Description
This delightful Strawberries and Cream Swiss Roll features a light, fluffy sponge cake rolled with a luscious cream cheese and Cool Whip filling layered over sweet strawberry jam. Perfectly dusted with powdered sugar and garnished with fresh strawberries, this dessert offers a refreshing balance of creamy and fruity flavors ideal for parties or a special treat.
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
For Garnish
- Powdered sugar for dusting
- Fresh strawberries
Instructions
- Prepare the Pan and Oven: Preheat your 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 and line it with parchment paper; grease the parchment as well. Set aside.
- Prepare the Rolling Towel: Lay a clean tea towel on a flat surface and dust generously with powdered sugar. This will help prevent sticking when rolling the cake later. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of leavening agents.
- Beat Eggs and Sugar: In a large mixing bowl, beat the eggs on high speed for 3 minutes until pale and fluffy. Gradually add the granulated sugar while continuing to beat, ensuring the mixture is smooth and aerated.
- Add Liquids and Flavorings: Beat in the vegetable oil, buttermilk, apple cider vinegar, and vanilla extract for 1 more minute to fully incorporate all wet ingredients.
- Combine Dry and Wet Ingredients: Gently fold the flour mixture into the wet ingredients until just combined, taking care not to overmix to keep the batter light.
- Bake the Cake: Pour the batter evenly into the prepared pan and tilt to smooth the surface. Bake for 12-15 minutes or until the cake springs back when lightly pressed.
- Roll the Cake: Immediately invert the hot cake onto the powdered sugar-covered towel. Carefully peel off the parchment paper. Starting at a short end, roll the cake up in the towel. Place the rolled cake seam side down on a wire rack and allow it to cool completely, about 1 hour.
- Prepare the Filling: Beat the softened cream cheese, powdered sugar, and vanilla extract in a large bowl until smooth. Gently fold in the thawed Cool Whip until the mixture is creamy and even. Refrigerate until ready to use.
- Assemble the Swiss Roll: Unroll the cooled cake and spread the strawberry jam evenly across the surface, leaving a ½-inch border. Spread the cream cheese filling over the jam layer. Carefully roll the cake back up, placing it seam side down on a platter. Scrape off any filling that spills out.
- Chill Before Serving: Cover the rolled cake with plastic wrap and refrigerate for at least 1-2 hours to set.
- Serve: Just before serving, dust the top with powdered sugar and garnish with fresh strawberries. Slice into 10 servings and enjoy!
Notes
- If using a darker jelly roll pan, reduce oven temperature to 325 degrees F to prevent over-browning.
- For a smoother texture without fruit chunks, substitute strawberry jelly for the jam. You can also add a layer of thinly sliced fresh strawberries over the jam for extra fruitiness.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of roll)
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
