Strawberry Swiss Roll

Posted on April 5, 2016
Strawberry Swiss Roll

Watch the video for this recipe:

I really missed strawberry season and I want to celebrate it this year with a great and easy recipe for Strawberry Swiss Roll. This is a delicate refreshing cake perfect for warm days of spring and summer.

 

The recipe is very easy to prepare but looks totally impressive not to mention it has an incredible flavor and completely melts in your mouth. A vanilla sponge cake is filled with fresh homemade strawberry jam and vanilla flavored cream cheese frosting, served with fresh strawberries...definitely a wonderful dessert to prepare for your family and guests.

 

Related Posts:
Carrot Cake Roll
Pumpkin Roll
Poppy Seed and Walnut Rolls
Walnut Chocolate Rolls

 

 
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Ingredients
  • Makes about 10-12 servings
  • Cake
  • 3/4 cup (95g) all-purpose flour
  • 1 tsp (4g) baking powder
  • 1/2 tsp (2g) salt
  • 4 eggs
  • 3/4 cup (150g) sugar
  • 1 tsp (5g) vanilla extract
  • 2 tbsp (28g) canola oil
  • Strawberry Jam Filling
  • 10 oz (300g) strawberries, cut into smaller pieces
  • 1/4 cup (50g) sugar
  • 1 tbsp (15ml) water
  • Cream Cheese Filling
  • 9 oz (250g) cream cheese, room temperature
  • 1 cup (240g) whipping cream, chilled
  • 1/2 cup (60g) powdered sugar
  • 1 tsp (5g) vanilla extract
  • For dusting
  • Powdered sugar
Directions
  1. Prepare the strawberry jam filling. In a small saucepan put the strawberries, sugar and water. Bring to a simmer, stirring occasionally. Press the strawberries with the back of the spoon to speed up the process. Simmer until the mixture is thick, for about 15-20 minutes.  Remove from heat and let cool completely before using.
  2. Prepare the cake. Preheat the oven to 350F (180C). Butter a 12X16 inch (30x40 cm) baking tray and line it with parchment paper.
  3. In a medium bowl whisk flour with baking powder and salt. Set aside.
  4. In a large bowl add eggs, sugar and vanilla extract. Beat with an electric mixer until lemon yellow and foamy. Add oil and mix until well incorporated. Gradually add flour mixture.
  5. Pour the batter into the prepared baking tray and spread evenly into the corners using the back of the spatula.
  6. Bake for 12-15 minutes until a toothpick inserted into the center comes out clean.
  7. Take a kitchen towel and generously sprinkle with powdered sugar. This helps the cake not stick to the towel. Flip the cake over the towel. Remove the parchment paper and dust with powdered sugar.
  8. While still hot roll the cake up in the towel. You will have to do it while is still hot/warm otherwise it cracks. Let cool completely.
  9. Prepare the cream cheese filling. In a bowl, beat cream cheese with powdered sugar and vanilla. In another bowl whip the cream with an electric mixer until it forms stiff peaks. Fold together.
  10. Unroll the cake and spread the strawberry filling evenly over the cake.
  11. Spread the cream cheese filling on top of the strawberry filling.
  12. Roll the cake back up. Refrigerate for at least 1 hour before serving.
  13. Sprinkle with more powdered sugar before serving and decorate with fresh strawberries.
Strawberry Swiss Roll-1
Strawberry Swiss Roll-2
Nutrition facts 1 Serving (104g) - Calories:271, Fat:15.1g, Saturated Fat:7.6g, Unsaturated Fat:0.0g, Carbohydrates:30.7g, Sugar:23.0g, Fiber:0.7g, Protein:4.6g, Cholesterol:92mg, Calories from Fat 136, Sodium 185mg, Potassium 141mg, Vitamin A 10%, Vitamin C 23%, Calcium 5%, Iron 6%, Nutrition Grade D, daiily percent values are based on a 2000 calorie diet
On April 05, 2016 at 01:37 pm, Khadeeja said...
Hello Ella this one looks divine simply irresistible.. :') can't wait to try this out. Is vegetable oil good instead of canola oil
On April 10, 2016 at 02:35 pm, Alexandra said...
Many thanks for the lovely recipe. Tried it today and it turned out really well. The sponge is lovely and it was so quick and easy to make. The only tweak I made was add a bit more powdered sugar to the cream cheese mixture. Many thanks! I've tried your other recipes too and they always come out wonderfully!
On May 14, 2016 at 12:57 am, Nav said...
Hello, I made this and it turned out awesome. I cannot believe I made this, it was so exhilarating. My husband who never eats any dessert, loved it and eat almost half. He said he liked it because it was so soft and sweetness was well-balanced. My only questions is that I am left with about 1/2 cup of cream cheese filling, I thought it was too much and didn't want to squish it all in the swiss roll. Is that alright? And what can I do with remaining cream cheese filling? Thanks a bunch for this awesome recipe, I love strawberries and this is a perfect dessert!
Re:

I am so glad you enjoyed it:) If I would have another 1/2 cup of cream cheese filling I would just serve it chilled alongside some fresh strawberries:) or you can make some parfaits in glass.. a layer of crushed cookies.. cream cheese filling.. fresh fruits.. and so on until the glass is filled

On October 06, 2016 at 08:34 pm, Jessica said...
Can I use a 13 inch by 9 inch pan? Will it still work? Thanks :)
Re:

This baking sheet might be too small and create a cake too thick.. try half of the recipe for a 13X9 pan

On December 13, 2016 at 08:49 pm, Ila said...
Hi Chef, can i substitute strawberries with melted chocolate? Just to give a pop of chocolate flavour into the cake instead of strawberries.. Btw i have tried a lot of your recipes and always came out great!!!
On November 22, 2017 at 10:06 pm, Feda said...
How far in advance would I be able to make this?
Re:

Hi Feda.

You can made this 2-3 days in advance.

On July 30, 2018 at 07:18 pm, Janine said...
Can I make the cake the night before and fill it the next day? And if yes, can the cake sit out or does it need to go in the fridge? Thanks!
Re:

Hi Janine.

It  can stay at room temperature.

Re:

Hi Janine.

It  can stay at room temperature.

On October 01, 2018 at 12:06 pm, Melrose said...
Hello, I need to make a few of these roly poly can you tell me if any of this portion can be made ahead of time, one or two days ahead? Thank you M
Re:

Hello Melrose.

You can make the cakes one or two days ahead . Please roll them whille still hot and keep them rolled until they cool..and then cover with plastic wrap

Re:
On October 04, 2018 at 09:35 am, Diana said...
can I use coconut oil instead the canola oil?
Re:

Hello Diana.

Yes,  you can.

On December 14, 2018 at 08:48 pm, Brittany said...
Good recipe!
On December 15, 2018 at 04:55 pm, Josh said...
Great recipe!!!
On December 08, 2020 at 10:55 pm, Openbook said...
Really nice recipe. I tweaked it slightly because I don't like too much cream cheese. So, went with more of a whipped cream filling. Delicious!
On April 30, 2021 at 07:41 am, Doireann said...
Hi - what type of sugar is used in recipe (caster, granulated etc.)? I love that you give UK measurements as makes it much easier for me in Ireland to follow :) Thank you and looks amazing, going to try it tomorrow :)
On August 03, 2021 at 10:36 am, Sumayia said...
Hello! Thank you for your recipes! I am really interested to try out this recipe, but I want to do a coffee flavored roll instead of strawberries. I want to keep all the other ingredients the same and just remove strawberries and the jam, and instead add instant coffee to the cake batter. Do you think I'd have to change the sugar amount in the recipe because of that? Thanks so much!
Re:

Maybe just add a bit more sugar in the forsting as well. Speaking of instant coffee, did you see the hurricane roll I've posted... it is made with coffee.. https://www.homecookingadventure.com/recipes/chocolate-mocha-hurricane-swiss-roll

 

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