Hey everyone, I know I’m a little late to the party, but hello, Autumn! (Don’t laugh!) It’s been a while since my last post, and I have to admit, I’ve been taking my own advice lately. I decided to slow down, rest, and hit that much-needed reset button. Life can get overwhelming sometimes, and I’ve learned that protecting our peace and staying grounded isn’t just important; it’s essential. So, with that little note shared… let’s get into it.
There’s something quietly comforting about baking when the air starts to cool, when leaves fall softly outside and the scent of vanilla fills the kitchen. For me, this Strawberry Heart Swiss Roll isn’t just a dessert; it’s a little act of love, a way to slow down, smile, and create something soft and beautiful, one swirl at a time. This one was inspired by a dear friend, Sandri, who has an incredible gift for crafting digital cake designs and other yummy treats. My sister and I couldn’t resist bringing one of her creations to life, just so I could finally taste what I’d been admiring online, and voilà!
The delicate pink sponge, dotted with tiny hearts, wraps around a cloud of cream and fresh strawberries. It’s the kind of treat that makes any table, or tea moment, feel special.
You’ll Need:
3 large eggs (room temperature)
90g sugar (about ½ cup)
80 g cake flour (about ⅔ cup)
2 tbsp milk
1 tbsp vegetable oil
1 tsp vanilla extract
Red or pink food coloring (for the heart pattern)
1 cup heavy cream
2 tbsp powdered sugar
Fresh strawberries (sliced for the filling + whole for decoration)
The Heart Pattern:
Preheat your oven to 180°C (350°F).
Line a 10x15-inch baking pan with parchment paper.
For the hearts, mix 1–2 tbsp of batter with a drop of pink or red food coloring.
Pipe tiny hearts over the parchment, then freeze the pan for about 10 minutes to set the design.
The Sponge:
Beat eggs and sugar together until thick and pale, this gives your roll its soft, airy texture.
Add milk, oil, and vanilla; then gently fold in the sifted flour.
Pour the batter over your chilled heart pattern and spread evenly.
Bake for 10–12 minutes, just until springy to the touch.
The Cream & Roll:
While it cools, whip your cream with powdered sugar until soft peaks form.
Once the sponge is warm (not hot), turn it out onto a new sheet of parchment and roll it up gently to help it hold shape. Let it cool completely.
Unroll, spread the whipped cream, add sliced strawberries, and roll again.
Trim the edges, dust lightly with sugar, and decorate with a few whole strawberries and a swirl of cream.
Enjoy it with a warm cup of tea, a blanket, and maybe a moment of stillness. It’s not about perfection, it’s about the joy of creating something soft, kind, and a little bit nostalgic.
Until next time my darlings, I drop my pen here and wish you all a wonderful day.
With love,
Linda
xoxo
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