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Strawberry Swiss Roll Cake is a refreshing summer dessert! A tender sponge cake with cream cheese filling and a layer of sweet strawberries. Perfect for Easter brunch, Mother’s Day, or any special occasion!
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I love using fresh strawberries in desserts during the strawberry season like in this Strawberry Galette or this Starbucks Pink Drink. I always need to make a batch of my Strawberry Jam (no pectin) which you can also use in this recipe in place of sliced strawberries.
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How to make Strawberry Swiss Rolls
- Step 1: In a large mixing bowl whisk the egg yolks, oil, milk, lemon zest vanilla, and 1/2 of the sugar until combined.
- Step 2: In a separate bowl add the dry ingredients and mix.
- Step 3: Add the flour mixture to the wet and mix just until combined.
- Step 4: In a medium bowl using a hand mixer or stand mixer beat the egg whites on high speed until stiff peaks form to add in the rest of the sugar and beat.
- Step 5: Using a rubber spatula fold the egg whites into the batter.
- Step 6:Pour the batter into a 10×15 inch jelly roll pan with a sheet of parchment paper.
- Step 7: Bake
- Step 8: Sprinkle a dusting of powdered sugar over a tea towel or kitchen towel.
- Step 9: Remove the cake from the oven and place the baked cake on top of the dusted tea towel and roll, place on a wire rack until it cools.
- Step 10: In a medium bowl add the cream cheese and powdered sugar and using an electric mixer beat until combined.
- Step 11: Add in the whipped cream.
- Step 12: Mix until fully combined.
- Step 13: Remove from the cooling rack.
- Step 14: Gently unroll the cake.
- Step 15: Spread an even layer of the cream filling over the top.
- Step 16: Add the layer of strawberries or strawberry puree, and gently roll it back up.
Why this recipe works
A Swiss roll cake is a sponge cake that is rolled around a filling of some kind. This cake is perfect for spring or summer it’s gorgeous and a great way to impress your guests. I make my Pumpkin Roll Cake every year for Thanksgiving and it’s always a huge hit!
Recipe Tips
- Make sure you beat the eggs until soft peaks form, this is an important step to ensure a light and fluffy sponge cake.
- You want to roll it as soon as it comes out of the oven and try not to roll it too tight or it may crack.
- Using a tea towel or thin dishtowel to roll it up, helps to prevent it from sticking and also makes rolling the warm cake so much easier.
