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 for this Strawberry Swiss Roll 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.
Carrot Cake Roll
Poppy Seed and Walnut Rolls
Walnut Chocolate Rolls
Strawberry Swiss Roll
- 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
- Powdered sugar
- 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.
- Prepare the cake. Preheat the oven to 350F (180C). Butter a 12X16 inch (30×40 cm) baking tray and line it with parchment paper.
- In a medium bowl whisk flour with baking powder and salt. Set aside.
- 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.
- Pour the batter into the prepared baking tray and spread evenly into the corners using the back of the spatula.
- Bake for 12-15 minutes until a toothpick inserted into the center comes out clean.
- 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.
- 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.
- 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.
- Unroll the cake and spread the strawberry filling evenly over the cake.
- Spread the cream cheese filling on top of the strawberry filling.
- Roll the cake back up. Refrigerate for at least 1 hour before serving.
- Sprinkle with more powdered sugar before serving and decorate with fresh strawberries.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Hello Ella this one looks divine simply irresistible.. :’) can’t wait to try this out. Is vegetable oil good instead of canola oil
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!
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!
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
Can I use a 13 inch by 9 inch pan? Will it still work? Thanks 🙂
This baking sheet might be too small and create a cake too thick.. try half of the recipe for a 13X9 pan
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!!!
How far in advance would I be able to make this?
You can made this 2-3 days in advance.
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?
It can stay at room temperature.
It can stay at room temperature.
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?
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
can I use coconut oil instead the canola oil?
Yes, you can.
Thank you! Made this for a brunch at church this morning — very good, and all gone! I had an extra cup of heavy cream, so whipped it up with confectioner’s sugar and covered the roll with it, then decorated with strawberries.
I must not have cooked the strawberries long enough, because it never really thickened. Added some gelatin, and, even though it was still a bit thin, it worked really well. Thank you!
Instead of oil can you use butter, and if so how much
For the Strawberry Swiss Roll I was wondering if I could substitute the fresh strawberries for frozen strawberries to make the jam filling?
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!
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 🙂
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!
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/chocolate-mocha-hurricane-swiss-roll
You are the best baker I have ever seen. I love your recipes since they are not as overly sweet as some American recipes. I am also so happy to see that you have changed your website. I always thought why your website was not as good as your Youtube channel. Do you mind writing the size of your baking trays as well? Sometimes we have a hard time figuring out what baking trays suit the recipes.
By the way, I have made this recipe with mascarpone and whipping cream. It is amazing 🙂
Glad you like our new look of our website:) I usually mention the sizes of the pans/ trays I am using in the instructions of the recipes and also in the videos. Really happy you enjoyed this Strawberry Swiss Roll.. it is one of our favorites as well. Cheers, Ella.
I have no doubt that the recipe will be gorgeous as all your other recipes that have tried. I have a question, could i change the strawberry to mango? (i have a party, and am doing your lemon strawberry cupcakes as well). What would i need to change then in the recipe?