The Ultimate Strawberry Swiss Roll Cake Recipe: Light, Creamy & Irresistibly Delicious

There’s something truly magical about a classic Swiss roll. It’s an elegant dessert that never fails to impress, yet surprisingly simple to create. This is my perfected recipe for the ultimate Strawberry Swiss Roll Cake, a delightful creation that marries an incredibly airy biscuit (sponge cake) with a luscious homemade buttercream and vibrant strawberry jam. Each slice reveals a beautiful spiral, offering a harmonious blend of textures and flavors in every single bite. This easy strawberry cake roll recipe is designed for home bakers of all skill levels, promising a gorgeous strawberry cake roll that is as delightful to behold as it is to taste. Whether you’re celebrating a special occasion, hosting a Sunday gathering, or simply craving something sweet and fresh, this perfect roll cake is guaranteed to be a showstopper. Get ready to bake a dessert that’s not just a treat for your palate, but a feast for your eyes too!

Essential Ingredients for Your Perfect Strawberry Swiss Roll Cake

Crafting the perfect Strawberry Swiss Roll Cake starts with selecting the right ingredients. Each component plays a vital role in achieving that light, airy cake, the rich buttercream, and the burst of strawberry flavor. Below is a detailed look at what you’ll need to create this delectable dessert. Remember, for precise measurements, refer to the comprehensive recipe card located at the bottom of this blog post.

• Eggs – The foundation of our airy biscuit! In this recipe, we ingeniously separate the eggs into yolks and whites. The beaten egg whites are folded in to create an incredibly light and fluffy texture, giving the cake its signature melt-in-your-mouth quality. For optimal results, always use room temperature eggs; they whip up to a much greater volume than cold eggs, ensuring a superior sponge.
• Almond Flour and All-Purpose Flour – This dynamic duo creates a tender, slightly sweet, and airy cake base with a delicate nutty nuance. The all-purpose flour provides structure, while almond flour contributes to the fine crumb and moistness. If you’re looking for a nut-free option, simply replace the almond flour with an equal amount of additional all-purpose flour. Ensure both flours are finely sifted to prevent lumps and promote an even texture.
• Butter – Butter is a star in this recipe, featuring in both the cake and the buttercream. For the biscuit, melted butter adds a subtle richness and helps achieve a softer, more pliable cake that is less prone to cracking when rolled. In the buttercream, high-quality, room temperature butter is essential for whipping up a light, fluffy, and stable frosting. Always use unsalted butter to control the overall saltiness of your dessert.
• Shredded Coconut – A delightful addition that adds a wonderful texture and subtle tropical flavor to the exterior of your Swiss roll. The shredded, dried coconut not only enhances the taste but also provides a beautiful finishing touch. If coconut isn’t to your liking, you can omit it or substitute it with a dusting of confectioner’s sugar, finely crushed freeze-dried strawberries, or even finely chopped pistachios for a different flavor profile.
• Strawberry Jam – This is where the ‘strawberry’ in our strawberry cake roll truly shines! We recommend using a smooth strawberry jam without large chunks for a seamless spread and a beautiful spiral. If your jam contains pieces, gently heat it in a small saucepan and then pass it through a fine-mesh sieve to achieve that desired smooth consistency. Using jam allows you to enjoy this delightful dessert year-round, regardless of strawberry season. However, for an extra burst of freshness, you can certainly incorporate fresh strawberries! Wash, hull, and finely dice them into small cubes, then scatter them evenly over the buttercream layer before rolling. This adds a fantastic burst of fresh fruit flavor and texture.
• Confectioner’s Sugar and Granulated Sugar – Each sugar has a specific role. Confectioner’s sugar, with its fine texture, is perfect for the cake batter as it dissolves quickly and evenly, ensuring a smooth, lump-free biscuit. Granulated sugar, on the other hand, is used in the buttercream, where it’s dissolved in the milk mixture to sweeten the frosting without affecting its airy texture. Using both carefully ensures the right level of sweetness and optimal texture in each component.
• Milk and Water – These liquids are crucial for creating the perfect consistency in our buttercream. They help to thin out the mixture, making it smooth and easily spreadable without being runny. The combination, gently heated, also aids in dissolving the granulated sugar and gelatin, ensuring a homogenous and stable frosting.
• Gelatin – The unsung hero of a stable Swiss roll buttercream! Gelatin is what provides the necessary structure, ensuring your buttercream sets beautifully and holds its shape once the cake is rolled and chilled. This prevents the filling from oozing out when you slice and serve your magnificent strawberry Swiss roll cake. Make sure to dissolve it properly in the warm liquid to avoid any grainy texture.
• Vanilla Extract – A dash of vanilla extract elevates the flavor profile of the buttercream, adding a warm, aromatic depth that complements the bright strawberry. For a slightly different twist, you could also use vanilla bean paste or, as an alternative, substitute it with one teaspoon of vanilla sugar.

Step-by-Step Guide to Crafting Your Strawberry Swiss Roll Cake

Creating this stunning Swiss roll cake with strawberries and cream is a rewarding process. Follow these detailed instructions to ensure a perfect bake and a beautifully assembled dessert. For precise measurements and a printable version, please refer to the comprehensive recipe card at the end of this article.

1. **Prepare the Cake Batter with Precision**: Begin by preheating your oven to 430°F (220°C). On a piece of parchment paper, draw a clear rectangle measuring 8 x 10 inches (20 x 25 cm). This will serve as your guide for an evenly spread cake. Place this parchment paper, drawing-side down, onto a baking sheet. In a meticulously clean bowl (any trace of fat can prevent stiff peaks), beat the egg whites with an electric mixer until they form firm, stiff peaks. Set them aside. In a separate bowl, combine the egg yolks with the almond flour, all-purpose flour, melted butter, and confectioner’s sugar. Beat this mixture until it becomes light yellow and creamy. Now, here’s the crucial part: gently fold one-third of the beaten egg whites into the egg yolk mixture using a spatula. This lightens the batter. Then, carefully incorporate the remaining egg whites in two additions, folding with a gentle hand to maintain as much air as possible. Overmixing will deflate the batter and result in a dense cake.
2. **Bake Your Feather-Light Sponge**: Carefully and as evenly as possible, spread the airy cake batter within the marked rectangle on your prepared baking paper. The layer will be thin, which is exactly what we want for a flexible roll. Bake for precisely 7 minutes at 430°F (220°C). The cake should be golden and springy to the touch.
3. **The Crucial Warm Roll**: As soon as the cake comes out of the oven, immediately lay a clean kitchen towel flat on your countertop and top it with a fresh piece of parchment paper. Sprinkle 2 tablespoons of shredded coconut evenly over this new parchment paper. Carefully invert the warm cake onto the coconut-covered parchment. Gently peel off the baking paper that was used for baking. Now, while the cake is still warm and pliable, tightly roll it up with the parchment paper and kitchen towel, starting from one of the shorter sides. This step is absolutely essential; rolling the cake while warm allows it to “set” in a rolled shape, preventing it from cracking later when you unroll it to add the fillings. Let it cool completely in this rolled form. Once cool, carefully unroll it and trim about ½ inch (1 cm) off each long edge. These trimmed pieces are usually a bit drier and will make your final roll look neater.
4. **Prepare the Silky Buttercream**: In a small saucepan, gently heat the water and milk together, then dissolve the granulated sugar completely in the warm liquid. Once dissolved, remove from heat and stir in the gelatin powder until fully incorporated and no lumps remain. Allow this mixture to cool for about 15 minutes, ensuring it’s not hot when added to the butter. In a separate bowl, beat the room temperature butter with the vanilla extract using an electric mixer for about 5 minutes until it’s incredibly light, fluffy, and pale in color. Gradually and slowly, add the cooled milk-gelatin mixture to the beaten butter, continuing to mix until everything is well combined and the buttercream is wonderfully airy. If at any point the buttercream seems too liquid, pop it into the fridge for 10-15 minutes to firm up slightly before proceeding.
5. **Layer on the Delicious Fillings**: Once your cake is unrolled and cooled, and the edges are trimmed, it’s time for the delicious fillings. First, gently warm your strawberry jam in a small pan if it’s too stiff, and if it has chunks, sieve it for a smoother texture. Evenly spread the warmed, smooth strawberry jam over the entire surface of the cake, leaving a small border at one of the shorter ends. Next, generously spread an even layer of your perfectly prepared buttercream over the strawberry jam. If you’re adding fresh strawberries, sprinkle the finely diced berries evenly over the buttercream at this stage.
6. **Final Roll and Chill for Perfection**: Carefully re-roll the cake tightly, starting from the jam-covered short end, using the parchment paper to help guide and tighten the roll. Once rolled, wrap the entire cake tightly in fresh parchment paper or plastic wrap. Place it in the refrigerator for at least 1 hour (or ideally, 2-3 hours) to allow the buttercream and gelatin to set completely. This chilling time is crucial for the cake to firm up, making it much easier to slice neatly.
7. **Slice and Serve Your Masterpiece**: When ready to serve, remove the chilled Strawberry Swiss Roll Cake from the refrigerator and unwrap it. Using a sharp serrated knife, carefully slice the roll into individual portions, about ¾ to 1 inch (1.5 to 2 cm) thick. For the cleanest slices, wipe your knife clean between each cut. Arrange these beautiful strawberry cake rolls on a serving platter and enjoy this delightful, homemade treat!

Tips for the Perfect Swiss Roll Every Time

• Room Temperature Ingredients are Key: Especially for eggs and butter. They combine more easily and result in a more uniform batter and airy buttercream.
• Don’t Overmix the Batter: Once the egg whites are folded in, mix just until combined. Overmixing will deflate the air, leading to a dense cake.
• Roll While Warm: This cannot be stressed enough! A warm sponge cake is pliable and will conform to the roll shape without cracking. If you wait until it cools, it will likely crack.
• Use Smooth Jam: For a clean spiral and easier spreading, opt for a smooth strawberry jam. Sieving chunky jam after warming it slightly helps a lot.
• Chill Thoroughly: The chilling time is crucial for the buttercream to set, which in turn helps the cake hold its shape and makes for much cleaner slices. Don’t rush this step!
• Sharp Serrated Knife: For beautiful, neat slices, use a sharp serrated knife and clean it between each cut.
• Even Layer of Batter: Spreading the cake batter thinly and evenly on the parchment paper ensures it bakes uniformly and is flexible enough to roll without tearing.

Delicious Variations to Try

While the classic Strawberry Swiss Roll is undeniably delicious, feel free to get creative with your fillings and flavors:

• Other Fruit Jams: Experiment with raspberry, apricot, or cherry jam for different fruity twists.
• Chocolate Drizzle: After slicing, drizzle melted dark or white chocolate over the rolls for an elegant finish and added richness.
• Citrus Zest: Add a teaspoon of lemon or orange zest to your cake batter or buttercream for a bright, zesty note.
• Nutty Topping: Instead of shredded coconut, use finely chopped toasted almonds, pistachios, or hazelnuts on the exterior for a different texture and flavor.
• Fresh Berries Only: If you prefer to omit jam, increase the amount of fresh diced strawberries for an intensely fresh flavor. You might want to slightly increase the sugar in the buttercream to compensate for the less sweet jam.
• Coffee or Chocolate Buttercream: Replace vanilla extract with coffee extract or cocoa powder for a delightful coffee or chocolate-flavored buttercream.

Storage Tips for Your Strawberry Swiss Roll

To ensure your Strawberry Swiss Roll Cake remains fresh and delicious, proper storage is key:

• Refrigerator: Store the entire cake or individual slices in an airtight container in the refrigerator for up to 3 days. This helps maintain the freshness of the buttercream and prevents the cake from drying out.
• Freezing: Due to the high moisture content of the jam and the creamy nature of the buttercream, this particular Swiss roll recipe is generally not recommended for freezing. The texture of the cake and filling can change upon thawing, becoming watery or grainy. It’s best enjoyed fresh within the recommended refrigeration period.
• Preparation Ahead: You can bake the sponge cake a day in advance and store it tightly wrapped at room temperature. Prepare the buttercream and jam filling on the day of assembly for the best results.

📖 Recipe

RECIPE CARD

Strawberry Swiss Roll Cake

Andréa

This is my version of the ultimate Strawberry swiss roll cake recipe. An airy biscuit with buttercream and strawberry jam. Formed into a delicious roll, where you can taste all the flavors with every bite you take. It’s a super easy recipe, with a delicious strawberry flavor and a gorgeous strawberry cake roll. A perfect cake you can serve anytime!

5 of 12 votes

Print Recipe
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Prep Time 1 hour hr

Cook Time 1 hour hr 15 minutes mins

Total Time 2 hours hrs 15 minutes mins

Course Sweets and Sweet Baking

Cuisine Other

Servings 8 rolls

Calories 284 kcal

Equipment

• A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
• Baking tray
• Parchment paper
• Hand Mixer

Cook ModePrevent your screen from going dark

Ingredients

Cake

• ▢ 2 eggs, size L, seperated in egg yolks and egg whites
• ▢ ⅓ cup almond flour
• ▢ ⅓ cup all-purpose flour
• ▢ ½ cup confectioner’s sugar
• ▢ 2 teaspoons butter , melted
• ▢ 2 tablespoons coconut, shredded, dried
• ▢ 4 tablespoons strawberry jam, warm

Butter Cream

• ▢ ½ cup sugar
• ▢ ¼ cup water
• ▢ 1 tablespoon milk
• ▢ ⅓ teaspoon gelatin powder
• ▢ 1 stick butter , room temperature
• ▢ 1 teaspoon vanilla extract

All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.

Metric – US Customary

Instructions

Cake

• ▢
  Preheat the oven to 430 °F (220 °C).
• ▢
  Draw on a baking sheet a rectangle of 8 x 10 inches (20 by 25 cm). Put it on a baking plate with the drawing site beneath.
• ▢
  In a large bowl mix on high speed the egg whites until stiff peaks are formed
  2 eggs
• ▢
  Beat the egg yolks with the almond flour, flour, melted butter, and confectioner’s sugar in a bowl until light yellow in color.
  ⅓ cup almond flour, ⅓ cup all-purpose flour, ½ cup confectioner’s sugar, 2 teaspoons butter
• ▢
  Gently mix with a spatula ⅓ of egg white until it’s incorporated into the egg yolk batter.
• ▢
  Then stir in the rest of the egg white gently and carefully.
• ▢
  Spread the batter with an offset spatula on the prepared pan among the colored rectangle (it will be a thin cake) and bake for 7 minutes in the oven.
• ▢
  Lay a tea towel in front of you and top with baking paper. Spread 2 tablespoons of shredded coconut on top.
  2 tablespoons coconut
• ▢
  Lay the cake on the baking paper and roll everything up tightly.
• ▢
  Unroll and cut off the edges (about ½ inch/1 cm). Discard those pieces.

Butter Cream

• ▢
  Heat the water with the milk and dissolve the sugar in it.
  ¼ cup water, 1 tablespoon milk, ½ cup sugar
• ▢
  When the milk is hot turn off the heat and dissolve the gelatin into the milk mixture.
  ⅓ teaspoon gelatin powder
• ▢
  Let it cool for 15 minutes.
• ▢
  Beat the butter and vanilla extract with an electric mixer at medium speed very airy in about 5 minutes.
  1 stick butter, 1 teaspoon vanilla extract
• ▢
  Slowly add the milk mixture, while mixing, until well blended and very airy.
• ▢
  Smear the jam over the cake.
  4 tablespoons strawberry jam
• ▢
  Then spread the cream on top with an offset spatula.
• ▢
  Place the cake on top of a baking paper and roll up tightly.
• ▢
  Let stiffen for 1 hour in the refrigerator.
• ▢
  Cut into rolls (about ¾-1 inches / 1.5 – 2 cm).

Notes

1. – Almond flour and flour (flour mixture)

Almond flour and flour provide a slightly sweet and airy cake roll with a slightly nutty taste. All-purpose flour is used in this recipe. Replace the almond flour with an equal amount of all-purpose flour for a nut-free recipe.

2. – Strawberry jam

Used for the strawberry filling. Use strawberry jam without chunks. If you want to make the jelly as smooth as possible, heat the strawberry jam and sieve before using it. By using strawberry jam, you can make this cream cake roll even outside the strawberry season.

If you want you could also use some fresh strawberries. Wash and hull the strawberries. Slice them into small cubes and scatter them on top of the buttercream topping. 

3.- Vanilla Extract

For a touch of vanilla flavor in the buttercream. You can also replace this with 1 teaspoon of vanilla sugar.

4. – Roll it

Rolling the cake while still warm gives it a bulge and makes it much easier to roll in the end and form a Swiss Roll Cake.

5. – Storage

• Refrigerator – You can store the strawberry swiss roll cake in a closed container in the refrigerator for up to 3 days.
• Don’t – The cake rolls cannot be frozen because of the filling.

6.- Nutritional value

The nutritional value shown is per serving of a strawberry cake roll.

Nutrition

Calories: 284kcalCarbohydrates: 32gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 74mgSodium: 120mgFiber: 1gSugar: 25gVitamin A: 447IUVitamin C: 1mgIron: 1mg

Keyword a cake recipe with fruit, a cake recipe with strawberries

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