Strawberries and Cream Swiss Roll Recipe

If you’re looking for a show-stopping dessert that’s as light and fluffy as a cloud but bursting with fresh berry flavor, you’re going to adore this Strawberries and Cream Swiss Roll Recipe. Trust me, I’ve made this more times than I can count because it’s just that fan-freaking-tastic — soft sponge cake, luscious cream cheese filling, and just the right amount of strawberry sweetness all rolled up into one perfect bite. Stick around, and I’ll walk you through every step so your Swiss roll turns out perfect every single time.

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Ingredients You’ll Need

For this Strawberries and Cream Swiss Roll Recipe, each ingredient plays its part to create balance and texture—light sponge, tangy cream cheese, and sweet strawberry jam. I always recommend using fresh, room-temperature eggs for the fluffiest cake, and don’t skip the buttermilk; it tenderizes the crumb beautifully.

• All-purpose flour: Use fresh flour for best rise and structure.
• Baking powder: Provides a gentle lift—make sure it’s fresh for best effect.
• Salt: Enhances all the flavors subtly.
• Large eggs: Room temperature eggs whip better and trap more air for fluffiness.
• Granulated sugar: Sweetens while helping structure the cake.
• Vegetable oil: Keeps the cake moist without the heaviness of butter.
• Buttermilk: Adds acidity for tenderness and a slight tang.
• Apple cider vinegar: Reacts with baking powder to help with rise and softness.
• Vanilla extract: A must for warm, comforting flavor.
• Cream cheese: Use softened for smooth filling.
• Cool Whip: Adds volume and lightness to the filling.
• Powdered sugar: Sweetens and dusts the final cake for that elegant touch.
• Strawberry jam: Provides that fruity punch and a bit of texture in every slice.
• Fresh strawberries: Optional, but great as a garnish for extra freshness.

Variations

This Strawberries and Cream Swiss Roll Recipe is so versatile — I love playing around with it depending on the season or what my family craves. Don’t be shy to put your own spin on it!

• Berry swap: Sometimes I swap strawberry jam for raspberry or blueberry for a different fruity burst; it’s always delicious.
• Dairy-free version: I’ve used coconut-based whipped topping and vegan cream cheese for a friend’s dairy allergy, and it turned out beautifully.
• Extra fruit layer: I’ve added thinly sliced fresh strawberries on top of the jam layer before spreading the filling for more texture and freshness.
• Chocolate twist: Mixing some cocoa powder into the cake batter creates a chocolate strawberry roll that’s beyond decadent.

How to Make Strawberries and Cream Swiss Roll Recipe

Step 1: Prepare Your Pan and Towel

First things first—preheat your oven to 350°F (or 325°F if your pan is dark; I learned this the hard way). Grease a 15x10x1-inch jelly roll pan, line with parchment paper, and grease the parchment as well. This double greasing keeps the cake from sticking, which is essential when you need to roll it later. Lay a clean kitchen towel on the counter and sprinkle a generous layer of powdered sugar over it — this prevents the cake from sticking when you roll it up after baking. Trust me, skipping this step means a sticky mess!

Step 2: Make the Light, Fluffy Cake Batter

In a medium bowl, whisk together your flour, baking powder, and salt. In a separate large bowl, beat the eggs on high speed for about 3 minutes until they’re pale, fluffy, and have tripled in volume—that’s the magic to your sponge cake’s texture. Continue beating while slowly pouring in the sugar to ensure it dissolves completely. Add the oil, buttermilk, vinegar, and vanilla, beating for another minute. Then gently fold in the dry ingredients until just combined — overmixing is the enemy here; a few lumps are totally okay.

Step 3: Bake and Roll the Cake

Pour the batter into your prepared pan, tilting to spread it evenly. Bake for 12-15 minutes until the cake springs back when touched. The moment it comes out of the oven, invert the cake onto your sugared kitchen towel, then carefully peel off the parchment paper. Starting from the short edge, roll the cake tightly in the towel — this trains it to roll later without cracking. Let it cool completely on a wire rack, seam side down, usually about 1 hour. I used to rush this step and ended up with cracks, so patience here really pays off.

Step 4: Whip Up the Creamy Filling

While the cake cools, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Fold in the Cool Whip gently until well combined and creamy. Pop this in the fridge while you wait—cold filling spreads best and won’t tear your cake.

Step 5: Assemble Your Strawberries and Cream Swiss Roll

Unroll your cooled cake carefully and spread a thin layer of strawberry jam, leaving about a ½-inch border around the edges. Then, spread the cream cheese filling evenly over the jam. Roll the cake back up without the towel and place it seam side down on a plate or platter. Don’t worry if a little filling squishes out — just scrape it off. Wrap it tightly in plastic wrap and refrigerate for at least 1-2 hours; this step helps the roll keep its shape and allows the flavors to meld deliciously.

How to Serve Strawberries and Cream Swiss Roll Recipe

Garnishes

I love dusting this Swiss roll with a bit of powdered sugar for that delicate, bakery-style finish, then topping it with fresh, halved strawberries. It adds a pop of color and a fresh fruity note that brightens the creamy filling. Sometimes I also add a sprig of mint for a pretty contrast.

Side Dishes

For a brunch or afternoon tea, serve this Swiss roll alongside light refreshments like a chilled glass of sparkling lemonade or a cup of herbal tea. Fresh fruit salad or a handful of toasted almonds on the side also complement the creamy strawberry flavors perfectly.

Creative Ways to Present

For special occasions, I’ve served this roll sliced into petite rounds on a bed of whipped cream with extra jam drizzled around the plate. You can also create a “naked cake” look by piling more fresh strawberries and edible flowers on top. It’s a beautiful centerpiece that always gets oohs and aahs.

Make Ahead and Storage

Storing Leftovers

This Swiss roll keeps well covered in the fridge for up to 3 days. I wrap mine tightly with plastic wrap to keep it moist and prevent it from absorbing other fridge odors. The flavors actually get better after a few hours as the filling settles.

Freezing

I’ve frozen leftover slices by wrapping them individually in plastic wrap and placing them in an airtight container. When you thaw them overnight in the fridge, they hold their shape and texture surprisingly well — perfect for making ahead for parties or just treating yourself later.

Reheating

Since this dessert is best enjoyed chilled, I recommend serving leftovers cold or at room temperature. But if you prefer a slightly warmer bite, let slices sit out for about 20 minutes before serving for the flavors to open up without losing the creaminess.

FAQs

Final Thoughts

Honestly, this Strawberries and Cream Swiss Roll Recipe has become one of my favorite go-to desserts because it manages to feel special without being fussy. I remember the first time I made it, my family kept sneaking slices before dinner! Now, you’ve got the tools and tips to make this beautiful, light, and fluffy dessert confidently at home. Give it a try—you’ll love how effortlessly it impresses every time.

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