5 from 4 votes
Fresh strawberries and whipped cream rolled into a light sponge cake makes an impressive dessert.
Strawberry Roll Cake
Prep Time
20 mins
Cook Time
10 mins
Chilling Time
3 hrs
Total Time
30 mins

Fresh strawberries and whipped cream rolled into a light cake.

Course: Dessert
Cuisine: American
Keyword: fresh strawberries, strawberry cake, strawberry roll cake, strawberry swiss roll cake, swiss roll cake recipe
Servings: 12 servings
Calories: 274 kcal
Author: Kathy
  • 6 egg whites
  • 1/2 cup sugar
  • 6 egg yolks
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 cup cake flour
  • 1/4 cup powdered sugar for rolling cake
  • 3 cups fresh strawberries sliced
  • 2 Tablespoons sugar
  • 1/2 cup strawberry jam
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon vanilla
  • 2 Tablespoons powdered sugar
  • 1 cup heavy whipping cream
  • 3 Tablespoons powdered sugar
  • 1/2 teaspoon vanilla
  • strawberries for garnish
  1. Preheat oven to 375 degrees.  Line a baking sheet pan (18" X 13") with parchment paper. Spray paper and sides lightly with a non-stick baking spray.

  2. Place egg whites in a bowl. Mix with a mixer with a whisk attachment over high speed until light and foamy. With mixer running on a medium speed, slowly add 1/2 cup sugar. Return speed to high and continue mixing until stiff peaks are formed.  Carefully remove whites from mixing bowl and set aside.

  3. In same mixing bowl, add egg yolks, 1/4 cup of sugar and vanilla. Mix with whisk attachment over high speed until pale yellow (3-4 minutes). 

  4. Add 1/2 egg whites to batter. Gently fold in using a spatula.  Repeat with remaining egg whites.

  5. Sprinkle 1/2 flour over egg mixture. Fold gently with a spatula until incorporated. Repeat with remaining flour. 

  6. Place batter on prepared baking sheet pan. Spread evenly over baking sheet. 

  7. Bake for 8-10 minutes until top is very lightly browned. 

  8. Have a clean kitchen towel on counter. Sprinkle with powdered sugar.

  9. When cake is removed from oven, gently loosen the sides of the cake from the pan with a knife. Quickly invert the entire baking sheet pan onto the towel.  Remove parchment paper.  Starting with the short end, carefully roll cake (with towel).  Set aside on a cooling rack until completely cooled. 

  1. Slice strawberries into thin slices.  Sprinkle with sugar. Stir slightly and set aside.  

  2. Whip cream until soft peaks are formed. Add sugar and vanilla. 

  3. Gently unroll cake and remove towel.  Lay cake flat. (ends will stay slightly curled)

  4. Heat strawberry jam in microwave for 20-30 seconds until warm and runny.  Spread jam on cake. Spread whipped cream over jam.

  5. Drain any excess liquid off strawberries and place strawberries in an even layer on cake.  

  6. Starting with a short end of cake, carefully roll cake. Place on a tray with seam side down. Wrap with plastic wrap and refrigerate for at least 2 hours or until completely chilled.

  1. Whip remaining cream until soft peaks are formed. Add sugar and vanilla. 

  2. Remove cake from refrigerator and remove plastic wrap.  Gently spread whipped cream over top and sides of cake. Place strawberries on top of cake in a decorative manner. 

Nutrition Facts
Strawberry Roll Cake
Amount Per Serving
Calories 274 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 124mg41%
Sodium 42mg2%
Potassium 125mg4%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 29g32%
Protein 5g10%
Vitamin A 425IU9%
Vitamin C 22.4mg27%
Calcium 36mg4%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.