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!
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.
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!
Try these cake rolls next!
- 1 cup fresh strawberries 200g, sliced
- 2 tablespoons water
- 1/2 cup caster/granulated sugar 100g
- 2 tablespoons cornflour/cornstarch
- 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
- 1 and 1/4 cups heavy cream 300ml
- 1/2 cup icing/powdered sugar 60g
- 1 teaspoon vanilla extract
- 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.
- Preheat the oven to 180C/350F/Gas 4. Grease a 10x15-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.
- 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.
*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.