Imagine slicing into a fluffy pink Swiss roll filled with smooth cream cheese frosting and juicy strawberries—this Strawberry Swiss Roll Cake is exactly that delightful treat. It’s a visually appealing, crowd‑pleasing dessert perfect for special occasions or everyday indulgence. The pillowy sponge features vibrant strawberry notes (enhanced by food coloring), complemented by a rich butter‑cream cheese filling and fresh berry garnish. Whether served at tea time, birthdays, or casual get‑togethers, this dessert combines elegance, charm, and irresistible taste.
Cooking Time
Preparation Time: 25 minutes
Bake Time: 10 minutes
Chill & Set Time: 1 hour
Total Time: ~1 hour 35 minutes
Yield: One 10–12 slice roll cake
Ingredients
For the Sponge Cake
3 chicken eggs (room temperature)
150 g granulated sugar
150 g all‑purpose flour
7 g baking powder (≈1½ tsp)
100 g fresh strawberries, finely chopped
20 ml vegetable oil
13–15 drops of red food coloring (adjust for preferred shade)
For the Filling & Frosting
200 g unsalted butter, room temperature
150 g icing (powdered) sugar
300 g soft cream cheese, room temperature
Additional 100 g strawberries, sliced for garnish
Step‑by‑Step Cooking Directions
Prepare the Sponge Cake
Preheat oven to 180 °C (355 °F). Line a 10×15″ (25×38 cm) baking tray with parchment paper.
In a stand mixer or large bowl, whisk eggs with sugar on high speed until pale, thick, and ribbons form when lifted (~5–7 min).
Gently fold in sifted flour and baking powder, trying not to deflate the mixture.
Stir in vegetable oil until just combined.
Fold in finely chopped strawberries and food coloring until batter is evenly pink.
Spread batter into prepared tray, smoothing the top.
Bake for about 10 minutes, or until the sponge springs back gently and a skewer comes out clean.
Immediately invert onto a clean kitchen towel dusted with icing sugar. Peel off parchment, roll with the towel, and leave to cool.
Make the Filling
Beat softened butter until light and fluffy.
Gradually add icing sugar and beat until smooth.
Add cream cheese and continue beating until fully incorporated and silky. Chill briefly if too soft.
Assemble the Roll
Unroll cooled cake carefully and spread an even layer of filling, leaving a small edge uncovered.
Arrange the sliced strawberries along one edge.
Gently re‑roll the cake without the towel, forming a clean spiral.
Wrap in plastic wrap and chill for at least 1 hour to set the shape.
Serve
Slice into approximately 12 even pieces. Arrange on a platter with extra berries if desired. Keep chilled until serving.
Nutritional Information (approx. per slice – 12 slices)
Calories: 320 kcal
Protein: 4 g
Carbohydrates: 23 g (sugars: 17 g)
Fat: 24 g
Fiber: 1 g
Calcium: 50 mg
The Origins and Popularity of the Recipe
Swiss rolls, known in Europe since the 19th century, have long been a staple in continental baking. Variants like the strawberry Swiss roll gained popularity in Eastern Europe and Japan—where they’re known for their pastel colors and delicate taste. The combination of soft sponge and creamy filling makes it a universal dessert favorite, embraced across cultures for its simplicity, versatility, and charm.
Reasons Why You’ll Love the Recipe
Fluffy, moist sponge with a hint of fresh fruit
Creamy, tangy‑sweet filling that balances richness
Eye‑catching pink swirl that’s perfect for celebrations
Ready in under 2 hours with minimal ingredients
Easily customizable with alternate berries or flavors
Crowd‑approved dessert with wide appeal
Health Benefits
Strawberries add vitamins, antioxidants, and fiber.
Eggs supply high‑quality protein and nutrients like B‑vitamin choline.
Making your own sponge and filling avoids preservatives found in store‑bought treats.
Portion‑controlled slices help with mindful indulgence.
Serving Suggestions
Enjoy with fresh berries and a dusting of powdered sugar.
Pair with a lightly brewed green tea, berry compote, or fresh fruit salad.
Serve at brunch, afternoon gatherings, or celebratory tea parties.
Drizzle with melted dark chocolate or berry sauce for extra flair.
Common Mistakes to Avoid
Over‑beating the batter after folding in flour—it deflates the sponge.
Under‑mixing can lead to uneven texture.
Skipping immediate rolling—essential for shaping without cracks.
Using cold ingredients—warm eggs, oil, and cream cheese ensure even texture.
Skipping chill time—resting ensures stability for clean slicing.
Pairing Recommendations
Beverages: Earl Grey tea, sparkling rosé, lemonade, or berry‑infused water
Dessert Boards: Pair with macarons, biscotti, or assortment of berries
Sugar Variation: Add a swirl of lemon curd or raspberry jam inside for tang
Cooking Tips
For subtle fruit flavor, use freeze‑dried strawberry powder instead of fresh.
Avoid sogginess by lightly patting chopped strawberries dry before folding in.
If swirl cracking occurs, moisten the sponge with simple syrup before filling.
For a smaller cake, half the recipe and bake in a 9×9″ pan.
Use pink gel food coloring if pastels are desired.
Similar Recipes to Try
Matcha Swiss Roll with Red Bean Filling
Chocolate Ganache Roll with Raspberries
Lemon Roll Cake with Lemon Curd
Cocoa‑Almond Roll with Cream Cheese Filling
Blueberry Swirl Roll Cake
Variations to Try
Berry Mix: Combine strawberries with raspberries or blueberries
Citrus Roll: Add lemon zest and cream filling flavored with citrus
Chocolate Sponge: Replace 30 g flour with cocoa powder and add dark ganache
Nutty Filling: Fold in chopped pistachios or almonds into the creamy center
Vegan Version: Use aquafaba or flax “eggs,” dairy‑free cream cheese, and oil
Ingredient Spotlight: Cream Cheese
Cream cheese offers a luscious, tangy contrast to the sweet sponge and adds richness and body to the filling. With a smooth consistency and mild dairy flavor, it blends beautifully into frostings. If you prefer a slightly lighter option, mascarpone or Greek yogurt can also be used, though the texture may vary.
Conclusion
The Strawberry Swiss Roll Cake is a show‑stopper in both looks and taste—a soft, berry‑tinged sponge wrapped around a creamy cheese center, with sweet strawberry accents. Easy to customize, suitable for any celebration, and simply delicious, this cake is destined to become a go‑to dessert in your repertoire. Slice into it and enjoy the joy of homemade elegance!
Frequently Asked Questions (FAQs)
Can I use frozen strawberries?
Yes—thaw them, drain well, and pat dry to avoid excess moisture.
Can I make this ahead?
Yes—chill overnight. Slice just before serving for best presentation.
Can I freeze the roll?
Yes—wrap tightly in plastic and foil, freeze up to one month. Thaw overnight in fridge.
Can I omit food coloring?
Absolutely—cake will have a lighter rose hue.
Can I use yogurt instead of cream cheese?
Yes but expect a tangier, softer filling. Greek yogurt is best for sturdier texture.
How to avoid cracks in the sponge?
Roll the sponge while hot and wrapped in a towel immediately after baking.
Can I replace butter‑cream with whipped cream?
Yes—fold in stabilized cream, but slice promptly as it’s less sturdy.
What pan size is best?
Use a 10×15″ sheet pan. For smaller pans, reduce batter and bake time accordingly.
How to get uniform slices?
Use a serrated knife and wipe clean between cuts to avoid tearing.
Can I make a coffee‑infused roll?
Yes—add 1 tsp instant espresso to the batter and filling for a mocha twist.