh strawberries are the best for this recipe, especially for the center swirl and decoration. Frozen strawberries tend to release too much moisture, which can make the cake soggy and hard to slice.

What if my cake cracks when rolling?

Don’t worry—tiny cracks happen to the best of us! Just patch with extra cream and keep rolling. Rolling the cake while warm and not overbaking are your best defenses against cracking.

How do I keep the whipped cream stable?

Beat the cream just to stiff peaks, use it cold, and chill your mixing bowl if possible. If you’re serving on a hot day, you can add a spoonful of instant pudding mix or mascarpone to your cream for extra stability.

Can I make Strawberry Swiss Roll Cake gluten-free?

Absolutely! Substitute your favorite gluten-free all-purpose flour blend for the regular flour. Make sure to sift it well for the lightest texture, as gluten-free blends can be a little heavier.

Do I need a jelly roll pan?

A jelly roll pan creates the ideal thickness for rolling, but you can use any rimmed baking sheet with similar dimensions. Just adjust baking time slightly if the cake is thicker or thinner.

Final Thoughts

If you’re looking for that perfect shareable dessert to wow your friends or family, this Strawberry Swiss Roll Cake delivers every time. It’s utterly irresistible, surprisingly easy, and makes any occasion feel a little more special. Give it a try—you’ll fall in love with both the flavor and the process!