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close up of sliced cream roll with strawberries.
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5 from 1 vote

Easy Strawberry Swiss Roll

A simple yet decadent cream roll filled with strawberries and a luscious heavy cream and cream cheese filling.
Prep Time30 minutes
Cook Time10 minutes
Additional Time4 hours
Total Time4 hours 40 minutes
Course: Cakes
Cuisine: German
Servings: 10
Calories: 262kcal
Author: Adina

Equipment

Ingredients

Sponge:

  • 4 eggs Note 1
  • 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:

  • ½ cup cream cheese 4.5 oz/ 125 g
  • 2 tablespoons granulated sugar
  • 1 cup heavy cream 7 fl.oz/ 230 ml
  • ½ teaspoon pure vanilla extract
  • 2 teaspoons cornstarch
  • 9 oz strawberries chopped, 250 g, Note 2

Decoration:

  • ⅔ cup heavy cream 5 fl.oz/150 ml
  • 1 tablespoon granulated sugar
  • ¼ teaspoon pure vanilla extract
  • more strawberries to serve

Instructions

Sponge:

  • Preheat the oven to 400°F/ 200°C. Line a baking tray with parchment paper.
  • Egg whites: 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.
  • Egg yolks: In another bowl, whisk the egg yolks and 2 tablespoons of sugar until foamy.
  • Combine batter: Mix the flour and cornstarch and sieve everything over the egg yolk-sugar mixture. Add ⅓ of the egg whites and incorporate. Add the remaining egg whites and fold in gently.
  • Bake: Spread the mixture onto the prepared baking tray and bake for 8 to 10 minutes until golden.
  • Roll cake: 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.
  • Cool completely; it will take about 1 hour.

Filling:

  • Beat the cream cheese, sugar, and vanilla extract until creamy.
  • Slowly start pouring in the heavy cream while mixing continuously.
  • Thicken: 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.
  • Fill and roll: 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 and place the cake back on the serving platter.
  • Decorate: Whip the heavy cream needed for the decoration, adding the sugar and vanilla extract. Pipe the cream onto the Swiss strawberry roll.
    Alternatively, leave the cream and only sprinkle the cake roll with icing sugar before serving. Serve with more strawberries.

Notes

  1. Make sure you are using the right size of eggs, which is medium eggs if you live in Germany and large eggs in the US.
  2. You can sub strawberries with other berries like raspberries, blueberries, or blackberries.

Nutrition

Serving: 1g | Calories: 262kcal | Carbohydrates: 19g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Cholesterol: 127mg | Sodium: 116mg | Fiber: 1g | Sugar: 13g