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
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
- 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
