Strawberries and Cream Swiss Roll Recipe

If you’re looking for a dessert that’s both light and show-stopping, I’ve got you covered with this fan-freaking-tastic Strawberries and Cream Swiss Roll Recipe. This cake is like a fluffy, tender cloud wrapped around luscious cream cheese filling and sweet strawberry jam—perfect for a spring gathering or a cozy afternoon treat. Trust me, once you try this, you’ll find it hard to stop at just one slice!

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Ingredients You’ll Need

All the ingredients come together to make a perfectly balanced dessert—light cake, tangy cream cheese filling, and sweet strawberry jam. I always recommend using room temperature eggs for a better batter, plus fresh strawberries for garnish to really brighten the dish.

• All-purpose flour: Use the standard kind; it’s perfect for this tender sponge cake.
• Baking powder: Helps give the cake a light lift without weighing it down.
• Salt: Just a pinch to enhance the flavors overall.
• Large eggs: Room temperature eggs whip better and help the cake rise beautifully.
• Granulated sugar: Sweetens subtly without overpowering the fresh strawberries.
• Vegetable oil: Adds moisture so the cake stays soft and pliable for rolling.
• Buttermilk: Adds a slight tang and tenderness to the sponge.
• Apple cider vinegar: Reacts with baking powder for a tender crumb and subtle lift.
• Vanilla extract: Brings warmth and depth to both cake and filling.
• Cream cheese: Soften it well for a smooth filling that blends perfectly with Cool Whip.
• Cool Whip: Lightens the filling, making it fluffy without weighing it down.
• Powdered sugar: Sweetens the filling and dusts the final cake roll.
• Strawberry jam: Choose a good quality jam with fruit chunks for that fresh taste and texture.
• Fresh strawberries: For garnish, adding a fresh bite and bright color.

Variations

I love that this Strawberries and Cream Swiss Roll Recipe is so versatile—you can easily customize it to fit your mood or what you have on hand. Here are a few of my favorite twists to try:

• Use raspberry jam instead of strawberry: I tried this once, and the tangier raspberry gave a nice contrast that my family adored.
• Make it dairy-free: Swap out cream cheese for coconut cream and use dairy-free Cool Whip alternatives for a vegan version.
• Add sliced strawberries under the jam: I discovered this trick when I wanted extra fruit texture—adds a lovely fresh burst in every bite.
• Add a dusting of cocoa powder: For a more chocolatey vibe, dust the outside lightly before serving.

How to Make Strawberries and Cream Swiss Roll Recipe

Step 1: Prep Your Pan Like a Pro

Start by preheating your oven to 350°F (or 325°F if you’re using a darker pan)—this ensures even baking. Grease your 15×10-inch jelly roll pan well, then line it with parchment paper. Don’t forget to grease the parchment, too! This double layer of non-stick magic makes it a breeze to flip the cake later. I always set up my powdered sugar-dusted towel nearby—that’s where the magic unrolling happens.

Step 2: Whip Up the Perfect Batter

In one bowl, mix your dry ingredients—flour, baking powder, and salt—and set aside. Meanwhile, beat the eggs on high speed for about 3 minutes until they turn pale and fluffy; this step is crucial because it gives you that light sponge. As you beat, slowly incorporate sugar to keep the bubbles intact. Then mix in the oil, buttermilk, apple cider vinegar, and vanilla—this combo keeps the cake moist and tender. Finally, gently fold in the dry ingredients until just combined—over-mixing can toughen the cake, so stop as soon as you don’t see flour.

Step 3: Bake and Roll While Warm

Pour the batter evenly into the lined pan and bake for 12-15 minutes. Keep a close eye near the 12-minute mark—the cake is ready when it springs back to a gentle touch. Here’s the part I used to stress about: flipping out the hot cake onto the towel. But if you invert it immediately after baking and peel off the parchment carefully, you’ll find it rolls up with ease. Roll the cake with the towel from the short end and let it cool completely—about an hour—still rolled up. This helps it set without cracking.

Step 4: Make the Creamy Strawberry Filling

While the cake cools, beat softened cream cheese with powdered sugar and vanilla until smooth. Fold in the thawed Cool Whip carefully until creamy—avoiding over-beating keeps the texture light and fluffy. I chill the filling in the fridge until the cake is ready to fill, which helps it spread easier.

Step 5: Assemble and Chill

Unroll the cake gently and spread the strawberry jam, leaving about a half-inch border all around. Spread your cream cheese filling evenly over the jam, then roll the cake back up—not too tight or the filling will squeeze out. Don’t worry if some spills—just scrape it off. Set your roll seam side down on a platter, cover with plastic wrap, and refrigerate for at least 1-2 hours to let flavors meld and the filling firm up.

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Pro Tips for Making Strawberries and Cream Swiss Roll Recipe

• Prep Your Towel Right: Don’t skimp on the powdered sugar on the towel—it prevents your cake from sticking and tearing when you roll it up.
• Don’t Overbeat the Filling: Mix the cream cheese and Cool Whip just until smooth for the lightest texture—overworking can make it runny.
• Roll While Warm: Rolling the cake as soon as it’s out of the oven keeps it flexible and crack-free.
• Use Fresh Ingredients: Fresh strawberries and good-quality cream cheese make a noticeable flavor difference—totally worth it!