Strawberry Swiss Roll – Easy Strawberry Cake Roll

This Strawberry Swiss Roll is a light and beautiful dessert made with a soft vanilla sponge cake, homemade strawberry jam, and a creamy vanilla cream cheese filling. Fresh strawberries add a bright, fruity finish to every slice.

It looks impressive but is easier to make than you might think. The key is rolling the sponge while it is still warm, which helps create a flexible cake that rolls neatly without cracking. Once filled and chilled, it slices beautifully and makes a lovely dessert for spring, summer, birthdays, or any special occasion.

Why You’ll Love This Strawberry Swiss Roll

• Soft and light sponge – The vanilla cake is tender and easy to roll.
• Fresh strawberry flavor – Homemade strawberry jam gives the filling a bright, fruity taste.
• Creamy filling – Cream cheese and whipped cream make a smooth, light filling that pairs beautifully with strawberries.
• Beautiful presentation – A simple dusting of powdered sugar and fresh strawberries makes it look special.
• Perfect for spring and summer – Fresh strawberries make this a refreshing seasonal dessert.
• Make-ahead friendly – You can prepare the cake ahead of time, making it convenient for entertaining.
• No complicated decoration – The rolled cake looks beautiful even with a simple finish.

Ingredients

For the Cake

• All-purpose flour – Gives the sponge enough structure while keeping it light.
• Baking powder – Helps the cake rise and stay soft.
• Salt – Balances the sweetness and enhances the vanilla flavor.
• Eggs – Give the sponge structure and help create its light texture.
• Sugar – Sweetens the cake and helps create a tender sponge.
• Vanilla extract – Adds a warm vanilla flavor.
• Canola oil – Keeps the sponge soft and flexible, making it easier to roll.

For the Strawberry Jam Filling

• Fresh strawberries – Use ripe, flavorful strawberries for the best result.
• Sugar – Sweetens the strawberries and helps the filling thicken as it cooks.
• Water – Helps the strawberries begin cooking without sticking to the pan.

For the Cream Cheese Filling

Vanilla extract – Adds extra flavor.

Cream cheese – Gives the filling a smooth, slightly tangy flavor.

Whipping cream – Lightens the cream cheese and creates a fluffy texture.

Powdered sugar – Sweetens the filling and dissolves easily.

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.

Tips for Making the Best Strawberry Swiss Roll

• Roll the cake while it is warm. This is the most important step for preventing cracks. The sponge needs to be rolled while warm so it can take on the shape without breaking.
• Don’t overbake the sponge. A dry sponge is more likely to crack when rolled. Start checking it around the 12-minute mark.
• Let the strawberry filling cool completely. Warm jam can soften the cake and make the cream cheese filling difficult to spread.
• Whip the cream until stiff peaks form. This gives the filling enough structure to hold its shape inside the roll.
• Don’t overfill the cake. You may have a little extra cream cheese filling. It’s better to use a slightly thinner, even layer than to add too much and have it squeeze out when rolling.
• Chill before slicing. Refrigerating the finished roll for at least an hour helps the filling set and makes cleaner slices.
• Use a large baking tray. The recipe was developed for a 12×16-inch (30×40 cm) baking tray. A smaller pan will make the sponge thicker and can make it harder to roll. If using a different pan, adjust the quantities accordingly rather than simply keeping the full recipe.

Frequently Asked Questions

Can I make Strawberry Swiss Roll ahead of time?

Yes. The finished cake can be made 2–3 days ahead and kept refrigerated. You can also prepare the sponge ahead of time, keeping it rolled while it cools and then wrapping it well until you’re ready to fill it.

Can I use a different oil instead of canola oil?

Yes. A neutral vegetable oil works well, and coconut oil can also be used. Keep in mind that coconut oil may add a subtle coconut flavor.

Can I use frozen strawberries?

Yes, but only for the cooked strawberry filling.

Why did my Swiss roll crack?

The most common reason is rolling the sponge after it has cooled. For the best results, roll the cake while it is still hot or warm, using the powdered-sugar-covered towel to help shape it.

More Strawberry Recipes

If you love strawberries, here are a few more desserts to try:

• Strawberry Tiramisu – A fresh twist on classic tiramisu, made with strawberries, mascarpone, and ladyfingers for a creamy no-bake dessert.
• No-Bake Strawberry Chocolate Tart – A rich chocolate and strawberry tart with a simple cookie crust. It’s an impressive dessert without turning on the oven.
• Strawberry Lemon Bundt Cake – A soft, flavorful cake that combines sweet strawberries with bright lemon for a perfect spring and summer dessert.
• Strawberry Poppy Seed Cake – A tender cake layered with fresh strawberries and a creamy filling, perfect for special occasions.
• Summer Berry Meringue Roll – A light meringue roll filled with creamy mascarpone and fresh berries, perfect when you want a lighter summer dessert.

YOU MAY ALSO LIKE:
Carrot Cake Roll
Pumpkin Roll
Poppy Seed and Walnut Rolls
Walnut Chocolate Rolls

Video

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

Print Recipe Pin Recipe

Ingredients

  

1x2x3x

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.
  
• Dust the cake 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.
  

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