Swiss rolls are soft, fluffy, and always a crowd-pleaser. The sweet, light texture of the sponge cake combined with the creamy whipped filling and fresh strawberries is simply irresistible. This strawberry Swiss roll is easy to make, and it’s the perfect dessert for any occasion!
Why You‘ll Love This Recipe
If you’ve been following Café Deluxe, you’ll know just how much I obsess over cake rolls.
From the Chocolate Swiss Cake Roll to the Perfect Swiss Roll Cake Recipe, and even the Matcha Swiss Roll Recipe—each one holds a special place in my heart. I can never get enough of them!
Today, I’m excited to share with you my version of a Strawberry Cream Swirl Cake Roll, a recipe I’ve perfected over time.
It’s not only delicious but also incredibly reliable. Once baked, the cake doesn’t crack or peel, which means you get a smooth, flawless roll every time. Trust me, you’ll be impressed with how it turns out!
What really sets this cake roll apart, though, is the swirl I create on top of the cake. It’s a little decorative touch that makes the roll look so elegant and fancy.
But here’s the best part: It’s super easy to make! After seeing the finished cake, you’ll be amazed at how simple it is to achieve such a beautiful effect.
The Filling for the Strawberry Swiss Roll
When it comes to the filling, the options are endless! While I used some fresh strawberries I had left over, feel free to get creative.
You could use strawberry jam or any other fruit filling you like. Strawberry jam, in particular, works wonderfully here—it adds sweetness and a smooth, spreadable consistency that pairs perfectly with the light, fluffy sponge.
If you’re using strawberry jam, I recommend spreading it evenly over the entire surface of the cake.
If you’d like, you can check out my Strawberry Filling for Cakes recipe to make your own delicious filling!
Ingredients:
Base Cake Sponge
- 5 eggs (each with shell weight between 55-62g)
- 50g fine sugar
- 50g milk
- 50g corn oil
- 60g cake flour
- 5 drops lemon juice
- 2g cocoa powder
Filling
- 200g heavy cream
- 16g fine sugar
- 6 strawberries
Instructions:
Pre-preparation
- Carefully separate the egg whites and yolks, ensuring that the container for the egg whites is completely free of oil and water. Place the egg whites in the freezer for about 20 minutes.
Making the Cake Batter
- In a large bowl, pour in 50g corn oil and 50g milk. Use a hand whisk or spatula to mix thoroughly until emulsified, with the liquid becoming uniform and free of any separation of oil and water.
- Sift in 60g cake flour into the emulsified liquid. Gently stir using a “1” or “Z” motion with a spatula until there are no dry flour clumps in the batter.
- Add the 5 egg yolks and continue stirring with the same method, making the batter smoother.
- Take the egg whites from the freezer and add a few drops of lemon juice. Begin whipping the egg whites at medium speed. When large bubbles form,add one-third of the fine sugar (about 17g).
- Continue whipping until the foam becomes finer, then add the second portion of fine sugar (about 17g).
- When visible peaks begin to form, add the final third of fine sugar (about 16g), and reduce the mixer speed to low. Whip until soft peaks form, where the egg whites hold a large hook-like shape when the whisk is lifted.
- Take about 1/3 of the whipped egg whites and add them to the egg yolk batter. Gently fold with a spatula until well combined. Then, pour the mixed batter back into the remaining egg whites and continue folding until fully incorporated.
Creating Patterns
- Take about 30g of the prepared cake batter and place it in a small bowl. Add 2g cocoa powder and mix well.
- Fill a piping bag with the cocoa batter.
- Line a 28×28 cm baking pan with parchment paper. Pour the regular cake batter into the pan and gently shake to level the surface, or use a spatula to smooth it out. Tap the pan twice to release large air bubbles.
- Pipe several vertical lines on top of the batter. Then, using a bamboo skewer, trace a figure-eight shape along the cocoa lines to create a beautiful swirl pattern.
Baking and Cooling
- Preheat the oven to 160°C. Once preheated, place the pan into the oven and bake for 25 minutes at 160°C.
Note: Oven temperatures may vary, so adjust time and temperature based on your oven‘s performance. - After baking, remove the cake from the oven and let it cool on a wire rack. After the cake has completely cooled, place a new sheet of parchment paper on top, then invert the cake. Carefully peel off the original parchment paper, making sure the cake retains its shape.
Assembling the Cake
- On the cooled cake, make a vertical cut near your body, then make a diagonal cut further from you.
- For the filling, place 200g of heavy cream into a container, add 16g of fine sugar, and whip until it holds its shape.
- Spread a generous layer of whipped cream on the third of the cake closest to you, then arrange the strawberries on top. Add more whipped cream on top of the strawberries.
- Using a rolling pin, slowly roll the cake up. While rolling, gently pull the parchment paper to ensure the roll is tight.
- Once rolled, let the cake set for a while before cutting it into your desired portion sizes.
Frequently Asked Questions
Can I make this in advance?
Yes, you can prepare the sponge cake and filling a day in advance. Just store the cake tightly wrapped in plastic wrap and refrigerate it. Roll it up when you’re ready to serve!
Can I use frozen strawberries?
Fresh strawberries will give the best results for flavor and presentation, but frozen strawberries can work if that’s what you have on hand. Be sure to thaw and drain them well to avoid excess moisture.
What if I don‘t have cake flour?
If you don’t have cake flour, you can substitute it with all-purpose flour. For each 60g of cake flour, replace it with 60g of all-purpose flour minus 2 tablespoons, and add 2 tablespoons of cornstarch.
Easy Strawberry Swiss Roll with Whipped Cream
Ingredients
Base Cake Sponge
- 5 eggs each with shell weight between 55-62g
- 50 g fine sugar
- 50 g milk
- 50 g corn oil
- 60 g cake flour
- 5 drops lemon juice
- 2 g cocoa powder
Filling
- 200 g heavy cream
- 16 g fine sugar
- 6 strawberries
Instructions
Pre-preparation
- Carefully separate the egg whites and yolks, ensuring that the container for the egg whites is completely free of oil and water. Place the egg whites in the freezer for about 20 minutes.
Making the Cake Batter
- In a large bowl, pour in 50g corn oil and 50g milk. Use a hand whisk or spatula to mix thoroughly until emulsified, with the liquid becoming uniform and free of any separation of oil and water.
- Sift in 60g cake flour into the emulsified liquid. Gently stir using a “1” or “Z” motion with a spatula until there are no dry flour clumps in the batter.
- Add the 5 egg yolks and continue stirring with the same method, making the batter smoother.
- Take the egg whites from the freezer and add a few drops of lemon juice. Begin whipping the egg whites at medium speed. When large bubbles form,add one-third of the fine sugar (about 17g).
- Continue whipping until the foam becomes finer, then add the second portion of fine sugar (about 17g).
- When visible peaks begin to form, add the final third of fine sugar (about 16g), and reduce the mixer speed to low. Whip until soft peaks form, where the egg whites hold a large hook-like shape when the whisk is lifted.
- Take about 1/3 of the whipped egg whites and add them to the egg yolk batter. Gently fold with a spatula until well combined. Then, pour the mixed batter back into the remaining egg whites and continue folding until fully incorporated.
Creating Patterns
- Take about 30g of the prepared cake batter and place it in a small bowl. Add 2g cocoa powder and mix well.
- Fill a piping bag with the cocoa batter.
- Line a 28×28 cm baking pan with parchment paper. Pour the regular cake batter into the pan and gently shake to level the surface, or use a spatula to smooth it out. Tap the pan twice to release large air bubbles.
- Pipe several vertical lines on top of the batter. Then, using a bamboo skewer, trace a figure-eight shape along the cocoa lines to create a beautiful swirl pattern.
Baking and Cooling
- Preheat the oven to 160°C. Once preheated, place the pan into the oven and bake for 25 minutes at 160°C.
- Note: Oven temperatures may vary, so adjust time and temperature based on your oven's performance.
- After baking, remove the cake from the oven and let it cool on a wire rack. After the cake has completely cooled, place a new sheet of parchment paper on top, then invert the cake. Carefully peel off the original parchment paper, making sure the cake retains its shape.
Assembling the Cake
- On the cooled cake, make a vertical cut near your body, then make a diagonal cut further from you.
- For the filling, place 200g of heavy cream into a container, add 16g of fine sugar, and whip until it holds its shape.
- Spread a generous layer of whipped cream on the third of the cake closest to you, then arrange the strawberries on top. Add more whipped cream on top of the strawberries.
- Using a rolling pin, slowly roll the cake up. While rolling, gently pull the parchment paper to ensure the roll is tight.
- Once rolled, let the cake set for a while before cutting it into your desired portion sizes.