Strawberry Swiss Roll Cake is a light and refreshing cake that's perfect for summer! A fluffy cake roll that is easier to make than you think and tastes so delicious. Perfect for guests and special occasions!
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5 from 4 votes

Strawberry Swiss Roll Cake

Strawberry Swiss Roll Cake is a light and refreshing cake that's perfect for summer! A fluffy cake roll that tastes delicious and is perfect for guests.
Prep Time45 mins
Cook Time15 mins
Total Time1 hr
Course: Dessert
Servings: 12
Calories: 285kcal
Author: Julia

Ingredients

For the Swiss Roll

  • 3 large eggs
  • 1/2 cup sugar (100g)
  • 1 tsp vanilla extract
  • 1 cup cake flour (110g)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • Powdered sugar for dusting

For the Strawberry Filling

  • 1/2 cup unsalted butter softened (115g)
  • 1 cup powdered sugar (125g)
  • 8 oz cream cheese softened
  • 6 oz strawberries chopped (170g)

For the Garnish

  • 1/2 cup heavy whipping cream (120ml)
  • 1 tbsp powdered sugar
  • 6 whole strawberries

Instructions

  • Preheat oven to 410°F (210°C) and line a 15x11-inch rimmed baking sheet with parchment paper.
  • In the bowl of a stand mixer fitted with the whisk attachment, beat eggs, sugar, and vanilla on medium-high speed until thick and pale and has tripled in volume, about 8-10 minutes.
  • In a small bowl combine flour, salt, and baking powder.
  • In three additions, sift flour mixture into egg mixture, folding to combine after each addition.
  • Transfer batter to the prepared baking sheet and smooth the top with an offset spatula. Bake until light golden brown, about 10 minutes.
  • Dust a clean kitchen towel generously with powdered sugar and Invert the cake onto it; slowly remove the parchment paper. You can brush the paper with a little bit of water to make it easier to peel off.
  • Using the towel and starting at a short end, roll up the cake and towel. Let cool completely, seam side down.
  • When the cake has cooled, make the strawberry filling.
  • Using a handheld immersion blender or food processor puree the strawberries. You should have about 1/2 cup strawberry puree.
  • In a small saucepan reduce the puree by half. Let cool.
  • In the bowl of a stand mixer fitted with the paddle attachment beat butter and sugar at medium speed until pale and fluffy.
  • Add cream cheese and mix until the mixture is whipped, white and fluffy, about 1-2 minutes. Scrape down the bowl as needed.
  • Add the strawberry puree and stir into the mixture on low speed until just fully incorporated.
  • Carefully unroll the cake. Spread strawberry filling evenly over the surface, leaving a 1/2-inch border on the outer short end. Gently roll up the cake tightly in the same direction you rolled it the first time (without the towel).
  • Place it on a serving platter and cut off the ends for a prettier cake if desired.
  • To garnish, beat together 1/2 cup heavy cream with 1 tbsp powdered sugar on high speed until whipped.
  • Garnish the cake with dollops of whipped cream and strawberries.

Nutrition

Calories: 285kcal