Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
One of my fondest kitchen memories is baking with my grandmother in our cozy little kitchen. She always had a tray of fresh berries and a lemon from her garden, and the aroma of sugar and citrus would fill the house. Inspired by that, I created this Strawberry Lemon Swiss Roll Cake a fluffy, tender sponge rolled with luscious lemon cream and sweet strawberries. Every bite reminds me of sunlit mornings and the joy of sharing homemade treats with family. This cake is perfect for birthdays, tea parties, or just because you deserve a little sweet love in your day.
I’ve made this Strawberry Lemon Swiss Roll Cake countless times, and I never tire of it. The bright tang of lemon paired with juicy strawberries creates a flavor combination that feels both fresh and indulgent. In this article, I’ll walk you through every step of making this beautiful cake from scratch, share my little kitchen secrets, and offer tips for storing and serving it so it always looks and tastes incredible.
Why I Love Making This Recipe
There’s something magical about a Swiss roll it’s like a blank canvas where you can play with flavors, colors, and textures. I love how light the sponge is, how creamy the filling can be, and how impressive it looks when sliced. Every time I make this cake, I feel connected to those memories with my grandmother.
What makes this Strawberry Lemon Swiss Roll Cake special is the balance between the airy sponge, the tart but sweet lemon cream, and the burst of strawberries. It’s not overly sweet, making it perfect for summer afternoons or a special dessert for a family dinner.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for this cake:
For the Sponge Cake:
- 4 large eggs, room temperature
- 100g caster sugar
- 100g plain flour, sifted
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp milk
- 1 tsp vanilla extract
- Zest of 1 lemon
For the Lemon Cream Filling:
- 150g unsalted butter, softened
- 100g icing sugar, sifted
- 1 tbsp lemon juice
- Zest of 1 lemon
- 100g mascarpone cheese
For the Strawberries:
- 150g fresh strawberries, hulled and sliced
Kitchen Secrets:
- Ensure eggs are at room temperature this gives the sponge extra lift.
- Sift flour and baking powder together to avoid lumps and keep the sponge light.
- Roll the sponge while it’s still slightly warm in a clean tea towel dusted with sugar this prevents cracking.
- Chill the cream for 10–15 minutes before spreading to make it easier to work with.
How I Make It, Step by Step
- Preheat the oven to 180°C (350°F) and line a 30x25cm Swiss roll tin with parchment paper.
- Beat the eggs and sugar together in a large bowl until thick, pale, and fluffy (about 5–7 minutes with an electric mixer).
- Gently fold in the sifted flour, baking powder, salt, and lemon zest using a spatula, keeping as much air in the mixture as possible.
- Mix in milk and vanilla extract gently.
- Pour the batter into the prepared tin and smooth the surface. Bake for 12–15 minutes until golden and springy to the touch.
- While the sponge is baking, lay a clean tea towel on the counter and dust generously with caster sugar.
- As soon as the sponge comes out of the oven, invert it onto the sugared tea towel and carefully peel off the parchment paper. Roll the sponge gently in the towel and allow it to cool completely.
- For the filling, beat the butter and icing sugar until fluffy. Add lemon juice, zest, and mascarpone cheese, beating until smooth and creamy.
- Unroll the cooled sponge, spread the lemon cream evenly, and sprinkle the sliced strawberries across the surface.
- Roll the sponge tightly but gently, wrap in cling film, and chill for at least 1 hour to set.
How I Serve It at Home
I love serving this cake chilled with a dusting of icing sugar or a drizzle of melted white chocolate. It pairs perfectly with a cup of afternoon tea or a scoop of vanilla ice cream for a special treat. When slicing, use a sharp knife dipped in hot water for clean, neat slices that showcase the beautiful swirl of cream and strawberries.
Storage, Reheating & Make-Ahead Tips
- Store the cake in the refrigerator for up to 3 days it stays moist and flavorful.
- For longer storage, freeze the whole roll wrapped in cling film for up to 1 month. Thaw in the fridge before serving.
- You can prepare the sponge a day in advance and make the filling the next day for a stress-free dessert.
100-Word Short Version
This Strawberry Lemon Swiss Roll Cake is a light, fluffy sponge rolled with zesty lemon cream and fresh strawberries. I start by whipping eggs and sugar into a pale, airy sponge, fold in flour, and bake it until golden. While warm, I roll it in a sugared towel to prevent cracking. The lemon cream filling is creamy, tangy, and perfectly balanced, paired with juicy strawberries. Chill the roll before slicing for a stunning, delicious dessert. It’s perfect for summer parties, afternoon tea, or simply to bring a little joy to your family table.
Recipe Card Section
⏱️ Time
Prep: 25 mins | Cook: 15 mins | Chill: 1 hr | Total: 1 hr 40 mins
📝 Notes
- Use room temperature eggs for a fluffy sponge.
- Sift flour to avoid lumps.
- Chill cream before spreading for easier handling.
- Store in the fridge up to 3 days; freeze up to 1 month.
🍽️ Nutrition
Serving Size: 1 slice
Calories: 310
Sugar: 28g
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Sodium: 70mg
Carbohydrates: 35g
Fiber: 2g
Protein: 5g
Cholesterol: 85mg
Strawberry Lemon Swiss Roll Cake
- Prep Time: 25 mins
- Cook Time: 15 mins
- Total Time: 1 hr 40 mins
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This Strawberry Lemon Swiss Roll Cake is a light, fluffy sponge rolled with tangy lemon cream and fresh strawberries. Perfect for summer, birthdays, or afternoon tea, this cake is easy to make, impressive to serve, and bursting with flavor. Bring a little sunshine to your kitchen with every slice!
Ingredients
- 4 large eggs, room temperature
- 100g caster sugar
- 100g plain flour, sifted
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp milk
- 1 tsp vanilla extract
- Zest of 1 lemon
- 150g unsalted butter, softened
- 100g icing sugar, sifted
- 1 tbsp lemon juice
- Zest of 1 lemon
- 100g mascarpone cheese
- 150g fresh strawberries, hulled and sliced
Instructions
- Preheat oven to 180°C (350°F). Line a 30x25cm Swiss roll tin with parchment paper.
- Beat eggs and sugar until thick and pale.
- Fold in flour, baking powder, salt, and lemon zest gently.
- Mix in milk and vanilla extract.
- Pour into tin and bake for 12–15 mins.
- Roll sponge in sugared tea towel while warm; cool completely.
- Beat butter, icing sugar, lemon juice, zest, and mascarpone for filling.
- Unroll sponge, spread filling, add strawberries, and roll tightly.
- Wrap in cling film and chill 1 hour before serving.
Notes
Use room temperature eggs for a fluffy sponge. Sift flour to avoid lumps. Chill cream before spreading for easier handling. Store in the fridge up to 3 days; freeze up to 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 70mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Conclusion
Making this Strawberry Lemon Swiss Roll Cake always fills my kitchen with warmth, laughter, and love. Every slice brings a little sunshine to the table, and I hope this recipe becomes a treasured part of your family moments too. Remember, the joy of baking isn’t just in the result it’s in the memories you create along the way. Happy baking!