Description
This Strawberries and Cream Swiss Roll is a light and fluffy sponge cake filled with a luscious cream cheese and Cool Whip filling, complemented by sweet strawberry jam. The cake is rolled into a beautiful spiral, dusted with powdered sugar, and garnished with fresh strawberries, making it a perfect elegant dessert for any occasion.
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 (see note)
- Powdered sugar for dusting
- Fresh strawberries for garnish
Instructions
- Prepare the Pan and Oven: Preheat the oven to 350 degrees F (or 325 degrees F if using a darker jelly roll pan). Grease a 15x10x1-inch jelly roll pan with cooking spray, then cover it with parchment paper and grease the parchment paper as well. Set aside.
- Prepare the Roll Towel: Lay a clean tea towel on a flat surface and sprinkle a generous layer of powdered sugar over it. Set aside to help prevent sticking when rolling the cake.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Beat Eggs and Sugar: In a large mixing bowl, beat the eggs on high speed for 3 minutes until they become pale and airy. Continue beating as you slowly add the granulated sugar, then add the vegetable oil, buttermilk, apple cider vinegar, and vanilla extract. Beat for an additional 1 minute until combined.
- Combine Batter: Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix to maintain a light texture.
- Bake the Cake: Pour the batter into the prepared pan and tilt to evenly spread. Bake for 12-15 minutes or until the cake springs back when lightly touched.
- Invert and Roll Cake: Immediately after baking, invert the cake onto the prepared powdered sugar tea towel. Carefully peel off the parchment paper. Starting from the short end, roll the cake up with the towel inside, then place it seam side down on a wire rack. Allow it to cool completely for about 1 hour.
- Prepare the Filling: Beat softened cream cheese, powdered sugar, and vanilla extract in a large bowl until smooth. Gently fold in Cool Whip until the mixture is creamy and well combined. Refrigerate until ready to use.
- Assemble the Roll: Unroll the cooled cake gently. Spread the strawberry jam evenly over the cake, leaving a ½-inch border around the edges. Spread the cream cheese filling evenly on top of the jam.
- Roll and Chill: Carefully roll the cake back up without the towel, placing seam side down on a serving platter. Trim or discard any filling that squeezes out. 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 degrees F to avoid over-browning.
- Using strawberry jelly instead of jam will result in a smoother filling without visible fruit chunks; adjust the amount of jelly to your preference.
- You may add thinly sliced fresh strawberries on top of the jam layer before spreading the cream cheese filling for extra texture and flavor.
Nutrition
- Serving Size: 1 slice (1/10 of roll)
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg
