Strawberries and Cream Swiss Roll Recipe

If you’re looking for a delightful dessert that combines fluffy cake, luscious cream, and the sweet tang of fresh fruit, you’re in the right place. I’m so excited to share my Strawberries and Cream Swiss Roll Recipe with you – it’s one of those treats that looks fancy but is actually quite simple to make. I absolutely love how this rolls together soft, tender sponge cake with a creamy, dreamy filling and a hit of juicy strawberries. Trust me, once you try this, it’s going to be your go-to for any occasion, from casual family dinners to special celebrations.

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Ingredients You’ll Need

This Swiss roll comes together with classic baking ingredients that work beautifully to create that soft texture and rich flavor. When shopping, I recommend using the freshest eggs you can find and ripe, sweet strawberries for the best taste.

• All-purpose flour: Provides the right structure for the sponge without making it too dense.
• Baking powder: Helps the cake rise nicely and stay light.
• Salt: Enhances all the flavors without being noticeable.
• Large eggs: Room temperature eggs beat up lighter, giving the batter volume.
• Granulated sugar: Sweetens and helps create tenderness.
• Vegetable oil: Keeps the cake moist without heaviness.
• Buttermilk: Adds subtle tang and extra moisture for softness.
• Apple cider vinegar: Reacts with baking powder to help lift the cake and adds a subtle brightness.
• Vanilla extract: Brings warmth and depth to the cake and filling.
• Cream cheese: Softened for a smooth filling with a slight tang.
• Cool Whip: Lightens the filling and adds fluffy texture.
• Powdered sugar: Sweetens without grit and is perfect for dusting.
• Strawberry jam: Use your favorite – the chunkier texture adds fruitiness and a lovely contrast.
• Fresh strawberries: For garnish and that fresh pop of flavor.

Variations

I love that this Strawberries and Cream Swiss Roll Recipe is so customizable—you can tweak it based on what you have and what your taste buds crave. Here are some fun ways I’ve played around with it.

• Berry Mix: I once swapped out just half the strawberry jam for raspberry jam and added fresh blueberries inside for a triple berry treat—my family went nuts for it!
• Dairy-free Version: Use a dairy-free cream cheese and coconut whipped topping, then swap buttermilk for almond milk with a splash of lemon juice—it still taste amazing.
• Chocolate Twist: Add 2 tablespoons of cocoa powder to the flour mixture to make a chocolate version. It pairs perfectly with the strawberry and cream filling.
• Extra Fresh Fruit Layer: Try slicing fresh strawberries thinly and layering them over the jam before spreading the filling for extra texture and freshness.

How to Make Strawberries and Cream Swiss Roll Recipe

Step 1: Prep Like a Pro for the Perfect Roll

Start by preheating your oven to 350°F (or 325°F if your pan is dark). Grease your jelly roll pan and line it with parchment paper, then grease the paper, too. I learned this trick when my first roll stuck like glue—it’s a game changer for smooth removal. Lay a clean tea towel on your workspace and generously dust it with powdered sugar; this helps the cake roll up easily without sticking.

Step 2: Whip Up the Cake Batter

In a bowl, whisk together your flour, baking powder, and salt. In another, beat your eggs on high speed for about 3 minutes until they’re pale and fluffy—this step adds so much volume and lightness. Slowly incorporate the sugar while continuing to beat, then mix in the oil, buttermilk, vinegar, and vanilla extract. Gently fold in the dry ingredients just until combined—overmixing can make the cake tough, so be careful to stop as soon as you see no more flour streaks!

Step 3: Bake and Roll While Warm

Pour your batter into the prepared pan and tilt it around to spread evenly. Bake for 12-15 minutes until the cake springs back when touched. Here’s the key: as soon as it’s out of the oven, carefully flip the cake onto your powdered sugar-dusted towel, peel off the parchment paper, and roll the cake up in the towel starting from the short edge. This helps “train” the cake to roll without breaking later. Let it cool completely rolled up on a wire rack—it usually takes about an hour.

Step 4: Beat the Creamy Filling

While the cake cools, whip together softened cream cheese, powdered sugar, and vanilla until smooth. Then fold in the Cool Whip until it’s creamy and fully combined. Keeping it chilled until assembly keeps the filling firm and easy to spread.

Step 5: Assemble Your Strawberries and Cream Swiss Roll Recipe

Unroll the cooled cake gently—don’t panic if it’s a bit creased, that’s normal! Spread the strawberry jam evenly across, leaving about half an inch from the edge free, then spread the cream cheese filling on top. Roll it back up without squeezing too tightly (a little filling might squish out; just wipe that off). Pop it seam side down on a serving plate, wrap it in plastic, and chill it for 1-2 hours so it sets nicely.

Step 6: Finish and Serve

Just before serving, dust the roll with powdered sugar and garnish with fresh strawberries. I find this simple finish makes it look stunning and adds that fresh flavor burst I can’t get enough of.

How to Serve Strawberries and Cream Swiss Roll Recipe

Garnishes

I love keeping the garnish simple to let the roll shine. Fresh strawberries sliced on top add color and freshness every time. Sometimes, I sprinkle a bit of extra powdered sugar for a pretty dusting. If I’m feeling fancy, a few mint leaves can add a nice pop of green and subtle aroma.

Side Dishes

Serving this with a scoop of vanilla ice cream is a habit I happily indulge in—it complements the creaminess and strawberry flavors perfectly. A light fruit salad or even a dollop of whipped cream on the side works wonders for guests who want a fresh pairing.

Creative Ways to Present

For a special occasion, I like slicing the roll into smaller, individual portions and placing each on a pretty dessert plate with a strawberry fan and a drizzle of chocolate sauce or berry coulis. It’s an easy way to dress it up without extra fuss.

Make Ahead and Storage

Storing Leftovers

I keep leftover Swiss roll wrapped tightly in plastic wrap and stored in the fridge, which keeps it fresh for up to 3 days. The flavors actually meld beautifully overnight, so it’s often even better the next day.

Freezing

If you want to freeze it, wrap the roll well in plastic wrap and a layer of foil, then freeze for up to a month. When ready to enjoy, thaw overnight in the fridge. I’ve done this a few times, and while the texture shifts a bit, the flavor holds up nicely.

Reheating

Since this is a cold dessert, I don’t really reheat it. But if the cake feels a bit firm after refrigeration, letting it sit at room temperature for 15 to 20 minutes before slicing softens it perfectly.

FAQs

Final Thoughts

This Strawberries and Cream Swiss Roll Recipe holds a special place in my heart—it’s one of those recipes that’s surprisingly easy but always impresses. Each time I make it, I’m reminded how something so simple can taste so luxurious. If you want a dessert that’s light, creamy, and bursting with fresh strawberry goodness, give this recipe a try. I promise, once you roll it and taste that creamy filling with the sweet tang of jam and fresh fruit, you’ll be hooked just like I am. Happy baking, friend!

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