Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Strawberry Swiss Roll

Strawberry Swiss Roll

  • Author: Lina
  • Total Time: 1 hour 45 minutes (including chilling)
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

The Strawberry Swiss Roll is a classic, visually stunning dessert featuring a light, fluffy sponge cake rolled around a whipped cream filling studded with fresh, juicy strawberries. Perfectly moist and tender, this elegant cake combines sweet and tangy flavors with creamy texture, ideal for celebrations, afternoon teas, or anytime you want a delightful treat.

Ingredients

Scale

Sponge Cake

  • 4 large eggs, separated
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (95g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter (optional), melted and cooled

Filling

  • 1 cup (240ml) heavy cream, chilled
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, washed, hulled, and thinly sliced

Instructions

  1. Prepare the Sponge Batter: Separate the eggs into yolks and whites. Whip the egg whites until stiff peaks form, ensuring they are at room temperature for best volume. In another bowl, beat the yolks with granulated sugar and vanilla extract until pale and fluffy. Gently fold the flour and baking powder into the yolk mixture, then carefully fold in the whipped egg whites to maintain airiness. Optionally fold in melted butter for extra richness.
  2. Bake the Sponge Cake: Pour the batter evenly onto a parchment-lined baking tray. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes or until the cake springs back lightly when touched and has a slight golden color. Avoid overbaking to keep the sponge soft and flexible.
  3. Roll the Cake Warm: While still warm, carefully roll the cake up with the parchment paper inside to shape it. Allow it to cool completely in this rolled form to prevent cracking during filling.
  4. Whip the Cream Filling: Chill your mixing bowl and beaters. Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Adjust sweetness to taste.
  5. Prep the Strawberries: Wash, hull, and thinly slice the fresh strawberries to layer evenly inside the roll.
  6. Assemble the Roll: Unroll the cooled sponge cake gently. Spread a generous, even layer of whipped cream across the surface. Scatter the sliced strawberries over the cream. Carefully re-roll the cake tightly but gently. Trim edges for a clean presentation and dust with powdered sugar if desired.

Notes

  • Use room temperature egg whites for better volume when whipping.
  • Fold ingredients gently to preserve air and ensure a fluffy sponge.
  • Fresh strawberries prevent sogginess and add bright flavor.
  • Rolling the sponge warm is essential to avoid cracks.
  • Chill the assembled roll for at least 1 hour before slicing for cleaner cuts.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western

Nutrition

  • Serving Size: 1 slice (approx. 1/8 of roll)
  • Calories: 250 kcal
  • Sugar: 18 g
  • Sodium: 70 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 100 mg

Keywords: Strawberry Swiss Roll, sponge cake, whipped cream, fresh strawberries, rolled cake, dessert, celebration cake, swiss roll cake

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://dishesbylina.com/strawberry-swiss-roll/