Easy Soft Strawberry Swiss Roll Cake

Quick Overview

This pink strawberry Swiss roll combines a soft sponge cake with light whipped cream and fresh diced strawberries. Every bite offers a tender crumb paired with sweet berry flavor.

Bakers love this dessert because it looks impressive yet relies on simple kitchen staples. The cake bakes quickly and rolls smoothly without cracking when handled properly.

Prep time: 20 minutes Cook time: 12 minutes Total time: 32 minutes (plus chilling time) Servings: 8 slices Estimated calories per serving: 240 kcal

Ingredients

For the Pink Cake Batter

• 4 large eggs, separated
• 100g (1/2 cup) granulated sugar, divided
• 60ml (1/4 cup) milk
• 40ml (3 tbsp) vegetable oil
• 1 tsp vanilla extract
• 100g (3/4 cup) cake flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 drops red or pink food coloring

For the Cream Filling

• 240ml (1 cup) heavy whipping cream, cold
• 30g (1/4 cup) powdered sugar
• 1 tsp vanilla extract
• 150g (1 cup) fresh strawberries, diced small

How to Make Strawberry Swiss Roll

1. Preheat your oven to 170°C (340°F) and line a 10×15 inch baking sheet with parchment paper.
2. Beat the egg yolks with half of the granulated sugar, vegetable oil, milk, vanilla extract, and pink food coloring until smooth.
3. Sift the cake flour, baking powder, and salt into the yolk mixture, whisking gently until no lumps remain.
4. Beat the egg whites in a clean bowl, adding the remaining sugar gradually until stiff peaks form.
5. Fold one-third of the whipped egg whites into the pink batter to lighten it.
6. Gently fold in the rest of the egg whites using a spatula until fully combined without deflating the batter.
7. Pour the pink batter onto the prepared baking sheet and smooth the top evenly with a spatula.
8. Tap the pan twice on the counter to release large air bubbles.
9. Bake at 170°C (340°F) for 12 minutes until the cake springs back when touched.
10. Invert the hot cake onto clean parchment paper, peel off the backing paper, and roll it up tightly while warm.
11. Allow the rolled sponge to cool completely at room temperature.
12. Whip the cold heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
13. Unroll the cooled cake gently and spread the whipped cream evenly over the surface, leaving a small border at the edges.
14. Scatter the diced fresh strawberries evenly over the whipped cream layer.
15. Roll the cake back up tightly around the filling using the parchment paper for support.
16. Wrap the cake roll tightly in plastic wrap and chill in the refrigerator for at least 1 hour before slicing.

Pro Tip

To prevent your Swiss roll from cracking, roll the sponge cake tightly in parchment paper while it is still warm from the oven. Letting it cool in a rolled position creates a natural shape memory that holds the filling securely later.

Serving & Storage

Serve cold slices on small plates alongside fresh tea or iced coffee. Store leftovers wrapped tightly in the refrigerator for up to 3 days. Freezing is not recommended because fresh strawberries release water and soften the cream texture when thawed.

FAQs

Can I use frozen strawberries for the filling?

Fresh strawberries work best because frozen berries release excess moisture and make the whipped cream soggy.

Why did my Swiss roll crack when rolling?

The sponge cake likely cooled too long before the initial roll, or it baked a few minutes too long in the oven.

How do I get clean slices of cake?

Wipe your knife blade clean with a hot towel between every slice to keep the white cream fill neat and visible.