Strawberry Swiss Roll Recipe

If you’re on the hunt for a show-stopping dessert that’s light, fluffy, and bursting with fresh fruit flavors, this Strawberry Swiss Roll Recipe is an absolute must-try. I love this recipe because it’s a beautiful balance of airy chiffon cake wrapped around luscious whipped cream and sweet, juicy strawberries—it’s like a party in every bite. Whether you’re entertaining guests or simply treating yourself, this Swiss roll is guaranteed to impress without intimidating you in the kitchen. Keep reading and I’ll walk you through every step with tips that help you nail this delicate yet delightful classic!

this Recipe

Ingredients You’ll Need

This recipe relies on simple, high-quality ingredients that work harmoniously. Fresh eggs give the chiffon cake its lift, while real vanilla brings warmth. Picking ripe but firm strawberries is key so they don’t make the cream watery.

• Eggs: Use large, fresh eggs separated carefully to ensure your meringue whips up beautifully.
• Cream of tartar: This helps stabilize the egg whites to get stiff peaks without collapsing.
• Granulated sugar: Divided use ensures smooth meringue and tender cake batter.
• Milk (dairy or non-dairy): Adds moisture without weighing down the batter.
• Light-tasting oil: Neutral flavor keeps the cake tender without overpowering the strawberries.
• Vanilla extract: The warming flavor that ties the cake and whipped cream together.
• Red or pink gel food coloring: A tiny dash for that pretty blush inside the cake—totally optional but so charming!
• Cake flour: Use cake flour over all-purpose for a silky, soft texture.
• Baking powder: Gives a gentle lift to the chiffon cake without heaviness.
• Whipping cream: For the luscious filling that holds its shape perfectly when whipped.
• Powdered sugar: So it dissolves smoothly in the whipped cream without graininess.
• Fresh strawberries: Finely diced for even distribution—plus extra for garnish.

Variations

I’ve played around with this Strawberry Swiss Roll Recipe a bit over the years, and I encourage you to make it your own. Whether it’s swapping out fruits or adjusting the sweetness, it’s a forgiving base that welcomes all kinds of creativity.

• Mixed Berry: I once tossed in blueberries and raspberries alongside strawberries, and the burst of mixed berry flavors was incredible.
• Chocolate Twist: Adding a tablespoon of cocoa powder to the cake batter gives you a subtle chocolate version—great if your family is chocolate-obsessed like mine.
• Dairy-Free: Use coconut cream whipped with a bit of powdered sugar if you want a non-dairy twist; it’s surprisingly delicious!
• Less Sweet: Reduce powdered sugar in the filling to let the fresh fruit’s natural sweetness shine if you prefer milder desserts.

How to Make Strawberry Swiss Roll Recipe

Step 1: Mastering the Chiffon Cake Base

Start by preheating your oven to 350°F and lining a large baking tray only on the bottom with parchment paper. Separating the eggs carefully is essential because the whip of your egg whites makes or breaks the cake’s light texture. I like to whip the whites with cream of tartar until they’re frothy like cappuccino foam before gradually adding sugar—this ensures your meringue becomes glossy and stiff, key to that fluffy lift.
Meanwhile, blend your egg yolks, sugar, milk, oil, and vanilla until smooth, then sift in your dry ingredients to avoid lumps. The next step requires patience—fold a third of the meringue into the yolk mixture gently to keep air in, then fold in the rest until the batter is airy and even. Pour into your pan and bake for about 12-13 minutes, just until the edges begin to turn golden. This cake is delicate, so keep an eye on it!

Step 2: Rolling Without Cracks

Once baked, let the cake cool a few minutes, then carefully run an offset spatula around the edges to release it from the pan. Flip it out onto a wire rack, peel off the parchment, then place a fresh sheet on top before flipping it back—this keeps your cake soft and prevents sticking. Trim off those brown edges so every slice looks perfect. Here’s a neat trick I always do: roll the cake *with* the parchment while it’s still warm and let it rest rolled up—that helps it “remember” the shape and reduces cracking when you do the final roll later with filling.

Step 3: Whipping Up the Creamy Filling

For the filling, whip cold whipping cream with powdered sugar and vanilla extract until you see firm peaks—this means the cream will hold its shape perfectly when spread. When the cake is completely cool, gently unroll it, leaving a small margin on one end empty to prevent the cream from squeezing out during the final roll. Spread a generous layer of whipped cream, then evenly scatter those diced strawberries, pressing them lightly so they stick nicely to the cream.

Step 4: The Big Roll and Chill

This is where it all comes together. Roll the cake back up carefully, just like before, scooping away any extra filling that tries to escape. I like to tuck the seam underneath and give the roll a gentle squeeze to shape it evenly. Wrap the Swiss roll tightly in plastic wrap and pop it into the fridge for at least 6 hours—overnight is even better. This resting period lets everything set so your slices stay neat and show off that beautiful strawberry swirl inside.

Step 5: Finishing Touches and Serving

Unwrap the chilled Swiss roll and slice off the ends to reveal the gorgeous spiral. If you saved some whipped cream, pipe it artfully along the top, then crown your creation with whole or halved strawberries for that irresistible Instagram-worthy finish. Slice into 6-8 portions and watch your family or guests marvel at the elegance and freshness of this classic dessert.

How to Serve Strawberry Swiss Roll Recipe

Garnishes

I adore topping the roll with some extra piped whipped cream and freshly sliced strawberries—nothing too fancy, just fresh and inviting. Sometimes, I dust a little powdered sugar for that hint of sweetness and elegance, especially if serving guests.

Side Dishes

This strawberry delight pairs beautifully with a simple cup of Earl Grey tea or chilled sparkling lemonade. If you want to make it part of a brunch spread, some fresh fruit salad or a scoop of vanilla ice cream on the side works wonders to round out the meal.

Creative Ways to Present

For birthdays or celebrations, I sometimes decorate the Swiss roll as a “log” cake with edible flowers and mint leaves along the top, making it visually stunning. You could also slice the roll thinly, stack and layer with additional whipped cream and berries between slices for a layered parfait effect.

Make Ahead and Storage

Storing Leftovers

I wrap leftover slices tightly in plastic wrap and store them in an airtight container in the fridge. This keeps their moisture locked in and prevents the cake from drying out for up to 3 days. My family actually prefers leftovers chilled slightly—it makes the cream more refreshing!

Freezing

If I need to stash the whole roll, I wrap it very tightly with plastic wrap and then foil before freezing. Defrost overnight in the fridge for best texture, though the strawberries may be slightly softer after thawing, so I recommend freezing only if you need to save it for longer.

Reheating

Since this is a chilled dessert, reheating isn’t necessary—you’ll want to serve it cold or at room temperature. If your kitchen is chilly, letting it sit out for 10-15 minutes before serving softens the cream for the perfect mouthfeel.

FAQs

Final Thoughts

Honestly, this Strawberry Swiss Roll Recipe holds a special place in my kitchen. It’s one of those desserts that looks impressive but is totally doable at home, especially with a few tricks up your sleeve. I remember the first time I made it—I was amazed at how light and fresh the cake turned out, and my family went crazy for it! So next time you want something sweet and spectacular, give this recipe a shot. You’ll enjoy the process as much as the perfect, berry-bright results.

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