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A Strawberry Swiss Roll is a classic dessert that provides a pleasant combination of sponge cake, fresh strawberries, and cream, perfect for spring and summer when strawberries are at their peak.

Strawberry Swiss Roll

This cake is usually served at celebrations and festive occasions in Colombia and throughout Latin America. It’s often known as “brazo de reina,” which translates to “queen’s arm,” referring to its distinctive rolled shape that resembles a queen’s arm adorned with a royal bracelet. My aunt knows her Strawberry Swiss Roll recipe by heart since she makes it so often. She shared it with me, which I lightened up barely by folding some Greek yogurt into the whipped cream – it worked perfectly! More of my favorite strawberry desserts are this Strawberry Swirl Cheesecake, Strawberries Romanoff, and Strawberries and Crème Crepe Cake. And for a fall version, do this Pumpkin Roll.

Why You’ll Love This Strawberry Swiss Roll

• Impressive: This Swiss roll is bound to impress at your next party. It’s pretty, delicious, and appears complicated. No have to tell everyone it’s easier to make than it looks!
• Sweet Strawberries: Fresh strawberries take this dessert up a notch! They’re the sweetest after they’re in season, so the strawberries enhance the flavour.
• Healthier Dessert: This cake feels more indulgent than it truly is. The whipped cream filling continues to be creamy but lighter due to the Greek yogurt, which boosts the protein. Plus, there’s no fat added to the cake – just a bit of butter on the parchment paper, so the cake doesn’t stick. I take advantage of monk fruit sweetener to lower the sugar and strawberries add some fiber, plenty of vitamin C, and a bunch of other vitamins and minerals.

Strawberry Swiss Roll Ingredients

• Eggs: Separate the whites and yolks from six large eggs.
• Flour: Use six tablespoons of all-purpose flour.
• Sweetener: I used monk fruit sweetener, which has no calories and fewer carbs than sugar, but granulated sugar may also work.
• Vanilla: Vanilla extract gives the sponge cake its flavor.
• Butter: Bring two teaspoons of unsalted butter to room temperature.
• Powdered Sugar (also called confectioners’ sugar) to sprinkle onto a dish towel and the cake
• Strawberry Filling: Thinly sliced fresh strawberries, heavy cream, vanilla, monk fruit sweetener (or sugar), 0% Greek yogurt

Make a Strawberry Swiss Roll

1. Prep: Place an oven rack in the middle of the oven, and preheat it to 400°F. Spray a 15” x 10” sheet pan with nonstick spray and line it with parchment paper. Using your fingers, spread two teaspoons of butter over the parchment and put aside.
2. Egg Whites: Beat the six egg whites with a stand or hand mixer until stiff. It should take three to 5 minutes.
3. Remaining Cake Ingredients: Gently fold within the six yolks one after the other with a spatula after which the sugar and flour one tablespoon at a time, followed by the vanilla.
4. Bake: Evenly pour the cake batter into the prepared pan and bake for 12 to 14 minutes until the cake’s color is calmly golden.
5. Powdered Sugar: Sprinkle a clean, damp dish towel with powdered sugar. When the cake is prepared, sprinkle a bit of sugar on top. Then invert the cake onto the towel, remove the paper, and roll up the cake with the towel. Ensure the open end of the roll is down, and place it on a wire rack to chill.
6. Swiss Roll Filling: Whisk the heavy cream, sugar, and vanilla at medium speed with a hand or stand mixer for 2 minutes. Next, increase the speed for 3 to 5 minutes until the mixture forms stiff peaks. Gently fold within the yogurt with a spatula after which refrigerate.
7. Fill the Swiss Roll: When the rolled cake is totally cool, unroll it. Spread the cream on top and canopy it with strawberries, leaving one inch at the tip with no strawberries. Reroll the sponge cake, transfer it to a serving platter, and chill within the refrigerator for a number of hours or overnight.
8. Serving: Frivolously dust the strawberry Swiss roll with powdered sugar before eating.

Variations

Like many traditional recipes, Brazo de Reina has quite a few regional and family variations. In some versions, a touch of rum or other spirits are added to the batter for an extra layer of flavor. Some may include cocoa powder within the batter for a chocolate cake or a distinct fruit within the filling.

• Berries: Swap strawberries for blackberries, raspberries, or blueberries or a combination of all.
• Fruit: I bet fresh peaches or nectarines can be one other good summer fruit to try for the filling.
• Jam: Spread your favorite berry jam over the cream filling if strawberries aren’t in season.
• Citrus: For a touch of citrus, zest a lemon or orange into the cream.
• Chocolate Swiss Roll: Add two tablespoons of cocoa to the cake batter once you add the flour.
• Gluten-Free Swiss Roll: Substitute gluten-free flour, like Cup4Cup.

Store Strawberry Swiss Roll

Refrigerate cake for up to a few days.

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Prep: 25 minutes mins

Cook: 14 minutes mins

chill time: 2 hours hrs

Total: 2 hours hrs 39 minutes mins

Yield: 12 servings

Serving Size: 1 slice

For the cake:

• Preheat the 400F oven rack in the middle. Spray a 15 x 10-inch baking sheet pan with non-stick spray, line with parchment paper, using your fingers add the two teaspoons of butter and spread over the parchment paper, put aside.

• Using a stand mixer or hand mixer, beat the egg whites until they’re stiff, about 3 – 5 minutes.

• Using a spatula, GENTLY fold in egg yolk one after the other, then add sugar 1 tbsp at a time, gently folding it in.  Add flour 1 tbsp at a time, and the vanilla extract and gently fold.

• Pour the batter into the prepared pan, evenly spreading the cake batter with a spatula.

• Bake about 12 – 14 minutes until the cake is calmly golden in color.

• Within the meantime, sprinkle a clean and damp dish towel with confectioners’ sugar.

• When the cake is prepared, sprinkle a bit of confectioners’ sugar on top then invert the cake onto the dish towel, remove the paper, and roll up the cake with the towel, make sure the tip of the roll is down, place in a wire rack to chill.

For the Filling:

• Using a hand or stand mixer, whisk at medium speed the heavy cream, sugar and vanilla for two minutes, and increase the speed until it reaches stiff peaks about 3 – 5 minutes total. Then with spatula gently fold within the Greek yogurt and refrigerate.

• When the roll is totally cool, unroll the cake. Spread with the cream and canopy the cream with strawberries, leaving 1 inch at the tip without the strawberries to forestall them from falling out of the tip of the roll) and re- roll.

• Transfer to a serving platter, chill within the refrigerator for a number of hours or so long as overnight.

• Just before serving, calmly dust with powdered sugar (if using) and revel in! Makes 12 slices.

Last Step:

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calculated with monk fruit sweetener

Serving: 1 slice, Calories: 153 kcal, Carbohydrates: 32 g, Protein: 5 g, Fat: 10 g, Saturated Fat: 6 g, Cholesterol: 118 mg, Sodium: 49 mg, Fiber: 1 g, Sugar: 5 g