If you’re searching for a showstopping dessert that’s as delightful to look at as it is to eat, this Strawberry Shortcake Swiss Roll Recipe is your answer. Imagine a soft, tender sponge cake wrapped around clouds of vanilla whipped cream and juicy strawberries, all rolled into a beautiful spiral. It’s a fresh twist on classic strawberry shortcake that’s perfect for spring and summer gatherings, birthdays, or whenever you want to impress your guests with something both nostalgic and elegant. Every bite bursts with sweet berries and pillowy cream, making this recipe a true keeper in any home baker’s collection.
Ingredients You’ll Need
One of the best things about this Strawberry Shortcake Swiss Roll Recipe is its simplicity. Each ingredient plays a starring role, coming together to create a dessert that’s light, flavorful, and stunning on the table. Don’t be tempted to swap or skip—these basics are what make the magic happen!
- Eggs (4 large, room temperature): Essential for creating a fluffy, airy sponge that holds the roll together beautifully.
- Granulated sugar (1/2 cup): Sweetens the cake and helps stabilize the beaten eggs for maximum volume.
- Vanilla extract (1 teaspoon + 1/2 teaspoon for filling): Adds warmth and depth to both the cake and the whipped cream.
- All-purpose flour (1/2 cup): Gives the cake its structure without weighing it down.
- Baking powder (1/2 teaspoon): Ensures the sponge rises perfectly in the oven.
- Salt (1/4 teaspoon): Balances the sweetness and enhances all the flavors.
- Heavy whipping cream (1 cup, cold): Whips up light and luscious for the dreamy filling.
- Powdered sugar (2 tablespoons for filling, plus more for dusting): Sweetens the cream and gives a pretty finish on top.
- Fresh strawberries (1 cup, diced): The star of the show—use ripe, juicy berries for best flavor and color.
- Extra whipped cream and strawberries (optional, for garnish): For that irresistible bakery-style finish.
How to Make Strawberry Shortcake Swiss Roll Recipe
Step 1: Prepare the Pan and Oven
Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. This step is crucial—parchment keeps the delicate cake from sticking, and greasing ensures a flawless release.
Step 2: Make the Sponge Cake Batter
In a large mixing bowl, beat the eggs with granulated sugar and vanilla extract for 5 to 6 minutes. You’re looking for the mixture to become pale, thick, and triple in volume. This is what gives the Strawberry Shortcake Swiss Roll Recipe its signature airy texture. In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture just until combined, being careful not to deflate all that wonderful volume.
Step 3: Bake the Cake
Pour the airy batter into your prepared pan and spread it out evenly. Bake for 10 to 12 minutes, or until the cake springs back when lightly pressed in the center. The sponge should be set but still soft—overbaking can make rolling difficult.
Step 4: Roll the Cake While Warm
While your cake bakes, lay a clean kitchen towel on the counter and dust it liberally with powdered sugar. As soon as the cake comes out of the oven, invert it onto the towel. Carefully peel off the parchment paper, then gently roll the cake up in the towel (starting from the short end). This step helps the cake “remember” its shape, so it won’t crack when you add the filling later. Let the rolled cake cool completely.
Step 5: Make the Strawberry Whipped Cream Filling
In a chilled bowl, beat the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Fold in the diced fresh strawberries gently, trying not to deflate the cream. The result is a sweet, creamy filling with juicy berry bursts in every bite of your Strawberry Shortcake Swiss Roll Recipe.
Step 6: Unroll, Fill, and Re-Roll
Once the cake is cool, gently unroll it. Spread the strawberry whipped cream filling evenly across the surface, leaving about a half-inch border all around. Carefully re-roll the cake (this time without the towel), keeping the roll tight but not squeezing the filling out. Place the seam side down on your serving platter.
Step 7: Garnish and Chill
Dust the top with powdered sugar and, if you like, decorate with extra whipped cream and fresh strawberries. Chill your masterpiece for at least 30 minutes before slicing—this helps set the filling and makes for beautiful, clean slices.
How to Serve Strawberry Shortcake Swiss Roll Recipe
Garnishes
The finishing touches truly elevate this dessert. Sprinkle a generous dusting of powdered sugar over the top for a classic, elegant look. Add piped rosettes of whipped cream and a few strategically placed strawberry slices or whole berries to highlight the flavors inside. Edible flowers or a sprig of mint can add a pop of color if you’re feeling fancy!
Side Dishes
This Strawberry Shortcake Swiss Roll Recipe is a star all on its own, but it pairs beautifully with a scoop of vanilla ice cream or a dollop of lemon curd for a citrusy twist. For a lighter option, serve with a bowl of mixed berries or a refreshing fruit salad to complement the cake’s sweet, creamy notes.
Creative Ways to Present
For special occasions, slice the Swiss roll into individual portions and arrange them in a spiral on a platter, or stand each piece upright for a dramatic effect. You can also serve mini rolls by slicing the cake and wrapping each piece in a parchment band tied with twine—perfect for picnics, party favors, or afternoon tea.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare!), wrap the Strawberry Shortcake Swiss Roll Recipe tightly in plastic wrap and refrigerate for up to 2 days. The cake will stay moist, and the flavors meld even more beautifully overnight.
Freezing
You can freeze the filled and rolled cake for up to one month. Wrap it securely in plastic wrap and then foil to prevent freezer burn. Thaw in the refrigerator overnight before serving. For best texture, dust with fresh powdered sugar and add garnishes just before serving.
Reheating
This dessert is best enjoyed chilled or at room temperature, so reheating isn’t necessary. If the cake is very cold from the fridge or freezer, let it sit at room temperature for 10 to 15 minutes to soften slightly before slicing and serving.
FAQs
Can I use frozen strawberries in the filling?
Fresh strawberries are ideal for the best flavor and texture, but in a pinch, you can use thawed frozen berries—just be sure to drain them very well to avoid a watery filling.
How do I prevent my Swiss roll from cracking?
The key is to roll the cake while it’s still warm and pliable. Dusting the towel with plenty of powdered sugar and not overbaking the cake also help keep the sponge flexible and crack-free.
Can I make the Strawberry Shortcake Swiss Roll Recipe gluten-free?
Yes! Substitute a 1:1 gluten-free all-purpose flour blend for the regular flour. Be sure your baking powder is gluten-free as well, and handle the cake gently during rolling.
Is there a way to intensify the strawberry flavor?
Absolutely—try folding in a handful of chopped freeze-dried strawberries into the filling or even the batter. You’ll get more berry punch without extra moisture.
What if I don’t have a jelly roll pan?
A rimmed baking sheet of similar size (about 10×15 inches) will work. Just ensure the sides are high enough to contain the batter, and line it well with parchment for easy removal.
Final Thoughts
This Strawberry Shortcake Swiss Roll Recipe brings together everything you love about summer desserts in one beautiful, sliceable treat. It’s fun to make, even more fun to eat, and sure to become a favorite at your table. Give it a try and let the fresh flavors and gorgeous presentation brighten up your next celebration!
Print
Strawberry Shortcake Swiss Roll Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes (plus at least 30 minutes chilling)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Shortcake Swiss Roll is a light and airy sponge cake rolled with luscious strawberry whipped cream filling. Perfect for a summer berry dessert, it features a soft, fluffy cake layered with fresh diced strawberries and sweetened cream, finished with a dusting of powdered sugar and optional garnish for an elegant presentation.
Ingredients
For the Cake:
- 4 large eggs (room temperature)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Filling:
- 1 cup heavy whipping cream (cold)
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup fresh strawberries (diced)
Optional Topping:
- Powdered sugar for dusting
- Extra whipped cream and strawberries for garnish
Instructions
- Preheat and Prepare the Pan: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Make the Cake Batter: In a large mixing bowl, beat the eggs with granulated sugar and vanilla extract for 5–6 minutes until pale, thick, and volume has tripled. In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined, taking care not to overmix to maintain the batter’s lightness.
- Bake the Cake: Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes or until the cake springs back lightly when touched in the center, indicating it is fully baked.
- Roll the Cake: While baking, lay a clean kitchen towel on your counter and dust it generously with powdered sugar. When the cake is done, immediately invert it onto the towel, peel off the parchment paper, and gently roll it up from the short end with the towel inside. Allow it to cool completely in this rolled shape to set the cake’s form.
- Prepare the Filling: Beat the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the diced strawberries, mixing just enough to combine.
- Assemble the Swiss Roll: Once cooled, carefully unroll the cake. Spread the strawberry whipped cream filling evenly over the surface, leaving around a half-inch border free. Re-roll the cake tightly without the towel and place it seam-side down on a serving platter.
- Finishing Touches: Dust the top of the Swiss roll with powdered sugar and garnish with additional whipped cream and strawberries if desired. Chill in the refrigerator for at least 30 minutes before slicing to help it hold its shape and enhance the flavors.
Notes
- To make ahead, wrap the filled roll tightly in plastic wrap and refrigerate for up to 2 days to maintain freshness.
- For a more intense berry flavor without added moisture, substitute fresh strawberries with freeze-dried strawberries finely crushed and folded into the cream.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
