There’s something truly magical about a classic Swiss roll, especially when it’s filled with the vibrant taste of summer. This Strawberry Swiss Roll Cake isn’t just a dessert; it’s a tender embrace, a whisper of sunshine, and a beautiful canvas of flavors. I remember the first time I perfected this recipe. It was a humid summer afternoon, and my kitchen was bathed in the golden glow of the setting sun. The aroma of vanilla-scented cake baking in the oven, mingling with the sweet fragrance of fresh strawberries, filled the air. Each delicate slice revealed layers of airy sponge, lush cream cheese filling, and bursts of ruby-red fruit. It transported me back to childhood picnics, where simple pleasures tasted the sweetest. This cake embodies that feeling—a dessert that’s elegant yet comforting, a true joy to behold and an even greater delight to devour.

Why You’ll Love This

• Light-as-Air Texture: The sponge cake is incredibly delicate and fluffy, practically melting in your mouth.
• Bursting with Freshness: A vibrant strawberry cream cheese filling provides a beautiful contrast to the cake’s lightness.
• Visually Stunning: Its elegant rolled presentation makes it a showstopper for any gathering, yet it’s surprisingly achievable.
• Perfectly Balanced Sweetness: Not overly sweet, allowing the natural flavor of the strawberries to truly shine.
• A Taste of Summer Anytime: Brings the bright, joyful essence of summer to your table, no matter the season.

I once made this Strawberry Swiss Roll Cake for a family gathering, and my notoriously picky nephew, Leo, who usually shies away from anything that isn’t chocolate, eyed it with suspicion. He reluctantly took a tiny sliver, but to my surprise, his eyes widened with each bite. Before I knew it, he had polished off his piece and was asking for another! It was a small victory, but it proved to me that the fresh, irresistible flavors of this cake could win over even the most discerning palates. The combination of the airy cake and the creamy, fruity filling was simply too good to resist.

What Makes It Special

• Fresh Strawberries: The heart of this cake, providing natural sweetness and a beautiful, tangy counterpoint.
• Cream Cheese Filling: Adds a delightful richness and a subtle tang that perfectly complements the strawberries, elevating it beyond a simple whipped cream.
• Delicate Cake Flour: Creates an incredibly tender and fine-crumbed sponge that is flexible enough to roll without cracking.
• Vanilla Extract: Infuses the cake with a warm, comforting aroma that perfectly balances the fruit.

Making It Happen

Before you begin this delicious journey, make sure your oven is preheated to a cozy 200°C (400°F) and that you’ve prepared a 15×10-inch rimmed baking sheet or jelly roll pan by lining it with parchment paper. This parchment paper is your best friend for an easy release.

In the bowl of your stand mixer, fitted with the whisk attachment, combine the large eggs, granulated sugar, and vanilla extract. Beat this mixture on medium-high speed until it transforms into a thick, pale, and gloriously voluminous cloud—it should triple in size, a process that typically takes about 8 to 10 minutes. This step is crucial for the cake’s airy texture.

Meanwhile, in a separate small bowl, gently whisk together your cake flour, salt, and baking powder. Once your egg mixture is light and fluffy, it’s time to carefully incorporate the dry ingredients. Sift the flour mixture into the egg mixture in three gradual additions, using a silicone spatula to gently fold it in after each addition. The key here is a light hand; you want to maintain all that beautiful air you’ve whipped into the eggs.

Carefully transfer the batter to your prepared baking sheet, spreading it evenly with an offset spatula to ensure a uniform thickness. This helps the cake bake evenly. Bake your cake until it’s beautifully light golden brown, about 8 to 10 minutes. Keep a close eye on it, as overbaking can lead to a dry, less pliable cake.

Now for the crucial rolling step! Generously dust a clean kitchen towel with powdered sugar. Immediately upon removing the cake from the oven, invert the hot baking sheet onto the prepared towel and slowly peel away the parchment paper. If it’s a bit stubborn, a slight brush of water on the paper can help. While the cake is still warm and flexible, use the towel to assist you in rolling it up from one short end. Roll it tightly, with the towel still inside, and let it cool completely in this rolled position, seam-side down. This “trains” the cake to hold its spiral shape without cracking.

While your cake is cooling, let’s craft that luscious strawberry filling. Using a handheld immersion blender or food processor, purée your fresh strawberries until smooth; you should aim for about ½ cup of purée. Transfer this ruby-red purée to a small saucepan and gently reduce it by half over low heat. This intensifies the strawberry flavor beautifully. Once reduced, let it cool completely.

In your stand mixer, now fitted with the paddle attachment, beat the softened unsalted butter and powdered sugar on medium speed until the mixture becomes pale, light, and wonderfully fluffy. Next, add the softened cream cheese and continue to mix until it’s fully whipped, white, and airy, usually within 1 to 2 minutes. Don’t forget to scrape down the sides of the bowl as needed to ensure everything is incorporated. Finally, add your cooled, reduced strawberry purée and mix on low speed until it’s just fully incorporated, resulting in a dreamy, pink filling.

With the filling ready and the cake completely cool, it’s time for the grand assembly. Gently unroll your cake. Evenly spread the strawberry filling over the entire surface, leaving a ½-inch border on the outer short end. This border ensures the filling doesn’t squish out when you roll it. Now, gently but firmly, roll the cake back up in the same direction you rolled it the first time, this time without the towel.

Carefully transfer your beautifully rolled cake to a serving platter. For a picture-perfect presentation, you can trim off the ends, revealing those gorgeous spirals.

To add a final flourish, prepare your whipped cream. Whip the ½ cup of heavy cream with 1 tablespoon of powdered sugar on medium-high speed until soft, billowy peaks form. Garnish your exquisite Strawberry Swiss Roll Cake with delightful dollops of this fresh whipped cream and a scattering of whole strawberries.

You Must Know

• Don’t Overbake: A slightly underbaked cake is more pliable and less likely to crack when rolled. Watch for that light golden hue and don’t push it.
• Roll Warm: The key to a crack-free roll is to roll the cake with the towel while it’s still warm. This sets its memory for the spiral shape.
• Cool Completely: Ensure both the cake and the strawberry reduction are entirely cool before mixing the filling and assembling. Warm components can lead to a runny filling.
• Gentle Folding: When incorporating dry ingredients into the egg mixture, use a gentle hand to fold, preserving the air and lightness in the batter.
• Room Temperature Ingredients: For the filling, make sure your butter and cream cheese are softened to room temperature for the best creamy, lump-free consistency.

Serving Ideas

This delightful Strawberry Swiss Roll Cake is a star on its own, but it truly shines with a few thoughtful pairings. Serve it alongside a freshly brewed cup of Earl Grey tea or a light, fragrant jasmine tea for an afternoon treat. For a more indulgent experience, a small scoop of vanilla bean ice cream or a dollop of créme fraîche can add another layer of richness. If you’re looking for a celebratory pairing, a glass of sparkling rosé or a crisp Prosecco would be absolutely divine, with their bubbles complementing the cake’s lightness. A simple garnish of extra fresh strawberries and a sprig of mint always elevates the presentation.

Make It Different

• Different Berries: Swap strawberries for raspberries or blueberries in the filling for a different fruity twist.
• Chocolate Drizzle: After garnishing, melt some dark chocolate and drizzle it over the top for a decadent touch.
• Nutty Crunch: Add finely chopped toasted pistachios or almonds to the filling for a pleasant textural contrast.
• Gluten-Free Option: Use a high-quality gluten-free all-purpose flour blend (ensure it contains xanthan gum) as a direct substitute for the cake flour.
• Lemon Zest: Incorporate a teaspoon of fresh lemon zest into both the cake batter and the cream cheese filling for a bright, zesty flavor.

Storage and Reheating Recipe Tips

Store any leftover Strawberry Swiss Roll Cake in an airtight container in the refrigerator for up to 3-4 days. This cake is best enjoyed chilled, so there’s no need for reheating. If you plan to make it ahead, you can assemble the entire cake and store it in the fridge overnight. For longer storage, you can freeze the unwrapped, fully assembled cake (without the fresh cream garnish) for up to 1 month. Thaw it slowly in the refrigerator before serving, and then add fresh whipped cream and strawberries.

Success Tips

For the most successful Strawberry Swiss Roll Cake, pay close attention to the temperature of your ingredients. Ensure your eggs are at room temperature for maximum volume when whipping, and your butter and cream cheese are perfectly softened for a smooth filling. When folding in the flour, think of it as gently coaxing rather than vigorously mixing, to keep that precious air in the batter. Lastly, trust your instincts and your oven; every oven behaves a little differently, so keep an eye on the cake as it bakes to prevent over-drying. A perfectly baked sponge is the foundation for a flawless roll!

Frequently Asked Questions (FAQ)

Q: My cake cracked when I tried to roll it. What went wrong?
A: This is a common issue! It usually happens if the cake was overbaked, making it dry and brittle, or if it wasn’t rolled while still warm. Remember to keep an eye on the baking time and roll it immediately with the towel.

Q: Can I make the Strawberry Swiss Roll Cake ahead of time?
A: Absolutely! You can assemble the entire cake (without the final whipped cream and fresh strawberry garnish) up to a day in advance and store it in the refrigerator. Add the fresh garnish just before serving for the best presentation.

Q: Can I use frozen strawberries for the filling?
A: While fresh strawberries are ideal for their vibrant flavor and texture, you can use frozen ones. Just be sure to thaw them completely and drain any excess liquid before puréeing and reducing them for the filling.

Q: How do I know when the egg mixture is “tripled in volume”?
A: You’ll notice a significant change! The mixture will be very thick, pale yellow, and leave a clear ribbon when you lift the whisk. It should look airy and voluminous, almost like a thick mousse.

Q: What if I don’t have a stand mixer?
A: A good quality handheld electric mixer will work perfectly fine for whipping the eggs and making the filling. Just ensure you beat the egg mixture long enough to achieve that crucial volume.

Recipe Card

Prep time: 30 minutes
Cook time: 8-10 minutes
Total time: 40 minutes (plus cooling time)
Servings: 8-10
Category: Dessert
Difficulty: Medium
Cuisine: American, European
Yield: 1 roll cake

Equipment

• 15×10-inch rimmed baking sheet (jelly roll pan)
• Parchment paper
• Stand mixer with whisk and paddle attachments (or hand mixer)
• Silicone spatula
• Offset spatula
• Small bowl
• Small saucepan
• Handheld immersion blender or food processor
• Clean kitchen towel
• Serving platter

Ingredients

For the Roll Cake

• ▢ 3 large eggs
• ▢ ½ cup (100g) granulated sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup (120g) cake flour
• ▢ 1 teaspoon baking powder
• ▢ ¼ teaspoon salt
• ▢ powdered sugar, for dusting

For the Strawberry Filling

• ▢ ½ cup (113g) unsalted butter, softened
• ▢ 1 cup (120g) powdered sugar
• ▢ 8 oz (226g) cream cheese, softened
• ▢ 6 oz (170g) strawberries, chopped

For the Garnish

• ▢ ½ cup (120ml) heavy whipping cream
• ▢ 1 tablespoon (12g) powdered sugar
• ▢ 6 whole strawberries

Instructions

1. Prepare the Cake Pan: Preheat your oven to 200°C (400°F). Line a 15×10-inch rimmed baking sheet (or jelly roll pan) with parchment paper, ensuring it covers the bottom and slightly up the sides.
2. Whip the Eggs: In the bowl of a stand mixer fitted with the whisk attachment, combine the large eggs, granulated sugar, and vanilla extract. Beat on medium-high speed for 8-10 minutes, until the mixture is thick, pale, and has tripled in volume, creating a fluffy base for your cake.
3. Combine Dry Ingredients: In a separate small bowl, whisk together the cake flour, baking powder, and salt.
4. Fold Dry into Wet: Gently sift the dry flour mixture into the whipped egg mixture in three additions. After each addition, use a silicone spatula to delicately fold the flour in, being careful not to deflate the airy egg mixture.
5. Bake the Cake: Transfer the batter to your prepared baking sheet, spreading it evenly with an offset spatula. Bake for 8-10 minutes, or until the cake is light golden brown and springs back when lightly touched.
6. Prepare for Rolling: While the cake is still hot, generously dust a clean kitchen towel with powdered sugar. Immediately invert the hot baking sheet with the cake onto the sugared towel. Slowly and carefully peel off the parchment paper (a little water brushed on the back can help if it’s sticking).
7. Roll and Cool: Using the towel, and starting from one short end, carefully roll up the cake along with the towel. Let the cake cool completely in this rolled position, seam-side down, allowing it to “set” its spiral shape.
8. Purée Strawberries: While the cake cools, prepare the strawberry filling. Using an immersion blender or food processor, purée the chopped strawberries until smooth. You should have about ½ cup of strawberry purée.
9. Reduce Strawberry Purée: Transfer the strawberry purée to a small saucepan and gently simmer over low heat until it has reduced by half. This concentrates the flavor. Let it cool completely.
10. Make the Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter and powdered sugar on medium speed until the mixture is light, pale, and fluffy.
11. Add Cream Cheese: Add the softened cream cheese to the butter mixture and beat for 1-2 minutes until it’s whipped, white, and airy. Scrape down the bowl as needed to ensure everything is well combined.
12. Incorporate Purée: Add the cooled, reduced strawberry purée to the cream cheese mixture and mix on low speed until it’s just fully incorporated and beautifully pink.
13. Assemble the Cake: Gently unroll the cooled cake. Spread the strawberry filling evenly over the entire surface, leaving a ½-inch border on the outer short end. Carefully re-roll the cake tightly in the same direction, this time without the towel.
14. Garnish and Serve: Transfer the rolled cake to a serving platter. For a cleaner look, you can trim off the ends if desired. To garnish, whip ½ cup heavy cream with 1 tablespoon powdered sugar on medium-high speed until soft peaks form. Decorate the cake with dollops of whipped cream and whole strawberries. Slice and serve!

Notes

• Ensure all cold ingredients for the filling are at room temperature for the best results.
• Do not overmix the cake batter once the flour is added to maintain its light texture.
• The reduction of the strawberry purée is key to an intensely flavored filling without making it too watery.
• This cake tastes even better after it has chilled for a few hours, allowing the flavors to meld.

Nutrition

Nutritional information is an estimate based on ingredients and preparation. Exact values may vary.