Name: Strawberries and Cream Swiss Roll Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 3 h 35 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; 4 large eggs (at room temperature); ¾ cup granulated sugar; 2 tablespoons vegetable oil; 2 tablespoons buttermilk; 1 teaspoon apple cider vinegar; 1 teaspoon vanilla extract; 6 ounces cream cheese (softened); 1 1/4 cup Cool Whip (thawed); ½ cup powdered sugar; ½ teaspoon vanilla extract; 1/3 cup strawberry jam; Powdered sugar (for dusting); Fresh strawberries (for garnish)

Ingredients

1 cup all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

4 large eggs (at room temperature)

¾ cup granulated sugar

2 tablespoons vegetable oil

2 tablespoons buttermilk

1 teaspoon apple cider vinegar

1 teaspoon vanilla extract

6 ounces cream cheese (softened)

1 ¼ cup Cool Whip (thawed)

½ cup powdered sugar

½ teaspoon vanilla extract

⅓ cup strawberry jam

Powdered sugar (for dusting)

Fresh strawberries (for garnish)

Instructions

Step 1: Preheat the oven to 350°F. Grease a 15x10x1-inch jelly roll pan with cooking spray, then line it with parchment paper and grease the paper as well. Set aside.

Step 2: Lay a clean tea towel flat and sprinkle it generously with powdered sugar. Set aside.

Step 3: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 4: In a large bowl, beat the eggs on high speed for 3 minutes until pale and fluffy. Slowly add the granulated sugar while continuing to beat.

Step 5: Add the vegetable oil, buttermilk, apple cider vinegar, and vanilla extract to the eggs and beat for 1 more minute to combine.

Step 6: Gently fold the dry ingredients into the wet mixture until just combined. Pour the batter into the prepared pan and tilt the pan to spread the batter evenly.

Step 7: Bake for 12-15 minutes, or until the cake springs back when lightly touched.

Step 8: Immediately invert the cake onto the powdered sugar-covered towel. Carefully peel off the parchment paper, then roll the cake with the towel from the short end. Place seam side down on a wire rack and let cool completely for about 1 hour.

Step 9: For the filling, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth. Fold in the thawed Cool Whip until fully combined. Refrigerate until ready to use.

Step 10: Once cooled, unroll the cake and spread the strawberry jam evenly over the surface, leaving a ½-inch border. Spread the cream cheese filling over the jam.

Step 11: Roll the cake back up without the towel, placing the seam side down on a platter. Trim any filling that squeezes out while rolling.

Step 12: Cover the roll with plastic wrap and refrigerate for at least 1-2 hours to set.

Step 13: Before serving, dust the cake with powdered sugar and garnish with fresh strawberries. Slice and enjoy.

Tips & Variations

Use fresh homemade or high-quality strawberry jam for the best flavor.

Make sure eggs are at room temperature to create a light, fluffy sponge.

Substitute Cool Whip with whipped heavy cream for a richer filling.

Dust the towel with plenty of powdered sugar to prevent the cake from sticking when rolling.

Add a tablespoon of lemon zest to the filling for a citrusy twist.

FAQs

Can I use fresh strawberries instead of strawberry jam?

Fresh strawberries can be used, but they may make the cake roll soggy. It’s best to slice them thinly and pat dry or combine them with a small amount of jam to help hold moisture.

How do I prevent the cake from cracking when rolling?

Roll the cake while it’s still warm and flexible, starting with the towel inside. Cooling the cake rolled in the towel helps it retain shape and reduces cracks when you fill and re-roll it.