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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!

Strawberry Swiss Roll Cake topped with strawberries on a white platter.

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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.

Can I add fresh strawberries to the filling?

For best texture, it's best to stick to using strawberry jam or puree. Fresh strawberries will release too much moisture.

It should take you about 20 minutes to gather your ingredients and prepare recipe. Bake time will be about 15-18 minutes, then 20 minutes cool time and 5-10 minutes to fill cake and decorate.

Ingredient Notes

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

Ingredients to make strawberry Swiss roll cake set out on the counter.
  • 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

Three bowls, one with egg whites, egg yolks, and sugar.
Three bowls one with whipped egg whites, another with egg yolks sweetened condensed milk vanilla and milk and one with flour mixture.

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.

Cake batter in bowl being spooned onto baking sheet.
Baked cake ready to roll in kitchen towel dusted with powdered sugar.

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.

Cream cheese, sugar, vanilla and heavy cream ingredients set out on the counter.
Cream cheese mixture in a mixing bowl and a small bowl of strawberry jam.

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.

Strawberry cream cheese filling is spread on the unrolled cake.

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!

Strawberry Swiss Roll Cake topped with powdered sugar and strawberries on a white serving platter.

My cake cracked while rolling, what went wrong?

The cake needs to be rolled up while still warm from the oven so it's very pliable. If it cools completely before rolling, it will likely crack. Roll it up in the towel right after baking.

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.
Strawberry Swiss Cake Roll sliced on wooden serving board.

More Delicious Strawberry Recipes

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

Strawberry Swiss Roll on a white serving platter.

Strawberry Swiss Roll Recipe

Author: Judy Wilson
This delicious Strawberry Swiss Roll is a light and airy sponge cake that is rolled up with a decadent cream cheese and strawberry filling.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 170 kcal


  • 6 eggs separated (yolks and whites)
  • ¼ cup sweetened condensed milk
  • 2 Tablespoons milk
  • 2 teaspoons vanilla
  • cup sugar
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt and pepper to taste

Cream Cheese Filling

  • 8 ounce block cream cheese
  • ¼ cup sugar
  • 2 teaspoons vanilla
  • 2 Tablespoons heavy cream
  • 2 Tablespoons strawberry jam or puree
  • powdered Sugar


  • Preheat oven to 350 degrees F and prepare cookie sheet or jelly roll pan with parchment paper and spray with Crisco pan release.
  • Separate eggs into yolks and whites. In a large bowl, add all 6 egg yolks, sweetened condensed milk, milk, and vanilla, and mix with hand or stand mixer for about 5 minutes until pale in color.
  • In a separate bowl, add egg whites and beat with a hand or stand mixer until the whites form soft peaks. Continue mixing and add ⅓ sugar slowly in 3 increments. Mix until stiff peaks form.
  • Add about 1/2 of the egg whites to the egg yolk mixture, gently folding them in so as not to deflate the whites.
  • In a medium bowl, add flour, baking powder, and salt and whisk. Slowly add the flour mixture to the large bowl of the whites and yolk mixture, adding in three increments and folding in gently.
  • Pour batter into prepared pan and level out. Bake for 15-18 minutes until golden brown.
  • While the cake is baking, make the filling. In a bowl, add cream cheese, sugar, vanilla, and heavy cream and mix for 2-3 minutes. Fold in strawberry jam or puree.
  • Prepare a dish towel with a generous amount of powdered sugar. Loosen the cake from the pan and lay it on the towel. Remove the parchment paper. Roll the cake up into the towel and set it on a rack to cool.
  • When cooled, gently unroll the cake, fill it with cream cheese, and reroll. Sprinkle with powder to finish.
  • Slice and Enjoy!


Rolling 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.
Store the Swiss roll in an airtight container in the refrigerator for up to 3 days.


Calories: 170kcalCarbohydrates: 25gProtein: 7gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 89mgSodium: 290mgPotassium: 129mgFiber: 0.3gSugar: 16gVitamin A: 187IUVitamin C: 0.5mgCalcium: 114mgIron: 1mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
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