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Close-up of a strawberries and cream Swiss roll topped with piped whipped cream and fresh strawberry halves.

Strawberries and Cream Swiss Roll

A light and airy sponge cake filled with whipped cream and juicy strawberries.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 10 minutes
Course Cakes
Cuisine German
Servings 8 slices

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.
    Stiffly whipped egg whites forming peaks on a metal whisk over a mixing bowl for the Strawberries and Cream Swiss Roll Recipe.
  • Whisk the egg yolks with warm water, gradually adding the remaining sugar and vanilla sugar. Beat until light and creamy.
    Pale and foamy egg yolk mixture in a mixing bowl, ready for the next step of the strawberries and cream swiss roll.
  • Combine: Place the egg white mixture on top of the yolk mixture.
    Whipped egg whites added to the yolk mixture for Strawberry and cream Swiss Roll
  • Sift in the flour, cornflour, and baking powder. Gently fold together until fully combined.
    Whipped egg whites and flour mixture added to the yolk mixture for Strawberry and cream Swiss Roll
  • Bake: Spread evenly into the prepared tray and bake for 10–15 minutes.
    Swiss roll sponge batter baking on a lined tray in the oven.
  • 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.
    Swiss roll sponge turned out onto sugared paper with baking paper still on top, ready to be peeled off.
  • Remove backing paper by brushing with water using a pastry brush. Carefully, but firmly peel it off.
    Swiss roll sponge with baking paper removed, and now needs to be rolled.
  • Roll immediately: Roll up the cake (without filling) and refrigerate to hold its shape.
    Freshly baked Swiss roll dusted with sugar, resting on parchment paper and a red checkered tea towel.

Make the Filling:

  • Prep strawberries by washing, drying, and chopping.
    Bowl of freshly chopped strawberries in a clear glass bowl on a granite countertop.
  • Bloom the gelatin: Sprinkle over cold water and let it sit for 5–10 minutes.
    Small glass jar with bloomed gelatine mixture on a speckled kitchen countertop.
  • Dissolve gelatin: Warm gently until fully melted, then stir in a bit of cold cream to cool.
    Gelatin melted gently for the strawberries and cream Swiss roll
  • Whip cream to soft peaks.
    Cream being whipped to soft peaks for the strawberries and cream Swiss roll filling
  • 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.
    Whipped cream set aside for decorating the strawberries and cream Swiss roll
  • Mix strawberries into the remaining whipped cream.
    Chopped strawberries and whipped cream for the Swiss roll filling
  • Spread the mixture evenly over the sponge.
    Strawberry and cream filling spread evenly over the Swiss roll 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.
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