This Strawberry Vanilla Swiss Roll Recipe is the easiest and the quickest dessert you can ever make! Supper soft sponge cake topped with amazingly tasty (no cook) strawberry sauce, filled with super soft and fluffy cream, dusted with confectioners’ sugar and topped with loads of fresh strawberries.
Strawberry Vanilla Swiss Roll Recipe
Prep Time
20 mins
Cook Time
18 mins
Total Time
38 mins
 

This Strawberry Vanilla Swiss Roll Recipe is the easiest and the quickest dessert you can ever make! Supper soft sponge cake topped with amazingly tasty (no cook) strawberry sauce, filled with super soft and fluffy cream, dusted with confectioners’ sugar and topped with loads of fresh strawberries. 

Keyword: cake roll, strawberry cake roll, Strawberry Vanilla Swiss Roll Recipe, swiss roll, vanilla cake roll
Servings: 12
Author: Valya of Valya's Taste of Home
Ingredients
  • Batter Ingredients
  • 6 large – eggs
  • ¾ cup – organic sugar
  • 1/8 tsp. – sea salt
  • 1 tsp. – pure vanilla extract
  • 1 cup – organic all-purpose flour
  • Strawberry Sauce Ingredients
  • 12 strawberries
  • 1 tbsp. – organic sugar
  • Cream Ingredients
  • 4 oz. – cream cheese
  • ¼ cup – organic sugar
  • 1 tsp. – pure vanilla extract
  • 2 cups – cold Heavy Whipping Cream
Instructions
  1. Batter Instructions
  2. Preheat oven to 350 F (180 C). Beat eggs and sugar together for about 10 minutes on high speed or until the mixture is thick and fluffy. Reduce speed to low then add salt and vanilla extract. Increase speed to high and beat for a couple more minutes.
  3. Sift in flour in two additions. Using hand whisker or silicon spatula fold the flour in very gently from the bottom up just until combined with no dry flour remaining in the batter.
  4. Spread batter evenly into a greased and lined with a parchment paper baking sheet (NOTE: I prefer making one end of the parchment paper little longer for easier rolling after baking). Bake for 18 minutes at 350 F (180 C).
  5. Remove from the oven let the cake roll cool for about 2 minutes (this allows the cake sponge to moisten and separate from parchment paper).
  6. Remove sponge cake from baking sheet. DO NOT remove parchment paper. Sprinkle a little bit of confections sugar on top of the cake roll (this will prevent from the sponge cake not sticking to the parchment papeand roll the cake sponge into a loose log. Let it cool completely before frosting.
  7. Strawberry Sauce Instructions
  8. Rinse and destem strawberries, add them into a medium bowl, then add sugar and blend until smooth using a hand blander or a food processor. Set aside until ready for use.
  9. Cream Ingredients
  10. Using hand mixer beat softened cream cheese and sugar together for a couple of minutes on high speed until sugar is dissolved. Reduce speed to medium then add vanilla extract and cold heavy cream.
  11. Scrape down the sides of a bowl using a silicon spatula and then beat the cream (starting from a medium mixing speed and gradually increasing to prevent splattefor a couple of minutes or until thick and fluffy.
  12. Assembling the Cake Roll
  13. Gently unroll the cooled cake sponge. Spread strawberry sauce onto the cake sponge.
  14. Next, place the cream in ¼ cup portions throughout the sponge cake and then connect the cream by pressing and spreading the cream with each of the portion (this prevents the cream and sauce mixturgently and evenly.
  15. Roll the cake (peeling off the parchment paper of the sponge cakthe same way as it was rolled out, keeping it together pretty firm, but not too tight or else the cake sponge will tear.
  16. Sprinkle the top of the cake with confection sugar place halted strawberries and that is all! Refrigerate the cake roll for 2 - 4 hours before serving.

Recipe Notes

If you have leftover strawberry sauce pour a couple of tablespoons over the cake roll and serve with tea or coffee! Yum!