If you love soft sponge cakes and fresh strawberries, this Strawberry Swiss Roll is a must-try! A light and airy vanilla sponge cake is rolled up with fluffy whipped cream and juicy strawberries, making it a refreshing, elegant, and delicious dessert.
Perfect for spring, summer, Valentine’s Day, or any occasion, this cake looks impressive but is easier to make than you think! Let’s get rolling! 🎂✨
🛒 Ingredients
For the Vanilla Sponge Cake:
- ¾ cup (95g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs (room temperature for better volume!)
- ¾ cup (150g) granulated sugar
- 1 tsp vanilla extract
- ¼ cup (60ml) milk
- 2 tbsp vegetable oil (keeps the cake moist!)
For the Strawberry Filling:
- 1 cup (150g) fresh strawberries, finely chopped
- 2 tbsp granulated sugar (helps release juices!)
- 1 tsp lemon juice (enhances the berry flavor! 🍋)
For the Whipped Cream Filling:
- 1 cup (240ml) heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For Topping:
- Powdered sugar for dusting
- Sliced strawberries for garnish
- Whipped cream for decorating (optional!)
🔥 Directions
1️⃣ Preheat & Prep
- Preheat your oven to 350°F (175°C).
- Grease a 10×15-inch jelly roll pan, then line it with parchment paper and grease the paper. (This prevents sticking!)
2️⃣ Make the Vanilla Sponge Cake
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat eggs and sugar on high speed for 3-4 minutes, until pale and thick.
- Add vanilla extract, vegetable oil, and milk, mixing until combined.
- Gently fold in the dry ingredients until just combined—don’t overmix!
- Pour the batter into the prepared pan and spread evenly.
3️⃣ Bake & Roll the Cake
- Bake for 10-12 minutes, or until the top is set and springs back when lightly touched.
- While still warm, flip the cake onto a clean kitchen towel dusted with powdered sugar.
- Carefully peel off the parchment paper, then roll the cake up inside the towel (starting from the short side).
- Let it cool completely in the towel—this prevents cracks!
4️⃣ Make the Strawberry Filling
- In a bowl, mix chopped strawberries, sugar, and lemon juice. Let sit for 10 minutes to release juices.
5️⃣ Make the Whipped Cream Filling
- In a mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.
6️⃣ Fill & Roll the Cake
- Gently unroll the cooled cake, then spread a layer of whipped cream over the surface.
- Spoon the strawberry mixture evenly over the whipped cream.
- Carefully roll the cake back up (without the towel), placing it seam-side down.
- Refrigerate for 30 minutes to firm up before slicing.
7️⃣ Add Toppings & Serve
- Dust with powdered sugar, then garnish with sliced strawberries and extra whipped cream. 🍓
- Slice and enjoy your beautiful Strawberry Swiss Roll! 🎂✨
🍰 Helpful Tips & FAQ
Why did my cake crack when rolling?
- It might have been overbaked—bake just until set!
- Rolling while warm prevents cracks—don’t skip this step!
- If cracks happen, just cover them with whipped cream and strawberries!
How do I store this cake?
- Fridge: Keep in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 2 months—just thaw in the fridge before serving!
Can I use store-bought whipped topping?
Yes! If you’re short on time, you can use Cool Whip instead of homemade whipped cream.
Fun Variations
- Chocolate Strawberry Roll: Swap 2 tbsp of flour for cocoa powder to make a chocolate sponge! 🍫
- Berry Mix: Use a combination of strawberries, blueberries, and raspberries for a mixed berry roll. 🍓🫐
- Lemon Twist: Add 1 tbsp lemon zest to the cake batter for a citrusy touch! 🍋
🍓 Final Thoughts
This Strawberry Swiss Roll is light, fluffy, and packed with fresh berries, making it perfect for spring and summer celebrations! Whether you’re making it for a special occasion or just because you love strawberries, it’s a refreshing and elegant dessert that’s sure to impress.
Try it out and let me know how it turns out! Tag me in your cake roll photos or leave a comment below. Happy baking! 😊🍓🎂
