Strawberry Swiss Roll | The Squeaky Mixer

Strawberry Swiss Roll Cake

I made this delicious Strawberry Swiss Roll Cake thanks to the help of Michaels. Ever since I was a kid, Michaels has always been one of my favorite stores. It was where my parents bought me some of my first baking supplies and it’s still my go to place now 🙂

Strawberry Swiss Roll | The Squeaky Mixer

Strawberry Swiss Roll Ingredients

For this recipe, I used my basic Designed Swiss Roll ingredients, I just substituted the vanilla extract for strawberry emulsion then added some fresh strawberries in the whipped cream! This cake is perfect for summertime or for anyone who LOVES the taste of fresh strawberries.

Luckily, these cakes are totally customizable. You can substitute the strawberry emulsion for any kind of extract or emulsion then substitute the fresh fruit in the center for whatever you’d like!

One of the most important steps to this recipe is whipping the egg whites to stiff peaks. This ensures that the batter is thick and fluff which in the long run will leave you with a soft, fluffy, airy, delicious cake. This texture will also help support the cake while it is rolled up to help keep that shape and lock moisture in.

Stiff peaks | The Squeaky Mixer

Creating The Design

While this step is of course one of the most intricate parts to the recipe, it is one of the most rewarding steps too. Once you see your finished product all rolled together in the most delicious and beautiful looking Swiss Roll, it will be worth all of the time you spent making it.

I use edible markers to trace or draw my design onto my parchment paper. I of course used edible markers that I purchased from Michaels Craft Store. If you don’t have access to a Michaels near you, you can either or from them online or purchase them from Amazon.

You can trace a design that you either printed out or can trace from a tablet screen. To do this, simply place the parchment paper over the design and hold it in place. Then use an edible marker to trace the design onto your parchment paper. If you don’t have edible markers, you can use a pencil or regular marker BUT you must be careful to remember to place your parchment paper face down onto your cookie sheet so that the cake batter doesn’t come in contact with the non-edible design.

Strawberry Swiss Roll | The Squeaky Mixer

How cute is this Strawberry Swiss Roll?! #Makeitwithmichaels and enjoy this recipe for the rest of summer 🥳☀️ Find the full recipe on my website, link in bio! 🤎 #sponsored #bakingtiktok #bakingtiktoks #recipe #thesqueakymixer #bakingszn #yummy #cakerecipe #caketok #caketiktok #strawberry #swissroll

♬ original sound – The Squeaky Mixer

Strawberry Swiss Roll Cake

Recipe by Maddison Koutrouba –
5.0 from 4 votes


Cooking time


Total time




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  • 6 egg yolks

  • 4 Tbsp. sugar

  • 4 Tbsp. vegetable oil

  • 4 Tbsp. whole milk

  • 2 tsp. Strawberry emulsion

  • 1 cup all purpose flour

  • 2 Tbsp. cornstarch

  • 6 egg whites

  • 1/2 tsp. vinegar

  • 4 Tbsp. sugar

  • Whipped Cream Filling
  • 1 cup heavy whipping cream

  • 2 1/2 Tbsp. confectioners sugar

  • dash salt

  • 1 tsp. vanilla

  • 1/2 cup fresh sliced strawberries


  • Preheat the oven to 375 degrees and grease a baking sheet with cooking spray and line with parchment paper. I am using a small 9″ x 13″ cookie sheet. But this recipe makes enough for a standard 13″ x 18″ cookie sheet Swiss Roll.
  • Whisk together the egg yolks and sugar until smooth. Keep the egg whites! We will need them later.
  • Add the vegetable oil, milk, and strawberry emulsion to the egg yolk mixture and continue to whisk until fully combined.
  • Sift in the flour and cornstarch to the wet ingredients. Then whisk until the batter is nice and smooth. Add a drop of pink food dye so that the batter will have a light pink tint to it.
  • In the bowl of a stand mixer fit with a whisk attachment, whisk the 6 egg whites until frothy. Slowly add in the vinegar and sugar while whipping up the egg whites.
  • Whisk the egg whites until stiff peaks form. This is very important! Make sure the egg whites have formed stiff peaks before adding it in to the batter in the next step.
  • Fold the egg whites into the batter until everything is fully combined. Be careful not to over mix at this step. If you over mix, the egg whites will deflate and cause for runny, thin batter. Mix just until the egg whites are evenly distributed throughout.
  • Remove a couple tsp. of batter into small bowls and dye every color you want for your design. For this design we need red for the strawberries, yellow for the seeds, and green for the stems.
  • Place each color into a piping bag.
  • Pipe your designs all over the left side of your prepared cookie sheet. You only need to pipe on one side since we will be rolling it up an won’t see designs that are on the inside. To seal the designs, freeze the cookie sheet for 5-8 minutes. This will firm up the design nicely.
  • Pipe the remaining, uncolored batter on top of the frozen design to cover the entire cookie sheet. Then bake for 8-9 minutes or until golden brown on the edges.
  • While the cake bakes, prepare a lightly damp rag to roll the cake in as soon as it comes out of the oven. You can also sprinkle the rag with granulated sugar if you wish to help prevent it from sticking. If you don’t want to use a rag, simply use parchment paper to roll it up.
  • If you piped a design on the bottom of the cake then you will need to make sure to roll it with the bottom side facing outward.
  • Place the cake on the damp kitchen rag and slowly peel off the parchment paper that it baked it on, off.
  • Roll up the cake using the damp rag and let it sit and cool for about 1 hour. Refer to the video above for help with these steps.
  • While the cake cools, you can prepare the whipped cream.
  • In the bowl of a stand mixer fit with the whisk attachment, whisk the cream, sugar and vanilla until stiff peaks have formed and you have reached a whipped cream consistency.
  • Once the cake has cooled, unravel it and fill it with the whipped cream until it is evenly spread. Evenly distribute the sliced strawberries on top of the whipped cream as well.
  • Re roll the cake then chill for about 15-20 minutes.
  • Enjoy!

Did you make this recipe?

Tag @thesqueakymixer on Instagram! I love to see what you all create.

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  1. A really well balanced recipe!
    Sweet just the right amount with a light and aery texture!
    I haven’t changed much, which I generally always do with recipes found online (like reducing the amount of sugar or adding lemon zest). Oh well I did add some lemon zest in the cake’s batter, but the rest stayed pretty much the same.
    Making my own strawberry emulsion brought a lovely finish to the overall flavor (simply cook a few berries and crush them or mix them).
    Thank you so much for sharing!
    Ps. I used about 3 tbsp of batter to make the drawings on the cake.