Homemade Strawberry Swiss Roll Delight

My grandmother used to make a classic jam roll whenever we visited in the summer. The cake was soft and light, filled with sweet preserves, and always dusted with a little powdered sugar. This strawberry version feels like a fresh upgrade—fluffy sponge cake rolled around whipped cream and juicy strawberries. It looks fancy, but it’s surprisingly easy once you get the hang of the roll.

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Recipe Info

• Cuisine: European (inspired by classic Swiss roulades)
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Chill Time: 1 hour
• Total Time: ~1 hour 30 minutes
• Servings: 8–10 slices
• Calories: ~280 per slice

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Why You’ll Love It

• Light, fluffy, and not overly sweet
• Fresh strawberries make it perfect for spring and summer
• A showstopper dessert that’s easier than it looks
• Great for birthdays, tea time, or holiday tables

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Ingredients

For the Sponge Cake

• 4 large eggs, room temperature
• ¾ cup (150 g) granulated sugar
• 1 tsp vanilla extract
• ¾ cup (95 g) all-purpose flour
• 1 tsp baking powder
• Pinch of salt
• Powdered sugar (for dusting towel)

For the Filling

• 1 cup (240 ml) heavy cream, chilled
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 cup fresh strawberries, finely chopped

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Equipment

• 10×15-inch jelly roll pan (or rimmed baking sheet)
• Electric mixer
• Parchment paper
• Clean kitchen towel

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Instructions

Step 1 – Make the sponge:
Preheat oven to 350°F (175°C). Line the jelly roll pan with parchment.
Beat eggs and sugar with a mixer for 4–5 minutes, until thick and pale. Add vanilla.
Sift in flour, baking powder, and salt. Fold gently until combined.

Step 2 – Bake:
Spread batter evenly in the pan. Bake 10–12 minutes, until cake springs back when touched.

Step 3 – Roll while warm:
Dust a clean towel with powdered sugar. Flip the hot cake onto the towel, peel off parchment, and roll it up (cake and towel together) from the short side. Let cool completely.

Step 4 – Make filling:
Whip cream, powdered sugar, and vanilla until soft peaks form. Fold in chopped strawberries.

Step 5 – Assemble:
Carefully unroll cake. Spread filling evenly. Roll it back up (without the towel) and place seam-side down. Chill at least 1 hour before slicing. Dust with powdered sugar and garnish with extra strawberries.

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Ingredient Substitutions

• Strawberries: Swap with raspberries, blueberries, or peaches.
• Cream filling: Use mascarpone or cream cheese frosting for richness.
• Flour: Gluten-free flour blends work well here.
• Sugar: Substitute with honey or coconut sugar for a less refined option.

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Storage Tips

• Refrigerate, covered, for up to 3 days.
• Best eaten fresh, as the cream and fruit soften the cake over time.
• Can be frozen (unfilled) for up to 1 month—just thaw and fill before serving.

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Serving Suggestions

• Slice and serve with fresh berries on the side.
• Add a drizzle of strawberry sauce or chocolate.
• Perfect with tea, coffee, or a glass of sparkling wine.

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Cultural Context

Swiss rolls (also called roulades or jelly rolls) are believed to have originated in Central Europe in the 19th century. Despite the name, they’re not from Switzerland, but the rolled sponge-and-filling style became popular across Europe and beyond. This strawberry version is a playful twist that highlights fresh fruit in a very classic format.

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Pro Tips

• Don’t overbake—the sponge should stay flexible for rolling.
• Roll the cake while warm to prevent cracks.
• Use a serrated knife to slice cleanly.
• Chill before serving so the cream sets nicely.

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FAQs

Q: My cake cracked while rolling. What did I do wrong?
This usually happens if the cake cooled too much before rolling. Next time, roll it right after baking.

Q: Can I use frozen strawberries?
Yes, but thaw and drain them well to avoid excess moisture.

Q: Do I have to use whipped cream?
No—you can use strawberry jam, buttercream, or mascarpone as alternatives.

Q: Can I make it ahead?
Yes, it’s best made the day before serving so the flavors meld. Just keep it chilled.