Strawberry and Cream Swiss Roll
Strawberry and Cream Swiss Roll is a timeless dessert that combines a light vanilla sponge with a luscious filling of whipped cream and fresh chopped strawberries. Chilled before serving, every slice is cool, soft and packed with fresh summer flavour, making it ideal for afternoon tea, garden parties or family celebrations. Its elegant swirl looks impressive on the table, yet the classic combination of sponge, cream and strawberries ensures it remains a favourite for every generation.
Strawberry and Cream Swiss Roll is a timeless dessert that combines a light vanilla sponge with a luscious filling of whipped cream and fresh chopped strawberries. Chilled before serving, every slice is cool, soft and packed with fresh summer flavour, making it ideal for afternoon tea, garden parties or family celebrations. Its elegant swirl looks impressive on the table, yet the classic combination of sponge, cream and strawberries ensures it remains a favourite for every generation.
Servings 10 Slices
Ingredients
The Sponge Ingredients:
- 4 large eggs
- 100 g caster sugar
- 100 g self-raising flour
- 1 tsp vanilla extract
- Butter for greasing
- caster sugar Extra for dusting
The Filling Ingredients:
- 300 ml double cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
- 200 g fresh strawberries hulled and finely chopped
To Decorate:
- Icing sugar for dusting
- Fresh strawberries
- Fresh mint leaves
Instructions
- Preheat the oven to 200°C (180°C fan) or Gas Mark 6. Grease the Swiss roll tin and line it with baking parchment.Butter
- Whisk the eggs and caster sugar together for about 6–8 minutes until the mixture becomes pale, thick and has tripled in volume.4 large eggs, 100 g caster sugar
- Stir in the vanilla extract.1 tsp vanilla extract
- Sift the self-raising flour over the mixture and gently fold it in using a spatula. Take care not to knock out the air.100 g self-raising flour
- Pour the batter into the prepared tin and spread it evenly into the corners.
- Bake for 10–12 minutes until the sponge is golden, springy to the touch and just beginning to pull away from the sides.
- While the sponge bakes sprinkle a clean work surface generously with caster sugar.caster sugar
- Meanwhile, whip the double cream with the icing sugar and vanilla extract until it forms soft peaks.300 ml double cream, 2 tbsp icing sugar, 1 tsp vanilla extract
- Fold the chopped strawberries gently into the whipped cream.200 g fresh strawberries
- Spread the strawberry cream evenly over the sponge, leaving a 2cm border around the edges.
- While the sponge is still warm roll the sponge up as tightly as possible without squeezing out the filling.
- Place the Swiss roll seam-side down on a serving plate so it doesn't unravel. Once cold, it will retain its shape.
- Chill for at least one hour before serving.
- Dust lightly with icing sugar and decorate with fresh strawberries and mint leaves if desired.Icing sugar, Fresh strawberries, Fresh mint leaves
- Slice with a sharp serrated knife and serve well chilled.
Equipment
- Swiss roll tin (approximately 33cm x 23cm)
- Sharp serrated knife
Notes
Hints:
Use room-temperature eggs for the lightest sponge.
Fold the flour in gently to keep the sponge airy.
Roll the sponge while it is still warm to help prevent cracking.
Pat the chopped strawberries dry with kitchen paper if they are particularly juicy.
Chill thoroughly before slicing for the cleanest presentation.
Wipe the knife between slices for a perfect swirl every time.
Serving Suggestions:
Serve with:
Fresh strawberries or mixed summer berries
Raspberry coulis
Vanilla ice cream
A drizzle of strawberry sauce
A cup of tea or freshly brewed coffee
Sparkling lemonade on warm summer days
Storage:
Store covered in the refrigerator for up to 2 days. Owing to the fresh cream, it should be kept chilled until ready to serve. Freezing is not recommended as the cream and strawberries may lose their texture when thawed.
Nutrition
Calories: 221kcal | Carbohydrates: 21g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 109mg | Sodium: 37mg | Potassium: 98mg | Fiber: 1g | Sugar: 14g | Vitamin A: 554IU | Vitamin C: 12mg | Calcium: 36mg | Iron: 1mg
