Strawberry Swiss Roll Cake Recipe

If you’re looking for a showstopper dessert that’s as delightful to look at as it is to eat, this Strawberry Swiss Roll Cake is pure joy in a spiral. Tender sponge cake wraps cloud-like whipped cream and sweet, juicy strawberries, all finished off with a glossy strawberry jam and a dusting of powdered sugar. It’s elegant yet surprisingly easy—perfect for impressing your friends at afternoon tea, summer gatherings, or whenever you need a little berry-powered happiness!

this Recipe

Ingredients You’ll Need

The beauty of a Strawberry Swiss Roll Cake is in its simplicity. Each ingredient has a starring role—whether it’s creating a soft and airy sponge, a creamy filling, or that fresh burst of strawberry flavor throughout. Make sure to use the freshest and best-quality ingredients you can find for truly delicious results.

• Eggs: Separate your eggs carefully to ensure your sponge is extra light and fluffy—the whites help the cake rise beautifully.
• Granulated sugar: Divided between the egg yolks and whites, this provides sweetness and structure for the airy cake.
• All-purpose flour: Sift it before folding in to avoid lumps and to keep the sponge tender.
• Vanilla extract: Adds lovely warmth and depth to both the cake and the whipped cream.
• Powdered sugar: For dusting and sweetening the whipped cream—it dissolves easily and gives that bakery finish.
• Heavy cream: Whips up to luscious peaks and holds the filling together with creamy richness.
• Fresh strawberries: Choose ripe, sweet berries for a juicy, delicious pop of color and flavor in every bite.
• Strawberry jam or preserves: Warming it slightly makes an instant glaze—super simple, but such a vibrant touch!
• Fresh mint leaves: Optional, but totally worth it for a hint of herbaceous brightness and a stunning presentation.

How to Make Strawberry Swiss Roll Cake

Step 1: Prepare Your Pan and Oven

Preheat your oven to 375°F (190°C), line a 10×15 inch jelly roll pan with parchment paper, and give it a light greasing. This ensures your sponge cake releases easily—no sticking and no crumbling!

Step 2: Whip the Egg Yolks and Sugar

In a large bowl, beat the egg yolks with half of the granulated sugar until the mixture turns pale and thick. Stir in a hit of vanilla extract for that signature sweet aroma. This step creates the golden foundation for your Strawberry Swiss Roll Cake.

Step 3: Whip the Egg Whites

Clean a separate bowl and beat the egg whites until soft peaks form. Gradually add the remaining sugar, then whip until you get billowy, glossy peaks. Folding these into your yolk mix gives the sponge its ethereal lightness.

Step 4: Fold and Bake the Sponge

Gently fold the whipped egg whites into your yolk mixture—take your time, and don’t over-mix to preserve that precious air! Sift the flour over the mixture and carefully fold it in until just combined. Pour the batter into your pan, smooth it out, and bake for 10-12 minutes, until lightly golden and springy to the touch.

Step 5: Roll the Cake

While the cake bakes, lay a clean dish towel on the counter and dust it generously with powdered sugar. Once the cake is out of the oven, immediately invert it onto the towel, peel off the parchment, and roll it up (yes, towel and all) from the short side. This crucial step sets the cake’s memory so it’ll roll easily later—let it cool completely in this spiral.

Step 6: Make the Whipped Cream Filling

Beat heavy cream with powdered sugar and a splash of vanilla extract until you have stiff peaks—think pillowy, not over-whipped. This will become the dreamy center of your Strawberry Swiss Roll Cake.

Step 7: Assemble the Cake

Once your cake has cooled, gently unroll it. Spread a thick layer of whipped cream evenly over the surface, then scatter half your sliced strawberries evenly for a fruity surprise with every bite. Carefully re-roll the cake (without the towel this time!), keeping it tight for perfect swirls.

Step 8: Decorate and Finish

Transfer your rolled cake to a serving platter. Drizzle the top with warmed strawberry jam for shine, then lavishly decorate with the remaining strawberries, extra whipped cream dollops, fresh mint leaves, and a snowy dusting of powdered sugar. You’re ready to slice and serve!

How to Serve Strawberry Swiss Roll Cake

Garnishes

Pile on fresh strawberry slices, clouds of whipped cream, sprigs of mint, or even a sprinkle of edible flowers. A light dusting of powdered sugar right before serving makes this Strawberry Swiss Roll Cake positively irresistible.

Side Dishes

Tea pairs delightfully with each bite, or serve alongside a fruit salad for an extra burst of freshness. For a decadent twist, a scoop of vanilla ice cream or a drizzle of white chocolate sauce is always welcome.

Creative Ways to Present

Slice the roll into thick rounds and arrange them in a spiral for a playful look, or plate each piece with extra strawberries and a mint leaf for restaurant flair. Mini individual rolls are a gorgeous touch for parties and work just as beautifully as the big showpiece!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Strawberry Swiss Roll Cake snugly in plastic wrap, or place in an airtight container in the fridge. It should stay fresh for up to 2 days—just be sure to keep it chilled to preserve that lovely cream filling.

Freezing

Yes, you can freeze this cake! Wrap the whole roll or individual slices tightly in plastic wrap, then in foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving—though the whipped cream texture may soften slightly, the flavor remains fantastic.

Reheating

No reheating required for this dessert. Enjoy the Strawberry Swiss Roll Cake chilled, straight from the fridge. If you do wish to bring it to room temperature, let it sit out for 10-15 minutes for the flavors to blossom fully.

FAQs

Can I make the Strawberry Swiss Roll Cake the day before serving?

Absolutely! Making it a day ahead actually helps meld the flavors and gives the cake time to set, making for cleaner slices. Just keep it refrigerated and covered until you’re ready to wow your guests.

What if I don’t have a jelly roll pan?

No worries! You can try using a rimmed baking sheet that’s similar in size. Be mindful that thickness may vary, so keep an eye on the cake and adjust the baking time if needed to avoid overbaking.

Can I use frozen strawberries?

Fresh strawberries truly shine here, but in a pinch, thawed and well-drained frozen strawberries can work. Be aware that they may add extra moisture, so pat them dry to prevent a soggy filling.

What should I do if my cake cracks when rolling?

A slight crack is no drama! Just use extra whipped cream and strawberries to camouflage any mishaps. Rolling the cake while it’s still warm (with the towel) and letting it cool that way helps prevent big cracks.

Is it possible to make this Strawberry Swiss Roll Cake gluten free?

Yes, you can swap the all-purpose flour with a cup-for-cup gluten-free blend. The texture may be a little different, but the results will still be delicious and just as beautiful!

Final Thoughts

There’s something magical about making and sharing a Strawberry Swiss Roll Cake—it’s bright, breezy, and brimming with the joys of homemade baking. Dive in, get creative, and let yourself enjoy every swirl of sweet, fruity goodness. You’ll be making memories (and requests for seconds) with every slice!