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Easy Strawberries and Cream Swiss Roll

A delightful Swiss roll featuring a light sponge cake filled with whipped cream and fresh strawberries, perfect for any occasion.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Swiss
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cake
  • 3 large eggs
  • 75 g sugar
  • 75 g all-purpose flour
  • 1 tsp vanilla extract
  • 1/4 tsp salt
For the Filling
  • 200 ml heavy cream About 3/4 cup + 2 tbsp
  • 2 tbsp powdered sugar
  • 200 g fresh strawberries, sliced About 1 1/2 cups
  • Optional extra strawberries for garnish

Method
 

Preparation
  1. Preheat your oven to 190°C (375°F). Prepare a baking tray by lining it with parchment paper.
  2. In a large bowl, beat the eggs and sugar together using an electric mixer until frothy and light in color, about 5 minutes.
  3. Gently fold in the flour, vanilla, and salt until combined.
  4. Pour the batter onto the prepared baking tray and spread it evenly. Bake for 10-12 minutes, or until the top is golden and springs back when touched.
Assembling
  1. Once baked, place a clean kitchen towel on the counter and sprinkle it with powdered sugar. Carefully flip the cake onto the towel and peel off the baking paper.
  2. Starting from one end, roll it up in the towel while it’s still warm. Allow it to cool completely.
  3. In a bowl, whip the heavy cream with the powdered sugar until soft peaks form.
  4. Unroll the cooled cake carefully. Spread the whipped cream evenly over the cake and arrange the sliced strawberries on top.
  5. Gently roll the cake back up, using the towel to help. Place it seam-side down on a serving platter.
  6. Chill in the fridge for about 30 minutes before slicing. Serve with extra strawberries on top if desired.

Notes

For a low-fat option, substitute Greek yogurt for heavy cream, though it will change the taste and texture. Keep an eye on the baking time to avoid a dry sponge.