Strawberry Swiss Roll Cake
A light, fluffy vanilla sponge rolled with creamy strawberry filling and topped with fresh strawberries for the perfect elegant dessert.
Prep Time: 30 minutes
Cook Time: 12 minutes
Chill Time: 1 hour
Total Time: 1 hour 42 minutes
Servings: 10 slices
Calories: Approximately 320 kcal per serving
Why You'll Love This Recipe
This Strawberry Swiss Roll Cake is soft, airy, and filled with a rich strawberry whipped cream that melts in your mouth. The beautiful pink swirl makes it perfect for birthdays, baby showers, Valentine's Day, Mother's Day, Easter, spring celebrations, or simply enjoying with coffee or tea.
Ingredients
For the Sponge Cake
4 large eggs (room temperature)
¾ cup granulated sugar
1 teaspoon vanilla extract
¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
2 tablespoons milk
Pink food coloring (optional)
Strawberry Cream Filling
1½ cups heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
½ cup strawberry puree
2 tablespoons strawberry jam
Frosting
1 cup whipped cream
2 tablespoons powdered sugar
Pink food coloring (optional)
Garnish
Fresh strawberries
Strawberry crunch pieces or sprinkles
Mint leaves (optional)
Equipment
10×15-inch jelly roll pan
Parchment paper
Mixing bowls
Electric mixer
Cooling rack
Offset spatula
Clean kitchen towel
Step-by-Step Instructions
Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C).
Line a jelly roll pan with parchment paper and lightly grease it.
Step 2: Make the Sponge
Beat eggs for about 5 minutes until thick and pale.
Slowly add sugar while mixing.
Mix in vanilla.
Sift together flour, baking powder, and salt.
Fold dry ingredients gently into the egg mixture.
Add milk.
If desired, add a few drops of pink food coloring.
Step 3: Bake
Spread batter evenly.
Bake for 10–12 minutes until lightly golden.
Do not overbake.
Step 4: Roll While Warm
Dust a clean towel with powdered sugar.
Turn cake onto towel.
Carefully peel away parchment paper.
Roll cake tightly with the towel.
Allow it to cool completely.
Step 5: Make the Filling
Whip heavy cream until soft peaks form.
Add powdered sugar and vanilla.
Fold in strawberry puree and strawberry jam.
Whip until stiff peaks form.
Step 6: Fill the Cake
Unroll cooled cake gently.
Spread strawberry cream evenly.
Leave a small border around the edges.
Roll the cake tightly again.
Wrap in plastic wrap.
Chill for at least one hour.
Step 7: Decorate
Cover with whipped cream frosting.
Top with:
Fresh strawberries
Strawberry crunch topping
Mint leaves
Extra strawberry drizzle
Slice and serve chilled.
Tips for Success
Use room-temperature eggs for maximum volume.
Don't overmix the batter.
Roll the cake while it's still warm.
Chill before slicing.
Use a sharp knife for clean swirls.
Wipe the knife after each slice.
Variations
Chocolate Strawberry Roll
Add 2 tablespoons cocoa powder.
Lemon Strawberry Roll
Add lemon zest to the sponge.
Cream Cheese Filling
Replace half the whipped cream with cream cheese.
Berry Mix
Use raspberries and blueberries with strawberries.
Storage
Refrigerator: Up to 4 days
Freezer: Up to 2 months
Wrap tightly before freezing.
Frequently Asked Questions
Why did my cake crack?
It was likely overbaked or cooled before rolling. Roll it while still warm.
Can I use frozen strawberries?
Yes. Thaw completely and drain excess liquid before making the puree.
Can I make it ahead?
Absolutely. It tastes even better after chilling overnight.
How do I get a perfect swirl?
Spread the filling evenly and roll the cake tightly without pressing too hard.
Nutrition (Approximate)
Calories: 320
Carbohydrates: 34g
Protein: 6g
Fat: 18g
Saturated Fat: 11g
Sugar: 24g
Fiber: 1g
Sodium: 120mg
Recipe Notes
This Strawberry Swiss Roll Cake combines a delicate sponge with luscious strawberry cream, creating a bakery-style dessert that's surprisingly easy to make at home. Serve chilled for the best texture and flavor, and garnish with fresh strawberries just before serving for an elegant presentation perfect for any special occasion.
