If you’re on the hunt for a show-stopping dessert that’s as lovely to look at as it is to eat, this Strawberry Shortcake Swiss Roll Recipe is pure magic. Imagine a cloud-soft vanilla sponge cake, filled and rolled with billowy whipped cream and jam-packed with the juiciest strawberries—each slice is a swirl of summertime sweetness. Whether you’re celebrating a special occasion or just treating yourself (because why not!), there’s something extra special about this nostalgic treat. You’re about to discover how surprisingly simple it is to create bakery-worthy results right at home!
Ingredients You’ll Need
With this Strawberry Shortcake Swiss Roll Recipe, the beauty is in its simplicity—you only need pantry basics and juicy fresh strawberries. Each ingredient plays a crucial role in building soft cake, luscious filling, and irresistible finishing touches.
- Eggs (4 large, room temperature): Beating these to airy perfection gives your sponge cake its signature lift and tenderness.
- Granulated Sugar (1/2 cup): Adds just the right amount of sweetness and helps stabilize the whipped eggs.
- Vanilla Extract (2 teaspoons, divided): Essential for flavor depth in both cake and cream—don’t skip it!
- All-Purpose Flour (2/3 cup): The backbone of your sponge, making the cake sturdy enough to roll without breaking.
- Baking Powder (1/2 teaspoon): Gives the cake extra rise for the softest, fluffiest result.
- Salt (1/4 teaspoon): Balances out the sweetness and enhances every other flavor.
- Powdered Sugar (for dusting and filling): Prevents the cake from sticking as you roll and sweetens the fluffy whipped cream.
- Heavy Whipping Cream (1 cup): Whips up into the dreamiest, rich filling for your roll.
- Chopped Fresh Strawberries (1 cup for filling, more for topping): The juicy, colorful star—choose ripe berries for maximum flavor and prettiness.
- Additional Whipped Cream & Strawberries (optional toppings): Take things over the top with swirls and slices for serving.
How to Make Strawberry Shortcake Swiss Roll Recipe
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and give it a light greasing to make sure nothing sticks—this step makes releasing the delicate sponge a total breeze later on.
Step 2: Whip Eggs for the Sponge
In a large bowl, beat the room-temperature eggs with a mixer on high speed for about 5–6 minutes. This may seem long, but it’s absolutely essential! You’ll notice the eggs thicken and turn pale, which creates the heavenly, fluffy texture this Strawberry Shortcake Swiss Roll Recipe is known for.
Step 3: Add Sugar and Vanilla
Gradually mix in the granulated sugar and a teaspoon of vanilla extract, continuing to beat until everything is luscious and fully combined. The sweet aroma already hints at the deliciousness to come!
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold these dry ingredients into your whipped eggs using a spatula. The key is to mix until just combined—overmixing can deflate all that beautiful volume you’ve built up.
Step 5: Bake the Sponge
Spread your batter evenly into the prepared pan and pop it in the oven. Bake for 10–12 minutes, keeping a close eye until the cake springs back lightly—a quick, gentle touch tells all. If you overbake, the cake may crack during rolling, so timing is everything.
Step 6: Roll the Warm Cake
As soon as the cake comes out of the oven, turn it onto a clean kitchen towel generously dusted with powdered sugar. Carefully peel off the parchment paper, then gently roll up the cake (towel and all) starting at the short end. This step, straight from classic technique, prevents cracks and locks in the shape as it cools.
Step 7: Whip the Cream and Prep Strawberries
While your cake cools, whip the heavy cream with powdered sugar and the remaining vanilla extract until soft, sturdy peaks hold. Finely chop your fresh strawberries and get ready to fill—one of the most fun, fragrant parts!
Step 8: Fill and Reroll
Carefully unroll the cooled cake, spread an even layer of whipped cream over the surface, then sprinkle with chopped strawberries. Use gentle hands to roll it back up (this time without the towel) and place it seam-side down on your serving dish. For an extra touch of elegance, dust with powdered sugar or dress it up with additional whipped cream and strawberry slices.
Step 9: Chill and Slice
Before slicing, let your roll chill in the fridge—this helps set the cream and keeps everything neat. When ready, cut into thick, gorgeous slices and serve to an appreciative audience!
How to Serve Strawberry Shortcake Swiss Roll Recipe
Garnishes
This dessert absolutely shines with the simplest garnishes—think swirls of fluffy whipped cream, scattered fresh strawberry slices, and a snowy dusting of powdered sugar. It’s like a tiny celebration on every plate, and those pops of color and creaminess are irresistible.
Side Dishes
Pair your Strawberry Shortcake Swiss Roll Recipe with a scoop of vanilla ice cream, a drizzle of homemade strawberry sauce, or a handful of crisp berries. Some like to serve it with iced tea, sparkling lemonade, or even a celebratory glass of bubbly for extra festive feels.
Creative Ways to Present
For an unforgettable touch, arrange slices on a vintage cake stand and tuck in edible flowers or mint sprigs. Or cut the Swiss roll into tea-sized bites for a charming dessert tray. If you’re going for fancy, individual parfait glasses with a round of cake, cream, and golden strawberry shortcake layers make a stunning twist on tradition.
Make Ahead and Storage
Storing Leftovers
Store any remaining Strawberry Shortcake Swiss Roll Recipe slices (if you’re lucky enough to have leftovers!) tightly covered in the fridge. The cream stays fluffy and the cake moist for up to two days—though flavor and texture are at their best on day one.
Freezing
Surprisingly, you can freeze the assembled cake, tightly wrapped, for up to one month. For best results, freeze without toppings and let it thaw overnight in the fridge before adding fresh garnishes and serving.
Reheating
This dessert doesn’t need reheating—just bring it to room temperature for a few minutes before serving if you prefer a softer bite. The cream and strawberries are most luscious when slightly chilled but not ice-cold.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries truly make this dessert shine, lending the brightest flavor and most beautiful texture. However, you can use thawed and well-drained frozen strawberries in a pinch—just be aware they’ll be juicier and might slightly soften the whipped cream filling.
My cake cracked! How can I prevent this?
The best trick is to roll up your cake in a kitchen towel dusted with powdered sugar as soon as it comes out of the oven, while it’s still warm. This sets its shape and helps prevent cracks later on. If it does crack, don’t stress—just cover with whipped cream and berries, and it’ll still taste delightful.
Can I make the cake a day ahead?
Absolutely! Prepare, fill, and roll your Strawberry Shortcake Swiss Roll Recipe the day before, then cover and chill until you’re ready to serve. Wait until just before serving to add any fancy garnishes for the freshest look.
What’s the best way to cut neat slices?
Use a sharp serrated knife and clean it between cuts for picture-perfect slices. A gentle sawing motion keeps the roll’s beautiful swirl intact and prevents squishing the cream filling.
Is this recipe gluten-free?
As written, the recipe calls for all-purpose flour, so it isn’t gluten-free. However, you can try substituting with a gluten-free flour blend designed for baking—just know the texture may be slightly different, but still delicious.
Final Thoughts
It’s hard not to fall in love with every sweet, strawberry-studded slice of this Strawberry Shortcake Swiss Roll Recipe. Whether you’re impressing friends or cheering up a quiet afternoon, this classic dessert promises to deliver unforgettable flavor and a little edible joy. Give it a try—you’re about to create a new family favorite!
Print
Strawberry Shortcake Swiss Roll Recipe
- Total Time: 1 hour (including cooling)
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of light and airy sponge cake filled with sweetened whipped cream and fresh strawberries in this Strawberry Shortcake Swiss Roll Recipe.
Ingredients
For the Cake:
- 4 large eggs (room temperature)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- powdered sugar for dusting
For the Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup finely chopped fresh strawberries
For the Topping (optional):
- Additional whipped cream
- fresh strawberries for garnish
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Make the cake batter: Beat eggs until thick and pale. Add sugar and vanilla. Fold in dry ingredients. Pour into pan and bake.
- Roll the cake: Dust a towel with powdered sugar. Roll the hot cake in the towel. Let it cool.
- Prepare the filling: Whip cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble the roll: Unroll the cake, spread whipped cream, add strawberries, roll it back up. Chill before serving.
Notes
- Roll the cake while warm to prevent cracking.
- Use room temperature eggs for better volume.
- Best enjoyed the same day but can be stored refrigerated for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
