Strawberry Swiss Roll Cake

This Strawberry Swiss Roll Cake brings together a soft airy sponge and a fresh strawberry cream with a swirl that looks as good as it tastes. It is the kind of cake that feels special yet uses ordinary ingredients and a process that anybody can tackle with a bit of patience. Whenever I make this for family gatherings everyone is surprised by how light and refreshing it is compared to heavier desserts and the strawberry filling really shines.

I remember the first time I rolled this cake after a picnic when berries were at their peak and it instantly became my spring favorite. This cake always disappears within minutes at our celebrations and my little niece requests the strawberry filling every year on her birthday.

Ingredients

• Eggs: At room temperature help create lift and keep the sponge flexible choose fresh large eggs for best volume
• Granulated sugar: Provides the right amount of sweetness and helps stabilize the batter opt for fine baking sugar for smooth mixing
• Vanilla extract: Gives warmth to the sponge always pick pure vanilla for richer aroma
• All purpose flour: Forms the base ensure it is sifted well to prevent lumps and keep the sponge delicate
• Cornstarch: Lightens the texture look for a fine-grain type
• Baking powder: Ensures lift check that yours is fresh and active for best results
• Salt: Brings out the flavors a pinch is enough
• Whole milk: Adds subtle richness choose whole for fullest texture
• Fresh strawberries: Either finely chopped or pureed offer bright berry flavor select berries that are deep red and fragrant for the boldest taste
• Lemon juice: Perks up the strawberries always use freshly squeezed
• Heavy whipping cream: Creates the plush creamy filling use cold cream for best whip
• Powdered sugar: Sweetens the filling and dusts for decoration sift well to avoid lumps
• Gelatin: Helps stabilize filling if needed especially useful on warm days choose unflavored powder
• Pink food coloring: Optional for a pretty blush shade choose a natural or gel type for the best color without thinning the filling
• Extra strawberries: For garnish make the cake look festive pick small uniform berries for pretty slices

Instructions

Prep and Pan:

Begin by preheating your oven to three hundred fifty degrees Fahrenheit. Line a ten by fifteen inch jelly roll pan with parchment paper pressing it into the corners. Lightly grease the paper to prevent sticking

Whip the Eggs and Sugar:

Place eggs and granulated sugar into a large bowl. Beat with a mixer on high until the mixture is pale very thick and has tripled in volume usually five to seven minutes. This step traps air for a light sponge

Fold in Dry Ingredients:

Sift flour cornstarch baking powder and salt together. Gently fold these dry ingredients into the egg mixture using a spatula keeping as much air as possible in the batter

Add the Milk and Vanilla:

Drizzle in vanilla extract and whole milk. Mix very gently just until incorporated

Spread and Bake:

Pour batter into the prepared pan and smooth into an even layer with an offset spatula. Bake for ten to twelve minutes until the sponge is golden and springs back when touched

Roll While Warm:

Lay a clean kitchen towel on the counter and sift a generous layer of powdered sugar on top. When the cake comes out of the oven immediately invert it onto the towel. Peel off parchment. Carefully roll the cake with the towel while warm starting from a short end and let cool fully in this rolled shape

Prepare the Strawberry Filling:

Cook chopped strawberries with a spoon of sugar and a splash of lemon juice in a pan until soft and jammy then let this cool. Beat heavy cream with powdered sugar to soft peaks. Fold in the cooled strawberries. If you want extra stability dissolve a little gelatin in water and mix in

Assemble and Fill:

Once the rolled sponge is completely cool carefully unroll it. Spread the strawberry cream filling all the way to the edges using a palette knife

Reroll and Chill:

Roll up the cake again with the filling inside as tightly as possible without squeezing out the filling. Wrap and chill for at least an hour to help it set

Finish and Serve:

Trim ends for a clean look. Dust the finished roll with powdered sugar and decorate with more fresh strawberries if desired. Slice carefully with a sharp serrated knife

The most magical part for me is folding the sweet strawberries into barely whipped cream and tasting how alive the fruit still feels. My fondest memory is sneaking the end pieces off the roll with my sister after a summer barbecue each of us insisting on the last slice.

Make Ahead and Storage Tips

Plan to store the finished Swiss roll covered in the fridge because the cream filling needs to stay chilled. The flavors improve after an hour of chilling so it is a great make ahead dessert. Do not freeze the filled cake as the texture changes but you can freeze the sponge alone tightly wrapped for up to one month

Ingredient Swaps and Variations

No fresh strawberries Use frozen ones but thaw and drain well to prevent sogginess. For a brighter color add a touch of jam or a few drops of food coloring. If you prefer you can swap gelatin for a thickening powder or even a small scoop of mascarpone to hold the filling together. For a gluten free version use a one to one gluten free flour blend in place of regular flour

Serving Suggestions and Presentation

Serve slices with a dusting of powdered sugar and a scattering of sliced strawberries. Try a dollop of Greek yogurt or a drizzle of strawberry sauce for extra flair. This cake also fits perfectly on an afternoon tea table or makes a statement centerpiece for brunches showers or birthdays

Cultural and Seasonal Notes

Swiss roll cakes come from classic European baking traditions and are enjoyed in many forms from chocolate to fruit filled. In spring and early summer strawberries are at their best but you can swap in raspberries or a mixed berry blend you love. For a fun seasonal twist add a hint of citrus zest to the filling in winter

Seasonal Adaptation Notes

Swap in raspberries blueberries or cherries for filling when strawberries are not in season A thin layer of strawberry jam under the cream intensifies berry flavor Try flavoring the cream with rosewater or almond for a twist

Success Stories

Readers tell me this cake is their go to for celebrations because it surprises guests and never fails even for new bakers. The method may seem fussy but the results are always impressive. A friend shared that adding a little extra lemon juice made the strawberries shine even brighter

Freezer Friendly Adaptation

If you want to prep ahead bake and roll the sponge alone then freeze it wrapped tightly. Thaw at room temperature before adding the filling. This ensures a super fresh cake just before serving

Enjoy every bite of this Strawberry Swiss Roll Cake. It is sure to become a celebration classic in your own home.

Common Questions About the Recipe

→ How do I keep the sponge from cracking?

Roll the sponge while it's warm and pliable to set its shape and prevent cracking during assembly.

→ Can I use frozen strawberries in the filling?

Yes, just thaw and drain the frozen strawberries well to avoid excess moisture in the cream filling.

→ What alternatives can stabilize the cream?

Omit gelatin or use stabilizing cream powder, or mascarpone, for a thicker filling without affecting flavor.

→ Why did my sponge turn out dry?

Dryness usually results from overbaking or overmixing. Bake until just springy and mix ingredients gently.

→ Can the cake be made gluten-free?

Yes, replace all-purpose flour with a 1:1 gluten-free blend for a seamless substitution.

→ How long should the cake cool before filling?

Cool the rolled sponge completely (around 30–45 minutes) before unrolling and adding the strawberry cream.

→ Is it possible to freeze this cake?

The sponge can be frozen alone, but the filled, assembled cake should be kept refrigerated and not frozen.

→ How do I achieve neat, clean slices?

Use a sharp serrated knife and wipe it clean between each slice for tidy, attractive portions.

→ Can the whipped cream flavor be customized?

Yes, enhance the cream with almond extract, rosewater, or liqueur to change the taste profile.

→ Should the roll be chilled before serving?

For best results, chill it for at least an hour to set the cream and meld the flavors together.