Jam Scott
A Strawberry Swiss Roll is a dreamy dessert that looks as delightful as it tastes. With its pillowy sponge cake, rich whipped cream, and fresh, juicy strawberries, this roll cake is the epitome of light, summer sweetness. It strikes the perfect balance between elegant presentation and homey comfort, making it just as suitable for special occasions as it is for an indulgent afternoon treat.
The beauty of this dessert lies in its simplicity. Each bite gives you a swirl of tender cake, creamy filling, and fruitiness that doesn’t overpower. It’s one of those desserts that looks like it came from a fancy patisserie but is totally doable in your kitchen with a bit of care and a good rolling technique.
What Kind of Puff Pastry Should I Use?
Actually, for a classic Strawberry Swiss Roll, puff pastry isn’t used at all. Instead, it’s made with a soft, flexible sponge cake. The lightness and elasticity of sponge cake are what allow it to roll without cracking. If you’re looking for flaky texture, puff pastry is great—but it’s not the right choice here.
Ingredients for the Strawberry Swiss Roll
Eggs – These give the sponge cake its structure and lift, especially when whipped well.
Granulated Sugar – Provides sweetness and helps stabilize the eggs when beaten.
All-Purpose Flour – A light touch of flour forms the body of the sponge without making it dense.
Baking Powder – Just a pinch ensures the cake rises evenly.
Salt – Enhances all the other flavors.
Vanilla Extract – Adds warm, floral depth to the sponge.
Heavy Whipping Cream – Whipped into soft peaks, it forms the luxurious filling.
Powdered Sugar – Lightly sweetens the whipped cream without graininess.
Fresh Strawberries – The star ingredient—choose ripe, sweet ones for the best flavor.
Powdered Sugar for Dusting – Gives the finished roll that extra bit of magic on top.
How To Make the Strawberry Swiss Roll
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, allowing some overhang on the sides to help lift the cake out later.
Step 2: Whip the Eggs and Sugar
In a large bowl, beat the eggs with the granulated sugar using a hand mixer or stand mixer. Whip for about 5-7 minutes until the mixture is pale, thick, and triples in volume. This aeration is crucial for the sponge’s light texture.
Step 3: Fold in Dry Ingredients
Sift together the flour, baking powder, and salt. Gently fold the dry mixture into the egg mixture in batches, being careful not to deflate the batter. Add vanilla extract and fold again.
Step 4: Bake the Sponge
Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes or until the top springs back when lightly touched. Do not overbake.
Step 5: Roll While Warm
While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment and gently roll the cake, towel and all, starting from the short end. Let it cool completely in this rolled shape.
Step 6: Make the Whipped Cream
Whip the heavy cream and powdered sugar together until soft peaks form. Keep it chilled until ready to use.
Step 7: Assemble and Fill
Carefully unroll the cooled cake. Spread a generous layer of whipped cream over the surface, then place sliced strawberries evenly across. Roll the cake back up (without the towel) and transfer it seam-side down to a platter.
Step 8: Chill and Dust
Chill the rolled cake for at least 30 minutes to set. Before serving, dust the top with powdered sugar and decorate with more strawberries if desired.
How to Serve and Store This Strawberry Swiss Roll
Serve this elegant roll chilled and sliced into rounds for a beautiful swirl effect on each plate. It pairs well with a cup of tea, a glass of sparkling wine, or even a scoop of vanilla ice cream for added indulgence.
To store, wrap the roll in plastic wrap or place it in an airtight container. It will keep in the refrigerator for up to 3 days. Note that the cake will slightly soften as it sits, but the flavors often become even more luscious the next day. Avoid freezing, as the whipped cream filling does not thaw well.
Frequently Asked Questions
Can I make the sponge cake ahead of time?
Yes, you can bake and roll the sponge a day ahead. Just keep it rolled (with parchment or towel) and store in a sealed container at room temperature. Fill just before serving.
What if my cake cracks while rolling?
Small cracks are normal and can be hidden with powdered sugar or decorative toppings. Be sure to roll while the cake is warm and flexible.
Can I use frozen strawberries?
Fresh strawberries are best for texture and moisture balance. If you must use frozen, thaw and drain them well before using.
How do I keep the cake from sticking to the towel?
Dust the towel with powdered sugar generously before inverting the cake. It creates a barrier and helps with clean rolling.
Can I flavor the whipped cream?
Absolutely! A touch of lemon zest, almond extract, or even a splash of strawberry liqueur can elevate the flavor.
Is there a dairy-free alternative?
You can substitute coconut whipped cream or another non-dairy alternative for the filling. Just ensure it’s stiff enough to hold shape.
Want More Dessert Ideas?
If you love this Strawberry Swiss Roll, you’ll probably enjoy these other favorites:
• Strawberry Shortcake Ice Cream Bars for frozen, nostalgic fun.
• Lemon Churro Cookies if you’re into citrus with a twist of cinnamon.
• Chocolate Crinkle Sandwich Cookies with soft ganache centers.
• Strawberry Cheesecake Cookies for a cookie version of a creamy classic.
• Peach Cobbler Cookies to keep the fruity vibes going.
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you use extra strawberries? Add lemon zest to the cream? Maybe a drizzle of white chocolate?
I love seeing your creations and hearing your twists on the classic. Questions welcome, too—let’s bake better together!
Strawberry Swiss Roll
- Total Time: 32 minutes
- Yield: 8-10 slices
Description
A light, airy sponge rolled around sweet whipped cream and fresh strawberries makes this Strawberry Swiss Roll the perfect summer dessert. Easy to slice and elegant to serve, it’s a crowd-pleaser that’s as fun to make as it is to eat.
Ingredients
4 large eggs
3/4 cup granulated sugar
3/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
1 cup heavy whipping cream
1/4 cup powdered sugar (for whipped cream)
1 1/2 cups fresh strawberries, sliced
Extra powdered sugar (for dusting)
Instructions
- Preheat oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
- Beat eggs and sugar in a bowl for 5-7 minutes until thick and pale.
- Sift and fold in flour, baking powder, and salt gently. Stir in vanilla extract.
- Pour batter into the prepared pan and bake for 10-12 minutes until lightly golden.
- Invert onto a towel dusted with powdered sugar, peel parchment, and roll the cake with the towel. Let it cool completely.
- Whip cream and powdered sugar until soft peaks form.
- Unroll cake, spread whipped cream, layer sliced strawberries, and re-roll.
- Chill for 30 minutes, dust with powdered sugar, and serve.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
