Go Back
Strawberry Swiss roll cake filled with whipped cream and fresh strawberries, topped with chocolate and a whole strawberry.

Strawberry Swiss Roll Cake

A light and elegant rolled cake filled with creamy whipped filling and fresh strawberries. Perfect for brunch, birthdays, holidays, or special occasions.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Chilling 2 hours
Total Time 2 hours 37 minutes
Servings: 8 servings
Course: Dessert
Cuisine: European-Inspired
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • Sponge Cake
  • - 4 large eggs room temperature
  • - 3/4 cup granulated sugar
  • - 1 teaspoon vanilla extract
  • - 3/4 cup all-purpose flour
  • - 1 teaspoon baking powder
  • - 1/4 teaspoon salt
  • - 2 tablespoons milk
  • - 2 tablespoons unsalted butter melted
  • Strawberry Cream Filling
  • - 1 cup heavy whipping cream cold
  • - 1/4 cup powdered sugar
  • - 1 teaspoon vanilla extract
  • - 1 cup fresh strawberries finely chopped
  • Garnish
  • - Fresh strawberries
  • - Powdered sugar optional
  • - Chocolate drizzle or chocolate pieces optional

Equipment

  • 1 jelly roll pan or 10x15-inch baking sheet
  • 1 Large mixing bowl
  • 1 Medium mixing bowl
  • 1 Electric hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Fine-mesh sieve
  • 1 clean kitchen towel or parchment paper
  • 1 offset spatula
  • 1 sharp knife
  • 1 Measuring cup
  • 1 set of measuring spoons

Method
 

  1. For Instructions in WP Recipe Maker:
  2. Prepare the Pan
  3. Preheat the oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
  4. Beat the Eggs and Sugar
  5. In a large bowl, beat the eggs and granulated sugar with an electric mixer for 4 to 5 minutes, until pale, thick, and fluffy.
  6. Add Vanilla
  7. Mix in the vanilla extract.
  8. Fold in the Dry Ingredients
  9. Sift together the flour, baking powder, and salt. Gently fold them into the egg mixture in batches, being careful not to deflate the batter.
  10. Add Milk and Butter
  11. Combine the milk and melted butter, then gently fold them into the batter until just incorporated.
  12. Bake the Sponge
  13. Spread the batter evenly in the prepared pan and bake for about 10 to 12 minutes, or until the cake springs back lightly when touched.
  14. Roll While Warm
  15. Turn the warm cake onto a clean kitchen towel or fresh parchment paper. Carefully roll it up from the short side and let it cool completely in the rolled shape.
  16. Make the Filling
  17. Beat the cold heavy cream, powdered sugar, and vanilla until medium-stiff peaks form. Gently fold in the chopped strawberries.
  18. Fill the Cake
  19. Unroll the cooled cake carefully. Spread the strawberry cream evenly over the surface, leaving a small border around the edges.
  20. Roll Again
  21. Roll the cake back up gently without the towel or parchment. Place it seam-side down.
  22. Chill
  23. Refrigerate for at least 2 hours before slicing.
  24. Garnish and Serve
  25. Decorate with fresh strawberries, powdered sugar, or chocolate if desired, then slice and serve chilled.

Notes

For the best texture, avoid overbaking the sponge cake, since it can crack when rolled. Roll the cake while it is still warm, then let it cool completely before adding the filling. Keep the finished cake refrigerated, and slice it with a sharp knife for cleaner pieces.