Strawberry Swiss Roll

I could hardly wait for strawberry season, and this year, I want to celebrate it with a delightful and easy recipe for Strawberry Swiss Roll. This delicate, refreshing cake is perfect for the warm days of spring and summer.

The Strawberry Swiss Roll is simple to prepare yet looks stunning, with an incredible flavor that melts in your mouth. A vanilla sponge cake is filled with fresh, homemade strawberry jam and vanilla-flavored cream cheese frosting, then served with fresh strawberries. It’s the perfect dessert to make for your family and guests.

How to make Strawberry Swiss Roll

Begin by preparing the strawberry jam filling. In a small saucepan, combine strawberries, sugar, and water. Bring to a simmer, stirring occasionally. Press the strawberries with the back of a spoon to speed up the process. Simmer until the mixture thickens, about 15-20 minutes. Remove from heat and let cool completely before using.

How to prepare the cake

Preheat the oven to 350°F (180°C). Butter a 12×16 inch (30×40 cm) baking tray and line it with parchment paper.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large bowl, add eggs, sugar, and vanilla extract. Beat with an electric mixer until the mixture is lemon yellow and foamy. Add oil and mix until well incorporated. Gradually add the flour mixture, mixing until just combined.

Pour the batter into the prepared baking tray and spread evenly into the corners using the back of a spatula.

Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.

Meanwhile, prepare a kitchen towel by generously sprinkling it with powdered sugar. This will help prevent the cake from sticking to the towel.

Once the cake is done baking, flip it onto the prepared towel while still hot. Remove the parchment paper and dust the cake with powdered sugar.

While the cake is still hot or warm, roll it up in the towel. It is important to do this while the cake is still warm to prevent cracking. Let the rolled cake cool completely.

How to prepare the cream cheese filling

In a bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth. In another bowl, whip the cream with an electric mixer until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mixture.

How to assemble the strawberry Swiss roll

Once the cake has cooled, carefully unroll it. Spread the strawberry filling evenly over the cake, followed by an even layer of the cream cheese filling.

Gently roll the cake back up without the towel. Refrigerate for at least 1 hour before serving to allow the fillings to set.

Before serving, sprinkle the cake roll with more powdered sugar and decorate with fresh strawberries.

Hope you will try the recipe for this Strawberry Swiss Roll and enjoy as much as we did! If you do don’t forget to let me know and tag me on Instagram. Enjoy!

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Strawberry Swiss Roll

5 from 6 votes

Strawberry Swiss Roll. This is a delicate refreshing cake perfect for warm days of spring and summer. A vanilla sponge cake is filled with fresh homemade strawberry jam and vanilla flavored cream cheese frosting, served with fresh strawberries, such a wonderful dessert to prepare for your family and guests.

Servings 12 servings

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

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Ingredients

  

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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

Instructions

 

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.

Video

Nutrition

Serving: 1serving out of 12Calories: 271kcalCarbohydrates: 30.7gProtein: 4.6gFat: 15.1gSaturated Fat: 7.6gCholesterol: 92mgSugar: 23g

Calories: 271kcal

Course: Dessert

Cuisine: American

Keyword: cream cheese swiss roll, dessert, strawberry cream swiss roll, strawberry swiss roll, summer dessert, swiss roll