Fresh Strawberry Swiss Roll Recipe: Easy Summer Dessert with Light Cream Filling
Brighten your dessert spread with this stunning Strawberry Swiss Roll, featuring a fluffy vanilla sponge rolled around a luscious fresh strawberry and whipped cream filling. Simple enough for bakers of all levels, this dessert balances sweet-tart berries with airy lightness for a showstopping treat that’s as beautiful as it is delicious.
Ingredients (Serves 8–10):
Sponge Cake:
4 large eggs (room temperature)
¾ cup granulated sugar
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
¼ tsp salt
2 tbsp whole milk (room temperature)
Filling:
1½ cups heavy whipping cream
¼ cup powdered sugar
1 cup fresh strawberries, finely diced
2 tbsp strawberry jam (optional, for extra flavor)
Garnish (optional):
Sliced strawberries
Mint leaves
Powdered sugar for dusting
Directions:
Prep the Oven & Pan:
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper; lightly grease the parchment.
Make the Sponge:
In a large bowl, beat eggs, granulated sugar, and vanilla with an electric mixer on high speed for 5–7 minutes until thick, pale, and tripled in volume.
Sift flour, baking powder, and salt into the egg mixture. Gently fold with a spatula until just combined. Stir in milk.
Pour batter into the prepared pan, spreading evenly with an offset spatula.
Bake & Roll:
Bake 10–12 minutes until the cake springs back when lightly touched.
Lay a clean kitchen towel on a flat surface. Dust with powdered sugar. Invert the warm cake onto the towel, peel off parchment, and roll the cake + towel into a log. Let cool completely (1 hour).
Prepare the Filling:
Whip heavy cream and powdered sugar to stiff peaks. Fold in diced strawberries and strawberry jam (if using).
Assemble:
Gently unroll the cooled cake. Spread filling evenly, leaving a ½-inch border. Roll the cake back up tightly (without the towel).
Chill for 30 minutes. Garnish with sliced strawberries, mint, and a dusting of powdered sugar before slicing.
Prep Time: 25 minutes | Cook Time: 12 minutes | Total Time: 2 hours (includes chilling) | Kcal: ~260 per slice
Frequently Asked Questions:
Can I use frozen strawberries?
Fresh strawberries are ideal for texture, but thawed frozen berries (pat-dried) can work in a pinch.
How do I prevent the cake from sticking to the towel?
Dust the towel generously with powdered sugar before rolling. Avoid overhandling the warm cake.
Can I make this ahead?
Assemble and refrigerate up to 24 hours. Add fresh garnishes just before serving.
What’s a substitute for heavy cream?
Use stabilized whipped cream (with mascarpone) for a firmer texture, or coconut cream for a dairy-free option.
Why did my cake crack?
Roll the cake while still warm, and avoid overbaking. Chilling before slicing also helps!
Tools You’ll Need:
10×15-inch jelly roll pan
Parchment paper
Electric mixer
Mixing bowls
Rubber spatula
Kitchen towel
Offset spatula (optional)
Tips:
Room-temperature ingredients ensure a smooth, voluminous sponge.
Chill the bowl and beaters before whipping cream for faster peaks.
Slice strawberries thinly for even distribution in the filling.
Allergy Information:
Contains gluten, eggs, and dairy.
Substitutions: Use gluten-free flour for the sponge and coconut cream for a dairy-free filling.
Conclusion:
This Strawberry Swiss Roll is a celebration of summer’s finest flavors—juicy berries, velvety cream, and a melt-in-your-mouth sponge. Perfect for picnics, birthdays, or a sunny afternoon treat, it’s guaranteed to earn rave reviews. Don’t shy away from adding your twist: try raspberries or a drizzle of white chocolate for extra flair. Share your swirls and slices with friends (or on social media!), and savor every bite of this effortlessly elegant dessert. Happy baking!
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