During the blooming warmth of June, take a cruise along the rural farmland roads of Oregon, and you’re bound to stumble across a local farm with a hand-painted “U-Pick Strawberries” sign proudly displayed out front. If you dream of strawberry season every year as I do, you will have your car parked with a bucket in hand before your eyes have time to adjust to the sunny, red-speckled field before you. After a few blinks, the once eagerly empty bucket will overflow with the ripest and most mouthwatering strawberries that grocery stores could only dream of. If you can resist devouring the entire ruby-red bounty on the way home, these precious berries deserve to shine in a dessert that highlights their vibrant yet delicate flavors, reminiscent of early summer.

When I think of sweet treats in the summertime, my mind instantly goes to strawberries and cream. The nostalgic and simplistic pairing of tart strawberries with rich cream brings forth a warm familiarity for many of us. Yet, there is something so rewarding about elevating classic combinations with fresh flavors and a touch of culinary creativity. Enter matcha—the deeply alluring and vibrant green tea powder that carries rich historical roots within Japanese culture. Although this tea originates worlds apart from strawberry fields in Oregon, matcha introduces a subtle earthiness and sophistication to the delicate nature of strawberries and cream.

To marry this triad of flavors together, a Swiss roll cake presented itself as the ideal choice, allowing each uniquely delicious component to shine as brightly as the next. Contrary to what the name alludes, Swiss roll cakes have very little to do with Switzerland. Likely originating around 19th century Europe, these tubular-shaped sponge cakes often feature a cream filling paired with fruit or jam that is then (literally) rolled up into a delightfully playful dessert. Swirled together into an eye-catching verdant spiral filled with luscious cream and juicy strawberries, this refreshing twist on a Swiss roll cake transports the eyes and taste buds to the sweetness of a strawberry field in June.

Strawberry Matcha Swiss Roll Recipe

Supplies

• Baking sheet 9” x 13”
• Parchment paper
• Stand-mixer (preferred) or hand-held mixer
• Piping bag with tip
  
  

Matcha Sheet Cake

Ingredients

• 3 egg whites
• 1/4 tsp. cream of tartar
• 1/2 cup granulated white sugar (divided in half)
• 3 egg yolks
• 1/8 cup whole or 2% milk
• 1/8 cup organic avocado oil, organic sunflower oil, or similar neutral oil of choice
• 2 tsp. organic matcha tea
• 2 tsp. vanilla extract
• 1/3 cup all-purpose flour
• 1 Tbs. organic tapioca starch *See Pro Tips
  
  

Whipped Cream Filling

Ingredients

• 1 cup heavy whipping cream
• 2 Tbs. granulated white sugar or powdered sugar
• 1 tsp. vanilla extract
• 8 - 10 organic fresh strawberries

Directions

1. Preheat oven to 350° F and line bottom of baking sheet with parchment paper. Ensure parchment length slightly exceeds longest sides of the sheet to further prevent cake from sticking. Set aside.
2. Wash strawberries and pat dry. Remove tops and slice in half or quarters, depending on size and preference. Set aside.
3. To a stand mixer or hand-held mixer fitted with a whisk attachment, add room temperature egg whites and cream of tartar. Whip on medium-low until white and foamy, about 1 minute.
4. Slowly sprinkle in half the sugar (1/4 cup) and increase mixer speed to medium-high. Whip until the meringue reaches soft peaks, about 2–3 minutes. Set aside.
5. In a separate bowl, combine egg yolks, remaining sugar (1/4 cup), milk, vegetable oil, matcha, and vanilla extract. Whisk until smooth and evenly distributed.
6. Using a fine mesh strainer, sift in flour and tapioca starch. Mix until it just begins coming together, with a few streaks of flour remaining.
7. In about 3–4 intervals, use a rubber spatula to fold in a few scoops of meringue to the batter at a time until fully incorporated. Gradually folding in the meringue is key!
8. Pour batter into parchment-lined baking tray and gently tap tray on the counter to release air bubbles.
9. Bake at 350° F for about 14-16 minutes. You’ll know the cake is ready when the center is set and spongey to the touch.
10. Gently lift cake from sheet pan, using a butter knife to lift any stuck edges. With the parchment paper still on, transfer to a wire rack and allow cake to cool slightly while prepping the whipped cream filling.
11. To the cleaned stand-mixer or medium-sized bowl, combine heavy whipping cream, sugar, and vanilla extract. Whisk on medium-high until stiff peaks form, about 3–4 minutes.

Now, time to assemble the cake!

1. Transfer slightly cooled cake from wire rack to a fresh piece of parchment paper, flipping the cake upside down so the bottom (darker side) faces up. This will make the outside of the cake roll a brighter and prettier green hue.
2. Scoop about half of the whipped cream onto the cake and spread out into an even layer. Place the remaining whipped cream in a piping bag fitted with a tip and set in fridge for decorating later.
3. Lay prepared strawberries down horizontally towards one of the long ends of the cake.
4. To roll the cake, gently lift and pull parchment paper away from you until reaching the other side of the cake, ensuring the seam side is on the bottom. *See Pro Tips
5. Using cling wrap or parchment paper, wrap cake (a gentle roll motion works best for this) and set in refrigerator for at least one hour to chill and firm up.
6. When ready to serve, remove cake from wrapping and pipe swirls of leftover whipped cream onto the top. For even more of a decorative touch, add a few sliced strawberries on top of each swirl!
7. To serve, use a sharp knife to cut each slice. Rinse and dry knife off between slices for a picture-perfect clean cut. Enjoy!

Pro Tips

• You’ll see this recipe does not call for leavening agents, such as baking soda or baking powder. The egg white meringue adds just the right amount of “fluffing up” this sheet cake needs to do its thing.
• If you don’t have organic tapioca starch on hand, no problem! Cornstarch would work just as well for the purpose it serves.
• When it comes to rolling the cake, this can be where things get a touch tricky. If you find the cake is cracking when rolling, the most likely issues are the egg whites were over whipped (emphasis on SOFT peaks) or there was too much flour in the batter. The latter can be remedied by ensuring your flour is measured properly, by spooning the flour into the measuring cup and using a flat object to level. The tried and not so true method of dipping the measuring cup directly into the flour bag typically winds up packing down too much flour, leading to potentially cakey and dry baked goods.

GOT A FEW MORE STRAWBERRIES TO SPARE?

Check out our Strawberry Elderflower Shrub Recipe!

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