If you are looking for a delightfully light and fruity dessert, this Strawberry Cream Swiss Roll Cake Recipe is an absolute must-try. It combines a soft, airy sponge cake wrapped around luscious whipped cream mixed with fresh strawberries for a perfect bite every time. The cake layers are tender and subtly sweet, contrasting beautifully with the rich and creamy strawberry filling that bursts with fresh fruitiness. Whether you’re planning a special occasion or just crave something sweet, this strawberry cream Swiss roll will become a fast favorite in your recipe collection.
Ingredients You’ll Need
The beauty of this Strawberry Cream Swiss Roll Cake Recipe lies in its simplicity — every ingredient plays a crucial role to create that perfect balance of texture, flavor, and visual appeal. From eggs that give the sponge its light lift to the fresh strawberries that bring natural sweetness and a pop of color, each component is essential.
- 4 large eggs: Provide structure and stability while keeping the sponge airy and light.
- 100 g granulated sugar: Adds the ideal amount of sweetness and helps create a glossy meringue texture when beaten with eggs.
- 1 tsp vanilla extract: Infuses a warm, comforting flavor both in the sponge and whipped cream.
- 80 g all-purpose flour: The base of the sponge, sifted to keep the cake delicate and smooth.
- 1 tsp baking powder: Gives just enough rise to make the sponge springy and soft.
- 2 tbsp vegetable oil: Ensures moistness and tenderness in the cake without weighing it down.
- 2 tbsp milk: Adds a touch of creaminess to help the batter blend perfectly.
- 1 cup heavy whipping cream: The luscious foundation for the strawberry cream filling.
- 3 tbsp powdered sugar: Sweetens the whipped cream gently and dusts the towel to prevent sticking.
- 1 cup fresh strawberries, finely chopped: Brings fresh, natural sweetness and a pop of vibrant color inside the roll.
- Extra powdered sugar for dusting: Adds a delicate finishing touch on top of the cake for a pretty presentation.
How to Make Strawberry Cream Swiss Roll Cake Recipe
Step 1: Preparing Your Oven and Pan
Start by preheating your oven to 180°C (350°F) and lining a 10×15-inch baking pan with parchment paper. This ensures the cake doesn’t stick and will roll up smoothly later on.
Step 2: Whip the Eggs and Sugar
Beat the eggs together with granulated sugar until the mixture is thick, pale, and has tripled in volume. This step is vital for creating that light, airy sponge that Swiss rolls are famous for.
Step 3: Add Wet Ingredients
Mix in vanilla extract, vegetable oil, and milk until everything is well combined. These ingredients keep the cake tender and add subtle layers of flavor.
Step 4: Fold in Dry Ingredients
Carefully sift together the all-purpose flour and baking powder, then gently fold this into the batter. Taking care not to deflate your batter will help maintain its airy texture.
Step 5: Bake the Cake
Spread the batter evenly in the pan and bake for 10 to 12 minutes, or until the cake feels springy to the touch and starts to pull away slightly from the edges.
Step 6: Roll the Cake Warm
Once baked, turn the warm cake onto a kitchen towel generously dusted with powdered sugar and carefully peel off the parchment paper. Then, roll the cake up with the towel from the short side and allow it to cool completely — this forms the perfect shape for filling.
Step 7: Whip the Strawberry Cream Filling
Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the finely chopped fresh strawberries for a burst of vibrant flavor in each creamy bite.
Step 8: Assemble the Roll
Unroll the cooled cake gently, spread the strawberry cream mixture evenly across the surface, then roll it back up tightly without the towel. Place the roll seam side down and refrigerate for at least one hour to set beautifully.
Step 9: Final Touch
Before slicing and serving, dust the top of your Swiss roll with extra powdered sugar for an elegant, inviting finish.
How to Serve Strawberry Cream Swiss Roll Cake Recipe
Garnishes
To elevate your Strawberry Cream Swiss Roll Cake Recipe presentation, adorn with extra fresh strawberries or a few sprigs of mint. A drizzle of strawberry sauce or a light dusting of cocoa powder can add extra flair and delicious contrast.
Side Dishes
This dessert pairs wonderfully with a scoop of vanilla ice cream or a simple fresh fruit salad. A cup of strong coffee or a floral tea complements the sweet cream and juicy strawberries nicely, making for a balanced and inviting dessert experience.
Creative Ways to Present
Slice the Swiss roll into thick rounds and arrange them attractively on a platter with alternating layers of strawberry slices. For festive occasions, try dipping the ends briefly in melted white chocolate and sprinkling with crushed pistachios or edible flowers.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Strawberry Cream Swiss Roll Cake Recipe covered in the refrigerator. Store it in an airtight container or wrapped tightly in plastic wrap to maintain freshness, moisture, and prevent the cream from absorbing other flavors.
Freezing
You can freeze the Swiss roll by wrapping it well in plastic wrap and aluminum foil to protect against freezer burn. Thaw it overnight in the fridge before serving to preserve the tender sponge and creamy strawberry filling texture.
Reheating
This cake is best enjoyed chilled, so reheating is not recommended. However, you can let it sit at room temperature for about 15 to 20 minutes before serving to soften the cream slightly for easier slicing and enhanced flavor.
FAQs
Can I use frozen strawberries in this recipe?
While fresh strawberries are best for the fresh, bright flavor and texture in the cream, you can use frozen ones if fresh aren’t available. Just make sure to thaw and drain them well to avoid extra moisture making the filling too runny.
Is it possible to make this recipe dairy-free?
Yes! Substitute heavy whipping cream with a coconut-based whipping cream or other dairy-free alternatives, and use a dairy-free milk in the sponge for a delicious vegan-friendly twist on this Strawberry Cream Swiss Roll Cake Recipe.
How long will the Swiss roll stay fresh?
When stored properly in the refrigerator, this strawberry cream Swiss roll will stay fresh for up to 2 days. Beyond that, the sponge and filling may begin to degrade in texture and flavor.
Can I use other fruits instead of strawberries?
Absolutely! Blueberries, raspberries, or even sliced peaches make wonderful alternatives. Just adjust the sugar in the cream to match the sweetness of your chosen fruit for perfect balance.
What if I don’t have a baking towel?
If you don’t have a kitchen towel, you can use a clean cotton cloth generously dusted with powdered sugar to roll the cake while it cools. This prevents sticking and shapes the roll perfectly for filling.
Final Thoughts
This Strawberry Cream Swiss Roll Cake Recipe is a charming and impressive dessert that’s surprisingly easy to make at home. It’s perfect for bringing a burst of fresh flavor and light indulgence to any gathering. I wholeheartedly encourage you to give it a try — once you do, I promise it will become a cherished favorite that you’ll want to make again and again!
Print
Strawberry Cream Swiss Roll Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
Description
This Strawberry Cream Swiss Roll Cake is a light and fluffy sponge cake rolled with a luscious strawberry-flavored whipped cream filling. With a soft texture and fresh strawberry bursts, it’s a delightful dessert perfect for special occasions or an elegant treat.
Ingredients
For the Sponge Cake
- 4 large eggs
- 100 g granulated sugar
- 1 tsp vanilla extract
- 80 g all-purpose flour
- 1 tsp baking powder
- 2 tbsp vegetable oil
- 2 tbsp milk
For the Strawberry Cream Filling
- 1 cup heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries, finely chopped
For Garnish
- Extra powdered sugar for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 180°C (350°F). Line a 10×15-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the cake.
- Beat Eggs and Sugar: In a large mixing bowl, beat the 4 large eggs with 100 g granulated sugar using an electric mixer until the mixture becomes thick, pale, and triples in volume. This aeration is essential for a light sponge.
- Incorporate Vanilla, Oil, and Milk: Add 1 tsp vanilla extract, 2 tbsp vegetable oil, and 2 tbsp milk to the egg mixture and gently mix until fully combined, ensuring the batter remains airy.
- Fold in Dry Ingredients: Sift together 80 g all-purpose flour and 1 tsp baking powder. Gradually fold these dry ingredients into the wet batter gently until smooth, taking care not to deflate the airy mixture.
- Bake the Sponge: Evenly spread the batter into the prepared baking pan. Bake for 10–12 minutes or until the sponge is lightly springy to touch and a toothpick inserted comes out clean.
- Remove and Roll Cake Warm: Once baked, transfer the warm cake onto a clean kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper to prevent tearing.
- Roll the Cake: Using the towel, roll the cake from the short side into a tight spiral. This rolling prevents cracks when filling later. Let it cool completely in this rolled form.
- Prepare Strawberry Cream Filling: In a chilled bowl, whip 1 cup heavy whipping cream with 3 tbsp powdered sugar and 1 tsp vanilla extract until stiff peaks form. Gently fold in 1 cup finely chopped fresh strawberries, distributing them evenly without deflating the cream.
- Assemble the Roll: Unroll the cooled sponge carefully and spread the strawberry cream filling evenly over the surface, leaving a small border at the edges.
- Re-roll and Chill: Roll the cake back up tightly without the towel this time. Place it seam-side down on a serving platter and refrigerate for at least 1 hour to let the filling set and the flavors meld.
- Serve: Before serving, dust the Swiss roll with extra powdered sugar for a delicate finishing touch. Slice and enjoy this airy, fruity dessert.
Notes
- Rolling the cake while warm helps prevent cracks and makes it easier to handle.
- Use finely chopped fresh strawberries for even distribution and texture in the cream.
- Chilling the assembled roll ensures the cream filling sets properly.
- The cake is best enjoyed within 2 days of preparation for maximum freshness.
- Ensure the whipping cream is cold before whipping for best results.
