With its delicate sponge, fresh strawberries and creamy filling, this Strawberries and Cream Swiss Roll is a light and delicious dessert that’s sure to impress. This easy strawberry Swiss roll combines a soft sponge cake with fresh summer strawberries and whipped cream, creating a beautiful dessert for tea parties, family gatherings and summer celebrations.
The ingredients are simple and easy to find, but the finished strawberry and cream Swiss roll looks and tastes wonderfully special. With my step-by-step instructions, you can make this impressive dessert at home without the fuss.
Why You Will Love This Strawberries and Cream Swiss Roll
- Fresh strawberries bring a sweet, fruity flavour that’s perfect for summer.
- Light and fluffy sponge makes this Swiss roll delicate rather than heavy.
- Fresh whipped cream filling adds a creamy contrast to the strawberries.
- Stabilised whipped cream helps the filling hold its shape beautifully.
- Easy step-by-step instructions make this strawberry Swiss roll recipe simple to follow.
- Perfect for summer occasions, including afternoon tea, tea parties and family celebrations.
Strawberries and Cream Swiss Roll
Ingredients
For the sponge:
- 3 egg yolks
- 5 tbsp warm water
- 150 g sugar 3/4 cup / 5.3 oz
- 1 packet Dr. Oetker Vanilla Sugar or 2 tsp homemade vanilla sugar
- 3 egg whites
- 100 g flour 2/3 cup / 3.5 oz
- 50 g cornflour 1/3 cup / 1.7 oz
- 1 tsp baking powder level
For the filling:
- 500 g strawberries chopped (reserve a few for garnish) (about 3 cups / 17.6 oz)
- 500 ml cream 2 cups / 16.9 oz
- 75 g sugar 1/3 cup / 2.6 oz
- 1 packet vanilla sugar or 2 tsp homemade
- 1 tsp Sheridans Gelatine
- 60 ml cold water 1/4 cup / 2 oz
Instructions
Method
- Preheat the oven to 200°C / 392°F.
- Prepare your tray: Spray a baking tray with non-stick spray and line with baking paper.
- Whip the egg whites using a stand mixer, until stiff peaks form. Test: scrape with a knife; if the dent remains, they’re ready. Gradually add 1/3 of the sugar while beating.
- Whisk the egg yolks with warm water, gradually adding the remaining sugar and vanilla sugar. Beat until light and creamy.
- Combine: Place the egg white mixture on top of the yolk mixture.
- Sift in the flour, cornflour, and baking powder. Gently fold together until fully combined.
- Bake: Spread evenly into the prepared tray and bake for 10–15 minutes.
- Turn out the sponge: Sprinkle sugar evenly onto the sponge. Place baking paper or clean tea towel over the baked sponge, then top with a cooling rack and flip it all over.
- Remove backing paper by brushing with water using a pastry brush. Carefully, but firmly peel it off.
- Roll immediately: Roll up the cake (without filling) and refrigerate to hold its shape.
Make the Filling:
- Prep strawberries by washing, drying, and chopping.
- Bloom the gelatin: Sprinkle over cold water and let it sit for 5–10 minutes.
- Dissolve gelatin: Warm gently until fully melted, then stir in a bit of cold cream to cool.
- Whip cream to soft peaks.
- Add cooled gelatin mixture. Whip to firm peaks. Fold in sugar and vanilla sugar.
Assemble:
- Unroll the chilled cake.
- Set aside a little cream for decorating.
- Mix strawberries into the remaining whipped cream.
- Spread the mixture evenly over the sponge.
- Roll it up again gently.
- Pipe whipped cream using a large open star tip and finish with fresh strawberries for a simple, elegant topping.
Tools I Love from Wilton and Dr. Oetker
When it comes to decorating baked goods, I reach for Wilton’s piping tips again and again. The piping tips help me get that perfect swirl on top of the Swiss Roll. I also used a Dr. Oetker basting brush to remove the baking paper from the sponge roll , a simple but essential step for a perfect finish.
Fun fact: Did you know that Dr. Oetker actually acquired Wilton in 2018? It’s a lovely pairing , German precision meets American baking creativity and I genuinely enjoy using products from both brands in my kitchen.
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Variations of the Strawberries and Cream Swiss Roll
You can also fill your Swiss roll with smooth vanilla butter icing and a layer of caramel for a rich and irresistible flavour combination.
Storage and Tip for Strawberries and Cream Swiss Roll
Storage: This Swiss roll is best enjoyed fresh on the day it’s made, but you can store it in the fridge for up to 2 days. Be sure to keep it in an airtight container to prevent the sponge from drying out.
Make-Ahead Tip: To save time, you can bake the sponge a day in advance. Then, simply prepare the filling and assemble the roll just before serving for the freshest flavour and texture.
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Frequently Asked Questions
Fresh strawberries are definitely the best choice when it comes to texture and flavour.
The gelatin is important for stabilising the whipped cream so it holds its shape over time. That said, if you’re planning to serve the Swiss roll right away, you can leave it out , just keep in mind the cream may become runny fairly quickly.
Cracking often happens when the sponge cools too much before rolling. To avoid this, roll the cake while it’s still warm and use a baking paper or a tea towel dusted with sugar to help prevent sticking and tearing.
For clean and even slices, always use a sharp serrated knife. It also helps to wipe the blade between cuts.
Yes, fresh cream is ideal for the filling of this Strawberries and Cream Swiss Roll. Whip the cream until it is thick enough to spread over the sponge, then add the fresh strawberries. In this recipe, the whipped cream is stabilised with gelatin, which helps it hold its shape and prevents the filling from becoming runny when the Swiss roll is sliced.
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Recipe Source
Adapted from Dr. Oetker Backen macht Freude, the classic German baking book that has inspired generations of home bakers.