Strawberry Swiss Roll

This stunning Strawberry Swiss Roll is a delicious dessert for spring and summer celebrations! A light and airy sponge cake gets rolled up with a decadent cream cheese and strawberry filling.

When sliced, this cake is even more beautiful, with a cream cheese and strawberry swirl in every slice. This dessert never fails to impress!

While a strawberry Swiss roll may look fancy and complicated, it's actually quite easy to make at home. The pillowy sponge cake batter comes together quickly by folding whipped egg whites into an egg yolk mixture. This gives you a delicate yet sturdy cake that can be rolled without cracking.

The strawberry cream cheese filling is amazing! Tangy cream cheese gets sweetened and flavored with vanilla, then swirled with vibrant strawberry jam or puree for brilliant color and fruity flavor. It's the perfect creamy filling for the soft vanilla cake.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Eggs: You'll need 6 large eggs total, with the whites and yolks separated. Having them at room temp helps them whip up better volume.
• Sweetened Condensed Milk: Adds richness and sweetness to the sponge cake. You can sub regular milk or cream if needed.
• Milk: Just a couple tablespoons for thinning the batter. You can use any milk you prefer including almond milk, soy milk, or oat milk. 
• Vanilla: For aroma and flavor in both the cake and filling. 
• Sugar: A bit of sugar gets folded into the whipped egg whites to achieve an airy, light texture.
• Flour: All-purpose flour forms the base of the delicate sponge cake.
• Cream Cheese: Use a full 8oz block at room temperature for the creamiest filling.
• Strawberry Jam or Puree: Swirled into the filling for gorgeous color and fresh berry flavor.

How To Make Strawberry Swiss Roll

Start by separating the eggs into yolks and whites. The yolks get combined with the sweetened condensed milk, regular milk, and vanilla, and whipped until pale and lightened.

In another bowl, whip the whites until they form soft peaks. Then, gradually pour in the sugar while continuing to whip until you have glossy, stiff peaks.

You'll gently fold the whipped egg whites into the yolk mixture in two batches, being very careful not to deflate them.

The dry ingredients (flour, baking powder, and salt) get whisked together separately and then folded into the egg mixture just until combined.

Spread this light sponge cake batter into a prepared baking sheet or jelly roll pan that has been lined with parchment paper and sprayed with cooking oil and bake for 15-18 minutes until puffed and lightly golden.

Once the cake comes out of the oven, immediately run a knife around the edges and invert it onto a clean kitchen towel dusted with powdered sugar.

Carefully peel off the parchment paper, then roll up the warm cake and towel together and let the roll cool completely on a wire rack. This allows it to hold its swirl shape beautifully.

Meanwhile, make the strawberry cream cheese filling by mixing together the softened cream cheese, sugar, vanilla, and heavy cream until smooth and creamy. Fold in the strawberry jam or puree.

After cooling, gently unroll the sponge cake and spread it all over with the luscious strawberry cream cheese filling. Then re-roll it up carefully, getting it as tight as possible.

Finally, give the outside of the Swiss roll a coating of powdered sugar and slice into pinwheels to reveal those gorgeous spiral swirls!

Recipe Variations

• Change the fruit filling. Use other jams, fruit purees, or lemon curd in the filling like raspberry, blueberry, or lemon.
• Dust with chocolate. Add 2 tablespoons cocoa powder to the batter for a chocolate Swiss roll version.
• Add some garnish. Top or garnish the roll with fresh berries, whipped cream, chocolate ganache or chocolate shavings.

Make Ahead, Storing and Freezing

Make Ahead: You can bake the sponge cake up to 1 day in advance. Let it cool completely before wrapping it tightly. The cream cheese filling can also be made 3 days in advance and refrigerated. 

Store: Your strawberry Swiss roll can be stored wrapped tightly or in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving.

Freeze: For best results, freeze the unfilled sponge cake only. Once rolled, wrap it tightly in plastic wrap and foil. It will keep for 2-3 months. To serve, allow the frozen cake to thaw at room temperature. Make the strawberry cream cheese filling, fill, and re-roll. 

Cake Baking Tips

• Gather all ingredients at once and prepare pans ahead of time.  Use room temperature ingredients.
• Don't overbake the sponge or it will crack and be hard to roll neatly.
• Roll the cake up while still warm from the oven so it's pliable. Let it cool rolled up.
• The rolling of the cake in a powdered sugar towel may seem odd, but it’s important so the cake does not crack and make your roll look flat.  Be careful when you unroll it so you don’t crack it.
• Take the time with your egg whites to do them correctly and not deflate them when you mix them in the batter; it’s worth it. 
• Use a serrated knife and go slowly when cutting into the roll for clean slices.

More Delicious Strawberry Recipes

• Strawberry Cheesecake Bars
• Strawberry White Chocolate Cookies
• Strawberry Lemon Blondies
• Strawberry Pancakes

With its gorgeous swirl of fresh strawberry cream cheese filling, this Strawberry Swiss Roll looks way harder than it is. Enjoy!