Soft, fluffy, and beautifully pink, this Strawberry Cream Swiss Roll is a delicate sponge cake rolled around a cloud-like strawberry cream filling.
The sponge is lightly flavored with real strawberry purée and vanilla, then filled with sweet whipped cream and fresh strawberries before being rolled into an elegant spiral. It’s a gorgeous dessert for afternoon tea, birthdays, celebrations, or whenever you want something light and fruity.
⏱️ Recipe Information
Prep Time: 25 minutes
Bake Time: 12–15 minutes
Chill Time: 1 hour
Total Time: About 1 hour 40 minutes
Servings: 8–10 slices
Difficulty: Medium
Method: Baked / Rolled
🛒 Ingredients
🍓 For the Strawberry Sponge
- 4 large eggs, separated
- ¾ cup (150 g) granulated sugar, divided
- ¾ cup (95 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons (30 ml) milk
- 2 tablespoons (30 ml) vegetable oil
- 2–3 tablespoons (30–45 g) strawberry purée
- A few drops pink food coloring, optional
🍓 For the Strawberry Cream Filling
- 1 cup (240 ml) heavy whipping cream, very cold
- ¼ cup (30 g) powdered sugar
- 1 teaspoon vanilla extract
- ½ cup (75 g) fresh strawberries, finely chopped
- 2 tablespoons strawberry purée
- 2 tablespoons cream cheese, softened, optional for a slightly richer and more stable filling
🍓 For the Strawberry Topping
- Fresh strawberries, sliced
- Powdered sugar, for dusting
- Additional strawberry purée or sauce, optional
👩🍳 Instructions
1. Prepare the Oven and Pan
Preheat the oven to 350°F (175°C).
Line a 10 × 15-inch (25 × 38 cm) jelly-roll pan with parchment paper.
Lightly grease the parchment and the sides of the pan.
Make sure the parchment lies completely flat so the sponge bakes evenly.
2. Separate the Eggs
Separate the eggs while they are cold, then allow them to come to room temperature.
Place the egg whites in a completely clean, dry mixing bowl.
Place the yolks in a separate large bowl.
Any trace of grease or egg yolk in the whites can prevent them from whipping properly.
3. Beat the Egg Yolks
Add about ½ cup of the sugar to the egg yolks.
Beat with an electric mixer for 2–3 minutes, until the mixture becomes pale, thick, and slightly fluffy.
Add the vanilla extract, milk, vegetable oil, and strawberry purée.
Mix until smooth.
If using pink food coloring, add a few drops and mix until the color is evenly distributed.
4. Combine the Dry Ingredients
In a separate bowl, whisk together:
- Flour
- Baking powder
- Salt
Gradually sift the dry ingredients over the egg-yolk mixture.
Fold gently until just combined.
Do not overmix.
5. Whip the Egg Whites
Using clean beaters, beat the egg whites on medium speed until foamy.
Gradually add the remaining ¼ cup sugar.
Increase the speed to medium-high and continue beating until the whites form soft-to-medium stiff peaks.
The meringue should look glossy and hold its shape when the beaters are lifted.
6. Fold the Batter
Add about one-third of the whipped egg whites to the strawberry batter.
Fold gently to lighten the mixture.
Add the remaining egg whites in two additions, folding carefully after each addition.
Use a large rubber spatula and fold from the bottom of the bowl upward.
Do not stir vigorously.
Keeping as much air as possible in the batter is what gives the sponge its soft, flexible texture.
7. Bake the Strawberry Sponge
Pour the batter into the prepared pan.
Spread it evenly into the corners using a spatula.
Gently tap the pan once or twice on the counter to release any large air bubbles.
Bake for 12–15 minutes, or until:
- The top is lightly golden
- The center springs back when gently pressed
- A toothpick inserted into the center comes out clean
Do not overbake.
An overbaked sponge becomes dry and is much more likely to crack when rolled.
🌸 8. Roll the Sponge While Warm
This is one of the most important steps.
While the cake is still hot, dust a clean sheet of parchment paper generously with powdered sugar.
Carefully turn the baked sponge onto the prepared parchment.
Remove the parchment that was attached to the bottom of the cake.
Trim the edges if desired.
Starting from one short end, gently roll the warm cake together with the parchment into a tight spiral.
Allow it to cool completely while rolled.
This helps the cake develop a “memory” so it will roll neatly later without cracking.
🍓 9. Make the Strawberry Cream
Pour the cold heavy cream into a chilled mixing bowl.
Add the powdered sugar and vanilla.
If using cream cheese, add it now.
Whip on medium-high speed until the mixture forms firm peaks.
Gently fold in the strawberry purée.
Finally, fold in the finely chopped strawberries.
Keep the filling refrigerated until you’re ready to assemble the cake.
🍓 10. Unroll the Cake
Once the sponge has cooled completely, carefully unroll it.
Don’t worry if it doesn’t lie completely flat—it should retain a gentle curve.
If there are any particularly dry or crisp edges, trim them with a sharp knife.
🍓 11. Add the Strawberry Cream
Spread the strawberry cream evenly over the surface of the sponge.
Leave about ½ inch (1 cm) of space around the edges.
Spread the filling slightly thinner toward the far edge because it will naturally move forward as you roll the cake.
For extra strawberry flavor, drizzle a small amount of strawberry purée over the cream before rolling.
🌸 12. Roll the Swiss Roll
Starting from the same short end you used when initially shaping the cake, carefully roll the sponge forward.
Keep the roll snug, but don’t squeeze it too tightly.
Use the parchment underneath to help guide the cake into a neat spiral.
Place the finished roll seam-side down.
❄️ 13. Chill
Wrap the Swiss roll loosely in parchment or plastic wrap.
Refrigerate for at least 1 hour before slicing.
Chilling allows the filling to firm up and makes the cake easier to cut cleanly.
For the neatest slices, chill it for 2–3 hours.
🍓 14. Decorate and Serve
Before serving, dust the top lightly with powdered sugar.
Decorate with fresh strawberries and, if desired, small swirls of whipped cream.
You can also drizzle strawberry sauce over the top for an extra fruity finish.
Use a sharp serrated knife to cut the roll into 8–10 slices.
For especially clean slices, wipe the knife between cuts.
⭐ Chef’s Tips
Don’t overbake the sponge
The sponge should remain soft and flexible. Even a few extra minutes in the oven can make it more prone to cracking.
Roll while warm
Rolling the cake while it is still warm helps train the sponge into its spiral shape.
Don’t overfill
Too much cream will squeeze out when you roll the cake. A thin, even layer is enough.
Use cold cream
Very cold heavy cream whips faster and creates a more stable filling.
Dry the strawberries
If using fresh strawberries in the filling, pat them dry before chopping. Excess moisture can loosen the cream.
Chill before slicing
A properly chilled Swiss roll is much easier to slice without the filling sliding out.
🍓 Easy Variations
Strawberry Chocolate Swiss Roll
Add 2 tablespoons unsweetened cocoa powder to the sponge while reducing the flour by 2 tablespoons.
Strawberry Cheesecake Roll
Use cream cheese in the filling and add a few crushed graham crackers for a cheesecake-inspired flavor.
Strawberry Vanilla Roll
Skip the pink coloring and use extra vanilla for a classic vanilla-and-strawberry combination.
Strawberry Shortcake Roll
Fold crushed shortbread cookies into the strawberry cream and decorate with additional whipped cream.
Chocolate-Dipped Strawberry Roll
Decorate the finished roll with melted dark or white chocolate and fresh strawberries.
🍽️ Serving Suggestions
Serve chilled with:
- Fresh strawberries
- Strawberry sauce
- Whipped cream
- Powdered sugar
- Vanilla ice cream
- Fresh mint
- White chocolate curls
It’s especially lovely with a cup of tea or coffee.
🧊 Storage
Store the assembled Swiss roll covered in the refrigerator for up to 3 days.
Because the filling contains fresh cream and strawberries, keep the cake refrigerated until serving.
For the best texture, remove it from the refrigerator about 10 minutes before serving.
❄️ Freezing
The unfilled sponge can be wrapped tightly and frozen for up to 1 month.
Thaw it completely in the refrigerator before filling.
A fully assembled cream-filled Swiss roll can also be frozen, but the fresh strawberry pieces may become softer after thawing.
🍓🌸 Final Result
This Strawberry Cream Swiss Roll is soft, airy, fruity, and wonderfully elegant.
Every slice has a tender strawberry sponge wrapped around luscious strawberry cream, with fresh berries adding little bursts of flavor throughout.
A beautiful homemade dessert with a delicate spiral, creamy center, and plenty of fresh strawberry goodness! 🍓🍰✨