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Strawberry Swiss Roll Cake

Strawberry Swiss Roll Cake Recipe

This Strawberry Swiss Roll Cake is light, fluffy, and filled with fresh whipped cream and juicy strawberries. Perfect for tea-time, birthdays, or a quick elegant dessert. Soft sponge rolled to perfection with a creamy, fruity center. Easy to make and visually stunning for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 8 slices
Course: Dessert
Cuisine: European / Swiss-inspired
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 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
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract for filling
  • 1 –1½ cups fresh strawberries sliced
  • Powdered sugar for dusting optional

Method
 

  1. Preheat oven to 180°C (350°F) and line a baking tray with parchment paper
  2. Beat eggs and sugar until thick, pale, and fluffy
  3. Add vanilla extract and mix briefly
  4. Sift in flour, baking powder, and salt then gently fold
  5. Pour batter into tray and spread evenly
  6. Bake for 10–12 minutes until soft and springy
  7. Turn cake onto a towel, peel paper, and roll while warm
  8. Let the rolled cake cool completely
  9. Whip cream with powdered sugar and vanilla until soft peaks form
  10. Unroll cake carefully and spread whipped cream evenly
  11. Add sliced strawberries over the cream
  12. Roll the cake back tightly without the towel
  13. Chill for 30–60 minutes before slicing
  14. Dust with powdered sugar and serve

Notes

Always roll the cake while warm to prevent cracking
Do not overmix batter to keep sponge soft and airy
Use fresh strawberries for best flavor and texture
Chill before slicing for clean and neat rolls
Do not overwhip cream or it will turn grainy
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