This jelly roll, also called a Swiss roll, uses a light, spongy angel food–style cake filled with a homemade strawberry sauce and fresh whipped cream. When sliced, it reveals a pretty spiral of cake and filling. Use a boxed angel food mix for convenience or make the cake from scratch if you prefer.
A CAKE THAT IMPRESSES
It looks fancy, but it’s easier than you think.
A Swiss roll may seem intimidating at first, but once you try it you’ll find the technique straightforward. The key is a very light sponge and careful handling while it cools and is rolled.
A boxed angel food mix gives reliable, airy results and keeps this recipe quick. If you prefer, you can make the angel food cake component from scratch, but the homemade elements that really matter are the strawberry sauce and the whipped cream—fresh ingredients make a big difference.
WHAT YOU’LL NEED
Besides ingredients, a few specific tools help get the best result. Most are common in home kitchens; the jelly roll pan is inexpensive and useful for other tasks.
Ingredients
Angel food cake mix: one box (or use a homemade angel food recipe). Follow the box for any additional ingredients—usually water.
Fresh strawberries: best fresh, though thawed frozen berries work. Use ripe, flavorful berries for the best sauce.
Granulated sugar: sweetens and helps macerate the strawberries.
Fresh lemon juice: brightens the fruit—use fresh juice, not bottled.
Cornstarch: thickens the strawberry sauce; you can substitute flour if needed.
Heavy whipping cream: used to make fresh whipped cream—do not substitute with milk or half-and-half.
Powdered sugar: a small amount is used to dust the towel so the cake won’t stick and to sweeten the whipped cream.
Vanilla extract: adds flavor to the whipped cream.
Equipment
10″ x 15″ jelly roll pan: the correct pan size is important—a standard baking sheet will make the cake too thin and a 9″ x 13″ will be too thick to roll.
Other uses for a jelly roll pan
You’ll use this pan for small batches of cookies, roasting vegetables, baking focaccia, or toasting nuts—so it’s worth having on hand.
Parchment paper: prevents grease contact and preserves the cake’s delicate crumb.
Lint-free towel: a linen or flat-weave cotton towel (or a clean pillowcase) dusted with powdered sugar helps roll the cake without sticking.
Optional mailing tube: used by some bakers to keep the cake’s curve even, but it’s not necessary.
STEP-BY-STEP: HOW TO MAKE A STRAWBERRY SWISS ROLL
The process breaks down into cake, filling, and assembly. Follow the sequence and allow cooling times—those steps make rolling easy and prevent cracks.
Step 1: Make the cake batter
Prepare the angel food cake mix according to package directions (or use a homemade recipe). Beat the batter until frothy so plenty of air is incorporated—this lift replaces chemical leaveners and creates the flexible sponge you need.
Step 2: Bake the cake
Bake in a prepared 10″ x 15″ pan lined with parchment until the top is lightly golden and springs back when tapped, about 22–24 minutes. The cake will rise quite a bit but will settle as you handle it.
Step 3: Prepare the towel and cool briefly
Loosen the cake from the pan edges with a butter knife. Spread a clean lint-free towel and dust it evenly with powdered sugar. Quickly flip the warm cake onto the towel and peel off the parchment. Work efficiently so the cake remains pliable.
Step 4: Roll the cake into a log
Starting at a short end, roll the cake and towel together into a tight log. Allow it to cool completely rolled up at room temperature—about 2 hours. Proper cooling prevents cracking when you unroll it to fill.
Make-ahead note
If you store the rolled cake in the refrigerator, bring it back to room temperature before unrolling to avoid cracks.
Step 5: Make the strawberry sauce
Combine sliced strawberries, water, sugar, lemon juice, and cornstarch in a small saucepan. Heat to a gentle boil, then simmer until thickened, about 10–12 minutes. Cool completely before folding into whipped cream. The sauce can be made up to three days ahead and refrigerated.
Step 6: Make the whipped cream
Whip cold heavy cream with the powdered sugar and vanilla until stiff peaks form. Chill until ready to use; cold whipped cream holds better when folded with the strawberry sauce.
Step 7: Assemble
Combine: fold the cooled strawberry sauce into the whipped cream gently until evenly pink and streak-free, taking care not to deflate the cream.
Unroll and fill: carefully unroll the cooled cake on the towel. Spread the filling evenly, leaving about a 1″ border at the far short end.
Reroll: roll the cake back up without the towel. Some filling may squeeze out—wipe as needed. Chill the log 20–30 minutes to help it set.
STORAGE
Serve the cake the day it’s made for best texture. Store covered in the refrigerator for up to 3 days; after that the sponge will absorb moisture and become softer. Freezing is possible but may change the whipped cream’s texture on thawing.
MORE STRAWBERRY IDEAS
- Strawberry Salsa
- Strawberry Compote
- Strawberry Pretzel Pie
- Strawberry Bundt Cake
- Strawberry Lemonade Quick Bread
- Strawberry Goat Cheese Bruschetta
- Strawberry Chocolate Chip Muffins
- Spinach Salad with Strawberries
Strawberry Swiss Cake Roll Recipe
Ingredients
CAKE
- 1 box angel food cake mix (and any ingredients called for on the box)
- ⅓ cup (40g) powdered sugar (for dusting the towel)
FILLING
- ½ pound (227g) fresh or frozen strawberries, hulled and sliced (about 1¼ cups)
- ¼ cup (60mL) water
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon (15mL) fresh lemon juice
- 1 tablespoon (8g) cornstarch
- ¾ cup (90mL) heavy whipping cream
- 1 tablespoon (8g) powdered sugar (for whipped cream)
- 1 teaspoon vanilla extract
Instructions (summary)
CAKE
- Preheat oven to 350°F (177°C). Line a 10″ x 15″ jelly roll pan with parchment—do not grease.
- Prepare the cake mix per package directions, pour into the pan, and bake 22–24 minutes until lightly golden and springy.
- Loosen the cake from the pan with a butter knife. Spread a lint-free towel and dust with powdered sugar. Quickly flip cake onto towel, remove parchment, and roll cake and towel together starting at a short end.
- Let the cake cool completely rolled up, about 2 hours at room temperature.
FILLING
- Make the strawberry sauce: combine strawberries, water, sugar, lemon juice, and cornstarch in a saucepan. Bring to a low boil, then simmer 10–12 minutes until thick. Cool completely.
- Make whipped cream: whip cold heavy cream with powdered sugar and vanilla to stiff peaks. Chill until ready to use.
- Fold the cooled strawberry sauce into the whipped cream gently until evenly combined.
ASSEMBLE
- Carefully unroll the cooled cake on the towel. Spread the filling evenly, leaving a 1″ border at the far short end.
- Reroll the cake (without the towel) and transfer to a serving plate. Chill 20–30 minutes.
- Dust with powdered sugar or top with sliced strawberries if desired. Store covered in the refrigerator for up to 3 days.
Notes
- Use the additional ingredients listed on your angel food cake mix box (often just water) or make the cake from scratch.
- Use fresh lemon juice for best flavor.
- If refrigerating the rolled cake before filling, return it to room temperature before unrolling to avoid cracks.
Nutrition Disclosure
All nutrition values are approximate and provided as a courtesy. Ingredient or quantity changes will alter estimates.