Introduction to Strawberry Swiss Roll Charlotte Cake
Welcome to the world of delightful desserts! If you’re looking for a show-stopping treat that’s as beautiful as it is delicious, the Strawberry Swiss Roll Charlotte Cake is your answer. This dreamy dessert combines light sponge cake, luscious whipped cream, and fresh strawberries, making it perfect for any occasion. Whether you’re hosting a tea party or celebrating a special moment, this cake will impress your loved ones and satisfy your sweet tooth. Plus, it’s surprisingly easy to make, so you can whip it up even on a busy day!
Why You’ll Love This Strawberry Swiss Roll Charlotte Cake
This Strawberry Swiss Roll Charlotte Cake is a true crowd-pleaser! It’s not just stunning to look at; it’s also incredibly easy to make. The light sponge and creamy filling come together in a flash, making it perfect for those last-minute gatherings. Plus, the fresh strawberries add a burst of flavor that dances on your palate. Trust me, once you try it, you’ll be dreaming of this cake long after the last slice is gone!
Ingredients for Strawberry Swiss Roll Charlotte Cake
Gathering the right ingredients is the first step to creating your Strawberry Swiss Roll Charlotte Cake. Here’s what you’ll need:
- Large eggs: These are the backbone of your sponge cake, providing structure and moisture.
- Granulated sugar: Sweetens the cake and helps it rise, creating that lovely fluffy texture.
- All-purpose flour: The base of your sponge, giving it that light and airy feel.
- Baking powder: A leavening agent that helps the cake rise beautifully.
- Vanilla extract: Adds a warm, sweet aroma that enhances the overall flavor.
- Milk: Keeps the sponge moist and adds richness.
- Vegetable oil: Contributes to a tender crumb and keeps the cake from drying out.
- Chocolate spread or strawberry jam: This is your filling! Choose chocolate for a rich taste or jam for fruity sweetness.
- Mascarpone or cream cheese: These creamy delights form the base of your filling, adding a luxurious texture.
- Cold heavy cream: Whipped to perfection, it lightens the filling and adds a cloud-like quality.
- Powdered sugar: Sweetens the cream filling and helps stabilize it.
- Fresh strawberries: Not just for decoration, they add a fresh burst of flavor and color.
- Whipped cream: For piping rosettes around the cake, adding a touch of elegance.
- Melted dark or white chocolate: A drizzle on top elevates the cake’s presentation.
- Freeze-dried berries or pink sprinkles: Optional, but they add a fun and festive touch!
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Strawberry Swiss Roll Charlotte Cake
Step 1: Preheat and Prepare
Let’s get started! First, preheat your oven to 180°C (350°F). While it warms up, line a large rectangular baking tray with parchment paper. This will ensure your sponge cake doesn’t stick, making it easier to roll later. Trust me, this little step saves a lot of hassle! You want to be ready for that fluffy sponge to rise beautifully.
Step 2: Make the Sponge Cake
In a large mixing bowl, whisk together the eggs and granulated sugar until the mixture becomes pale and triples in volume. This usually takes about five minutes. Next, gently fold in the sifted all-purpose flour and baking powder. Be careful not to deflate the mixture! Then, add the milk, vegetable oil, and vanilla extract. This combination creates a light and airy sponge that’s perfect for your Strawberry Swiss Roll Charlotte Cake.
Step 3: Bake and Roll
Pour the batter into your prepared tray and bake for 10 to 12 minutes, or until it’s lightly golden. As soon as it’s done, remove it from the oven and immediately roll the warm sponge in the parchment paper. This helps it maintain its shape. Let it cool completely while it’s rolled up, so it’s easier to handle later.
Step 4: Prepare the Filling
Now, let’s whip up that creamy filling! In a separate bowl, beat the mascarpone or cream cheese with powdered sugar and vanilla extract until smooth. Then, add the cold heavy cream and whip until it’s thick and fluffy. This creamy mixture is what makes the Strawberry Swiss Roll Charlotte Cake so dreamy! Chill it in the fridge for about 15 minutes to set up nicely.
Step 5: Assemble the Cake
Time to bring it all together! Line the sides of a springform pan with your sliced Swiss rolls, standing them upright around the edges. Place some rolls on the bottom to create a solid base. Spoon in half of the chilled cream filling and smooth it out. Next, layer in some fresh strawberry slices for that burst of flavor. Spread the remaining cream on top and smooth the surface. It’s starting to look like a masterpiece!
Step 6: Chill and Decorate
Now, it’s time for the magic of chilling! Refrigerate your assembled cake for at least 4 to 5 hours, or overnight if you can wait. This helps all the flavors meld together beautifully. Before serving, pipe some whipped cream rosettes around the edges, and garnish with halved strawberries. A drizzle of melted chocolate on top adds a touch of elegance. Your Strawberry Swiss Roll Charlotte Cake is ready to dazzle!
Tips for Success
- Always preheat your oven for even baking.
- Use room temperature eggs for better volume when whisking.
- Don’t skip chilling the cream filling; it helps achieve the perfect texture.
- For a cleaner cut, use a sharp knife to slice the cake.
- Feel free to experiment with different fillings, like lemon curd or raspberry jam!
Equipment Needed
- Mixing bowls: A large bowl for mixing and a smaller one for whipping.
- Whisk: A hand whisk or electric mixer works wonders for aerating the eggs.
- Baking tray: A rectangular tray lined with parchment paper is essential.
- Springform pan: This makes assembling and serving the cake a breeze.
- Sharp knife: For slicing the cake cleanly and beautifully.
Variations
- Fruit Variations: Swap out strawberries for other berries like raspberries, blueberries, or even peaches for a different flavor profile.
- Chocolate Lovers: Use chocolate Swiss rolls instead of vanilla for a richer taste, or add cocoa powder to the sponge cake for a chocolatey twist.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to make this dessert suitable for gluten-sensitive friends.
- Vegan Version: Replace eggs with flaxseed meal and use plant-based cream alternatives to create a vegan-friendly Strawberry Swiss Roll Charlotte Cake.
- Nutty Delight: Add crushed nuts like almonds or hazelnuts to the cream filling for an extra crunch and flavor.
Serving Suggestions
- Pair your Strawberry Swiss Roll Charlotte Cake with a dollop of whipped cream for extra indulgence.
- Serve alongside a refreshing cup of herbal tea or a glass of sparkling lemonade.
- For a stunning presentation, place the cake on a decorative cake stand and garnish with mint leaves.
- Consider adding a side of fresh fruit salad for a colorful contrast.
FAQs about Strawberry Swiss Roll Charlotte Cake
Can I make the Strawberry Swiss Roll Charlotte Cake in advance?
Absolutely! In fact, making it a day in advance enhances the flavors. Just be sure to keep it refrigerated until you’re ready to serve.
What can I substitute for mascarpone cheese?
If you don’t have mascarpone, cream cheese works well too. For a lighter option, try using low-fat cream cheese. It will still give you that creamy texture!
How do I store leftovers of the Strawberry Swiss Roll Charlotte Cake?
Store any leftovers in an airtight container in the fridge. It should stay fresh for up to three days, but trust me, it won’t last that long!
Can I use frozen strawberries instead of fresh?
Yes, you can! Just make sure to thaw and drain them well before using. Fresh strawberries do add a lovely texture, but frozen ones can work in a pinch.
What’s the best way to slice the cake for serving?
For clean slices, use a sharp knife and wipe it clean between cuts. This will help maintain the beautiful layers of your Strawberry Swiss Roll Charlotte Cake!
Final Thoughts
Creating the Strawberry Swiss Roll Charlotte Cake is more than just baking; it’s about crafting a moment of joy. Each slice reveals layers of fluffy sponge, creamy filling, and fresh strawberries that dance together in perfect harmony. I love how this cake brings people together, whether it’s for a celebration or a cozy afternoon tea. The smiles it brings are worth every minute spent in the kitchen. So, roll up your sleeves, embrace the process, and let this dreamy dessert delight your taste buds and warm your heart. Happy baking, my fellow dessert enthusiasts!
Print
Strawberry Swiss Roll Charlotte Cake: A Dreamy Dessert Delight
- Total Time: 4-5 hours (including chilling time)
- Yield: 8-10 servings 1x
- Diet: Vegetarian
Description
This Strawberry Swiss Roll Charlotte Cake is a dreamy fusion of light sponge cake, whipped cream filling, and fresh strawberries. The outer layer is made of mini chocolate or vanilla Swiss rolls, while the inside hides a creamy mousse-like center that melts in your mouth. Perfect for celebrations, tea parties, or romantic occasions.
Ingredients
- 4 large eggs
- 100 g granulated sugar
- 90 g all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp milk
- 2 tbsp vegetable oil
- 200 g chocolate spread or strawberry jam (for filling)
- 250 g mascarpone or cream cheese
- 300 ml cold heavy cream
- 80 g powdered sugar
- 1 tsp vanilla extract
- Fresh strawberries, halved (for decoration)
- Whipped cream for piping
- Melted dark or white chocolate (for drizzling)
- Freeze-dried berries or pink sprinkles (optional)
Instructions
- Preheat oven to 180°C (350°F). Line a large rectangular baking tray with parchment paper.
- Whisk eggs and sugar until pale and tripled in volume (about 5 minutes). Gently fold in sifted flour and baking powder. Add milk, oil, and vanilla.
- Pour into the tray and bake for 10–12 minutes, until lightly golden. Immediately roll the warm sponge in parchment paper and let cool.
- Once cool, unroll, spread with chocolate spread or jam, and roll it back tightly. Slice into even rolls, about 1.5–2 cm thick.
- Beat the mascarpone (or cream cheese) with powdered sugar and vanilla until smooth. Add cold heavy cream and whip until thick and fluffy. Chill for 15 minutes.
- Line the sides of a springform pan (20–22 cm) with the Swiss roll slices, arranging them upright around the edges. Place some rolls on the bottom to form the base.
- Spoon in half of the cream filling and smooth it out. Add a layer of sliced fresh strawberries. Spread the remaining cream on top and smooth the surface.
- Refrigerate for at least 4–5 hours, or overnight for best results.
- Before serving, pipe whipped cream rosettes around the edges. Garnish with halved strawberries and drizzle melted chocolate. Sprinkle with freeze-dried berries or edible decorations if desired.
Notes
- For a lighter version, you can use low-fat cream cheese.
- Make sure to chill the cream filling well for better texture.
- This cake can be made a day in advance for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking and Assembling
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg
