Strawberry and Cream Swiss Roll Recipe

Looking for a special, unforgettable holiday dessert? This delicious, spongy strawberry Swiss roll is easier than you’d think!

Strawberry Swiss Roll

As you may have noticed, I love baking just a little more than cooking! Ok, a lot more than cooking. But in my defense, desserts are more delicious and fun to make and they make my kitchen smell like holiday, every single time! Just like this adorable strawberry Swiss roll!

I love challenges but I must admit, I postponed making this cake for ages because I was scared I will basically make a huge mess. I mean the darn cake looks so fancy, am I right? Delightfully delicious but still fancy. Turns out all it takes is some patience, a cool head and a gentle touch to make this lip-smacking, festive looking strawberry Swiss roll!

This classic cake is super fluffy and soft, light and delicious and looks really special, perfect for any holiday! You just need to swap the filling. For this time I made a strawberry Swiss roll because I love strawberries more than almost any fruit but I totally see this as a fall dessert made with a filling of pumpkin puree mixed with my lemon cream cheese filling. A lovely, versatile recipe that’s easy to prepare and pretty quick to bake!

Strawberry Swiss Roll Recipe

Ingredients:

For the cake

• 4 eggs, room temperature
• 1/2 cup finely granulated sugar plus more to sprinkle
• 2 tbsp warm water
• 1 tsp vanilla extract
• 1/2 cup sifted flour plus more for dusting
• butter, room temperature for brushing the pan
• cooking spray
• icing sugar for dusting
• optional: chocolate chips to decorate

For the filling

• 1 cup heavy cream
• 1/3 finely granulated sugar
• 4 tbsp pureed strawberries

You will also need:

• Swiss roll or jelly roll pan
• brush
• silicone spatula
• baking paper
• slightly damp kitchen towel
• hand mixer
• optional: piping bag to decorate with chocolate

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Directions

• Preheat the oven to 375 F = 190 C.
• Line the base of a Swiss roll pan with parchment paper. Brush the base and sides of the pan with melted butter and layer some baking paper then spray some oil.
• In a large bowl, whisk together the eggs and sugar until light and fluffy, then add the water and vanilla extract.
• Fold the flour into the egg mixture, a little at a time.
• Gently pour the mixture into the prepared pan and bake in the oven for 12-15 minutes.
• Spread out a piece of baking paper on a work surface and sprinkle evenly with sugar.
• Gently invert the Swiss roll pan onto the sugared baking paper and carefully remove the pan and parchment paper from the bottom of the cake.
• Place a slightly damp, clean kitchen towel over the cake while it cools to keep it moist.
• Hull and slice some strawberries, then add to a blender or food processor. Process until blended into a puree. You will need 4 tablespoons puree, so add more sliced strawberries if needed.
• Whip the heavy cream with a hand mixer until it begins to form soft peaks. Mix in the sugar until stiff peaks begin to form, then add the 4 tbsp pureed strawberries. Spread the mixture over the sponge cake.
• With the longest side facing you, gently roll up the Swiss roll away from you.
• If you like to decorate with chocolate, melt some chocolate chips then drizzle the melted chocolate over the cake with a fork, a teaspoon or a piping bag.
• Dust the cake with icing sugar.
• Enjoy your beautiful strawberry Swiss roll!

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Strawberry and Cream Swiss Roll Recipe

Author: Petro Neagu

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Ingredients

For the cake

• 4 eggs room temperature
• 1/2 cup finely granulated sugar plus more to sprinkle
• 2 tbsp warm water
• 1 tsp vanilla extract
• 1/2 cup sifted flour plus more for dusting
• butter room temperature for brushing the pan
• cooking spray
• icing sugar for dusting
• optional: chocolate chips to decorate

For the filling

• 1 cup heavy cream
• 1/3 finely granulated sugar
• 4 tbsp pureed strawberries

You will also need:

• Swiss roll or jelly roll pan
• brush
• silicone spatula
• baking paper
• slightly damp kitchen towel
• hand mixer
• optional: piping bag to decorate with chocolate

Instructions

• Preheat the oven to 375 F = 190 C.
• Line the base of a Swiss roll pan with parchment paper. Brush the base and sides of the pan with melted butter and layer some baking paper then spray some oil.
• In a large bowl, whisk together the eggs and sugar until light and fluffy, then add the water and vanilla extract.
• Fold the flour into the egg mixture, a little at a time.
• Gently pour the mixture into the prepared pan and bake in the oven for 12-15 minutes.
• Spread out a piece of baking paper on a work surface and sprinkle evenly with sugar.
• Gently invert the Swiss roll pan onto the sugared baking paper and carefully remove the pan and parchment paper from the bottom of the cake.
• Place a slightly damp, clean kitchen towel over the cake while it cools to keep it moist.
• Hull and slice some strawberries, then add to a blender or food processor. Process until blended into a puree. You will need 4 tablespoons puree, so add more sliced strawberries if needed.
• Whip the heavy cream with a hand mixer until it begins to form soft peaks. Mix in the sugar until stiff peaks begin to form, then add the 4 tbsp pureed strawberries. Spread the mixture over the sponge cake.
• With the longest side facing you, gently roll up the Swiss roll away from you.
• If you like to decorate with chocolate, melt some chocolate chips then drizzle the melted chocolate over the cake with a fork, a teaspoon or a piping bag.
• Dust the cake with icing sugar.
• Enjoy your beautiful strawberry Swiss roll!

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