Name: Strawberry Cream Swiss Roll Cake
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Cuisine: European
Ingredients: 4 large eggs; 100 g granulated sugar; 1 tsp vanilla extract; 80 g all-purpose flour; 1 tsp baking powder; 2 tbsp vegetable oil; 2 tbsp milk; 1 cup heavy whipping cream; 3 tbsp powdered sugar; 1 tsp vanilla extract; 1 cup fresh strawberries, finely chopped; Extra powdered sugar for dusting

I make this Strawberry Cream Swiss Roll Cake when I want a dessert that feels light, elegant, and full of fresh strawberry flavor. The soft sponge cake wraps around a sweet strawberry whipped cream filling, creating a beautiful spiral that looks impressive but feels wonderfully simple and comforting.

Why You’ll Love This Recipe

I love how soft and airy this cake turns out while still feeling rich and satisfying. The sponge stays light, the strawberry cream filling adds freshness, and the finished roll looks lovely on any dessert table. I also appreciate that this recipe uses simple ingredients and comes together with a balance of homemade charm and bakery-style presentation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 large eggs

100 g granulated sugar

1 tsp vanilla extract

80 g all-purpose flour

1 tsp baking powder

2 tbsp vegetable oil

2 tbsp milk

1 cup heavy whipping cream

3 tbsp powdered sugar

1 tsp vanilla extract

1 cup fresh strawberries, finely chopped

Extra powdered sugar for dusting

Directions

I start by preheating the oven to 180°C (350°F) and lining a 10×15-inch baking pan with parchment paper.

In a large bowl, I beat the eggs and granulated sugar until the mixture becomes thick, pale, and tripled in volume. This step helps me create the light sponge texture that makes a Swiss roll so delicate.

Next, I mix in the vanilla extract, vegetable oil, and milk until everything is fully combined.

In a separate step, I sift together the flour and baking powder, then gently fold the dry ingredients into the egg mixture until the batter looks smooth and airy.

I spread the batter evenly into the prepared pan and bake it for 10 to 12 minutes, just until the cake springs back lightly when touched.

While the cake is still warm, I place a clean kitchen towel on the counter and dust it with powdered sugar. I turn the cake onto the towel and carefully peel away the parchment paper.

Then I gently roll the cake up with the towel from the short side and let it cool completely. I find this step very important because it helps the cake keep its rolled shape without cracking later.

For the filling, I whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. After that, I fold in the finely chopped strawberries for a fresh and fruity cream filling.

Once the cake is cool, I carefully unroll it and spread the strawberry cream evenly over the surface.

I roll the cake back up tightly, place it seam-side down, and refrigerate it for at least 1 hour before slicing.

Right before serving, I dust the top with powdered sugar and cut the cake into beautiful slices.

Servings and timing

I get 8 servings from this recipe.

Prep Time: 25 minutes

Cooking Time: 12 minutes

Total Time: 37 minutes

Each serving contains approximately 260 kcal.

Variations

I sometimes switch the strawberries for raspberries if I want a slightly tangier flavor. I also like adding a thin layer of strawberry jam under the whipped cream when I want a stronger fruit taste. For a more festive version, I sometimes decorate the top with extra whipped cream and sliced strawberries. If I want a different flavor profile, I use blueberries or mixed berries in the filling for a simple twist.

Storage/Reheating

I store this cake in the refrigerator, covered well, for up to 3 days. Since the filling is whipped cream, I always keep it chilled until serving time. I do not usually reheat this cake because it is best served cold or slightly cool. If I want the texture a little softer, I let a slice sit at room temperature for about 10 to 15 minutes before eating.

Related Recipes:

Pfeffernusse Cookies

FAQs

How do I keep the cake from cracking?

I roll the cake while it is still warm, using a towel dusted with powdered sugar. This helps the sponge set into shape early and makes it easier for me to roll again after filling.

Can I make this cake ahead of time?

Yes, I can make it a day ahead and keep it refrigerated. I actually find that chilling it helps the filling set and makes slicing neater.

Can I use frozen strawberries?

I prefer fresh strawberries because they keep the filling light and less watery. If I use frozen strawberries, I thaw and drain them very well before folding them into the whipped cream.

What kind of cream works best for the filling?

I use heavy whipping cream because it whips into a stable, fluffy texture. This gives the roll a rich filling that still feels light.

Can I dust the cake with something besides powdered sugar?

Yes, I sometimes leave it plain, or I decorate it with extra whipped cream and fresh strawberries. A light cocoa dusting is also an option, though I think powdered sugar keeps the look classic and delicate.

Conclusion

I love how this Strawberry Cream Swiss Roll Cake combines a soft sponge, fresh strawberries, and airy whipped cream into one beautiful dessert. It feels light enough for spring and summer, but I also enjoy making it for birthdays, tea gatherings, and holiday tables. When I want a cake that looks special without being overly complicated, this is one of my favorite recipes to make.

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