Strawberry Swiss Roll Cake Recipe (video)

Easy Vanilla Sponge Cake

This easy strawberry swiss roll cake starts with the cake, of course! Most swiss roll cake recipes use a simple sponge cake recipe since sponge cakes are easier to roll and don’t break very easily. Sponge cake is also on the drier side and will hold its shape well, even after being softened with the crushed strawberry filling. I always use my easy Vanilla Sponge Cake recipe; I simply reduce the amount of ingredients in the original recipe for less cake batter. Make sure to check out my sponge cake video recipe for in-depth instructions.

Here are a few tips for making this Strawberry Swiss Roll cake a success:

• Beat the eggs, sugar and vanilla on high speed for up to 10 minutes, until the eggs are extra fluffy. Gently fold in the flour, in small batches, folding gently! Sponge cakes get all their volume from the eggs so it’s important to mix carefully.
• Always sift the flour into the eggs! Sift the flour into the eggs in small batches and fold gently after each addition. You want to keep the eggs as light and fluffy as possible.
• Don’t grease your baking tray with butter or oil, only use a sheet of parchment paper!

Rolling the Sponge Cake

IMPORTANT: roll the sponge cake immediately after removing it from the oven!! Do not let the cake cool flat, otherwise it will be impossible to roll later.

Once I have my sponge cake baked, I remove it from the oven and immediately run a knife along the edges to release it from the sides of the pan. Next, I dust the top with a light dusting of confectioner’s sugar, then I invert the pan, revealing the parchment paper. I remove the parchment paper since it can set into place and it’s harder to remove later. Next, I line the cake with a clean dinner napkin and gently roll the cake. Try not to roll the cake too tightly as this will cause the cake to break and crack. I always allow the sponge cake to cool completely before assembling my strawberry cake!

Making Mascarpone Whipped Cream Frosting

You’re going to LOVE my light, fluffy and creamy mascarpone whipped cream frosting! It’s the best frosting ever for this strawberry swiss roll cake! And, it holds its shape well enough to pipe, too!

1. I make this frosting with softened mascarpone cheese, whisked together with confectioner’s sugar and vanilla. It’s important to cream the cheese with the sugar and vanilla before adding any heavy cream! This step insures that the frosting stays smooth and clump-free!
2. I add the chilled heavy cream last and then whisk for 4 to 5 minutes, until stiff peaks form. It’s important that the cream is extra cold for best results.
3. If you are not going to use the frosting right away, store it in the refrigerator. This mascarpone whipped cream works best when it’s chilled!
4. If the frosting starts to get too soft, place it back into the refrigerator and let it chill for 30 to 45 minutes. Once chilled, whisk it again until stiff peaks form.

How to Make Strawberry Swiss Roll Cake

You’ll love how easy this strawberry swiss roll cake is to assemble!

1. Before you start assembling the cake, make sure the sponge cake is completely cooled. A warm cake will instantly melt the filling!!
2. I gently unroll the cake and then spread a layer of crushed strawberries onto the cake first. The crushed berries will add lots of flavor and make the sponge cake more moist.
3. Next, it’s time for the mascarpone frosting! I add about two-thirds of the frosting onto the inside and reserve the rest for later. After adding a sprinkling of diced strawberries, it’s time to roll the cake back up.
4. Always roll the cake the same way it was rolled initially and help it along by supporting the back of the cake roll with your hand. I like to have a tray ready at the end of the cake so I can simply roll the cake onto my serving platter.
5. Frost the outside of the cake with the remaining frosting, garnish with strawberries and then place the cake into the refrigerator to chill.
6. I recommend chilling for 4 to 6 hours, or overnight for best results.