Description
This Strawberries and Cream Swiss Roll features a light, airy vanilla sponge cake rolled with fluffy whipped cream and fresh strawberries. Elegant, refreshing, and comforting, it’s a classic dessert perfect for special occasions or light after-dinner treats.
Ingredients
Scale
- 4 large eggs
- ¾ cup granulated sugar
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, finely chopped
Instructions
- Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
- Beat eggs and sugar until pale, thick, and fluffy.
- Gently fold in flour, baking powder, salt, and vanilla until just combined.
- Spread batter evenly in pan and bake for 10–12 minutes until lightly golden.
- Turn cake onto a powdered-sugar-dusted towel, peel parchment, and roll gently with towel. Cool completely.
- Beat cream, powdered sugar, and vanilla until soft peaks form.
- Unroll cake, spread whipped cream evenly, and sprinkle strawberries over top.
- Roll cake gently without towel, wrap lightly, and chill to set.
- Slice with a serrated knife and serve chilled.
Notes
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Strawberries Cream Swiss Roll