This gluten-free strawberry Swiss roll cake takes the classic vanilla sponge roll and gives it a spring glow-up with a fresh strawberry cream cheese filling. This is the kind of dessert I want for Easter, Mother's Day, Memorial Day, or any early summer gathering when strawberries finally taste like strawberries again.

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Skill Level: Intermediate to Advanced
Flavor Remix: Swap the strawberries for raspberries for a tangier berry cream cheese filling.
Allergy Watch: Gluten Free, Nut-Free
Swiss roll cakes can be a little dramatic. Pretty, yes. But dramatic. The trick is keeping the sponge cake flexible enough to roll without splitting and keeping the filling sturdy enough that the spiral stays put.
The strawberry cream cheese filling is where this cake really shines. Fresh berries are cooked down first, which removes excess water and concentrates the flavor. That means you get a vibrant strawberry filling without watery slices of fruit or expensive freeze-dried berries. I also tested the filling with the traditional cream cheese frosting method, but found that adding cold cream cheese prevented the mixture from becoming too thin.
I tested two rolling methods, including my preferred steam cool method, which keeps the sponge soft and flexible so the cake rolls with fewer cracks and holds its pretty spiral after slicing. But if you have experience with the tea towel method, I have provided instructions for that. My method is a little shorter on total time, and I think it yields more consistent results with cleaner slices.
Ingredient Notes
- Gluten-Free Flour: Use any 1:1 gluten free flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Cornstarch: By mixing in cornstarch, we are essentially turning our 1:1 flour into a gluten free cake flour.
- Eggs: The sponge gets its lift from whipped eggs, so room temperature eggs are worth it here. Cold eggs do not whip as quickly or as fully.
- Cream of Tartar: Just a little will help stabilize the egg whites and set your swiss roll up for success.
- Vanilla Extract: Or use an equal amount of vanilla paste.
- Fresh Strawberries: You can use forzen but the compote will take longer to reduce down.
- Butter: Use unsalted butter or reduce the salt added by ¼ teaspoon.
- Cream Cheese: Use cold full fat cream cheese for the best texture.


After strawberry season is over, you can swap the filling for a fresh blueberry filling using my berry buttercream recipe.
How to Make Gluten-Free Strawberry Roll
A step-by-step visual guide for making gluten-free swiss roll with starwberries. You can skip to the recipe for the full written instructions.

Beat the Egg Whites
Start with just the egg whites, slowing beating until they are foamy (left hand picture). Then increase the speed and add the cream of tartar. Once you get to almost soft peaks beging to slowly add the sugar.

Beat the Egg Yolks
In a separate bowl, beat the egg yolks with the remaining sugar and vanilla until pale and thick. The mixture should fall in ribbons when lifted with the beater. This step builds structure and gives the sponge its soft, bendy texture.

Fold in the Flour and Egg Whites
Fold in the gluten free flour and cornstarch in stages, alternating with the whipped egg whites. Gentle folding keeps the batter airy. If you stir too aggressively, the sponge can bake up dense and crack when rolled.

Bake
Spread the batter evenly in the pan and bake just until the top springs back when lightly pressed.

Cool the Cake- Beginner Method
Turn the warm cake onto the sugared towel, peel off the parchment, and roll it in the towel while it cools. This trains the sponge to hold a curve.

Cool the Cake- Preferred Method
Cover the hot pan tightly with foil as soon as it leaves the oven. The steam keeps the cake soft and flexible. Once cooled, spread on the filling, roll the cake, and chill it so the spiral sets before slicing.

Make the Compote
Puree the fresh berries and combine with sugar. Whisk constantly over a low boil until the mixture reduces to 3 to 4 tablespoons.

Make the Strawberry Filling
Start with a buttercream base before adding the cooled strawberries and cold cream cheese.

Assemble
Spread the strawberry cream filling evenly over the cake, leaving about ½ inch uncovered at the end that will be the center of the roll. Gently roll the cake and trim off the ends. You can top with powdered sugar or pipe on additional filling.
Recipe Tips
- Do not overbake the sponge. Pull it when the top springs back and the cake looks set. A dry sponge is much more likely to crack.
- Fold gently, but do not under mix. You want the flour incorporated without streaks, but the batter should still feel light.
- Use the steam cool method for fewer cracks. Covering the hot cake traps moisture and keeps the sponge flexible.
- Cool the strawberry compote before adding it to the filling. Warm puree can soften the cream cheese mixture and make it too loose.
- Chill before slicing. That hour in the refrigerator helps the filling firm up so the strawberry spiral stays neat.
- Trim the ends after chilling. The ends are usually less tidy, and trimming them gives the cake that bakery case look.
- Double the Filling. Double the filling recipe to make enough of the recipe to frosting the outside.

Make Ahead and Storing
Make Ahead: The strawberry compote can be made 1 to 2 days ahead and stored in the refrigerator. The whole roll can also be assembled a day ahead.
Storing: Store covered in the refrigerator for up to 3 days.
Freezing: Do not freeze.
📖 Recipe

Gluten-Free Strawberry Swiss Roll Cake
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Ingredients
Vanilla Sponge Cake
- 6 large eggs room temperature
- ¼ teaspoon cream of tartar
- 250 grams (1.25 cups) granulated sugar divided
- 1 teaspoon vanilla extract
- 165 grams (0.7 cup) 1:1 gluten-free flour with xanthan gum
- 16 grams (2 tablespoon) cornstarch
Strawberry Cream Cheese Filling
- 150 grams (1.04 cups) fresh strawberries sliced
- 2 teaspoons granulated sugar
- 56 grams (0.25 cup) unsalted butter room temperature
- 115 grams (0.51 cup) full fat cream cheese cold
- 120 grams (1 cup) powdered sugar
Instructions
- Preheat oven to 350°F. Line a 17 x 11.5-inch jelly roll pan with parchment paper. Generously sift powdered sugar over a clean, smooth kitchen towel laid flat on your work surface. A thicker tea towel works best. Set aside.120 grams powdered sugar
- Separate the egg yolks and egg whites. Place egg whites in a clean metal or glass bowl. Beat on medium-low speed until frothy (about 1½ minutes). Add cream of tartar and continue beating. Slowly sprinkle about ⅓ cup of the sugar into the egg whites while beating. Increase speed and whip until stiff peaks form (about 6-7 minutes).6 large eggs, ¼ teaspoon cream of tartar, 250 grams granulated sugar
- In a separate bowl, beat the egg yolks and vanilla with the remaining sugar for 5-6 minutes, until pale, thick, and the mixture forms ribbons.6 large eggs, 250 grams granulated sugar, 1 teaspoon vanilla extract
- Sift ⅓ of the flour iand cornstarch nto the yolk mixture and gently fold. Fold in ⅓ of the whipped egg whites. Repeat, alternating flour and egg whites, until fully incorporated.165 grams 1:1 gluten-free flour with xanthan gum, 16 grams cornstarch
- Transfer the batter to the pan and spread it evenly with a spatula. Bake for 12-14 minutes, or until the top springs back when lightly pressed.
Traditional Cooling Instructions: Cool the cake in the pan on a wire rack for 10 minutes. Run a small knife around the edges, then carefully turn the cake out onto the sugared towel. Peel off the parchment. Starting at the short end, roll the cake up in the towel, snug but not tight. Cool completely on a wire rack.
Preferred Cooling Instructions: As soon as the sponge comes out of the oven, cover the pan tightly with foil to trap steam and keep it soft and flexible. Let it cool at room temperature for 1 hour (do not refrigerate or cool in a cold room, or it may crack when rolled).
Strawberry Cream Cheese Filling
- Purée the strawberries until smooth. Strain into a small pan. Add the granulated sugar and bring to a low boil, whisking constantly until reduced to ¼ cup, about 5 minutes. Set aside to cool.150 grams fresh strawberries, 2 teaspoons granulated sugar
- Add the softened butter and powdered sugar to a mixing bowl. Using a hand mixer or a stand mixer fitted with a paddle attachment, beat on high until smooth. Add the COLD cream cheese and mix until white and fluffy, about 1-2 minutes. Scrape down the bowl as needed. Add the strawberry purée and mix on low speed until just fully incorporated. Chill for 15 minutes.56 grams unsalted butter, 120 grams powdered sugar, 115 grams full fat cream cheese
Assembly
- Traditional Assembly: Gently unroll the cake; it will not completely hold its shape but should remain curved. Add the strawberry cream filling evenly over the cake, leaving about ½ inch uncovered at the end that will be the center of the roll. Re-roll the cake without the towel. Trim the ends and dust with powdered sugar before serving, or pipe on extra cream cheese frosting.
Preferred Assembly: Spread the strawberry cream filling evenly over the cake, leaving about ½ inch uncovered at the end that will be the center of the roll. Roll the cake by lifting the baking paper with one hand while gently guiding the sponge into a tight roll with the other, keeping even pressure without squashing the filling. Place seam-side down on a serving plate and chill for 1 hour. Trim the ends and dust with powdered sugar before serving, or pipe on extra cream cheese frosting.
Equipment
- jelly roll pan
Notes
- There are two methods provided for rolling. While I typically use the traditional method for swiss rolls, I find that with this particular vanilla sponge cake rolls up with fewer cracks using the steam cool and roll method. It also takes less total time! Just don't skip the 1-hour chill at the end.
Nutrition
Recipe Questions
I do not recommend it for make-ahead storage. Fresh sliced berries release juice and can make the cake soggy after a few hours. Instead, add them on top as decoration or serve on the side.
The cake may have been overbaked, cooled in a cold room, or rolled after it became too dry. My steam cool method helps prevent cracking by keeping the sponge soft and pliable.



















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