Strawberry Swiss roll is easy once you pluck up the courage to roll it up! This recipe with fresh strawberries and cream is incentive enough.


  • 4 free-range eggs
  • 115g (4oz) caster sugar – plus extra to dust
  • 1 vanilla pod – seeds only
  • 75g (3oz) self-raising flour
  • 200g (7oz) strawberries
  • 200ml (7floz) double cream
  • 1 tsp vanilla extract
  • 150g strawberry compote



  1. For the sponge, preheat the oven to 190C/375F/Gas 5 and line a 23x33cm (9x13in) swiss roll tin with baking parchment.
  2. Place the eggs, sugar and vanilla seeds into a bowl and whisk until very light, fluffy and thickened.
  3. Sift the flour over the mixture and fold in carefully.
  4. Pour the mixture into the lined tin and smooth it out with a spatula until evenly spread.
  5. Bake the sponge for 10-12 minutes, or until just firm to the touch.
  6. Place a sheet of baking parchment that is slightly bigger than the tray onto the work surface and dust with some caster sugar.
  7. Turn the sponge out onto the parchment paper, then peel off the parchment on the bottom of the sponge. Set aside to cool slightly.
  8. Slice the strawberry’s
  9. Whip the double cream to soft peaks with the vanilla extract.
  10. To assemble the roll, spread the strawberry compote over the cooled sponge, leaving a 2cm (1in) gap around the edge.
  11. Spread the whipped cream over the top then sprinkle over the whole strawberries.
  12. Take the longest edge, then using the parchment paper underneath, roll up the sponge quite tightly, making sure the filling stays inside.
  13. Roll the sponge off the parchment, dust with extra caster sugar and cut into slices to serve.