If you’re after a show-stopping dessert that’s light, delightful, and packed with fresh flavors, you’ve got to try this Strawberries and Cream Swiss Roll Recipe. I absolutely love how it combines a fluffy sponge with the sweet-tangy cream cheese filling and juicy strawberries — it’s my go-to when I want something special without fuss. Keep reading, because I’ll walk you through all the tips and tricks to nail this fan-freaking-tastic treat in your own kitchen!
Why You’ll Love This Recipe
- Light & Fluffy Cake: The sponge is airy yet sturdy enough to roll perfectly without cracking.
- Creamy, Tangy Filling: The cream cheese filling balances sweetness with a hint of tang that complements the strawberries beautifully.
- Elegant & Impressive: It looks like it took ages to make, but really, it’s straightforward and quick once you know the trick.
- Perfect for Any Occasion: Whether it’s a casual gathering or a fancy tea party, this dessert steals the show every time.
Ingredients You’ll Need
Getting the right balance between fluffy cake and smooth filling starts with fresh, quality ingredients. You probably have most of these on hand, and using room-temperature eggs and softened cream cheese will make your life much easier.
- All-purpose flour: The base for the cake, it gives structure without weighing it down.
- Baking powder: Helps the cake rise and stay tender.
- Salt: Just a pinch enhances all the flavors.
- Eggs: Room temperature is key for the fluffiest sponge.
- Granulated sugar: Sweetens the cake evenly.
- Vegetable oil: Keeps the cake moist and tender without heaviness.
- Buttermilk: Adds a nice tang and reacts with the baking powder for lift.
- Apple cider vinegar: Boosts the cake’s sprightliness and enhances flavor.
- Vanilla extract: Pure vanilla adds warmth and depth.
- Cream cheese: Softened for the luscious filling that’s just the right tangy creaminess.
- Cool Whip: Gives the filling amazing lightness and volume.
- Powdered sugar: For sweetness in the filling and a dusting finish.
- Strawberry jam: Your secret weapon for that fruity punch inside (feel free to taste-test to find your favorite!).
- Fresh strawberries: For vibrant, juicy garnishes that take it over the top.
Variations
I love swapping things up depending on the season or what’s in my fridge — it keeps this strawberries and cream Swiss roll recipe fresh and exciting. Feel free to personalize it to your taste or dietary needs!
- Berry Mix: I once added raspberries and blueberries along with strawberries in the jam layer for a mixed berry surprise — it was delicious.
- Dairy-Free Version: Swap the cream cheese and Cool Whip with coconut cream and dairy-free cream cheese. The texture changes a bit, but it’s still dreamy.
- Chocolate Twist: Adding a tablespoon of cocoa powder to the cake batter makes a chocolate-strawberry combo that’s heavenly.
- Extra Fruity: Sometimes I layer thinly sliced fresh strawberries on top of the jam before adding the cream filling—it ups the fruity factor and gives lovely texture.
How to Make Strawberries and Cream Swiss Roll Recipe
Step 1: Prep your pan and towel for the perfect roll
This part starts us off right. Grease a 15×10-inch jelly roll pan and line it with parchment paper, then give the paper a quick grease too — trust me, this double layer helps the cake release easily. Next, lay out a clean tea towel on your work surface and dust it generously with powdered sugar. This sugar-coated towel helps prevent sticking when we roll the cake later. I’ve found this trick saves a ton of frustration, especially if you’re rolling while the cake’s still warm.
Step 2: Make your fluffy cake batter
Mix your dry ingredients in one bowl. Then, in a separate big bowl, beat those room-temp eggs on high speed for about 3 minutes until they’re light and pale — this is what gives you that soft, airy cake. Slowly add sugar while continuing to beat, then add oil, buttermilk, vinegar, and vanilla and beat for another minute. Gently fold in the dry ingredients until just combined — overmixing here can make the cake tough. Your batter should be smooth and fluffy.
Step 3: Bake and roll while warm
Pour the batter into your prepared pan and tilt the pan to even it out. Bake at 350°F (or 325°F if your pan is dark) for 12 to 15 minutes. You’ll know it’s done when the top springs back lightly when you press it. As soon as it’s out of the oven, invert the cake immediately onto your sugared towel and peel off the parchment—then roll the cake up in the towel starting from the short side. This prevents cracks and gives you the signature Swiss roll spiral. Set it seam-side down on a wire rack to cool for about an hour.
Step 4: Whip up the creamy filling
While the cake cools, beat the softened cream cheese, powdered sugar, and vanilla until silky smooth. Then, fold in the Cool Whip to get that light, airy texture. Pop the filling in the fridge so it stays firm and ready for spreading.
Step 5: Assemble your Swiss roll masterpiece
Unroll your cooled cake carefully. Spread a thin layer of strawberry jam on the surface—leaving about a half-inch margin around the edges to avoid overflow. Next, dollop and spread the cream cheese filling evenly on top. Roll the cake back up gently but firmly, placing it seam-side down on a serving plate. It’s normal for some filling to squeeze out; just wipe that away. Cover with plastic wrap and chill for at least 1-2 hours to let everything set.
Step 6: Finish and serve
Right before serving, dust the top lightly with powdered sugar and add fresh strawberries for that wow factor. Slice and enjoy the creamy, fruity goodness in every bite!
Pro Tips for Making Strawberries and Cream Swiss Roll Recipe
- Eggs at Room Temperature: I’ve learned that starting with room-temp eggs makes it much easier to whip up that perfect fluffy sponge.
- Roll While Warm: Rolling the cake right out of the oven while warm prevents cracks later when you add the filling.
- Use a Sugared Towel: Dusting your rolling towel with powdered sugar stops sticking without adding extra sweetness.
- Don’t Overmix Your Batter: Mixing just till combined keeps the texture light and tender, which is key for rolling.
How to Serve Strawberries and Cream Swiss Roll Recipe
Garnishes
I practically always top this swiss roll with fresh, halved strawberries right before serving because it adds color and a fresh burst of flavor. A light dusting of powdered sugar is the final elegant touch — it looks like a delicate snowfall and adds a little sweet surprise with each bite.
Side Dishes
Since this is a light and fruity dessert, I like pairing it with a simple cup of Earl Grey tea or a nice fruity sorbet if we’re having it during a summer dinner party. Sometimes, a scoop of vanilla ice cream alongside also works wonderfully if you want something a bit more indulgent.
Creative Ways to Present
For birthdays or special occasions, I’ve layered the strawberries on top in a pretty spiral and added a drizzle of melted dark chocolate. Also, serving each slice with a dollop of homemade whipped cream and a small edible flower makes it feel super fancy and festive.
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully in the fridge for up to 3 days when wrapped tightly with plastic wrap. I usually slice it after chilling and keep the slices in an airtight container to maintain freshness and keep the cream filling stable.
Freezing
I haven’t personally tried freezing the fully assembled roll because the cream filling can get a little weepy after thawing. However, you can freeze the plain cake sponge wrapped tightly in plastic wrap and foil for up to a month and thaw it when ready to fill.
Reheating
You won’t want to reheat this dessert since it’s best enjoyed cold or at room temperature. Just take it out of the fridge about 10-15 minutes before serving to let it soften slightly and bring out its full flavor.
FAQs
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Can I use regular whipped cream instead of Cool Whip in the filling?
Absolutely! You can use homemade whipped cream or store-bought whipped cream, but Cool Whip helps stabilize the filling so it holds shape better, especially after chilling. If you’re using regular whipped cream, gently fold it in at the end and try to serve the cake the same day for best texture.
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What if my cake cracks when rolling?
Cracking usually happens if the cake isn’t rolled while warm or the sponge is too dry. Rolling it in a sugared towel right after baking helps it bend without cracking. If cracks do happen, you can patch them up by spreading a little extra filling over them.
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Can I substitute strawberry jam with jelly?
Yes! Strawberry jelly gives a smoother appearance inside the roll because it’s less chunky. If you like it more textured with bits of fruit, jam is perfect. You can even layer thin sliced fresh strawberries over jelly for the best of both worlds.
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How do I prevent the filling from spilling out when rolling the cake?
Spread the filling evenly but not too close to the edges, keeping about a half-inch border free. Roll gently and steadily to avoid squeezing too much filling out. Any excess can be scraped off and discarded.
Final Thoughts
This Strawberries and Cream Swiss Roll Recipe has become one of my favorite desserts to bring to brunches and family dinners. It’s a recipe that looks impressive but feels so cozy and approachable, and I love how everyone always asks me for it again. When you try it, I’m sure you’ll discover just how rewarding it is to make your own sponge and roll it up with that dreamy cream cheese filling—and the fresh strawberries make every bite sing. Give it a shot, and prepare to wow your friends and family with your baking skills!
Print
Strawberries and Cream Swiss Roll Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 35 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberries and Cream Swiss Roll is a light and airy sponge cake rolled with a luscious cream cheese filling and sweet strawberry jam. Perfectly balanced with tangy cream cheese and fresh berries, this elegant dessert is dusted with powdered sugar and garnished with fresh strawberries for a beautiful finish. The cake is soft and tender, making it an ideal treat for special occasions or a delightful afternoon indulgence.
Ingredients
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
- ⅓ cup strawberry jam
- Powdered sugar for dusting
- Fresh strawberries for garnish
Instructions
- Prepare the pan: Preheat the oven to 350°F (or 325°F if using a darker jelly roll pan). Grease a 15x10x1-inch jelly roll pan with cooking spray, then line it with parchment paper and grease the parchment as well. Set aside.
- Prepare the towel: Lay out a clean tea towel on a flat surface and sprinkle a generous layer of powdered sugar over it. This will help in rolling the cake without sticking. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside for later.
- Beat eggs and sugar: In a large mixing bowl, beat the eggs on high speed for 3 minutes until pale and fluffy. Continue beating while slowly adding the granulated sugar.
- Add wet ingredients: With the mixer running, add the vegetable oil, buttermilk, apple cider vinegar, and vanilla extract. Beat for an additional minute until fully combined.
- Combine dry and wet: Gently fold in the dry ingredients until just combined, being careful not to overmix to keep the batter light.
- Bake the cake: Pour the batter evenly into the prepared pan and tilt the pan to level the batter. Bake for 12-15 minutes or until the cake springs back when lightly touched.
- Invert and roll the cake: Immediately upon removing from the oven, invert the cake onto the powdered sugar-coated towel. Carefully peel off the parchment paper. Starting at one short end, roll the cake up in the towel to form a log. Place it seam side down on a wire rack and let it cool completely for about 1 hour.
- Prepare the filling: In a large bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the Cool Whip until creamy and combined. Refrigerate the filling until ready to use.
- Fill the cake: Unroll the cooled cake gently. Spread the strawberry jam onto the cake, leaving a ½-inch border around the edges. Then, spread the cream cheese filling evenly over the jam layer.
- Roll and chill: Roll the cake back up tightly without the towel, placing it seam side down on a serving platter. Some filling may squeeze out; scrape this off and discard. Cover with plastic wrap and refrigerate for at least 1-2 hours to set.
- Serve: Before serving, dust the Swiss roll with powdered sugar and garnish with fresh strawberries. Slice into 10 pieces and enjoy!
Notes
- If using a darker jelly roll pan, reduce the oven temperature to 325°F to prevent over-browning.
- Using strawberry jelly instead of jam will give a smoother filling without fruit pieces; you can add more jelly or layer thinly sliced strawberries over it for extra texture.
- Make sure eggs are at room temperature for the best volume when beating.
- Rolling the cake while warm helps prevent cracking.
- Chilling the cake roll before slicing makes cleaner cuts and neater slices.
Nutrition
- Serving Size: 1 slice (1/10 of roll)
- Calories: 310 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg
