Strawberries and Cream Swiss Roll

If you’ve ever dreamed of a dessert that combines the fresh brightness of ripe berries with the rich, velvety delight of whipped cream, then this Strawberries and Cream Swiss Roll recipe is made for you. This light, fluffy cake roll is packed with fresh strawberries and a luscious cream filling, wrapped in a perfectly soft sponge that’s rolled to reveal a beautiful swirl. It’s the ideal treat for celebrations, afternoon tea, or whenever you want to impress without spending hours in the kitchen.

Why You’ll Love This Recipe

• Effortlessly elegant: The Strawberries and Cream Swiss Roll looks stunning but is surprisingly easy to make, perfect for bakers of all skill levels.
• Fresh and light: Unlike dense desserts, this roll is moist and airy, with fresh strawberries adding just the right natural sweetness.
• Versatile dessert: Whether for a festive occasion or a weeknight treat, this cake roll fits seamlessly into any menu.
• Quick prep: From batter to finished roll in under an hour, making it great for last-minute cravings or unexpected guests.
• Deliciously customizable: You can easily swap out fillings or add toppings to suit your taste without compromising texture.

Ingredients You’ll Need

Gathering simple, quality ingredients is key to creating a Strawberries and Cream Swiss Roll that truly shines. Each item plays a crucial role in balancing flavor, moisture, and texture, from the eggs that provide structure to the fresh strawberries that bring vibrancy.

• Eggs: Fresh and large eggs whip into a light sponge base, creating that fluffy texture essential for rolling.
• Caster sugar: Fine sugar dissolves smoothly, sweetening the sponge without graininess.
• Plain flour: Provides the slight structure needed to hold the sponge together while remaining soft.
• Baking powder: Adds gentle lift to keep the sponge airy and light.
• Vanilla extract: Adds a warm, sweet aroma enhancing the overall flavor profile.
• Fresh strawberries: Juicy, ripe berries bring natural sweetness and a pop of color.
• Double cream: Whipped until soft peaks form, giving the filling a rich yet light texture.
• Icing sugar: Sweetens the cream and dusts the finished roll for a pretty touch.
• Butter or oil: For lining the baking tray to prevent sticking and ensure an easy roll-out.

Variations for Strawberries and Cream Swiss Roll

One of the best things about this dessert is how easy it is to tweak the recipe to your liking. Whether you want to introduce different flavors, address dietary needs, or simply experiment, you can make it your own with a few simple swaps.

• Berry mix: Replace strawberries with raspberries, blueberries, or a mixture for a berry medley flavor.
• Chocolate twist: Add cocoa powder to the sponge for a chocolatey base contrasting with cream and berries.
• Dairy-free option: Use coconut cream or non-dairy whipped topping instead of double cream to keep it vegan-friendly.
• Flavored cream: Fold in a spoonful of strawberry jam or lemon zest into the whipped cream for added flavor.
• Nutty crunch: Sprinkle crushed pistachios or almonds over the cream before rolling for delightful texture.

How to Make Strawberries and Cream Swiss Roll

Step 1: Prepare Your Ingredients and Equipment

Preheat your oven to 200°C (400°F) and line a rectangular baking tray with parchment paper, making sure to grease the paper lightly. Wash and slice your strawberries, and set the cream and icing sugar nearby for whipping.

Step 2: Whisk the Eggs and Sugar

In a large bowl, beat the eggs and caster sugar together with an electric mixer until the mixture doubles in size and turns pale, thick, and creamy. This aeration is crucial to achieve the sponge’s signature lightness.

Step 3: Fold in the Dry Ingredients

Gently sift the plain flour and baking powder over the egg mixture. Use a spatula to carefully fold the flour into the batter, making sure not to knock out the air you created. Add the vanilla extract during this step.

Step 4: Bake the Sponge

Pour the batter evenly into your prepared tray and smooth the top. Bake for 8–10 minutes or until the sponge springs back lightly when touched. Avoid overbaking to keep it soft and pliable.

Step 5: Roll the Sponge While Warm

Once baked, immediately turn the sponge out onto a clean tea towel dusted with icing sugar. Gently peel away the parchment paper. Starting from the short edge, roll the sponge up with the towel inside. Let it cool completely in the rolled shape—this prevents cracking when filling later.

Step 6: Whip the Cream and Prepare Filling

Whip the double cream with icing sugar until soft peaks form. Unroll the cooled sponge carefully and spread the whipped cream in an even layer. Arrange sliced strawberries on top of the cream.

Step 7: Roll and Chill

Roll the sponge back up gently but firmly without the towel. Wrap it in cling film and chill in the fridge for at least 1 hour to set the cream and make slicing easier.

Pro Tips for Making Strawberries and Cream Swiss Roll

• Egg temperature: Use room temperature eggs for better volume when whisking the sponge base.
• Gentle folding: Fold in dry ingredients carefully to keep the batter airy and prevent a dense cake.
• Use a fresh baking tray: A non-stick or well-greased tray prevents the sponge from sticking and tearing.
• Immediate rolling: Roll the cake when it’s still warm with a towel to hold its shape without cracks.
• Chilling time: Don’t skip chilling; the cream filling firms up and enhances sliceability.

How to Serve Strawberries and Cream Swiss Roll

Garnishes

Sprinkle extra icing sugar over the top, adorn with fresh strawberry halves, or a few mint leaves for a pop of color and freshness that brightens the plate.

Side Dishes

Serve alongside a scoop of vanilla ice cream, a drizzle of chocolate sauce, or a simple fruit salad for complementary textures and extra indulgence.

Creative Ways to Present

Slice the roll into delicate rounds for elegant finger desserts, display it on a pretty cake stand, or wrap individual slices in parchment for gifting or picnics.

Make Ahead and Storage

Storing Leftovers

Keep leftover Swiss roll covered in cling film or an airtight container in the refrigerator to maintain freshness and prevent the cream from drying out.

Freezing

This cake roll freezes well if wrapped tightly in cling film and foil; thaw overnight in the fridge before serving to keep texture and flavor intact.

Reheating

Since this dessert is best served chilled, avoid reheating. If you prefer room temperature, leave the roll out for 15–20 minutes before slicing.

FAQs

Can I use frozen strawberries for the Swiss roll?

Frozen strawberries can be used, but make sure to thaw and drain them well to avoid excess moisture, which could make the sponge soggy.

What if I don’t have double cream?

You can substitute with whipping cream, though it may hold its shape slightly less well; for a dairy-free option, coconut cream works beautifully.

How do I prevent the Swiss roll from cracking?

Rolling the sponge warm with a dusted tea towel inside and handling gently during filling are key steps to avoid cracks.

Can I make this recipe gluten-free?

Yes, use a gluten-free flour blend designed for baking and follow the rest of the recipe as is, though texture might be slightly different.

How long does the Swiss roll stay fresh?

Stored in the fridge, it’s best enjoyed within 2–3 days for optimal freshness and flavor.

Final Thoughts

This Strawberries and Cream Swiss Roll is more than just a dessert; it’s a celebration of simple ingredients coming together to create something truly special. Whether you’re baking for friends, family, or yourself, it’s a joyful treat that’s easy to love and even easier to share. So, roll up your sleeves and bring this delightful recipe to your kitchen — your taste buds will thank you.

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