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This strawberry cream roll is probably one of the easiest and most delicious ways of enjoying strawberries this spring.
Strawberry Cream Roll
A simple yet decadent cream roll filled with strawberries and a luscious heavy cream and cream cheese filling.
Strawberries and cream are a match made in heaven, aren’t they? A bowl of fresh, sweet and juicy strawberries and a small bowl of cream, you could just serve that as a dessert and everyone would be happy.
But if you want to make it even better, why not try this easy cream roll filled with strawberries?
Cake roll, Swiss roll or roulade?
They are all more or less the same thing, the main difference being that a cake roll or a Swiss roll always consist of cake filled with something sweet, while a roulade can be either sweet or savory. A roulade can also be made of meat, for instance, these German beef roulades.
Swiss rolls or cake rolls are super popular in Germany, there are hundreds of versions of a cake roll. What they all have in common is a simple sponge cake base, but when it comes to the filling, there really are no limits.
I cannot even count how many of them I’ve baked over the years. With lemons, berries, mandarins or other canned fruit, bananas, chocolate, I even make a delicious strawberry basil filling from time to time.
But probably the most popular Swiss roll in Germany is the strawberry cream roll, which is a soft sponge filled with cream and strawberries. The only change to this classic recipe is that I like to add a little cream cheese to the filling, I love the creaminess and extra flavor it adds.
- They should be fresh, ripe and sweet. Sour, unripe strawberries would ruin the cream roll.
- Cream cheese and heavy cream.
- Make sure you are using the right size of eggs, which is medium eggs if you live in Germany and large egg in the US.
Otherwise, you will need all-purpose flour, cornstarch, sugar, and some vanilla. And some more strawberries for serving with the roulade.
Tips for making a good sponge
A sponge is probably the easiest cake base you could make. It uses only a few ingredients (no butter or oil), it doesn’t require any special skills or a lot of time. But there are a few things you have to know in order to make a good sponge.
- First of all, measuring the ingredients properly is always important when baking. I actually always use a kitchen scale, but because I’ve made this sponge like a thousand times, I kind of measure the ingredients with a tablespoon now, the kind of measuring spoons used for American baking.
- Preheat the oven and prepare the baking tray before you start making the sponge. Mixing the ingredients will be quick, and you don’t want to have the batter waiting while your oven reaches the right temperature, the sponge should be placed in the hot oven as soon as you mix it.
- A sponge’s main characteristic is that it is light and airy, that is why you have to separate the eggs and beat the egg whites very well. Make sure that the eggs are at room temperature.
- Usually, the sponge doesn’t require baking powder, but I like to use just a tiny bit to help the cake reach is airy potential.
- Make sure to sift the mixed flour and cornstarch over the egg mixture, don’t skip this step, otherwise, the cake will be too dense.
- Once you’ve sifted the flour mixture onto the beaten egg yolks, fold in the flour and cornstarch very carefully using a spatula. Don’t be rough and don’t over mix the batter.
- Carefully pour the batter on the lined baking tray and spread it gently and evenly on the tray using the spatula or a spoon.
- Bake immediately until nicely golden, about 8 to 10 minutes, depending on your oven.
How to make the cream filling?
- Mix the cream cheese, sugar and vanilla until nice and creamy.
- Slowly start pouring in the heavy cream while beating all the time.
- Beat for about 1 minute, then sprinkle 2 tablespoons cornstarch over the mixture.
- Continue beating until the filling is stiffer and fluffy.
- I whipped some more heavy cream with a little vanilla and sugar and piped it onto the strawberry cream roll.
- However, this step is totally optional, you can very well skip it if you want to save calories or just feel that the Swiss roll contains enough cream as it is.
- Alternatively, sprinkle the cake roll with icing sugar and serve with more strawberries.
How to assemble the roll?
- While the sponge is baking, lay a clean kitchen towel on the table and sprinkle it evenly with icing sugar.
- Once the cake is baked immediately turn it onto this towel with the baking paper facing up. Carefully peel off the baking paper.
- Roll the cake with the towel and leave it rolled in the towel until completely cool. This will not take long, one hour tops.
- Once cooled, make the filling.
- Spread the filling onto the sponge, cover with the chopped strawberries and roll again very carefully.
- I like to use this particular sponge recipe for making cake rolls, because this sponge never gets any splits when I roll it, which was not always the case with other recipes.
- Wrap the roll into plastic foil/cling film, place it on a platter and then in the refrigerator. Leave it in there for 2-4 hours until set.
- Remove the wrap, place the cream roll back on the serving platter and decorate with whipped cream or icing sugar, as desired.
- Serve with more strawberries.
How long does a cream roll keep?
- Not very long.
- A cream roll either made with strawberries or any other fruit is best eaten on the day you baked it.
- It needs 2-4 hours to set in the refrigerator, so it is preferable to bake it in the morning and eat it in the afternoon.
- Leftovers can be kept in an airtight container until the next day, but preferably not longer than that.
More strawberry cakes?
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- 4 eggs (medium Germany, large US)
- 4 tablespoons granulated sugar, divided
- ½ teaspoon baking powder
- a pinch of salt
- 3 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 2-3 teaspoons icing sugar (for the towel)
- Cream filling:
- 125 g/ 4.4 oz/ ½ cup cream cheese
- 2 tablespoons granulated sugar
- 200 ml/ 6.8 fl.oz/ scant 1 cup heavy cream
- ½ teaspoon pure vanilla extract
- 2 teaspoons cornstarch
- 250 g/ 8.8 oz strawberries, chopped
- 150 ml/ 5 fl.oz/ 2/3 cup heavy cream
- 1 tablespoon granulated sugar (See note)
- ¼ teaspoon pure vanilla extract
- more strawberries to serve
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray with baking paper.
- Separate the eggs. Beat the egg whites with a pinch of salt until quite stiff. Gradually add 2 tablespoons of the granulated sugar and beat until glossy and stiff. Set aside.
- In another bowl whisk together the egg yolks and 2 tablespoons sugar until foamy.
- Mix together the flour and the cornstarch and sieve everything over the egg yolk-sugar mixture.
- Add 1/3 of the egg whites and incorporate them. Add the remaining egg whites and fold in gently.
- Spread the mixture onto the prepared baking tray and bake for 8 to 10 minutes until golden.
- In the meantime place a clean kitchen towel on the table and sprinkle it with the icing sugar. Take the cake out of the oven and turn it onto the kitchen towel with the baking paper facing up. Peel off the baking paper carefully, then immediately roll the cake with the help of the towel. Leave it to get completely cool (it will take about 1 hour).
- Beat the cream cheese, sugar and vanilla extract until creamy.
- Slowly start pouring in the heavy cream while mixing continuously.
- After one minute or so sprinkle the cornstarch over this mixture.
- Continue beating until the cream is nicely whipped and fluffy.
Assemble the roll:
- Dice the strawberries.
- Unroll the cake and spread the cream filling evenly onto it. Cover with the strawberries.
- Carefully roll the cake again.
- Wrap in plastic foil/cling film, place on a platter and keep refrigerated for 2 to 4 hours or until nicely set.
- Remove the plastic wrap, place the cake back on the serving platter.
- Whip the heavy cream needed for the decoration, adding the sugar and vanilla extract. Pipe the cream onto the strawberry Swiss roll.
- Alternatively, sprinkle the cake roll with some icing sugar instead of covering with whipped cream.
- Serve with more strawberries.
The sugar and vanilla extract can be replaced with 1 tablespoon vanilla sugar.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 262Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 127mgSodium: 116mgCarbohydrates: 19gFiber: 1gSugar: 13gProtein: 5g
Nutrition information isn’t always accurate.