Quick snapshot and what this cake is about
This light, fruity cake roll hides a sweet whipped cream filling and fresh strawberries inside a soft sponge. It looks fancy but is easy to make at home. If you enjoy playful dessert ideas, check this fun strawberry shortcake twist: creative strawberry shortcake sushi roll.
Why you’ll love making this dessert
This roll is bright, not too sweet, and perfect for a celebration or a simple treat. The sponge stays soft, and the fresh strawberries add a fresh flavor and color. If you like other cake roll ideas, you might enjoy this chocolate-caramel version for inspiration: chocolate caramel hazelnut swiss roll.
Step-by-step: How to make Strawberry Swiss Roll
Ingredients you will need
- 4 large eggs (room temperature)
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3/4 cup cake flour (or sifted all-purpose flour)
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp milk
- 2 tbsp vegetable oil
- 1 cup cold heavy cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract (for cream)
- 1 cup fresh strawberries, thinly sliced
- Whipped cream for piping
- Fresh strawberries, halved (for garnish)
- Powdered sugar (optional, for dusting)
Baking and assembly directions
- Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a large bowl, beat the 4 eggs and 3/4 cup granulated sugar with an electric mixer for 5–6 minutes, until pale and fluffy. Stir in 1 tsp vanilla extract.
- Sift together 3/4 cup cake flour, 1 tsp baking powder, and 1/4 tsp salt. Gently fold the dry mix into the egg mixture.
- Combine 2 tbsp milk and 2 tbsp vegetable oil, then fold into the batter until even. Spread the batter evenly in the prepared pan. Bake 10–12 minutes, until the cake springs back lightly.
- Dust a clean kitchen towel with powdered sugar. Turn the cake out onto the towel, peel off the parchment, and roll the cake up in the towel from the short side. Let it cool completely while rolled.
- Whip 1 cup cold heavy cream with 3 tbsp powdered sugar and 1 tsp vanilla extract until stiff peaks form.
- Unroll the cooled cake. Spread the whipped cream evenly, then scatter the thinly sliced strawberries across the cream. Roll the cake back up tightly without the towel.
- Pipe whipped cream swirls along the top, garnish with halved strawberries, and dust with powdered sugar if you like.
How to serve your strawberry roll
Slice the roll with a sharp serrated knife for clean cuts. Serve chilled or at room temperature. A light dusting of powdered sugar makes it look extra pretty.
How to keep it fresh
Wrap the roll tightly with plastic wrap and store it in the refrigerator. It keeps well for 2–3 days. For longer storage, slice and freeze portions wrapped in plastic and foil for up to one month; thaw in the fridge before serving.
Baker’s tips for the best result
- Beat the eggs and sugar well — that gives the sponge its lift.
- Fold the flour gently to avoid knocking out air.
- Roll the warm cake first in a towel to set the shape and prevent cracks.
- Use very cold cream for the whipped filling so it whips up firm.
- If you want extra flavor, brush the cake lightly with a simple syrup or strawberry jam before adding cream.
For a different fruit-stuffed roll idea, try this strawberry cheesecake-inspired roll: strawberry cheesecake cinnabon rolls.
Simple variations you can try
- Cream cheese filling: Fold softened cream cheese into the whipped cream for tang.
- Chocolate swirl: Add a thin layer of chocolate ganache before the cream.
- Mixed berries: Use raspberries and blueberries with the strawberries.
Nutrition snapshot (approximate per slice)
One slice (1/12 of roll) ~ 220–260 kcal, 12–18 g fat, 25–30 g carbs, 3–5 g protein. Values vary by portion size and exact ingredients.
Family-friendly ways to serve this dessert
Cut into smaller slices for children or make mini rolls using a smaller pan. Let kids help arrange the sliced strawberries on the filling for a fun activity.
What pairs well with a strawberry swiss roll
- A cup of black or green tea balances the sweetness.
- Fresh fruit salad keeps the plate light.
- A small scoop of vanilla ice cream adds creaminess for a party.
Frequently asked questions
Q: Can I make the cake ahead?
A: Yes. Bake and roll the cake, then wrap and store in the fridge for a day before filling. Fill and finish on the day you serve.
Q: Why did my cake crack when I rolled it?
A: Often the cake was too cool or you rolled it too tightly. Roll it warm in a towel and let it cool fully that way before unrolling.
Q: Can I use frozen strawberries?
A: Thaw and drain them well first. Fresh strawberries give the best texture and look.
Q: How do I get clean slices?
A: Chill the roll for at least 30 minutes before slicing. Use a sharp serrated knife and wipe it between cuts.
Conclusion
If you want more ideas and variations for strawberry roll cakes, see this detailed Strawberry Roll Cake (with Cream Cheese Filling) | Plated Cravings. For another reliable recipe with step-by-step photos, check Foolproof Strawberry Swiss Roll – Baking Beauty. For more tips and a slightly different take, visit this Strawberry Swiss Roll guide.
Strawberry Swiss Roll
Ingredients
For the cake
- 4 large eggs (room temperature)
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3/4 cup cake flour (or sifted all-purpose flour)
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp milk
- 2 tbsp vegetable oil
For the filling and garnish
- 1 cup cold heavy cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract (for cream)
- 1 cup fresh strawberries, thinly sliced
- Whipped cream for piping
- Fresh strawberries, halved (for garnish)
- Powdered sugar (optional, for dusting)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a large bowl, beat the eggs and granulated sugar with an electric mixer for 5–6 minutes, until pale and fluffy. Stir in the vanilla extract.
- Sift together the cake flour, baking powder, and salt. Gently fold the dry mix into the egg mixture.
- Combine the milk and vegetable oil, then fold into the batter until even.
- Spread the batter evenly in the prepared pan and bake for 10–12 minutes, until the cake springs back lightly.
- Dust a clean kitchen towel with powdered sugar. Turn the cake out onto the towel, peel off the parchment, and roll the cake up in the towel from the short side. Let it cool completely while rolled.
Assembly
- Whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Unroll the cooled cake. Spread the whipped cream evenly, then scatter the thinly sliced strawberries across the cream.
- Roll the cake back up tightly without the towel.
- Pipe whipped cream swirls along the top, garnish with halved strawberries, and dust with powdered sugar if you like.
