Birthday/ Cakes/ Easter & Spring/ Summer

Strawberries and Cream Swiss Roll

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

Try these cake rolls next!

Enjoy! 🙂

5 from 2 votes
Strawberries and Cream Swiss Roll
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Yields: 10 - 12 slices
Calories: 294 kcal
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!
For the Strawberry Sauce
  • 1 cup fresh strawberries 200g, sliced
  • 2 tablespoons water
  • 1/2 cup caster/granulated sugar 100g
  • 2 tablespoons cornflour/cornstarch
For the Cake
  • 4 large eggs separated, room temperature
  • 3/4 cup caster/granulated sugar 150g
  • 2 teaspoons vanilla extract
  • 1/4 cup greek style yogurt 60g
  • 1 cup cake flour* 100g
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
For the Filling
  • 1 and 1/4 cups heavy cream 300ml
  • 1/2 cup icing/powdered sugar 60g
  • 1 teaspoon vanilla extract
For the Strawberry Sauce
  1. 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.
  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
  1. Preheat the oven to 180C/350F/Gas 4. Grease a 10x15-inch cake roll pan, and line the base with parchment paper.
  2. 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.
  3. In a separate bowl, beat the egg whites and salt until stiff peaks form. Gently fold into the batter.
  4. 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.
  5. 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
  1. 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.
  2. 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.

*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.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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  • Reply
    23rd August 2016 at 8:33 pm

    This looks scrumptious…strawberry desserts are always just the best! Great tip on making your own cake flour too!

  • Reply
    Dahn @savor the Best
    23rd August 2016 at 9:06 pm

    oh what a great summer dessert, gotta eat up the last of those strawberries before Autumn comes. This looks delicious, it wouldn’t be safe around me

  • Reply
    Molly Kumar
    23rd August 2016 at 9:32 pm

    That looks absolutely Delectable !!! I love swiss rolls but never tried making them but your recipe is inspiring me to do so ASAP 🙂

    • Reply
      24th August 2016 at 8:43 am

      Thanks, Molly! 🙂

  • Reply
    24th August 2016 at 12:05 am

    This is such a beautiful dessert! I love how light it is – perfect for a shower or brunch even. Can’t wait to give this recipe a try!

    • Reply
      24th August 2016 at 8:43 am

      Thanks, Holly!

  • Reply
    24th August 2016 at 12:24 am

    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
      24th August 2016 at 8:42 am

      Thanks, Amanda!

  • Reply
    24th August 2016 at 8:56 am

    Really tempting swiss rolls

  • Reply
    Puja Darshan
    24th August 2016 at 2:42 pm

    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
      24th August 2016 at 5:04 pm

      Thanks, Puja! 🙂

  • Reply
    24th August 2016 at 4:53 pm

    this is a real show-stopper, marsha! beautiful and tasty, it’s a combination of ingredients that is very hard to beat!

    • Reply
      24th August 2016 at 5:03 pm

      Thanks, Grace!

  • Reply
    Jess @ What Jessica Baked Next
    24th August 2016 at 5:38 pm

    This swiss roll looks amazing, Marsha! Strawberries and cream are my favourite. This is my idea of the perfect summer dessert! 🙂

  • Reply
    Megan - The Emotional Baker
    24th August 2016 at 5:49 pm

    I have mixed feelings about the changing seasons. I want to make pumpkin everything, but I also want time to slow down!! This swiss roll looks like the perfect last summer treat. It’s gorgeous 🙂

    • Reply
      25th August 2016 at 8:44 am

      Thanks, Megan! 🙂

  • Reply
    Cheyanne @ No Spoon Necessary
    25th August 2016 at 4:54 pm

    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
      26th August 2016 at 7:58 am

      Thanks, Cheyanne! 🙂

  • Reply
    Demeter | Beaming Baker
    25th August 2016 at 6:40 pm

    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
      26th August 2016 at 7:57 am

      Thank you, Demeter! 🙂

  • Reply
    Vanessa @Vanessa Baked
    25th August 2016 at 5:48 pm

    Marsha, this is such a beautiful cake! It looks perfect – just give me a couple slices and big dollop of fluffy whipped cream! 🙂

    • Reply
      26th August 2016 at 7:58 am

      Thanks, Vanessa! 🙂

  • Reply
    Shelby @ Go Eat and Repeat
    26th August 2016 at 3:37 am

    Your swiss rolls are always gorgeous and this one is no different! I love that strawberry in it- yum!

    • Reply
      26th August 2016 at 7:57 am

      Thank you, Shelby!

  • Reply
    26th August 2016 at 3:02 pm

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

    • Reply
      26th August 2016 at 5:18 pm

      Thanks, Amanda!

  • Reply
    2nd April 2018 at 11:34 am

    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
      2nd April 2018 at 12:05 pm

      Hi Connie, I’m so glad to hear! Enjoy! 🙂

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