Strawberries and Cream Swiss Roll Recipe

If you adore light, fluffy desserts that are bursting with fresh fruit flavor, then this Strawberries and Cream Swiss Roll Recipe is about to become your new favorite treat. I absolutely love how this cake turns out—super moist sponge wrapped around a sweet cream cheese filling and that irresistible strawberry jam kick. Once you try this, you’ll see why everyone in my family goes crazy for it, especially on warm afternoons or special occasions.

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Ingredients You’ll Need

These ingredients come together to create a lovely, springy cake with a luscious creamy filling. I like to make sure my eggs are at room temperature for the best rise, and fresh strawberries can take this dessert to the next level.

• All-purpose flour: Make sure it’s fresh and sift it for a light, airy crumb.
• Baking powder: Helps the sponge to rise gently without getting too dense.
• Salt: Balances the sweetness perfectly.
• Large eggs: Room temperature eggs whip up better, giving the cake volume.
• Granulated sugar: Sweetens the cake while helping to stabilize the egg foam.
• Vegetable oil: Keeps the crumb moist but light.
• Buttermilk: Adds a subtle tang and tenderness.
• Apple cider vinegar: Reacts with buttermilk to help leaven the cake.
• Vanilla extract: Essential for that warm, inviting aroma.
• Cream cheese: Use softened, full-fat cream cheese for a smooth filling.
• Cool Whip: Provides a light, fluffy texture to the filling.
• Powdered sugar: Sweetens the filling and dusts the final cake.
• Strawberry jam: Choose a good quality jam with real fruit pieces for authentic flavor.
• Fresh strawberries: Perfect for garnish and adding a fresh burst.

Variations

One of the things I love about this Strawberries and Cream Swiss Roll Recipe is how easily you can put your own spin on it. Whether you swap out the filling or add different fruit layers, it’s a dessert that’s happy to flex with your kitchen mood.

• Berry swap: Swap strawberry jam for raspberry or blueberry jam for a different fruity note—my family enjoyed the raspberry version just as much!
• Dairy-free twist: Use dairy-free cream cheese and whipped coconut cream for a vegan-friendly option that’s still dreamy and smooth.
• Extra fresh: Add thinly sliced fresh strawberries on top of the jam before spreading the cream filling for a fresh texture contrast.
• Chocolate version: Add a tablespoon of cocoa powder to the flour to create a chocolatey swirl—it’s indulgent and surprisingly light.

How to Make Strawberries and Cream Swiss Roll Recipe

Step 1: Prepare Your Pan and Dry Ingredients

First things first, preheat that oven to 350°F (or 325°F if you’re using a dark jelly roll pan—this is a trick I discovered to prevent over-browning). Grease a 15x10x1-inch jelly roll pan, then lay down parchment paper and grease that too—trust me, this helps your cake release perfectly. In a bowl, whisk together your flour, baking powder, and salt. Having those dry ingredients ready makes the batter come together smoothly once you start mixing.

Step 2: Whip the Eggs and Sugar Until Pale and Fluffy

This is where the magic happens. Beat your room-temperature eggs on high speed for about 3 minutes until they’re thick and pale—this traps air that gives the sponge its lift. Then, slowly add the sugar while continuing to beat; patience here pays off with an airy, bouncy cake base you’re going to love.

Step 3: Add the Wet Ingredients and Fold in the Dry

Once your eggs and sugar are well combined, add the vegetable oil, buttermilk, apple cider vinegar, and vanilla. Beat for another minute to blend flavors. Then gently fold in the flour mixture just until combined—overmixing will weigh down your batter and make the cake dense, so be gentle here.

Step 4: Bake and Roll Up While Warm

Pour the batter into your prepared pan and tilt it to spread evenly. Pop it in the oven for 12-15 minutes—it’s done when the cake springs back at a gentle press. Here’s a trick I picked up: immediately after baking, invert the cake onto a powdered sugar-dusted tea towel, peel off the parchment, and roll it up with the towel while it’s still warm. This helps the sponge set in its rolled shape without cracking later.

Step 5: Make the Creamy Filling

While the cake cools completely, whip up your filling by beating softened cream cheese, powdered sugar, and vanilla until smooth. Then fold in the Cool Whip for that light, fluffy texture. Pop it in the fridge to chill—you’ll find it easier to spread and less messy that way.

Step 6: Assemble and Chill Before Serving

Carefully unroll your cooled cake and spread a thin layer of strawberry jam over the surface, leaving a half-inch border around the edges. Then spread the cream cheese filling evenly on top. Roll it back up without pressing too hard to avoid squeezing out the filling (anything that does squish out, just scrape off). Wrap the roll tightly in plastic wrap and chill for at least 1-2 hours before serving. Dust with powdered sugar and garnish fresh strawberries right before slicing—they’re the perfect finishing touch!

How to Serve Strawberries and Cream Swiss Roll Recipe

Garnishes

I always top my Swiss roll with a light dusting of powdered sugar and a few whole fresh strawberries—something about the combination of bright red and snowy white just looks so inviting. Sometimes, I add a few mint leaves for a fresh pop of color and aroma; it’s a simple touch but makes the presentation so charming.

Side Dishes

Pair this dessert with a scoop of vanilla ice cream or a dollop of lightly whipped cream for extra indulgence. A cup of freshly brewed coffee or a glass of bubbly sparkling wine also complements the sweetness and lightness of the roll beautifully, especially for brunch or afternoon tea.

Creative Ways to Present

For special occasions, I like to slice the roll into thick pinwheels and serve them on tiered cake stands alongside other berries and edible flowers—this turns a humble dessert into a centerpiece. Another favorite is turning the roll into mini individual rolls by cutting thicker slices, spreading filling on a separate sheet, and rolling smaller portions for party snacks.

Make Ahead and Storage

Storing Leftovers

I wrap any leftover Swiss roll tightly with plastic wrap and store it in the fridge. Because of the cream filling, it keeps well for up to 3 days. Just keep it cold, and it stays moist and fresh without drying out.

Freezing

I’ve frozen slices individually—wrapped well in plastic and foil—and they thaw beautifully overnight in the fridge. Just avoid freezing the whole roll to prevent the cream from separating. It’s a great option for prepping desserts ahead of time.

Reheating

This dessert is best served chilled, so I don’t recommend reheating. However, if you want to take the chill off, let slices sit at room temperature for about 20 minutes before serving to bring out the flavors fully.

FAQs

Final Thoughts

This Strawberries and Cream Swiss Roll Recipe holds a special place in my heart because it’s both elegant and effortless. It’s the kind of dessert that looks like you spent hours, but really comes together in less time than most cakes. Whenever I bring this to family gatherings, it disappears fast, leaving behind smiles and happy requests for the recipe. I can’t wait for you to try it and see for yourself—once you do, I bet it’ll become a staple in your kitchen too.

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