Description
This Strawberries and Cream Swiss Roll is a light and fluffy rolled cake layered with sweet strawberry jam and a creamy, smooth cream cheese filling blended with Cool Whip. Perfectly dusted with powdered sugar and garnished with fresh strawberries, this dessert offers a delightful combination of textures and flavors. It’s an elegant treat ideal for special occasions or an indulgent afternoon snack.
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
Garnish
- Powdered sugar for dusting
- Fresh strawberries
Instructions
- Prepare the Pan: Preheat your 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 this aside to ensure your cake does not stick.
- Prepare the Sugar Towel: Lay a clean tea towel on a flat work surface and generously sprinkle it with powdered sugar. This will help when rolling the cake later, preventing it from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Beat the Eggs and Sugar: In a large mixing bowl, beat the eggs at high speed for 3 minutes until they become pale and frothy. Gradually add the granulated sugar while continuing to beat to incorporate air.
- Add Wet Ingredients: Beat in the vegetable oil, buttermilk, apple cider vinegar, and vanilla extract for one more minute to combine thoroughly.
- Combine Dry and Wet: Gently fold in the dry ingredients just until combined, taking care not to overmix to maintain the batter’s lightness.
- Bake the Cake: Pour the batter evenly into the prepared pan and tilt it to level. Bake for 12-15 minutes until the cake springs back when lightly touched.
- Roll the Cake: Immediately after removing from the oven, invert the cake onto the prepared powdered sugar towel. Peel off the parchment paper and carefully roll the cake in the towel starting from the short edge. Place the rolled cake seam side down on a wire rack and allow it to cool completely for about 1 hour.
- Prepare the Filling: In a large bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth. Fold in the thawed Cool Whip until creamy and well combined. Chill the filling until ready to use.
- Assemble the Roll: Gently unroll the cooled cake and spread the strawberry jam evenly over it, leaving a ½-inch border around the edges. Spread the cream cheese filling on top of the jam layer uniformly.
- Re-roll and Chill: Carefully roll the cake back up without the towel, placing the seam side down on a platter. Some filling might squeeze out—discard any excess. Wrap the roll tightly with plastic wrap and refrigerate for at least 1-2 hours to set.
- Serve: Before serving, dust the top with powdered sugar and garnish with fresh strawberries. Slice into 10 servings and enjoy your elegant Swiss roll dessert.
Notes
- If using a darker jelly roll pan, reduce the oven temperature to 325°F to prevent over-browning.
- Substituting strawberry jelly for jam will create a smoother filling without chunky fruit pieces; you can add more jelly or even add thinly sliced fresh strawberries over the jelly for texture.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of the roll)
- Calories: 290 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg
