Strawberry Cream Swiss Roll

Servings

8–10 Slices

Prep Time

30 Minutes

Bake Time

12 Minutes

Chill Time

2 Hours

Total Time

2 Hours 42 Minutes

Ingredients

For the Sponge Cake

• 4 large eggs

• ¾ cup (150 g) granulated sugar

• 1 tsp vanilla extract

• ¾ cup (95 g) cake flour

• 1 tsp baking powder

• ¼ tsp salt

• 2 tbsp whole milk

• 2 tbsp unsalted butter, melted

For the Vanilla Cream Filling

• 1½ cups (360 ml) heavy whipping cream

• ¼ cup (30 g) powdered sugar

• 1 tsp vanilla extract

For the Strawberry Filling

• 2 cups (300 g) fresh strawberries, diced

• 2 tbsp sugar

• 1 tbsp lemon juice

For the Strawberry Glaze

• 1 cup (240 ml) strawberry puree

• 2 tbsp sugar

• 1 tbsp cornstarch

• 2 tbsp water

Garnish

• Fresh strawberry slices

• Chopped pistachios

• Mint leaves

• Powdered sugar

Instructions

Step 1 – Prepare the Sponge Cake

1. Preheat oven to 350°F (175°C).

2. Line a 10×15-inch jelly roll pan with parchment paper.

3. Beat eggs and sugar until pale, thick, and tripled in volume.

4. Mix in vanilla extract.

5. Sift flour, baking powder, and salt together.

6. Fold dry ingredients gently into the egg mixture.

7. Add milk and melted butter.

8. Spread evenly in prepared pan.

Step 2 – Bake

1. Bake for 10–12 minutes until lightly golden.

2. Turn cake onto a clean towel dusted with powdered sugar.

3. Remove parchment paper.

4. Roll cake gently while warm.

5. Let cool completely.

Step 3 – Make the Strawberry Filling

1. Combine strawberries, sugar, and lemon juice.

2. Let sit for 15 minutes.

3. Drain excess liquid.

Step 4 – Prepare the Cream

1. Whip heavy cream until soft peaks form.

2. Add powdered sugar and vanilla.

3. Continue whipping until medium peaks form.

Step 5 – Assemble the Roll

1. Carefully unroll cooled cake.

2. Spread whipped cream evenly.

3. Distribute diced strawberries over cream.

4. Roll cake tightly.

5. Wrap and refrigerate for at least 2 hours.

Step 6 – Make the Strawberry Glaze

1. Combine strawberry puree, sugar, cornstarch, and water.

2. Cook over medium heat.

3. Stir until thick and glossy.

4. Cool slightly.

Step 7 – Decorate

1. Drizzle strawberry glaze over chilled roll.

2. Pipe extra whipped cream on top.

3. Arrange fresh strawberry slices.

4. Sprinkle chopped pistachios.

5. Garnish with mint leaves.

6. Dust lightly with powdered sugar.

Storage

• Refrigerator: up to 3 days

• Best served chilled

Nutrition (Approximate Per Slice)

• Calories: 310 kcal

• Protein: 5 g

• Carbohydrates: 32 g

• Fat: 18 g

• Sugar: 21 g

Tips for Success

• Roll the sponge while warm to prevent cracking.

• Use cold cream for better whipping.

• Pat strawberries dry before filling.

• Chill thoroughly before slicing for clean cuts.

• Use fresh strawberries for the brightest flavor.

Why You'll Love This Recipe

✔ Light and fluffy sponge cake
✔ Fresh strawberry pieces in every bite
✔ Rich vanilla whipped cream filling
✔ Beautiful glossy strawberry topping
✔ Perfect for spring and summer gatherings
✔ Bakery-style presentation with minimal effort

This dessert closely resembles a Strawberry Cream Swiss Roll, filled with fresh strawberries and vanilla cream, then finished with a vibrant strawberry glaze, fresh berries, pistachios, and mint for an elegant bakery-style appearance.