The Strawberry Swiss Roll is a dessert that absolutely dazzles: a pillowy-soft sponge cake wrapped around fluffy whipped cream and sweet, juicy strawberries. With its beautiful spiral and pop of red, it’s a showstopper for spring and summer gatherings, yet surprisingly easy to whip up in your own kitchen. If you’ve ever wanted to master a classic rolled cake that’s light, flavorful, and wholly irresistible, this recipe will win you over at first bite!

Strawberry Swiss Roll Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for this Strawberry Swiss Roll is refreshingly straightforward, and each plays an essential role. The eggs give the cake its lift and airy texture, the vanilla and strawberries load it with irresistible flavor, and the whipped cream brings everything together with a cloud-like finish.

Eggs: The foundation of a fluffy sponge; make sure they’re at room temperature for maximum volume.
Granulated Sugar: Sweetens the cake and helps create that gorgeous golden crust.
Vanilla Extract: Adds warmth and a delicate flavor that ties the cake and cream together.
All-Purpose Flour: Creates the base structure for the light sponge while keeping it soft.
Baking Powder: Gives the cake batter its lift for a perfectly tender crumb.
Salt: Just a pinch brightens all the sweet and fruity flavors.
Milk: Keeps the cake moist and flexible so it rolls beautifully.
Heavy Cream: Whips up into the lush filling at the heart of the roll.
Powdered Sugar: Sweetens the cream and dusts the towel and cake for a touch of elegance.
Fresh Strawberries: Chopped fine for maximum burst of fruit in every bite.
Extra Sliced Strawberries (optional): For a pretty garnish and extra freshness.

How to Make Strawberry Swiss Roll

Step 1: Prepare the 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—this ensures your cake releases easily and stays perfectly intact for rolling later.

Step 2: Whip the Eggs and Sugar

In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer. Set the speed to medium-high and let it go for 5 to 7 minutes, until the mixture is pale, thick, and tripled in volume. This step builds the airy structure for your Strawberry Swiss Roll, so don’t skimp on the beating!

Step 3: Add Vanilla and Dry Ingredients

Mix in the vanilla extract for that dreamy aroma. In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold these dry ingredients into the egg mixture—a rubber spatula works best so you don’t deflate the batter. Now, drizzle in the milk and fold just until combined.

Step 4: Bake the Cake

Pour the batter into your prepared pan, spreading it to the edges for an even layer. Pop it in the oven and bake for 10 to 12 minutes. You’ll know it’s done when the top springs back lightly when touched. Keep an eye out—overbaking can make the roll dry and prone to cracking.

Step 5: Roll the Cake While Warm

As soon as the cake is done, lay a clean kitchen towel on your counter and generously dust it with powdered sugar. Immediately invert the hot cake onto the towel, carefully peel off the parchment paper, then gently roll the cake up with the towel from the short end. This trick keeps the cake flexible, ready to cradle the creamy strawberry filling later.

Step 6: Make the Whipped Cream

While your rolled-up cake cools completely, make the luscious filling. Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. This cream is the heart of every bite—light yet decadent, made extra-sumptuous with a touch of vanilla.

Step 7: Fill and Re-Roll with Strawberries

Unroll the cooled cake carefully. Evenly spread the whipped cream right to the edges, then sprinkle the chopped strawberries over the surface. Now, roll the cake back up (without the towel), ending with the seam side down to hold everything together. Chill your Strawberry Swiss Roll for at least 30 minutes so it slices into perfect spirals.

Step 8: Top and Serve

Once chilled, dust the cake with powdered sugar and pile on any extra sliced strawberries for a final flourish. Now, slice and serve your Strawberry Swiss Roll in all its fruity, creamy glory!

How to Serve Strawberry Swiss Roll

Garnishes

For the prettiest presentation, a light snowfall of powdered sugar does wonders. Pile on a handful of fresh strawberry slices or even a few mint leaves for a pop of color and a little herbal sweetness—this makes each slice look like it came straight from a bakery window.

Side Dishes

This delightful dessert shines bright on its own, but for a beautiful spread, serve with a bowl of lightly whipped cream or a fresh fruit salad. For an indulgent twist, pair each slice with a scoop of vanilla gelato or a spritz of lemon zest for contrast.

Creative Ways to Present

Experiment with plating by serving individual slices on delicate dessert plates, swirling a bit of berry coulis beneath, or dotting the plate with mini meringues for crunch. You can also cut the Strawberry Swiss Roll into petite rounds for finger-friendly party treats—so elegant and easy to eat!

Make Ahead and Storage

Storing Leftovers

To keep your Strawberry Swiss Roll fresh and fabulous, wrap slices tightly in plastic wrap or store in an airtight container in the refrigerator. The cake and cream will stay moist and delicious for up to three days—perfect if you want to sneak a sweet treat after dinner or breakfast.

Freezing

Want to save some for later? You can freeze the entire roll (un-dusted with powdered sugar) or individual slices. Wrap tightly in several layers of plastic wrap and foil. When ready to enjoy, defrost overnight in the fridge; the texture will remain lovely if eaten within a month.

Reheating

There’s no need to reheat a Strawberry Swiss Roll! If you’d like to serve it slightly softened for the ultimate creamy bite, set a slice out of the fridge for about 10 to 15 minutes before serving. This relaxes the cream and brings out the best flavor.

FAQs

Why does my Swiss roll sometimes crack?

Cracking usually happens if the cake is overbaked or not rolled while still warm. Be sure to bake just until the cake springs back, then roll it up immediately in the towel. Rolling while warm helps set its shape and keeps it supple.

Can I use frozen strawberries in Strawberry Swiss Roll?

Fresh strawberries give the best flavor and texture, but if using frozen, thaw and drain them very well before chopping. Excess moisture can make the filling too watery.

What kind of cream can I use instead of whipped cream?

You can fill the roll with stabilized whipped cream, lightly sweetened mascarpone, or even a tangy cream cheese frosting for variety. For a non-dairy option, use coconut whipped cream.

Can I make the cake ahead of time?

Absolutely—you can bake the sponge, roll it with the towel, and cool. Just wrap it up and keep at room temperature for a few hours, then fill and chill just before serving for best freshness and structure.

How do I get those perfect spirals in my Strawberry Swiss Roll?

Spread your filling evenly all the way to the edges, roll tightly without squeezing out the cream, and chill before slicing. Using a sharp knife will also help keep the slices neat.

Final Thoughts

If you crave a dessert that’s equal parts elegant and comforting, the Strawberry Swiss Roll is sure to become a new favorite. It’s easier than it looks and every bite is bursting with fresh, creamy goodness. Give it a try—your guests (and your tastebuds) will thank you!

Strawberry Swiss Roll Recipe