Description
The Strawberry Cream Swiss Roll is a stunning dessert that features a soft, fluffy sponge cake filled with a luscious cream and fresh strawberries. It’s a perfect blend of textures and flavors, making it a showstopper for any occasion. Whether you’re hosting a party or craving a sweet treat for tea time, this Swiss roll is sure to impress.
Who is This Recipe For?
This recipe is perfect for dessert lovers who appreciate light, fruity flavors. It’s ideal for home bakers looking to create something elegant yet approachable. Whether you’re a beginner or an experienced baker, this Swiss roll offers a delightful challenge with rewarding results.
Why It’s Great
- Light and Refreshing: The airy sponge cake pairs beautifully with the creamy filling and fresh strawberries.
- Versatile: Great for celebrations, potlucks, or simply as an indulgent snack.
- Aesthetic Appeal: Its rolled structure and vibrant colors make it visually stunning.
- Health Perks: Packed with antioxidants and vitamin C from strawberries.
Ingredients
For the Sponge Cake:
- 4 large eggs (room temperature)
- ½ cup (100 g) granulated sugar
- ¾ cup (100 g) cake or sifted all-purpose flour
- 1 tsp vanilla extract
- Pinch of salt
- 1 tbsp milk (optional, for extra moisture)
For the Strawberry Cream Filling:
- 1 cup (200 ml) heavy whipping cream
- 7 oz (200 g) cream cheese, softened
- ½ cup (100 g) powdered sugar
- 1 tsp vanilla extract
- 9 oz (250 g) fresh strawberries, diced
For Decoration:
- 1 cup (100 g) desiccated coconut or crumbled biscuits
- Fresh strawberries (halved)
- White chocolate drizzle (optional)
Kitchen Equipment Needed
- Electric mixer or whisk
- Mixing bowls
- Baking tray (30×40 cm or similar size)
- Parchment paper
- Spatula
- Serrated knife for slicing
Directions
1. Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Line a baking tray with parchment paper, leaving an overhang for easy removal.
2. Make the Sponge Cake
- Beat eggs and sugar until pale, fluffy, and tripled in volume (5–7 minutes).
- Add vanilla extract and salt, then gently fold in the sifted flour. Avoid deflating the batter.
- Optionally, mix in milk for extra moisture.
- Spread the batter evenly on the tray and bake for 10–12 minutes.
- While warm, roll the sponge (with parchment paper) and let it cool.
3. Prepare the Filling
- Whip the heavy cream to soft peaks.
- Blend cream cheese, powdered sugar, and vanilla until smooth.
- Fold the whipped cream into the cream cheese mixture, keeping it light and fluffy.
4. Assemble the Cake
- Unroll the cooled sponge and remove the parchment paper.
- Spread the filling evenly, adding diced strawberries.
- Carefully roll the cake again, ensuring a neat structure.
5. Decorate
- Roll the cake in desiccated coconut or crushed biscuits.
- Drizzle with white chocolate and garnish with fresh strawberries.
Storage
Store the Swiss roll in the refrigerator, wrapped in plastic wrap or in an airtight container, for up to 3 days. For optimal freshness, enjoy within the first 24–48 hours.
FAQ
1. Can I use frozen strawberries?
Yes, but thaw and drain them to prevent excess moisture.
2. What if my cake cracks while rolling?
Use the filling to patch it up! Cracks won’t affect the taste.
3. Can I make this ahead of time?
Absolutely! Assemble it the day before and store it in the fridge for a hassle-free dessert.
Conclusion
The Strawberry Cream Swiss Roll is a delightful way to showcase fresh strawberries in a dessert that’s as light as it is indulgent. With its fluffy sponge, creamy filling, and vibrant presentation, this Swiss roll is guaranteed to leave a lasting impression. Perfect for any occasion, it’s a dessert worth mastering and sharing!
