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Strawberries and Cream Swiss Roll Recipe

★★★★★

4.4 from 88 reviews
  • Author: Naomi
  • Total Time: 3 hours 35 minutes
  • Yield: 10 servings 1x

Description

This delightful Strawberries and Cream Swiss Roll features a light, fluffy sponge cake rolled with sweet strawberry jam and a creamy, dreamy cream cheese filling. Perfectly dusted with powdered sugar and garnished with fresh strawberries, this classic dessert combines airy texture with fresh fruity flavors, making it an elegant treat for any occasion.

Ingredients

Scale

Cake

  • 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

Filling

  • 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

For Garnish

  • Powdered sugar (for dusting)
  • Fresh strawberries (for garnish)

Instructions

  1. Prepare the pan: Preheat the oven to 350°F. Grease a 15x10x1-inch jelly roll pan with cooking spray, then cover it with parchment paper and grease the parchment paper well. Set aside.
  2. Prepare work surface: Lay a clean tea towel flat and sprinkle a generous layer of powdered sugar over it. Set aside; this will help in rolling the cake later.
  3. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. Beat eggs and sugar: In a large mixing bowl, beat the eggs on high speed for 3 minutes until they become pale and fluffy. Gradually add the granulated sugar while continuing to beat.
  5. Add wet ingredients: Add vegetable oil, buttermilk, apple cider vinegar, and vanilla extract to the eggs and sugar. Beat the mixture for 1 more minute until well combined.
  6. Combine wet and dry: Gently fold in the dry ingredients until just combined, being careful not to overmix.
  7. Bake the cake: Pour the batter into the prepared pan and tilt the pan to spread the batter evenly. Bake for 12-15 minutes or until the cake springs back when lightly touched.
  8. Roll the cake: Remove the cake from the oven and immediately invert it onto the prepared powdered sugar-coated towel. Carefully peel off the parchment paper. Starting from the short end, roll the cake up with the towel inside. Place the rolled cake seam-side down on a wire rack and let it cool completely for about 1 hour.
  9. Prepare the filling: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Fold in the Cool Whip until creamy and well combined. Refrigerate until the cake is ready to be filled.
  10. Fill the cake: Unroll the cooled cake gently and spread the strawberry jam evenly over the surface, leaving a ½-inch border around the edges. Spread the cream cheese filling evenly on top of the jam.
  11. Re-roll and chill: Carefully roll the cake back up without the towel, placing it seam-side down on a serving platter. Clean off any filling that spills out during rolling.
  12. Final chill and serve: Cover the cake roll with plastic wrap and refrigerate for 1 to 2 hours to set. Before serving, dust with powdered sugar, garnish with fresh strawberries, slice, and enjoy.

Notes

  • Ensure eggs are at room temperature for proper volume when beaten.
  • Rolling the cake while still warm prevents cracking.
  • Using a powdered sugar-dusted towel prevents sticking and helps with an even roll.
  • If strawberry jam is too runny, heat gently to thicken before spreading.
  • Refrigerate the filled cake to help it set and make slicing easier.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Strawberries and Cream Swiss Roll, Sponge Cake Roll, Cream Cheese Filling, Strawberry Jam Cake, Swiss Roll Dessert

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Find it online: https://naomifletcher.com/strawberries-and-cream-swiss-roll-recipe/