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Fresh Strawberry Swiss Roll on a white ceramic plate, featuring sliced strawberries, a light sponge cake rolled with cream filling, and a mint garnish under soft natural light.

Strawberry Swiss Roll

Experience the perfect blend of light, airy sponge cake and luscious strawberry filling in our Strawberry Swiss Roll. This delightful dessert features fresh strawberries, whipped cream, and a hint of vanilla, rolled and chilled to perfection—ideal for any occasion.
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Prep Time 29 minutes
Cook Time 12 minutes
baking, cooling, and chilling 48 minutes
Course Dessert
Cuisine International
Servings 10 Slices
Calories 220 kcal

Ingredients
  

For the Sponge Cake:

  • 4 large eggs room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup all-purpose flour sifted
  • 1/4 cup cake flour sifted; optional for lighter texture
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

For the Strawberry Filling:

  • 1 1/2 cups heavy cream or substitute with whipped cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries hulled and sliced
  • 3-4 tablespoons strawberry jam
  • Optional: A squeeze of lemon juice for a tangy twist

Instructions
 

Preheat and Prepare:

  • Preheat your oven to 375°F (190°C).
  • Line the Swiss roll pan with parchment paper.

Make the Sponge Cake:

  • Beat the Eggs: In a large bowl, combine 4 room-temperature eggs with 3/4 cup granulated sugar. Beat with an electric mixer until the mixture is pale, fluffy, and nearly triples in volume (5-7 minutes).
  • Add Vanilla and Salt: Stir in 1/2 teaspoon vanilla extract and 1/4 teaspoon salt to enhance flavor and stabilize the foam.
  • Sift the Flour: Sift together the all-purpose flour and cake flour to remove lumps and maintain a light texture.
  • Fold the Flour: Gently fold the sifted flour into the egg mixture using a spatula, preserving the batter's airy quality.
  • Spread the Batter: Pour the batter into the prepared pan and use a spatula to smooth it into a thin, even layer.
  • Bake: Place the pan in the preheated oven and bake for 10-12 minutes until the cake turns a soft golden color and springs back when lightly pressed.
  • Cool Gently: Remove the cake from the oven and allow it to cool completely on a cooling rack before proceeding.

Prepare the Strawberry Filling:

  • Whip the Cream: In a chilled bowl, beat 1 1/2 cups heavy cream until soft peaks form.
  • Add Powdered Sugar and Vanilla: Gradually mix in 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
  • Enhance the Filling: Optionally, fold in 3-4 tablespoons of strawberry jam and a squeeze of lemon juice for extra flavor.
  • Incorporate Strawberries: Gently mix in 2 cups sliced fresh strawberries, ensuring even distribution without overmixing.

Assemble the Strawberry Swiss Roll:

  • Place the cooled sponge cake on a clean, flat surface.
  • Evenly spread the prepared strawberry filling over the entire surface of the cake.
  • Carefully roll the cake from one end, using a gentle, steady motion to keep the roll tight and even.
  • Wrap the roll in plastic wrap and chill in the refrigerator for 1-2 hours to set before slicing.

Serve:

  • Use a sharp knife dipped in hot water (and dried) to cut uniform slices.
  • Garnish with fresh strawberry slices, a dusting of powdered sugar, or a mint leaf as desired.
Keyword Strawberry Swiss Roll