Strawberry Swiss Roll Cake: A Light, Dreamy Dessert You’ll Adore

There’s something magical about a perfectly rolled Swiss cake—delicate, airy sponge hugging a creamy, fruity filling. This Strawberry Swiss Roll Cake is a showstopper, with its tender crumb, luscious cream cheese filling, and bursts of fresh strawberry sweetness. I first made this for a summer garden party, and within minutes, the entire roll vanished—even my notoriously picky niece, who usually turns her nose up at anything with fruit, begged for seconds. That’s when I knew this recipe was a keeper.

With its golden, spongy texture and refreshing strawberry filling, this dessert feels elegant yet effortless. Whether you’re hosting a tea party, celebrating a special occasion, or just treating yourself, this Strawberry Swiss Roll Cake is guaranteed to impress.

Why You’ll Love This Strawberry Swiss Roll Cake

✔ Light as a cloud – The sponge cake is impossibly soft and fluffy, melting in your mouth with every bite.
✔ Creamy, dreamy filling – A luscious mix of cream cheese and Cool Whip makes it rich yet refreshing.
✔ Bursting with fresh strawberries – Juicy, sweet-tart berries add the perfect contrast to the creamy filling.
✔ Surprisingly simple – Despite its fancy appearance, this cake is easier to make than you think!
✔ Versatile & crowd-pleasing – Perfect for birthdays, holidays, or just because.

The Unexpected Fan

I’ll never forget the look on my brother-in-law’s face when he took his first bite. A self-proclaimed “chocolate-only” dessert lover, he eyed the strawberry-filled swirl with skepticism. But one forkful in, he paused, then immediately went back for another slice. “Okay, this is dangerously good,” he admitted. Even the toughest critics can’t resist this cake!

What Makes It Special

✨ Fresh lemon zest – Brightens the sponge with a subtle citrusy aroma.
✨ Cornstarch in the batter – Ensures an ultra-tender, light crumb.
✨ Real strawberries – No artificial flavors here—just fresh, juicy berries.
✨ Cream cheese filling – Silky, tangy, and perfectly balanced with powdered sugar.

Making It Happen

Step 1: The Perfect Sponge

Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper (a light spritz of cooking spray keeps it in place). In a bowl, whisk together egg yolks, vegetable oil, milk, lemon zest, vanilla, and half the sugar until smooth. In another bowl, sift flour, cornstarch, baking powder, and salt—this keeps the cake light. Gently fold the dry mix into the wet ingredients.

Now, the secret to that airy, cloud-like texture: beat the egg whites until soft peaks form, then gradually add the remaining sugar until glossy. Fold this meringue into the batter gently—no heavy mixing! Spread the batter evenly in the pan and bake for 13-15 minutes until just golden.

Step 2: The Roll & Cool

As soon as the cake comes out, dust a clean tea towel with powdered sugar and flip the cake onto it. Peel off the parchment, then roll it up (towel and all!) while warm. Let it cool completely—this prevents cracks later.

Step 3: The Filling & Final Roll

While the cake cools, whip the cream cheese, powdered sugar, and vanilla until smooth. Fold in Cool Whip for extra fluffiness. Unroll the cooled cake, spread the filling evenly, and scatter sliced strawberries over the top. Re-roll gently, wrap in plastic, and chill for at least 1 hour before slicing.

You Must Know

🔹 Room-temperature eggs whip up better for maximum volume.
🔹 Roll while warm—this sets the shape and prevents cracks.
🔹 Don’t overmix the batter—gentle folding keeps it airy.
🔹 Use a thin towel—thick ones can make rolling difficult.
🔹 Chill before slicing—this helps the filling set neatly.

Serving Ideas

🍓 Dust with powdered sugar and garnish with extra strawberries.
☕ Pair with Earl Grey tea or a sparkling rosé for a fancy touch.
🍨 Serve alongside vanilla ice cream for an indulgent twist.

Make It Different

🌱 Dairy-free? Use coconut cream instead of Cool Whip and vegan cream cheese.
🍫 Chocolate lover’s version – Swap strawberries for Nutella and chopped hazelnuts.
🍋 Lemon-blueberry – Replace strawberries with blueberries and add lemon curd to the filling.

Storage & Reheating Tips

❄ Fridge: Keep covered for 3-4 days.
❄ Freezing: Wrap tightly in plastic and freeze for up to 1 month (thaw in the fridge before serving).
🔥 Reviving: If the cake feels dry, let it sit at room temp for 10 minutes before serving.

Success Tips

✔ Measure flour correctly – Spoon and level (don’t scoop!) for accuracy.
✔ Avoid overbaking – The cake should spring back lightly when touched.
✔ Slice with a hot knife – Dip a sharp knife in hot water for clean cuts.

Frequently Asked Questions

1. Can I use frozen strawberries?

Yes, but thaw and pat them very dry to avoid a soggy cake.

2. Why did my cake crack?

It was likely overbaked or rolled too tightly while warm.

3. Can I make this ahead?

Absolutely! Assemble and refrigerate overnight.

4. What if I don’t have cornstarch?

Replace with an equal amount of flour, but the texture may be slightly denser.

5. Can I use whipped cream instead of Cool Whip?

Yes, but stabilize it with a little powdered sugar so it holds up.

Strawberry Swiss Roll Cake Recipe

Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 1 hr 35 mins (includes chilling)
Category: Dessert | Cuisine: Swiss-American | Difficulty: Intermediate
Yield: 8-10 slices

Ingredients

Sponge Cake:

• 4 egg yolks (room temperature)

• 2 tbsp vegetable oil

• 3 tbsp milk

• 1 tbsp lemon zest

• 1 tsp vanilla extract

• 1 cup granulated sugar (divided)

• ¾ cup all-purpose flour

• 2 tbsp cornstarch

• 1 tsp baking powder

• ¼ tsp salt

• 4 egg whites (room temperature)

Cream Cheese Filling:

• 6 oz cream cheese (softened)

• 1 cup Cool Whip

• ½ cup powdered sugar

• ½ tsp vanilla extract

• 2 cups fresh strawberries (sliced)

Instructions

1. Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment and lightly grease.

2. Whisk yolks, oil, milk, lemon zest, vanilla, and ½ cup sugar until smooth.

3. Sift flour, cornstarch, baking powder, and salt into the wet mix; fold gently.

4. Beat egg whites until soft peaks form, then gradually add remaining sugar until glossy.

5. Fold meringue into batter until just combined. Spread into pan and bake 13-15 mins.

6. Immediately flip onto a powdered sugar-dusted towel, peel off parchment, and roll up. Cool completely.

7. Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in Cool Whip.

8. Unroll cake, spread filling, add strawberries, and re-roll. Chill 1 hour before slicing.

Notes

• Room-temperature eggs whip better.

• Roll while warm to prevent cracks.

• Store covered in the fridge for 3-4 days.

Enjoy this Strawberry Swiss Roll Cake—a dessert as beautiful as it is delicious!