Strawberries and Cream Swiss Roll

The Strawberries and Cream Swiss Roll is a delightful dessert that combines fluffy sponge cake with fresh, sweet strawberries and velvety cream. This recipe is perfect for any occasion that calls for a light and impressive treat. Whether you’re serving it at a party or enjoying a cozy afternoon tea, this Strawberries and Cream Swiss Roll offers a balance of freshness and sweetness in every bite, making it a fast favorite among dessert lovers.

Why You’ll Love This Recipe

• Light and Airy Texture: The sponge cake is soft and fluffy, creating a melt-in-your-mouth experience.
• Fresh and Fruity Flavor: The ripe strawberries add natural sweetness and vibrant color, elevating the taste.
• Quick to Make: This dessert comes together in under an hour with straightforward steps ideal for beginners and pros alike.
• Versatile for Any Occasion: It’s perfect for birthdays, brunches, or simple family gatherings, always impressing guests.
• Customizable Filling Options: Easily swap or add ingredients to suit your personal taste or dietary needs.

Ingredients You’ll Need

The ingredients for this Strawberries and Cream Swiss Roll are simple but play a crucial role in crafting the perfect balance of taste, texture, and color. Each component is chosen to create a tender cake and a luscious, fresh filling that shines.

• Fresh Strawberries: Use ripe, juicy strawberries for natural sweetness and a pop of vibrant red.
• Eggs: Provide structure and richness to the sponge cake, helping it rise perfectly.
• Granulated Sugar: Sweetens the cake and cream lightly without overpowering the fruit.
• All-Purpose Flour: Offers the base for the sponge, giving it that soft, springy texture.
• Baking Powder: Adds gentle lift to ensure your sponge is airy and not dense.
• Heavy Cream: Whipped into fluffy peaks, it complements the strawberries with a smooth, creamy texture.
• Vanilla Extract: Enhances sweetness and adds a comforting aroma to both cake and cream.
• Powdered Sugar: Used in the cream to achieve a delicate sweetness without graininess.
• Butter (optional): Adds slight richness and moisture to the cake if used.

Variations for Strawberries and Cream Swiss Roll

Feel free to personalize your Strawberries and Cream Swiss Roll with these easy variations. Whether adjusting to what’s available in your kitchen or catering to different dietary preferences, adapting this recipe is a breeze.

• Berry Mix: Replace or add blueberries, raspberries, or blackberries to give your roll a colorful twist.
• Chocolate Addition: Sprinkle cocoa powder in the sponge dough or drizzle melted chocolate on top for a decadent touch.
• Dairy-Free Cream: Use coconut cream or another plant-based alternative to keep the roll vegan-friendly.
• Nutty Crunch: Incorporate chopped toasted almonds or pistachios into the cream for added texture.
• Lemon Zest: Add lemon zest to the sponge and cream for a refreshing citrus flavor.

How to Make Strawberries and Cream Swiss Roll

Step 1: Prepare the Sponge Cake

Begin by preheating your oven to 350°F (175°C) and lining a jelly roll pan with parchment paper. Beat the eggs and sugar together until the mixture is pale, thick, and fluffy, indicating plenty of incorporated air. Sift the flour and baking powder together, then gently fold them into the egg mixture, taking care not to deflate the batter. Pour the batter evenly into your prepared pan and bake for 10-12 minutes, until the cake springs back when pressed lightly.

Step 2: Roll the Cake

While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper carefully. Using the towel to help, roll the cake lengthwise starting from one of the short ends. This pre-rolling sets the shape so the cake won’t crack when filled later. Let the rolled cake cool completely.

Step 3: Whip the Cream

In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip, as it can turn grainy. The cream should be light, smooth, and spreadable.

Step 4: Slice and Prepare Strawberries

Wash, hull, and slice your fresh strawberries. Keep some whole or halved for decoration if you like. The strawberries will be mixed gently into the whipped cream for the filling.

Step 5: Assemble the Swiss Roll

Unroll the cooled sponge cake gently. Spread an even layer of the whipped cream across the cake surface. Scatter sliced strawberries over the cream, then gently reroll the cake without the towel. Place it seam-side down on your serving plate.

Step 6: Garnish and Chill

Spread any remaining cream on top and decorate with whole strawberries. Chill the Swiss roll for at least an hour before slicing to help it set and make cutting cleaner.

Pro Tips for Making Strawberries and Cream Swiss Roll

• Fresh Egg Mixture Whipping: Whip the eggs and sugar thoroughly to trap air and get a light sponge.
• Gentle Folding: Use a spatula to fold dry ingredients carefully to keep the batter airy and prevent deflation.
• Roll When Warm: Rolling the cake while warm prevents cracking and ensures easy shaping.
• Chilled Whipped Cream: Use cold cream and bowl for quicker whipping and better texture.
• Use a Sharp Knife: Slice thin and clean pieces with a sharp serrated knife for neat serving.

How to Serve Strawberries and Cream Swiss Roll

Garnishes

Decorate with fresh strawberry halves, a dusting of powdered sugar, or a drizzle of melted white chocolate to add elegance and enhance visual appeal.

Side Dishes

Pair this Swiss roll with a scoop of vanilla ice cream, a fresh fruit salad, or a light fruit coulis for complementary flavor and texture contrasts.

Creative Ways to Present

Slice the roll into smaller pinwheels for bite-sized party treats or serve as thick slices on delicate cake stands with edible flowers for special occasions.

Make Ahead and Storage

Storing Leftovers

Keep your Swiss roll wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 3 days to maintain freshness and cream texture.

Freezing

Wrap the Swiss roll securely in plastic wrap and aluminum foil to prevent freezer burn, and freeze for up to 1 month. Thaw overnight in the fridge before serving.

Reheating

This dessert is best enjoyed chilled and is not recommended for reheating since the cream may separate and the cake texture can change.

FAQs

Can I use frozen strawberries in the Swiss roll?

Frozen strawberries can be used but should be thawed and drained very well to avoid excess moisture that could make the cake soggy.

Is there a dairy-free option for the cream?

Yes! You can whip coconut cream or other plant-based alternatives to replace heavy cream for a dairy-free version.

How do I avoid cracks when rolling the sponge cake?

Rolling the cake while it is warm and flexible prevents cracking, and using a damp kitchen towel will also help maintain moisture.

Can I make this recipe gluten-free?

Absolutely! Substitute all-purpose flour with a gluten-free blend that includes xanthan gum for best results.

Can this Swiss roll be frozen pre- or post-assembly?

It is best frozen after assembly to keep the cream and strawberries settled, but wrapping tightly is essential to maintain freshness.

Final Thoughts

Creating a Strawberries and Cream Swiss Roll is a truly rewarding experience that fills your kitchen with sweet aromas and your heart with delight. The light sponge paired with fresh cream and strawberries feels like a special celebration in each bite. Whether you’re treating yourself or impressing friends, this recipe is sure to become a warm favorite in your dessert repertoire. Go ahead—give it a try today, and share the joy!

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