Discover this delicious strawberry Swiss roll recipe, a fresh and sweet roll, enriched with the juicy aroma of strawberries. A perfect combination of textures and flavors, this strawberry roll is the ideal dessert to sweeten your day in a refined and comforting way.

Today I thought I’d share a new recipe for Swiss roll – a delicious dessert that I’ve made before in several versions such as my Easter roll, carrot cake roll and vegan roll with vanilla and jam, and now it’s time for a seasonal flavor in the form of a fresh strawberry roulade!

With strawberry season in full swing, I couldn’t resist the temptation to create a Summer dessert recipe that celebrates this wonderful fruit. So, let’s venture into the kitchen together and create a seasonal Swiss roll with strawberries together, perfect for pampering the senses and enjoying the sunny days!

Strawberry Swiss Roll Dessert Sauces Ideas

Whipped cream: It offers a refreshing and creamy note that matches perfectly with the sweet and intense taste of strawberries. You can choose to use plain whipped cream or enrich it with a little sugar and vanilla extract for a richer aroma. Be sure to use natural, not vegetable whipped cream.
Chocolate sauce: Add a decadent and rich element to the strawberry roll, complementing its aroma and taste with subtle notes of chocolate. You can prepare a classic chocolate sauce or you can try more sophisticated versions, such as a chocolate sauce with rum or a chocolate sauce with oranges.
Fruit sauce: Enrich the taste experience of the strawberry roll with fresh or cooked fruit sauces, such as raspberry sauce, blueberry sauce or mango sauce. These sauces add a wonderful sweet-sour balance and perfectly complement the fresh and vibrant taste of strawberries.

Choosing the right accompaniments can turn the simple strawberry roll into a memorable and delicious culinary experience for any special occasion or simple gourmet pleasure.

Tips for easily assembling a Swiss roulade

Use baking paper: To prevent sticking, cover the baking tray with baking paper before pouring the dough for the top. Thus, you will be able to detach it easily after baking.
Even leveling: After pouring the dough on the baking tray, use a straight spatula to level it. Make sure you spread the dough in an even layer to get a consistent top.
Bake in a thin layer: To avoid breaking or cracking, bake the top in a thin and even layer. This will facilitate the subsequent running without problems.
Cool properly: After baking, cool the top in the pan for a few minutes, then transfer it to a clean kitchen towel. Adequate cooling will help maintain the flexibility and moisture required for running.
Fill carefully: Spread the filling in an even layer over the cooled top, leaving the edges free to avoid leaks. Use a kitchen towel or foil to carefully roll the Swiss roll.
Cool before cutting: After rolling, let the roll cool completely before cutting. This will allow the filling to stabilize and will facilitate cutting into nice and even slices.

With these simple tips, you will be able to successfully prepare and assemble a delicious and attractive Swiss roll, perfect to be enjoyed at any time of the day or on any special occasion.

If you are looking for other recipes with strawberries, I recommend you try my:

Strawberry Swiss Roll

Gourmandelle.com

5 from 2 votes

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Prep Time 30

Cook Time 10

Chilling time 3

Total Time 3 40

Course Desserts

Cuisine Swiss

Servings

Calories 238 kcal

Ingredients

For the base:

3 eggs large, separate the whites and yolks
75 g granulated sugar
1 tablespoon oil
25 g whole milk
½ teaspoon almond extract
½ teaspoon salt
70 g cake flour sifted
1 tablespoon beetroot powder

For the filling:

240 g sweet full-fat cream for whipped cream
¼ teaspoon gelatin powdered
4 tablespoons freeze-dried strawberries
3 tablespoons granulated sugar
1 tablespoons powdered sugar

Instructions

Heat the oven to 180 C.
Line a pan with baking paper and grease it with some oil or butter.
Put the yolks in a bowl. Add ¼ cup of sugar and mix until the sugar is dissolved and the yolks are light in color. Gradually add the vegetable oil, mixing continuously, until it is incorporated.
Add the milk, almond extract and salt. Add the beetroot powder.
Sprinkle the sifted flour over the batter and mix until incorporated.
In a clean bowl or in the bowl of a kitchen mixer fitted with the whisking attachment, beat the egg whites until foamy. Add the remaining 2 tablespoons of sugar and beat at high speed until the egg whites form soft peaks.
Incorporate a third of the beaten egg whites into the dough, then add the rest of the egg whites and mix until incorporated.
Pour the batter over the form, spreading it in an even layer using a large spatula.
Bake for about 10 minutes or until the swiss roll base is elastic and the edges start to brown slightly.
Remove from the oven.
Carefully turn the hot cake over a towel well sprinkled with powdered sugar.
Carefully roll the hot cake in the towel.
Let the rolled cake cool for about 1 hour
Meanwhile, to make the filling, in a small bowl, sprinkle the gelatin over 1 tablespoon of cold water and let it soften for 5 minutes. Heat the mixture in the microwave in short intervals of 5 seconds until the gelatin is completely dissolved.
Let it cool a little.
In a clean grinder, grind the freeze-dried strawberries together with the sugar.
Put the cream in the bowl of a kitchen mixer. Whisk at medium speed until it becomes frothy, then add the powdered sugar, increase to medium-high speed and beat until the paddles start to leave marks in the cream.
Mix a spoonful of whipped cream in the bowl with the melted gelatin until it is completely incorporated, then, with the mixer on low speed, add it back to the bowl with the rest of the cream. Add the sugar and strawberry mixture and increase the speed to medium high, beating until the cream forms soft peaks
Carefully unfold the rolled cake and remove the towel.
Spread the filling in a thin and even layer over the entire cake, leaving about 2 cm at the edge.
Roll the cake, taking care not to apply too much pressure so as not to allow the filling to come out on the edges.
Wrap tightly in plastic film and refrigerate for at least 2 hours or overnight.
Serve with fresh fruit.

Nutrition

Calories: 238kcalCarbohydrates: 32gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 85mgSodium: 174mgPotassium: 186mgFiber: 1gSugar: 23gVitamin A: 300IUVitamin C: 90mgCalcium: 47mgIron: 2mg

Keyword rolls, roulade, strawberry, Summer dessert

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