Strawberry Swiss Roll Recipe (Light, Fluffy & Creamy)

Prep Time: 30 minutes

Cook Time: 12 minutes

Cooling Time: 1 hour

Total Time: 1 hour 42 minutes

Servings: 10 slices

Cuisine: European-Inspired Dessert

Calories: Approximately 320 per slice

Strawberry Swiss Roll

A Strawberry Swiss Roll is one of those timeless desserts that looks elegant but is surprisingly simple to make. This light chocolate sponge cake is rolled around silky whipped cream and fresh strawberries, then finished with more whipped cream, powdered sugar, and juicy berries for a bakery-style presentation.

Perfect for birthdays, holidays, afternoon tea, or weekend baking, this homemade Swiss roll combines soft sponge cake, fluffy whipped cream, and sweet strawberries in every bite. The chocolate sponge balances beautifully with the fresh fruit, creating a dessert that's rich without feeling overly heavy.

Whether you're baking for family or impressing guests, this recipe delivers a soft, crack-free Swiss roll with a smooth cream filling every time.

Why You'll Love This Recipe

Light and fluffy chocolate sponge

Fresh strawberries in every slice

Easy step-by-step instructions

Bakery-quality presentation

Perfect for celebrations

Make-ahead friendly

Beautiful dessert for any occasion

Ingredients

For the Chocolate Sponge Cake

4 large eggs (room temperature)

¾ cup (150g) granulated sugar

1 teaspoon vanilla extract

¾ cup (95g) all-purpose flour

¼ cup (25g) unsweetened cocoa powder

1 teaspoon baking powder

¼ teaspoon salt

2 tablespoons milk

2 tablespoons vegetable oil

For the Whipped Cream Filling

2 cups (480ml) heavy whipping cream (cold)

¼ cup powdered sugar

1 teaspoon vanilla extract

For the Filling

8 to 10 fresh strawberries, hulled and sliced

For Decoration

1 cup whipped cream

Whole fresh strawberries

Powdered sugar

Chocolate sauce (optional)

Equipment Needed

10×15-inch jelly roll pan

Parchment paper

Electric mixer

Mixing bowls

Rubber spatula

Cooling rack

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 the paper.

Step 2: Make the Sponge Batter

Beat the eggs and sugar together on high speed for about 5 to 7 minutes until pale, thick, and tripled in volume.

Mix in the vanilla extract.

In another bowl, whisk together:

Flour

Cocoa powder

Baking powder

Salt

Gently fold the dry ingredients into the egg mixture.

Finally, fold in the milk and vegetable oil until fully combined.

Do not overmix.

Step 3: Bake

Spread the batter evenly into the prepared pan.

Bake for 10 to 12 minutes, or until the cake springs back when lightly touched.

Do not overbake.

Step 4: Roll While Warm

Lay a clean kitchen towel on the counter and dust it generously with powdered sugar.

Turn the warm cake onto the towel.

Carefully peel off the parchment paper.

Starting from the short end, gently roll the cake together with the towel.

Allow it to cool completely.

Rolling while warm helps prevent cracks.

Step 5: Prepare the Whipped Cream

Beat the cold heavy cream until soft peaks form.

Add:

Powdered sugar

Vanilla extract

Continue beating until medium-stiff peaks form.

Do not overwhip.

Step 6: Assemble the Swiss Roll

Carefully unroll the cooled cake.

Spread an even layer of whipped cream across the surface.

Arrange sliced strawberries evenly over the cream.

Roll the cake back up tightly without the towel.

Wrap in plastic wrap and refrigerate for at least one hour.

Step 7: Decorate

Cover the outside with whipped cream.

Pipe decorative swirls on top.

Arrange fresh strawberries across the roll.

Dust generously with powdered sugar.

Drizzle with chocolate sauce if desired.

Tips for the Perfect Swiss Roll

Use room-temperature eggs for maximum volume.

Sift cocoa powder to prevent lumps.

Roll the cake while it's still warm.

Chill before slicing for clean, neat cuts.

Use very cold heavy cream for the fluffiest filling.

Slice with a sharp knife, wiping it clean between cuts.

Variations

Vanilla Swiss Roll

Replace cocoa powder with additional flour.

Mixed Berry Roll

Use raspberries, blueberries, and strawberries.

Chocolate Lover's Version

Spread chocolate ganache under the whipped cream.

Lemon Strawberry Roll

Add lemon zest to the whipped cream for a fresh citrus flavor.

Storage

Refrigerator: Store covered for up to 3 days.

Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

Why did my Swiss roll crack?

The cake may have been overbaked or rolled after it cooled. Roll it while still warm to keep it flexible.

Can I make it ahead?

Yes. Prepare it a day in advance and decorate before serving for the freshest appearance.

Can I use frozen strawberries?

Fresh strawberries are recommended. Frozen berries release extra moisture and may make the filling watery.

How do I get clean slices?

Chill the roll thoroughly and use a sharp knife, cleaning the blade between each cut.

Nutrition (Per Slice)

Calories: 320

Carbohydrates: 28g

Protein: 5g

Fat: 22g

Saturated Fat: 13g

Cholesterol: 115mg

Sodium: 120mg

Fiber: 2g

Sugar: 20g

Nutrition values are approximate and may vary depending on ingredients used.

Final Thoughts

This Strawberry Swiss Roll is an elegant dessert that's as beautiful as it is delicious. The tender chocolate sponge, airy whipped cream, and fresh strawberries come together in perfect harmony, creating a dessert that's ideal for celebrations, afternoon tea, or whenever you're craving a bakery-style treat at home. With a little care and the simple techniques in this recipe, you'll have a stunning Swiss roll that's sure to impress every time. 🍓🍰