Go Back
Strawberry cream roll cake sliced on a black slate board, filled with vanilla cream and fresh strawberries, topped with crushed nuts and powdered sugar.

Strawberry Cream Roll Cake – Soft Swiss Roll with Fresh Strawberries

A soft strawberry sponge cake rolled with vanilla whipped cream and fresh strawberries for a light, elegant dessert perfect for spring, summer, and special occasions.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 32 minutes
Course Dessert
Cuisine French
Servings 8 slices
Calories 259 kcal

Ingredients
  

For the Strawberry Sponge Cake

  • 4 large eggs room temperature
  • ¾ cup granulated sugar
  • ¾ cup all-purpose flour
  • 2 tablespoons strawberry purée
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • Pinch of salt

For the Cream Filling

  • 1 cup heavy whipping cream cold
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

Filling & Topping

  • 1 cup fresh strawberries sliced
  • 2 tablespoons crushed nuts or biscuit crumbs optional
  • Powdered sugar for dusting

Instructions
 

  • Prepare the sponge: Preheat your oven to 180°C (350°F). Line a shallow baking tray with parchment paper.
  • Whip the eggs: Beat the eggs and sugar together until pale, thick, and fluffy.
  • Fold the batter: Gently fold in the flour, baking powder, salt, vanilla extract, and strawberry purée until just combined.
  • Bake: Spread the batter evenly in the prepared tray. Bake for 10–12 minutes, until the cake is lightly golden and springs back when touched.
  • Roll while warm: Turn the hot cake onto a clean kitchen towel dusted with powdered sugar. Carefully roll it up from the short side and let it cool completely.
  • Prepare the filling: Whip the cream with powdered sugar and vanilla until stiff peaks form.
  • Assemble: Unroll the cooled cake gently. Spread an even layer of cream over the surface and arrange sliced strawberries on top.
  • Final roll: Roll the cake back up tightly. Chill for at least 1 hour before serving.
  • Serve: Dust with powdered sugar and garnish with extra strawberries or crushed nuts if desired.

Notes

Tips & Variations

  • Add mascarpone cheese to the cream for a richer, more stable filling
  • Swap strawberries for raspberries, mango, or mixed berries
  • Add lemon zest to the cream for extra freshness
  • Use a chocolate whipped cream for a strawberry-chocolate version

 

Storage

  • Store the strawberry cream roll cake in an airtight container in the refrigerator for up to 3 days. This cake is best enjoyed chilled.
  • Freezing is not recommended, as the cream filling may lose its texture once thawed.
Keyword easy strawberry dessert, homemade swiss roll cake, light strawberry cake, strawberry cream swiss roll, strawberry roll cake, strawberry sponge cake, summer strawberry desserts