Strawberries and Cream Swiss Roll – Deliciously moist and fluffy vanilla cake filled with a layer of fresh strawberry sauce, and a layer of homemade whipped cream. The perfect summer dessert!

Strawberries and Cream Swiss Roll on a wire rack with whole strawberries.

Autumn is approaching (yay!). And as much as I love autumn, I will miss the hot weather we’ve been having. Will you miss summer, too? Today, I thought I’d bring you another delicious summery dessert recipe before I go and get my autumn baking on. 😉

How about a slice of my Strawberries and Cream Swiss Roll to cure your summer desserts craving? How about two slices?? You’re gonna want two, this cake is so much better than store-bought. I promise.

Overhead shot of Strawberries and Cream Swiss Roll on a wire rack with whole strawberries.
Strawberries and Cream Swiss Roll cut into slices on a wire rack.

This Strawberries and Cream Swiss Roll is:

  • deliciously light and fluffy
  • moist and tender
  • infused with vanilla
  • filled with homemade whipped cream…
  • …and homemade strawberry sauce!

This is one of my favourite Swiss Roll recipes (and I love making swiss rolls!) and I’m excited to share it with you! This cake is so moist and fluffy, and infused with vanilla.

Filled with fresh strawberry sauce and homemade whipped cream, it really is one of the best desserts you’ll ever make this summer, and it’s a real crowd-pleaser. Best make two just to be safe, because they’re gonna ask for seconds!

Overhead shot of Strawberries and Cream Swiss Roll slices on a wire rack.
A slice of Strawberries and Cream Swiss Roll served on a white plate with whole strawberries.
A slice of Strawberries and Cream Swiss Roll served on a white plate with a fork.
Strawberries and Cream Swiss Roll - Deliciously moist and fluffy vanilla cake filled with a layer of fresh strawberry sauce, and a layer of homemade whipped cream. The perfect summer dessert! #strawberriesandcream #swissroll #swissrollrecipes #cakerecipes

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let’s make

Strawberries and Cream Swiss Roll

Deliciously moist and fluffy vanilla cake filled with a layer of fresh strawberry sauce, and a layer of homemade whipped cream. The perfect summer dessert!
Author: Marsha
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yields: 10 – 12 slices

Ingredients

For the Strawberry Sauce

  • 1 cup 200g fresh strawberries, sliced
  • 2 tablespoons water
  • ½ cup 100g caster/granulated sugar
  • 2 tablespoons cornflour/cornstarch

For the Cake

  • 4 large eggs, separated, room temperature
  • ¾ cup 150g caster/granulated sugar
  • 2 teaspoons vanilla extract
  • ¼ cup 60g greek style yogurt
  • 1 cup 125g cake flour*
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

For the Filling

  • 1 and 1/4 cups, 300ml heavy cream
  • ½ cup 60g icing/powdered sugar
  • 1 teaspoon vanilla extract

Instructions

For the Strawberry Sauce

  • Using a food processor, blend the strawberries and water until smooth. If you want a chunky sauce, simply slice the strawberries into smaller pieces and move on to step 2.
  • In a saucepan over medium heat, add the strawberry puree (or pieces), sugar and cornflour, and stir constantly until the mixture thickens and comes to a boil.
  • Allow to boil for 1 minute, stirring constantly, then remove from the heat. Transfer to a small bowl and allow to cool completely.

For the Cake

  • Preheat the oven to 180C/350F/Gas 4. Grease a 10×15-inch cake roll pan, and line the base with parchment paper.
  • Using a handheld or stand mixer, beat the egg yolks on high speed until thick and frothy. Gradually beat in the sugar, vanilla, and yogurt. Add the flour and baking powder, and mix well.
  • In a separate bowl, beat the egg whites and salt until stiff peaks form. Gently fold into the batter.
  • Pour the batter into the prepared pan, and spread out evenly. Bake for 8 – 10 minutes or until the cake pulls away from the sides, and a toothpick inserted in the centre comes out clean. Allow to cool in the pan for 5 minutes.
  • Invert the cake onto a tea towel dusted with a generous amount of icing/powdered sugar.
  • Gently peel off the parchment paper, dust the cake with more icing sugar, then roll up the cake with the tea towel, starting at a short end. Allow to cool completely on a wire rack.

For the Filling

  • Using a handheld or stand mixer, whip the heavy cream until it starts to thicken. Add the icing sugar and vanilla and whip to stiff peaks.
  • Unroll the cake, and spread the strawberry sauce evenly over the cake. Repeat with the whipped cream. (Dollop the cream on top and very gently spread over the jam, trying not to mix the two together.)
  • Re-roll without the tea towel. Cover and chill for at least 1 hour. Dust with icing/powdered sugar, or garnish with strawberries, then slice and serve.

Recipe Notes

*Make your own cake flour! Measure out 1 cup (125g) of plain/all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornflour/cornstarch. Sift well.
Make ahead of time: Prepare the cake as instructed, and refrigerate the rolled up cake (with towel) for up to 1 day before filling and serving.
Prepared cake roll, with filling, freezes well for up to 2 – 3 months. Thaw overnight in the fridge before slicing and serving.

Nutrition Information:

Serving: 1sliceCalories: 215kcalCarbohydrates: 41gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 2gCholesterol: 69mgSodium: 124mgSugar: 32g

Nutrition information is automatically calculated, so should only be used as an approximation.

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37 Comments

  1. This roll was phenomenal! I made this last night (my first cake roll, so was heavy/nervous breathing the whole time), and it turned out fantastic. I used ~2/3 of the whipped cream amount to keep a more even layer ratio, and for high altitude, I baked it at 325F in a dark pan for 12 minutes. Thanks for the recipe, Marsha! This will be a long-time keeper.

    Reply

  2. I am trying your recipe now, and I think you have ommited the sugar from the cake batter. Also, when I added 1 cup of flour to the yolks, the mixtures becomes extremely thick – I have a feeling you might have meant 3/4 of a cup or 1/2 a cup of flour?

    Reply

  3. This is delicious! And the finished product looks like a seasoned baker made it, yet it was surprisingly simple. Beautiful!

    Reply

  5. I made this for Easter. It was delicious with the bits of strawberry in the sweet whipped cream. My husband does not care for whipped cream in general but raved, even had a second slice. And the thing is, it wasn’t hard. I fretted about the turning out and rolling but it worked beautifully as you instructed. I stood in the kitchen calling out, “I did it!” several times upon completion. Great recipe!

    Reply

  6. I made this for Easter. It was delicious with the bits of strawberry in the sweet whipped cream. My husband does not care for whipped cream in general but raved, even had a second slice. And the thing is, it wasn’t hard. I fretted about the turning out and rolling but it worked beautifully as you instructed. I stood in the kitchen calling out, “I did it!” several times upon completion. Great recipe!

    Reply

  7. This Swiss roll is so beautiful and elegant! I know a strawberry lover who would go nuts for this! Really pretty.

    Reply

  10. I’m totally excited for autumn too!! And honestly, I can’t wait to see what kind of pumpkin and other fall recipes you whip up! But yeah, I’m also gonna miss summer. Farewell, summer vacay and warm weather. But that’s okay, if we can have a fall version of this roll, then I’ll be happy. 🙂 Gorgeous photos as always, Marsha. Pinning and sharing, of course! xoxo

    Reply

  11. Vanilla cake is my all time favorite, probably because I’m allergic to cocoa, but I mean you just CAN’T go wrong with a classic. But you CAN make it even better – by turning it into THIS! This swiss roll is gorgeous, Marsha! LOOOVE the strawberries! Cheers!

    Reply

  15. I love summer when it comes to summer drinks and those summery food, but when it comes to the weather , I love autumn season very much.
    BTW recipe Marsha. 🙂

    Reply

  17. Wow!! How beautiful is this roll? I’ve never attempted to make a dessert roll but from the looks of this one I am going to try! It’s so beautiful! And no…not missing the summer because I’m in AZ and it’s about 100 degrees F until about Nov 1 – so this is perfect to make almost all year round! Thanks for the recipe!!

    Reply

  22. I’m totally excited for autumn too!! And honestly, I can’t wait to see what kind of pumpkin and other fall recipes you whip up! But yeah, I’m also gonna miss summer. Farewell, summer vacay and warm weather. But that’s okay, if we can have a fall version of this roll, then I’ll be happy. 🙂 Gorgeous photos as always, Marsha. Pinning and sharing, of course! xoxo

    Reply