Description
This delightful Strawberries and Cream Swiss Roll combines a light, fluffy sponge cake with a luscious cream cheese and Cool Whip filling layered with sweet strawberry jam. Perfectly rolled and dusted with powdered sugar, this elegant dessert is garnished with fresh strawberries for a refreshing finish.
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 ¼ cup Cool Whip thawed
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- â…“ cup strawberry jam
Garnish
- Powdered sugar for dusting
- Fresh strawberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F. Grease a 15x10x1-inch jelly roll pan with cooking spray. Line it with parchment paper and grease the parchment as well. Set aside.
- Prepare Towel: Lay a clean tea towel flat on your work surface and dust it generously with powdered sugar. This will prevent the cake from sticking when rolled.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and salt. Set this mixture aside.
- Beat Eggs and Sugar: In a large bowl, beat the eggs on high speed for 3 minutes until they turn pale and frothy. Gradually add the granulated sugar while continuing to beat.
- Add Wet Ingredients: Slowly incorporate the vegetable oil, buttermilk, apple cider vinegar, and vanilla extract into the egg mixture; beat for an additional minute until combined.
- Combine Batter: Gently fold in the dry ingredient mixture until just combined, being careful not to overmix.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan, tilting it to spread the batter smoothly. Bake for 12-15 minutes or until the cake springs back when lightly touched.
- Invert and Roll Cake: As soon as the cake is out of the oven, invert it onto the prepared powdered sugar-dusted towel. Carefully peel off the parchment paper. Starting from a short end, roll the cake and towel together into a tight spiral. Set the rolled cake seam side down on a wire rack and allow it to cool completely, about 1 hour.
- Prepare Filling: In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Fold in the Cool Whip gently until the mixture is creamy and fully blended. Refrigerate until ready to use.
- Fill and Roll Cake: Unroll the cooled cake gently and spread a thin, even layer of strawberry jam over the surface, leaving a ½-inch border around the edges. Spread the cream cheese filling evenly on top of the jam layer. Carefully roll the cake back up without the towel. Place the roll seam side down on a platter. Clean off any filling that squeezes out.
- Chill and Serve: Cover the cake with plastic wrap and refrigerate for at least 1-2 hours to set. Before serving, dust the top with powdered sugar and garnish with fresh strawberries. Slice and enjoy.
Notes
- If using a darker colored jelly roll pan, reduce the oven temperature to 325 degrees F to prevent over-browning.
- Using strawberry jelly instead of jam will result in a smoother filling without fruit chunks. You can also add thinly sliced fresh strawberries over the jam layer for extra texture and flavor.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of roll)
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
