The Strawberry Swiss Roll Cake is a light and airy rolled sponge cake filled with a creamy strawberry filling and dusted with powdered sugar. This classic dessert pairs delicate texture with vibrant flavor, offering a beautiful presentation and a refreshing taste. It’s perfect for spring and summer gatherings, afternoon tea, or elegant dessert platters.

Why You’ll Love This Recipe

This cake is as delightful to look at as it is to eat. The sponge is soft and flexible, the filling is fruity and creamy, and the roll shape makes for a visually appealing slice. It’s not overly sweet, and the strawberry flavor is fresh and natural. Despite its sophisticated look, it’s made from simple ingredients and can be prepared in just a few steps with the right technique.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the sponge cake:

Eggs (room temperature)
Granulated sugar
Vanilla extract
All-purpose flour
Cornstarch
Baking powder
Salt
Whole milk

For the strawberry filling:

Fresh strawberries (finely chopped or puréed)
Granulated sugar
Lemon juice
Heavy whipping cream
Powdered sugar
Gelatin (optional, for stabilization)
Pink food coloring (optional)

For decoration:

Powdered sugar for dusting
Fresh strawberries (optional, for garnish)

Directions

Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
Make the sponge batter: Beat eggs and sugar until pale, thick, and tripled in volume (about 5–7 minutes). Add vanilla.
Sift dry ingredients: Combine flour, cornstarch, baking powder, and salt, then gently fold into the egg mixture. Add milk at the end and mix gently.
Spread batter in pan: Smooth it evenly and bake for 10–12 minutes, or until the top springs back when touched.
Roll the cake: While hot, invert the cake onto a clean towel dusted with powdered sugar. Remove parchment and roll the cake gently with the towel. Let cool completely in rolled shape.
Prepare strawberry filling: Cook strawberries with sugar and lemon juice until soft. Let cool. Beat cream with powdered sugar to soft peaks. Fold in cooled strawberries. Stabilize with gelatin if desired.
Assemble: Unroll cooled cake, spread strawberry cream evenly, and roll tightly.
Chill for 1 hour before slicing. Dust with powdered sugar before serving.

Servings and timing

Servings: 8–10 slices
Preparation time: 25 minutes
Cooking time: 12 minutes
Cooling and assembly time: 1 hour
Total time: 1 hour 40 minutes

Variations

Chocolate version: Use a chocolate sponge and fill with strawberries and chocolate whipped cream.
Jam layer: Add a thin layer of strawberry jam under the cream for extra flavor.
Matcha twist: Add matcha powder to the sponge for a green tea variation.
Fruit mix: Use a blend of berries in the filling for a more complex flavor.

Storage/reheating

Store the Swiss roll covered in the refrigerator for up to 3 days. It should be kept chilled due to the whipped cream filling. Do not freeze once assembled, as the texture of the cream may change. If needed, the sponge cake can be made a day in advance and stored wrapped at room temperature.

FAQs

How do I keep the sponge from cracking when rolling?

Roll the cake while it’s still warm and pliable. This sets the shape and prevents cracking later.

Can I use frozen strawberries for the filling?

Yes, but thaw and drain them first to remove excess moisture.

What can I use instead of gelatin in the filling?

You can omit it entirely, or use a stabilizing cream powder or mascarpone to thicken the filling.

Why did my sponge turn out dry?

Overbaking or overmixing the batter can cause dryness. Bake just until springy.

Can I make this cake gluten-free?

Yes, a 1:1 gluten-free flour blend will work well with this sponge recipe.

How long should I cool the cake before filling?

Let the rolled sponge cool completely (about 30–45 minutes) before unrolling and adding filling.

Can I flavor the whipped cream differently?

Yes, try almond extract, rosewater, or a hint of liqueur to change the profile.

Is this cake freezer-friendly?

Only the sponge layer is freezer-friendly; avoid freezing the entire assembled roll.

How do I get clean slices?

Use a sharp, serrated knife and wipe it between each cut for neat presentation.

Can I serve this immediately after assembling?

It’s best chilled for at least an hour to allow the cream to set and the flavors to meld.

Conclusion

The Strawberry Swiss Roll Cake is a charming and delicious dessert that brings together a light sponge, a fruity cream filling, and a beautiful swirl in every slice. Its delicate flavor and lovely presentation make it ideal for tea parties, birthdays, or simple family desserts. Once you’ve mastered the technique, this versatile cake will become a treasured go-to in your baking repertoire.

Strawberry Swiss Roll Cake

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A light and airy sponge cake rolled with sweet strawberry jam and fresh whipped cream, this Strawberry Swiss Roll Cake is a delightful and elegant dessert perfect for spring and summer occasions.

Author: Emma Harper
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 1 hour (including cooling)
Yield: 8 slices 1x
Category: Dessert
Method: Baking
Cuisine: European
Diet: Vegetarian

Instructions

Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper.
In a large bowl, beat eggs for 3–5 minutes until thick and pale. Gradually add granulated sugar and vanilla; beat until combined.
In a separate bowl, whisk together flour, baking powder, and salt. Gently fold into egg mixture until just combined.
Spread batter evenly in prepared pan. Bake for 10–12 minutes or until cake springs back when lightly touched.
Dust a clean kitchen towel with powdered sugar. Turn hot cake onto towel and carefully peel off parchment paper.
Starting from a short side, roll the cake and towel together into a log. Cool completely on a wire rack.
Meanwhile, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
Unroll cooled cake. Spread with a thin layer of strawberry jam, then whipped cream. Add sliced strawberries if desired.
Carefully re-roll cake without the towel. Trim ends for a clean look.
Dust with powdered sugar or garnish with more whipped cream and strawberries before serving.

Notes

Roll the cake while it’s still warm to prevent cracking.
Cake can be made a day in advance and stored refrigerated, wrapped well.
For a firmer filling, stabilize whipped cream with a bit of gelatin or cream cheese.
Use a serrated knife to slice for cleaner pieces.

Nutrition

Serving Size: 1 slice
Calories: 260
Sugar: 20g
Sodium: 120mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 100mg