Light & Fluffy Strawberry Swiss Roll: The Perfect Dessert Recipe!

If you’re looking for a dessert that's both visually stunning and delicious, this recipe for making a Strawberry Swiss Roll is for you. This light and airy rolled cake is a classic for a reason. Imagine a delicate sponge cake, bursting with the sweet and juicy flavor of fresh strawberries. Perfect for a special afternoon tea, the Strawberry Swiss Roll is a showstopper that's surprisingly easy to make.  Simply whip up a light and airy sponge cake batter, then spread it onto a baking sheet and bake until golden. It’s filled with cream and fresh, seasonal strawberries, then rolled up into the classic Swiss Roll shape. A dusting of powdered sugar transforms the roll into a dessert that's sure to impress. With a handful of readily available ingredients and a touch of baking know-how, you can create a stunning Strawberry Swiss Roll that will be the star of any occasion.

What Is a Strawberry Swiss Roll?

A Strawberry Swiss Roll is a delicious dessert that combines a light, fluffy sponge cake with a sweet and refreshing strawberry filling. While the name suggests Switzerland, the cake itself likely originated in Central Europe sometime in the 19th century and the term "Swiss roll" first appeared in English cookbooks around the 1870s.

A strawberry swiss roll is a rolled cake. It's made with a thin layer of sponge cake, often flavored with vanilla, that's baked in a sheet pan. After baking, the cake is spread with a strawberry filling. This filling can be made with fresh strawberries, jam, whipped cream with chopped strawberries, or even a combination. The cake is then carefully rolled up and allowed to cool. When sliced, it reveals a beautiful spiral of fluffy cake and vibrant strawberry filling.

The Swiss Roll has many names around the world: jelly roll (US), roulade (French), cream roll (UK), and Biskuitrolle (Germany). Strawberry isn't the only popular filling. Other variations include chocolate, whipped cream, jam, and even fruit curds.

Tips

• Use room-temperature eggs and milk for even mixing and a smooth batter. Cold eggs can take longer to whip and lead to a denser cake.
• Spend enough time whipping the eggs and sugar together. This incorporates air into the batter, creating a light and fluffy cake.
• When adding flour, fold it in gently with a spatula until just incorporated. Overmixing can deflate the air you've whipped into the eggs, leading to a tough cake.
• Keep an eye on your cake during baking. A toothpick inserted in the center should come out clean. Overbaking can make the cake dry and crack when rolling.
• Don't wait for the cake to cool completely before rolling. Roll it up while still warm (but not too hot to touch) to prevent cracking.
• Once rolled, let the cake cool completely before unrolling and filling. This allows the cake to set and hold its shape better.
• Resist the urge to pile on the filling! Too much filling can make the cake burst open when rolled.
• Line your baking sheet with parchment paper for easy removal of the cake after baking.

My Swiss Roll Cracks When I Roll It! What Went Wrong?

The cake might be overbaked or not cool enough for rolling. Make sure to follow the baking time and roll the cake while still warm but not hot.

Why is My Swiss Roll Soggy?

Overbaking or underbaking the sponge can lead to an undesirable texture, making it essential to bake until just light and fluffy. Additionally, excess moisture from fillings can contribute to sogginess, so it's crucial to ensure these ingredients are not overly wet. Proper cooling is also vital; the roll should cool slightly before adding the filling to prevent steam from being trapped, which can result in a soggy texture.

Can I Use Something Other Than Strawberries In The Filling?

Absolutely! Popular alternatives include whipped cream with other fruits, chocolate ganache, jam, or even a light cream cheese frosting.

Are There Any Other Ways To Customize A Strawberry Swiss Roll?

Yes! You can add flavoring to the cake batter (like almond extract), use a different type of sugar for a subtle change in texture, or even make a jelly roll by adding a thin layer of strawberry jam before the final roll.

How Can I Make My Strawberry Swiss Roll More Impressive for Serving?

Dust it with powdered sugar, drizzle with a simple syrup, top with fresh berries and whipped cream, or even slice it and arrange it on a plate like a pinwheel.

More Strawberries Rolls For You to Try!

Strawberry Cake Roll

Strawberry Jell-o Roll

Strawberry Sponge Cake Rolls

4-Ingredient Strawberry Pinwheels

How To Store Strawberry Swiss Roll

Wrap your swiss roll tightly in plastic wrap and store it in the refrigerator for up to 3 days.

How To Make Strawberry Swiss Roll

Step 1

Step 1

In a large mixing bowl, combine the eggs and sugar.

In a large mixing bowl, combine the eggs and sugar.

Step 2

Step 2

Using an electric mixer fitted with the whisk attachment beat the mixture on high speed until it becomes light, fluffy, and tripled in volume.

Using an electric mixer fitted with the whisk attachment beat the mixture on high speed until it becomes light, fluffy, and tripled in volume.

Step 3

Step 3

Add the oil and the lemon juice and mix until just combined.

Add the oil and the lemon juice and mix until just combined.

Step 4

Step 4

Add the flour and baking powder.

Add the flour and baking powder.

Step 5

Step 5

Use a spatula to gently fold it in until just combined.

Use a spatula to gently fold it in until just combined.

Step 6

Step 6

Pour the prepared batter onto a baking sheet lined with parchment paper. Use a spatula to spread the batter evenly into a rectangular shape. Bake in a preheated oven at 190°C (374°F) for 25 minutes, or until a toothpick inserted into the center comes out clean.

Pour the prepared batter onto a baking sheet lined with parchment paper. Use a spatula to spread the batter evenly into a rectangular shape. Bake in a preheated oven at 190°C (374°F) for 25 minutes, or until a toothpick inserted into the center comes out clean.

Step 7

Step 7

Once the cake is baked and slightly cooled, carefully remove the cake from the baking sheet with the parchment paper still attached. Spread a generous layer of hazelnut cream evenly over the cooled cake surface.

Once the cake is baked and slightly cooled, carefully remove the cake from the baking sheet with the parchment paper still attached. Spread a generous layer of hazelnut cream evenly over the cooled cake surface.

Step 8

Step 8

Top the cream with the chopped strawberries, sliced or halved depending on your preference.

Top the cream with the chopped strawberries, sliced or halved depending on your preference.

Step 9

Step 9

Using the parchment paper as a guide, gently but firmly roll up the cake along its short edge, starting from the side closest to you.

Using the parchment paper as a guide, gently but firmly roll up the cake along its short edge, starting from the side closest to you.

Step 10

Step 10

Wrap the rolled cake snugly in the parchment paper and refrigerate for at least 30 minutes.

Wrap the rolled cake snugly in the parchment paper and refrigerate for at least 30 minutes.

Step 11

Step 11

After chilling, remove the roll from the fridge and unwrap the parchment paper. Spread a layer of strawberry jam over the top of the roll.

After chilling, remove the roll from the fridge and unwrap the parchment paper. Spread a layer of strawberry jam over the top of the roll.

Step 12

Step 12

For an extra textural element, sprinkle the entire roll with shredded coconut.

For an extra textural element, sprinkle the entire roll with shredded coconut.

Step 13

Step 13

Using a sharp knife, cut the roll into slices.

Using a sharp knife, cut the roll into slices.

Step 14

Step 14

Serve immediately.

Serve immediately.