Strawberry Swiss Roll Recipe

This Strawberry Swiss Roll is a bright, fresh dessert built from a light sponge cake, juicy strawberries, and a silky whipped cream filling. Known in Colombia as brazo de reina, or “queen’s arm,” this rolled cake is a favorite for birthdays and warm-weather gatherings when berries are at their peak. The version below keeps the classic texture and flavor while lightening the filling slightly by folding Greek yogurt into the whipped cream and, if preferred, swapping sugar for monk fruit sweetener.

About This Recipe

I grew up with this dessert—my aunt made it from memory, and her simple, perfect roll inspired this recipe. I made a few small adjustments to sharpen the flavor and reduce sweetness without losing the indulgent mouthfeel: a touch of vanilla in the sponge, a light whipped cream folded with 0% Greek yogurt for a tangy balance, and plenty of ripe strawberries to give the roll its bright, fresh character. The sponge is airy and grease-free, the filling is light yet creamy, and the finished roll looks elegant on the table.

• Impressive but approachable: This roll looks like a bakery dessert but is straightforward to make at home.
• Strawberries are the star: Use the sweetest, ripest berries you can find—less sugar is needed when fruit is flavorful.
• Lightened filling: Whipped cream folded with Greek yogurt keeps the filling creamy without being heavy.
• Great for serving: The cake slices cleanly and holds its shape when chilled, making it ideal for parties.

Strawberry Swiss Roll (Brazo de Reina)

Yield: 12 servings   |   Prep: 25 mins   |   Cook: 12–14 mins   |   Chill: 2 hours+   |   Total: about 2 hrs 40 mins

Summary

A classic rolled sponge cake filled with whipped cream, a bit of Greek yogurt, and fresh strawberry slices. Perfect for spring and summer, when strawberries are sweet and plentiful.

Nutrition (per slice, calculated with monk fruit sweetener)

Calories: 153 kcal   |   Carbohydrates: 32 g   |   Protein: 5 g   |   Fat: 10 g   |   Fiber: 1 g   |   Sugar: 5 g (approx.)

Ingredients

For the sponge cake

• 6 large eggs, separated
• 6 tablespoons all-purpose flour (or a 1:1 gluten-free substitute)
• 6 tablespoons monk fruit sweetener or granulated sugar
• 2 teaspoons vanilla extract
• 2 teaspoons unsalted butter, at room temperature (to spread on parchment)
• 1/4 cup powdered sugar (confectioners’ sugar), for dusting the towel and cake

For the filling

• 1 pound fresh strawberries, thinly sliced
• 1 cup heavy cream
• 2 teaspoons vanilla extract
• 5 tablespoons monk fruit sweetener or sugar
• 6 tablespoons 0% Greek yogurt
• Powdered sugar, optional, for dusting before serving

Instructions

Make the sponge cake

1. Preheat the oven to 400°F and place a rack in the center. Prepare a 15 x 10-inch baking sheet by spraying it with nonstick spray and lining it with parchment paper. Use your fingers to rub the 2 teaspoons of room-temperature butter over the parchment so the cake releases easily.
2. Beat the egg whites with a stand or hand mixer until stiff peaks form, about 3–5 minutes.
3. With a spatula, gently fold the egg yolks into the whites one at a time. Add the sweetener one tablespoon at a time, folding carefully to keep the batter airy. Fold in the flour one tablespoon at a time, then add the vanilla and fold until just combined.
4. Pour the batter into the prepared pan and smooth it into an even layer with a spatula.
5. Bake for 12–14 minutes, until the cake is lightly golden and springs back slightly to the touch.
6. While the cake bakes, sprinkle a clean, slightly damp dish towel evenly with powdered sugar.
7. When the cake is done, dust a little powdered sugar on top, invert the cake onto the sugared towel, peel off the parchment, and roll the cake up inside the towel (start from the short side). Make sure the seam side is down and place the rolled cake on a wire rack to cool completely.

Make the filling and assemble

1. In a chilled bowl, whisk the heavy cream with the sweetener and 2 teaspoons vanilla. Start at medium speed for about 2 minutes, then increase speed and whip until stiff peaks form (about 3–5 minutes total).
2. Gently fold the Greek yogurt into the whipped cream with a spatula until smooth. Chill the filling briefly if needed so it’s firm enough to spread.
3. When the cake is completely cool, unroll it carefully. Spread the cream mixture into an even layer over the cake, leaving a 1-inch border at one short end so the strawberries won’t spill out.
4. Arrange a single layer of thinly sliced strawberries over the cream. Starting from the long edge, roll the cake back up (without the towel) to form the Swiss roll.
5. Transfer the roll to a serving platter, seam side down. Chill in the refrigerator for at least a few hours or up to overnight to set.
6. Just before serving, dust lightly with powdered sugar if desired. Slice into 12 pieces and enjoy.

Notes

Nutrition was calculated using monk fruit sweetener. If you use granulated sugar, the calorie and carb values will be higher. Make sure the cake is fully cooled before unrolling and filling to avoid tearing. For best texture, slice the roll with a sharp serrated knife.

Ingredient Notes

• Eggs: Separate whites and yolks precisely; the beaten whites provide the sponge’s lift.
• Flour: Six tablespoons is ideal for a tender, thin sponge—substitute a 1:1 gluten-free blend if needed.
• Sweetener: Monk fruit sweetener reduces calories and carbs, but regular sugar works here too.
• Butter: A tiny amount rubbed on the parchment helps the cake release cleanly.
• Filling: Fresh strawberries, whipped cream, vanilla, and a bit of Greek yogurt create a bright, balanced filling.

Variations

Traditional brazo de reina recipes vary widely—try these simple swaps to change the flavor:

• Other berries: Substitute raspberries, blackberries, or blueberries, or use a mix.
• Stone fruit: Thinly sliced peaches or nectarines work well in summer.
• Jam: Spread a thin layer of your favorite jam over the cream if fresh strawberries aren’t available.
• Citrus: Add lemon or orange zest to the filling for brightness.
• Chocolate: Stir 2 tablespoons of cocoa into the flour when mixing the batter for a chocolate sponge.
• Gluten-free: Use a cup-for-cup gluten-free flour blend in place of all-purpose flour.

Storage

Store the finished roll covered in the refrigerator for up to 3 days. Keep it chilled to preserve the whipped cream filling and prevent the sponge from drying. For best texture and presentation, slice just before serving.

More Strawberry Ideas

• Strawberry Crisp
• Strawberry Rhubarb Crisp
• Strawberry Banana Bread
• Low-Fat Strawberry Scones