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Strawberry Swiss Roll Recipe


For the Sponge Cake:

  • 4 large eggs
  • 2/3 cup (133g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup (120g) all-purpose flour, sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Powdered sugar, for dusting

For the Filling:

  • 1 cup (240ml) heavy cream
  • 1/4 cup (30g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh strawberries, hulled and sliced


1. Prepare the Sponge Cake:

  • Preheat Oven and Prep Pan: Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the sides.
  • Whisk Eggs and Sugar: In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 5-7 minutes. Add vanilla extract and mix until combined.
  • Combine Dry Ingredients: In a separate bowl, whisk together the sifted flour, baking powder, and salt.
  • Fold in Dry Ingredients: Gently fold the dry ingredients into the egg mixture using a rubber spatula, being careful not to deflate the batter.
  • Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes or until the cake is golden and springs back when touched.

2. Roll the Cake:

  • Prepare a Tea Towel: While the cake is baking, lay a clean tea towel on the counter and dust it lightly with powdered sugar.
  • Invert and Roll: As soon as the cake is done, turn it out onto the tea towel, peel away the parchment paper, and roll the cake up with the towel from the short end. Let it cool completely rolled up.

3. Make the Filling:

  • Whip Cream: In a bowl, whip the heavy cream with powdered sugar and vanilla extract until it forms stiff peaks.
  • Chill: Keep the whipped cream in the refrigerator until you’re ready to assemble.

4. Assemble the Swiss Roll:

  • Unroll the Cake: Carefully unroll the cooled cake.
  • Spread the Filling: Spread the whipped cream over the cake, leaving a small border around the edges. Distribute the sliced strawberries evenly over the cream.
  • Roll the Cake: Roll the cake up again, this time without the towel. The seam should be on the bottom.

5. Chill and Serve:

  • Chill: Wrap the roll in plastic wrap and refrigerate for at least an hour before serving.
  • Dust and Slice: Dust with additional powdered sugar before slicing and serving.


  • Temperature: Make sure all ingredients are at room temperature before you start.
  • Rolling While Hot: Rolling the cake while it’s still warm helps prevent cracking.
  • Slice With a Serrated Knife: For clean cuts, use a serrated knife to slice the Swiss roll.

Enjoy your Strawberry Swiss Roll as a refreshing dessert, perfect for spring and summer gatherings, or as a lovely treat for afternoon tea.

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