Strawberry Swiss Roll Cake Recipe
If there’s one show-stopping dessert that guarantees smiles and “oohs” at any gathering, it’s the Strawberry Swiss Roll Cake. This delightful confection features a soft, fluffy sponge rolled up with freshly diced strawberries and billows of sweetened whipped cream, then dusted with a snowy sprinkle of powdered sugar. Not only does it look impressive, it’s surprisingly easy to make for any home baker longing to bring some European elegance (with a berry twist!) to the dining table.
Ingredients You’ll Need
The secret behind a perfect Strawberry Swiss Roll Cake is in the simplicity and quality of the ingredients. Each one plays a role in making your cake light, flavorful, and visually stunning. Choose ripe, juicy strawberries and don’t skip the step of using room-temperature eggs for the fluffiest sponge!
- Eggs (4 large, room temperature): These are your main leavening power—room temperature ensures greater volume and a lighter texture.
- Granulated sugar (1/2 cup): Sweetens the batter and helps the sponge achieve that signature golden crumb and tender bite.
- Vanilla extract (1 teaspoon, plus 1/2 teaspoon for cream): Adds warmth and aroma, making each bite feel inviting and homey.
- Salt (1/4 teaspoon): Enhances all the flavors and balances the sweetness beautifully.
- All-purpose flour (3/4 cup): Provides structure while keeping the cake delicate and soft.
- Baking powder (1 teaspoon): Gives the sponge its essential lift, ensuring your roll doesn’t go flat.
- Whole milk (2 tablespoons): Adds moisture and helps bind the ingredients for a supple, rollable cake.
- Heavy whipping cream (1 cup): Whips up into dreamy clouds for your luscious filling.
- Powdered sugar (2 tablespoons for cream, plus more for dusting): Gently sweetens the whipped cream and finishes the cake with a charming snowy effect.
- Fresh strawberries (1 cup, diced): The star ingredient—choose firm, ripe berries for the brightest flavor and prettiest color.
How to Make Strawberry Swiss Roll Cake
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to keep the sponge from sticking. Prepping the pan in advance ensures your cake releases easily and stays picture-perfect for rolling later on.
Step 2: Make the Sponge Batter
In a mixing bowl, beat the eggs, granulated sugar, vanilla, and salt using a hand mixer or stand mixer on high speed for about 5–7 minutes. You’re looking for the mixture to become thick and pale, almost tripling in volume—this airy batter is the key to a featherlight Swiss roll cake. Sift together the flour and baking powder in a separate bowl.
Step 3: Fold and Finish the Batter
Gently fold the dry ingredients into the egg mixture in batches. Take care to mix softly—overmixing will deflate all the air you just incorporated. Add milk at the end and fold just until everything is combined. Your goal is a smooth, fluff-filled batter that pours like a ribbon.
Step 4: Bake the Cake
Pour the batter into the prepared pan and spread it evenly to all corners, creating a thin, even layer. Bake for 10–12 minutes, or until the cake springs back when lightly touched. Keep a close eye—overbaking leads to cracks that make rolling up the cake a challenge.
Step 5: Roll the Warm Cake
While the cake bakes, lay out a clean kitchen towel and dust it generously with powdered sugar. As soon as the cake is done, immediately invert it onto the towel, peel off the parchment paper, and, working quickly but gently, roll it up with the towel from the short end. This clever trick lets your cake cool in a spiral, so it will easily take its final shape without splitting later.
Step 6: Whip the Cream Filling
While the rolled cake cools completely, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. This creates your luscious and stable filling, ready to cradle those fresh strawberries.
Step 7: Fill and Re-Roll
Once the sponge is completely cool, gently unroll it. Spread the whipped cream evenly over the cake and sprinkle the diced strawberries on top. Roll the cake back up, this time without the towel, pressing gently to create a beautiful swirl of filling inside. Place your finished Strawberry Swiss Roll Cake seam side down on a platter and chill for at least 1 hour so everything sets perfectly.
Step 8: Finish and Serve
Just before serving, dust the cake with an extra shower of powdered sugar. Slice into sparkling spirals and savor every bite of your homemade Strawberry Swiss Roll Cake masterpiece!
How to Serve Strawberry Swiss Roll Cake
Garnishes
A little extra flair goes a long way! Garnish slices of your Strawberry Swiss Roll Cake with additional fresh strawberry halves, a sprig of mint, or a light drizzle of strawberry syrup. These simple touches make each serving look like it came straight from a patisserie window.
Side Dishes
This cake shines next to a scoop of vanilla ice cream or a spoonful of lemon sorbet. If you like a contrast in texture, offer crisp almond cookies or biscotti alongside. For a special brunch, pair slices with a flute of sparkling wine or a tall glass of fresh lemonade.
Creative Ways to Present
Try slicing the Strawberry Swiss Roll Cake into petite rounds for an eye-catching dessert platter. Individual “mini” rolls in small cupcake liners look charming at parties. Or serve as a centerpiece on a cake stand with strawberries tumbled around the base for a truly dramatic, celebratory feel.
Make Ahead and Storage
Storing Leftovers
If you happen to have any remaining Strawberry Swiss Roll Cake, wrap it snugly in plastic wrap or store it in an airtight container in the refrigerator. The cake will keep fresh for up to three days, retaining its moisture and dessert magic—just remember the fresh fruit means it’s best enjoyed sooner rather than later!
Freezing
For longer storage, your Swiss roll can be frozen. Wrap the whole cake or individual slices tightly in plastic wrap, then foil. For best results, freeze it without powdered sugar on top, and dust after thawing. Let the cake defrost overnight in the fridge before serving to keep the cream filling dreamy and smooth.
Reheating
No reheating is necessary for this cool and creamy treat! Serve your Strawberry Swiss Roll Cake straight from the refrigerator. If you want to take the chill off, let slices sit at room temperature for 10–15 minutes before serving for the softest, most flavorful texture.
FAQs
Can I use frozen strawberries instead of fresh?
It’s best to use fresh strawberries for this dessert, as frozen berries can release too much moisture and make the filling runny. If you must use frozen, thaw completely and pat them dry before adding them to the filling.
What if my cake cracks when rolling?
Don’t worry if you see a few small cracks; it happens sometimes! Powdered sugar and garnishes help to disguise imperfections, and as long as the cake stays rolled, the taste and overall look will still be impressive.
Is there a gluten-free version of this recipe?
Absolutely! Swap out the all-purpose flour for a 1-to-1 gluten-free flour blend. The method stays the same, and you’ll still get a beautiful, rollable sponge.
Can I make the Strawberry Swiss Roll Cake a day ahead?
Yes, making this cake a day ahead actually develops deeper flavors and allows the filling to set perfectly. Be sure to keep it well-wrapped and chilled until ready to serve.
How do I keep the cake from sticking to the towel?
Generously dusting your kitchen towel with powdered sugar acts as a barrier, preventing the sponge from sticking. If you’re worried, use a lightweight tea towel with minimal texture for the smoothest release.
Final Thoughts
There’s nothing quite like the excitement of unveiling a homemade Strawberry Swiss Roll Cake and watching delighted faces as you slice through its pretty spirals. Whether you’re celebrating a special occasion or just indulging a sweet craving, this recipe is a pure joy from start to finish. Give it a try and see just how easy—and spectacular—baking at home can be!
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Strawberry Swiss Roll Cake Recipe
- Total Time: 37 minutes (plus chilling time)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the light and airy Strawberry Swiss Roll Cake, a delightful dessert perfect for any occasion. This sponge cake roll is filled with sweet whipped cream and fresh strawberries, creating a heavenly treat that will impress your guests.
Ingredients
For the Cake:
- 4 large eggs (room temperature)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons whole milk
For the Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for cream)
- 1 cup fresh strawberries (diced)
- Additional powdered sugar for dusting
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Prepare the Cake: Beat eggs, sugar, vanilla, and salt until thick. Fold in flour and baking powder, then add milk. Bake for 10–12 minutes.
- Roll the Cake: Invert the baked cake onto a sugared towel, roll, and let cool.
- Make the Filling: Whip cream, sugar, and vanilla. Unroll the cake, spread cream, add strawberries, roll back up.
- Chill and Serve: Chill for at least 1 hour before dusting with powdered sugar and slicing.
Notes
- Ensure eggs are at room temperature.
- Consider adding a layer of strawberry jam for extra flavor.
- Use firm, ripe strawberries to prevent excess moisture.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Swiss, European
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 17g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 105mg
