Strawberry Swiss Roll

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between flavor and presentation. The sponge is airy and soft, the cream is fresh and subtly sweet, and the strawberries add just the right amount of brightness. Plus, it’s incredibly fun to assemble and decorate—ideal for celebrations, afternoon tea, or anytime I want to serve something a little special.

Ingredients

(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)

For The Sponge Cake:

• Eggs (room temperature)

• Granulated sugar

• Vanilla extract

• Cake flour or sifted all-purpose flour

• Baking powder

• Salt

• Milk

• Vegetable oil

For The Filling:

• Cold heavy cream

• Powdered sugar

• Vanilla extract

• Fresh strawberries, thinly sliced

For Decoration:

• Whipped cream (for piping)

• Fresh strawberries, halved

• Powdered sugar (optional)

Directions

1. Prep The Pan
I preheat the oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper, making sure the paper covers the edges to prevent sticking.

2. Make The Sponge
In a large bowl, I beat the eggs and granulated sugar using an electric mixer for 5–6 minutes until the mixture becomes pale, fluffy, and thick. I stir in the vanilla, then gently fold in the sifted flour, baking powder, and salt using a spatula.

In a small bowl, I mix the milk and vegetable oil, then carefully fold it into the batter to keep the texture light. I spread the batter evenly in the prepared pan and bake for 10–12 minutes until the surface is light golden and springs back when touched.

3. Roll The Cake
While the cake is still warm, I dust a clean kitchen towel with powdered sugar. I turn the cake out onto the towel, peel off the parchment paper, and gently roll it up with the towel inside. I let it cool completely in this rolled shape to avoid cracking later.

4. Whip The Cream
I beat cold heavy cream with powdered sugar and vanilla until stiff peaks form. This becomes the luscious filling for the roll.

5. Assemble The Roll
Once the sponge is cool, I carefully unroll it. I spread the whipped cream evenly across the surface and scatter thinly sliced strawberries over the cream. Then I roll it back up gently but tightly, this time without the towel, being careful not to squeeze out the filling.

6. Decorate
To finish, I pipe whipped cream swirls on top, place a few halved strawberries as garnish, and dust with powdered sugar for a soft, elegant look.

Servings And Timing

This recipe serves 8 to 10 slices, depending on how thick I slice them.

• Prep Time: 20 minutes

• Bake Time: 10–12 minutes

• Cooling Time: 45 minutes

• Assembly Time: 15 minutes

• Total Time: About 1 hour 30 minutes

Variations

• I add a thin layer of strawberry or raspberry jam beneath the whipped cream for extra berry flavor.

• For a chocolate version, I replace 2 tablespoons of flour with cocoa powder in the sponge.

• I use mascarpone cheese in the whipped filling for a richer, creamier texture.

• I fold lemon zest into the cream when I want a citrusy brightness.

• I switch out strawberries for blueberries or peaches when they’re in season.

Storage/Reheating

I store the Swiss roll in the refrigerator, covered, for up to 3 days. I make sure it’s well wrapped or stored in an airtight container to keep the sponge moist and the cream fresh.

This cake is best served chilled, so I don’t usually reheat it. If the sponge gets slightly firm in the fridge, I let it sit at room temperature for about 10 minutes before serving.

FAQs

Can I Make This Cake Ahead Of Time?

Yes, I often make the roll a day ahead and keep it chilled. I decorate it just before serving to keep it looking fresh.

How Do I Keep The Cake From Cracking?

I roll the cake while it’s still warm and let it cool rolled up in a towel. This helps it “remember” the shape and prevents cracks later.

Can I Use Frozen Strawberries?

I prefer fresh for texture and flavor, but if I use frozen, I thaw and drain them thoroughly to avoid excess moisture in the filling.

What If I Don’t Have Cake Flour?

I use sifted all-purpose flour as a substitute—it works well and keeps the sponge soft and light.

Can I Freeze The Swiss Roll?

I don’t recommend freezing it with whipped cream and fresh fruit inside. However, the plain sponge cake can be baked, rolled, and frozen (without filling) for up to a month.

Conclusion

Strawberry Swiss Roll is a beautiful dessert that tastes just as good as it looks. Light, airy sponge paired with creamy filling and juicy berries makes every bite refreshing and satisfying. It’s a recipe I reach for when I want to impress with something classic yet simple—and it always brings smiles to the table.