Strawberry Swiss Roll Cake (Strawberry Cream Roll)

Servings

8–10 slices

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Ingredients

Sponge Cake

• 4 large eggs (room temperature)

• ¾ cup (150 g) granulated sugar

• ¾ cup (95 g) cake flour (or all-purpose flour, sifted)

• 1 tsp vanilla extract

• ¼ tsp salt

• 2 tbsp milk

• 2 tbsp vegetable oil or melted butter

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Strawberry Filling

• 1½ cups fresh strawberries, diced

• 2 tbsp granulated sugar

• 1 tsp lemon juice

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Whipped Cream Filling & Topping

• 1½ cups heavy whipping cream (cold)

• ⅓ cup powdered sugar

• 1 tsp vanilla extract

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Decoration (Optional)

• Fresh whole strawberries

• Strawberry sauce or syrup

• Extra whipped cream

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Instructions

1. Prepare the Strawberry Filling

1. Combine diced strawberries, sugar, and lemon juice in a bowl.

2. Let sit for 10–15 minutes until juicy.

3. Lightly mash some pieces and refrigerate.

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2. Make the Sponge Cake

1. Preheat oven to 170°C / 340°F.

2. Line a 10×15 inch (25×38 cm) baking tray with parchment paper.

3. Beat eggs and sugar on high speed for 6–8 minutes, until pale, thick, and tripled in volume.

4. Gently fold in vanilla and salt.

5. Sift flour over the batter and fold gently.

6. Mix milk and oil together, then fold in carefully.

7. Spread batter evenly into the tray.

8. Bake for 12–15 minutes, until lightly golden and springy.

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3. Roll the Cake

1. While hot, dust the surface lightly with powdered sugar.

2. Place a clean towel over the cake and flip it out.

3. Peel off parchment paper.

4. Roll the cake gently (with towel inside) from the short side.

5. Let cool completely.

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4. Whipped Cream

1. Beat cold whipping cream, powdered sugar, and vanilla until soft–medium peaks.

2. Do not overwhip.

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5. Assemble the Roll

1. Unroll the cooled cake carefully.

2. Spread an even layer of whipped cream.

3. Spoon strawberry filling evenly over the cream.

4. Roll the cake back tightly (without towel).

5. Wrap in plastic wrap and refrigerate at least 1 hour.

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6. Decorate & Serve

1. Top with extra whipped cream swirls.

2. Garnish with fresh strawberries.

3. Drizzle strawberry sauce over the top.

4. Slice with a sharp knife and serve chilled.

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Tips for Best Results

• Use cake flour for a softer sponge.

• Always roll the cake while warm to prevent cracking.

• Chill before slicing for clean layers.

• Pat strawberries dry to avoid watery filling.

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Flavor Variations

• Add mascarpone to the cream for richness.

• Replace strawberries with raspberries or mango.

• Brush sponge lightly with milk or strawberry syrup for extra moisture.