Strawberry Cream Swiss Roll Cake
This tasty strawberry cream roll cake recipe is made with a Swiss roll cake, filled with Chantilly cream, strawberry jam, cream cheese and fresh strawberries.
This Strawberry Roll cake recipe is the best and the only one you will ever need. You will get all the tips and tricks on how to make a strawberry Swiss roll cake without it breaking in the process. This strawberry cream roll cake is made with a light and fluffy Swiss roll cake and filled with a vanilla strawberry Chantilly cream. The Chantilly cream used in this recipe has cream cheese in it for stability purposes and really enriches the flavor. I can’t wait for you to try this recipe out as it has become one of our favorite desserts at home.
- Whipping cream: use full fat content cream. It should be cold when you beat it.
- Vanilla: I like to use vanilla bean. You can replace it with vanilla paste.
- Strawberries: this recipe calls for fresh strawberries. They cannot be replaced with frozen strawberries because it will make the cake soggy.
- Strawberry jam: you can either use store bought strawberry jam or you can make your own. You can find a recipe for raspberry jam here Raspberry Jam-Filled Brioche Donuts, simply replace raspberries with strawberries.
- Cream Cheese: it is added into the vanilla Chantilly cream to stabilize the filling and allow it to set properly. It is important!
- offset spatula or a scraper: this is used to spread the batter of the roll cake onto the baking tray.
How to make this recipe
To make this strawberry cream swiss roll cake recipe you need to:
- Make the Swiss roll cake
- Bake the roll cake
- Roll the cake and let it cool down
- Prepare the strawberry vanilla Chantilly cream
- Fill the strawberry roll cake and refrigerate it
- Frost and decorate the cake
Recipe notes on making the Swiss roll cake batter
- Fold 1/3 of the egg whites into the eggs/egg yolk/sugar mixture to loosen it up a bit. The idea when you are mixing the 2 things is to try and have similar textures. Then fold in the rest of the egg whites delicately.
- Make sure to scrape the bottom of the bowl, as flour it tends to settle there because it’s heavier.
Notes on baking the Swiss roll cake
- Be sure to preheat the oven to 220 C°/430 F.
- Line a 30x40 cm (12x16 inches) baking sheet with parchment paper. Spray with baking spray so the paper sticks to the tray. Then spray again the parchment paper, this will allow you to unmould the cake.
- Once the batter is ready, pour onto the lined baking sheet and evenly spread until the whole surface of the sheet has been covered.
- Bake for 12/15 minutes. Until golden. When you touch with your finger, it should not sink into the roll cake.
- If you remove the cake beforehand, it will deflate when rolling and will not hold its shape.
Notes on how to roll a cake without cracking it
The most important thing to do to prevent cracks and keep the cake moist when rolling it is to:
- Turn the cake over immediately after removing from the oven onto a piece of parchment paper sprinkled with powdered sugar. Leave 3 cm of paper on one of the short-edged sides.
- Remove the parchment paper it was baked on delicately.
- Trim the edges using a serrated knife. Trim one of the short edges diagonally.
- Fold the 3 cm of parchment paper over the trimmed straight short edge.
- Roll the cake as tightly as you can, real slow.
- Let it cool down at room temperature rolled and covered in parchment paper.
How to make strawberry vanilla Chantilly Cream?
First, you need to make a regular Chantilly cream by whipping the cream, the powdered sugar and the scraped vanilla bean until it forms soft peaks.
Chantilly cream needs to be refrigerated always. If not using it right away, keep it in the fridge. It cannot be frozen.
Once the Chantilly cream is ready, fold in the cream cheese and the strawberry jam.
You can use store-bought jam or if you feel like making your own, here is a recipe I like.: Strawberry jam.
You could also replace the strawberry jam with this raspberry jam I use in this filled doughnut recipe: Raspberry Jam-Filled Brioche Donuts. So good!
- Cream cheese is added into the cream to make it more stable.
- Once you have filled and rolled the cake with the strawberry cream, refrigerate for at least 1 hour before decorating it. This will allow the filling to set, and the strawberry roll cake to hold its shape when slicing it.
You can keep this strawberry cream roll cake rolled and filled in the refrigerator for up to 2 days. After that, the strawberries will become soggy and will make the rest of the cake soggy as well.
You can freeze this swiss roll cake once it has been baked ( and before it has been filled with the strawberry cream) and rolled as instructed in the recipe. Make sure to double wrap in plastic wrap and put it on a tray to freeze so it will not break in the freezer. Once it is frozen you can transfer it to a freezer bag. You can keep it in the freezer for up to 1 month
To defrost, let it sit at room temperature for about 2 hours before unrolling the cake. Fill it and decorate it as instructed in this recipe.
Variations for this recipe
You can change the decoration for this strawberry roll cake (as shown in the photo below). To do so, you must:
- Thinly slice the strawberries.
- Warm up some strawberry jam, so that it has become liquid.
- With a brush, paint the outside of the strawberry swiss roll cake until it is completely covered with a thin layer of jam.
- Then brush each slice of strawberry and stick it onto the roll, as shown in the photo below.
- Finally, brush a thin layer of some warm jam over the whole strawberry roll cake covered with strawberries to make it shine a little!
You can replace the strawberries in this roll cake with any other berry, or you can even make one with mixed berries. The more the merrier.
You can also add a thin layer of dulce de leche before adding the strawberry Chantilly cream. This is an exceptionally good idea! You can use store bought dulce de leche, no problem!
The ingredients used in all recipes on this site are measured using the metric system. I use a scale
to be precise with my measurements and ensure good results. If you would also like to use a scale, here are some: USA
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Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 2 hours
Servings: 8 servings
Nutrition: 192 cal
Strawberry Chantilly Cream
Strawberry Chantilly Cream
Strawberry Chantilly Cream
- 1. Make the Swiss Roll cake: Pre-heat the oven to 220 C°/430 F. Line a baking tray (30x40 cm) with parchment paper. Grease either with baking spray or butter. Beat the eggs, egg yolk, and sugar until it has gained in volume and changed to pale yellow color. About 10 minutes. Set aside. Beat the egg whites to soft peaks. Add 1/10 of the 55g sugar and beat at low/medium speed. Once they are foamy add the rest of the sugar and beat at high speed for an extra minute. Fold in the egg whites delicately into the sugar/egg mixture. Fold in the flour. Make sure it’s properly incorporated into the batter.
- 2. Bake the Swiss roll cake: Transfer the batter to the baking tray and spread it out evenly using an offset spatula or the back of a spoon. Bake until golden and set. About 15 minutes.
- 3. Roll the cake: Remove from the oven and immediately remove the cake from the baking tray and place it on a wire rack. Turn the cake over immediately after removing it from the oven onto a piece of parchment paper sprinkled with powdered sugar. Leave 3 cm of paper on one of the short-edged sides. Remove the parchment paper it was baked on delicately. Trim the edges using a serrated knife. Trim one of the short edges diagonally. Fold the 3 cm of parchment paper over the trimmed straight short edge. Roll the cake as tightly as you can, real slow. Let it cool down at room temperature rolled and covered in parchment paper.
- 4. Make the Strawberry Chantilly Cream: whip the cream, the scraped vanilla bean, and the powdered until it forms soft peaks. Soften the cream cheese and mix it into the whipped cream. Mix in the strawberry jam.
- 5. Assemble the strawberry cream Swiss Roll cake: hop the strawberries into small cubes. Unroll the cake and keep it over the parchment paper. Spread the Chantilly cream evenly leaving 2 cm from the shorter straight edge without cream. Keep about 50 g of the cream for frosting the roll cake later. Add the strawberries cut into small cubes and gently press them down. Roll the strawberry cake slowly and as tightly as possible. Refrigerate covered in plastic wrap or parchment paper for a minimum of 2 hours.
- 6. Decorate the Strawberry Roll cake: Use the 50 g of strawberry Chantilly you set aside to decorate the roll cake using a piping bag or a spoon. Top with fresh strawberries. Enjoy!
If you made this recipe I would really appreciate it if you leave a rating or comment below! Also, if you share on social media please use #cookwithbelula, I would love to see what you create!