Strawberries and Cream Swiss Roll Recipe

If you love light, fluffy cakes with a fresh fruity twist, you’re going to adore this Strawberries and Cream Swiss Roll Recipe. It’s a showstopper of a dessert that looks impressive but is surprisingly straightforward to make. I absolutely love how the tender sponge cake wraps around the luscious cream cheese filling and sweet strawberry jam, delivering on flavor and texture every single time. Trust me, once you try this, it’ll become your go-to recipe for celebrations or just when you’re craving a special treat!

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Ingredients You’ll Need

All the ingredients for this Strawberries and Cream Swiss Roll Recipe come together to create a balanced flavor and perfect texture — from the tender cake to the fluffy filling. Keep an eye out for fresh strawberries and good-quality cream cheese to get the best results.

• All-purpose flour: Provides structure without weighing down the sponge; sift to keep it airy.
• Baking powder: Helps the cake rise just enough for a soft texture.
• Salt: Enhances the sweetness and balances the flavors.
• Eggs: Room temperature eggs whip better and add richness.
• Granulated sugar: Sweetens the cake and contributes to moisture.
• Vegetable oil: Keeps the sponge moist without a strong flavor.
• Buttermilk: Adds tenderness and a little tang.
• Apple cider vinegar: Reacts with the buttermilk to make the cake extra fluffy.
• Vanilla extract: A flavor enhancer that makes everything taste a little more homemade.
• Cream cheese: Softened for a smooth, creamy filling with a slight tang.
• Cool Whip: Lightens the filling and adds sweetness without heaviness.
• Powdered sugar: Sweetens the filling and dusts the finished cake for a pretty look.
• Strawberry jam: For that burst of fruity flavor inside; go for a chunky jam if you like texture.
• Fresh strawberries: For garnishing — fresh and bright for presentation and extra freshness.

Variations

I love that this Strawberries and Cream Swiss Roll Recipe is so easy to customize. You can make it your own with a few simple swaps or additions — which I highly recommend because every family’s taste buds are a little different!

• Mixed berries instead of strawberries: I once swapped in raspberry and blueberry jam with fresh mixed berries for a colorful twist—everyone was thrilled!
• Dairy-free version: Use dairy-free cream cheese and whipped coconut cream for a similar texture without the dairy.
• Lemon zest in cake batter: Adding a bit of lemon zest gave the cake a fresh citrus brightness that paired beautifully with the strawberry jam.
• Extra sliced strawberries inside: For an even fresher bite, try layering thin slices of strawberries along with the jam and filling before rolling.

How to Make Strawberries and Cream Swiss Roll Recipe

Step 1: Prep and Bake the Perfect Sponge

Start by preheating your oven to 350°F, or 325°F if you’re using a dark pan to avoid over-browning. Grease your 15×10-inch jelly roll pan, line it with parchment, and grease the parchment too—this trick helps the cake slide out cleanly later. Meanwhile, lay down a clean tea towel and sprinkle it generously with powdered sugar; this is crucial to prevent sticking when rolling the cake while it’s still warm. Mixing the dry ingredients first helps keep your batter smooth—combine the flour, baking powder, and salt, then set aside.

Step 2: Whisk Eggs to Velvety Perfection

Beat the room-temperature eggs on high speed for about 3 minutes until they’re pale and frothy—this air is what makes the sponge so fluffy. Slowly add in your sugar while whisking continuously so it dissolves nicely. Then add the oil, buttermilk, vinegar, and vanilla extract, and beat for another minute. Finally, fold in the dry ingredients carefully. This gentle mixing prevents the batter from deflating. Pour the batter into the pan, smoothing it evenly, and bake for about 12-15 minutes or until the cake springs back when you lightly press it.

Step 3: Roll Your Cake While It’s Warm

As soon as the cake comes out of the oven, invert it onto the sugared tea towel, carefully peel off the parchment, and roll the cake up inside the towel starting at the short end. Rolling warm helps avoid cracks later and “trains” the cake into shape. Let the rolled cake cool completely, about an hour. This step is key to a seamless roll with no breaks.

Step 4: Whip Up the Creamy Filling

Beat the softened cream cheese with powdered sugar and vanilla until smooth, then gently fold in the thawed Cool Whip. Chill this filling in the fridge while the cake cools. That way it sets up nicely and spreads easily without melting into the sponge.

Step 5: Assemble and Chill Before Serving

Carefully unroll the cooled cake and spread strawberry jam evenly, leaving about a half-inch border all around. Then smear the cream cheese filling over the jam layer. Roll the cake back up, place it seam side down, and refrigerate for at least 1-2 hours so the filling firms up and flavors meld beautifully. Dust with powdered sugar and garnish with fresh strawberries just before serving. Easy, right?

How to Serve Strawberries and Cream Swiss Roll Recipe

Garnishes

For garnishing, I swear by fresh, hulled strawberries sliced in half or quarters— they add a natural pop of color and complement the jam inside the roll. A light dusting of powdered sugar gives it that classic, elegant look. Sometimes, I even sprinkle a few tiny mint leaves for a fresh touch that’s beautiful and tasty.

Side Dishes

When serving, I like pairing this Swiss roll with a simple bowl of fresh berries or a dollop of whipped cream on the side for extra indulgence. It also goes wonderfully with a scoop of vanilla ice cream if you want to serve it as an extra special dessert at dinner parties.

Creative Ways to Present

For special occasions, try slicing the Swiss roll into thick rounds and stacking them like mini towers on a pretty cake stand. You can drizzle a little strawberry sauce or melted chocolate over the top and sprinkle edible flowers to impress your guests. I’ve done this for birthdays, and everyone loved the fun presentation as much as the cake!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers tightly wrapped in plastic wrap or in an airtight container in the fridge. It keeps the roll fresh and moist for up to 3 days. Just slice as needed to keep the rest sealed and fresh.

Freezing

Freezing the Swiss roll can be tricky because of the cream, but if you want to make it ahead, wrap it well in plastic wrap and then in foil. Freeze for up to 1 month. When ready, thaw overnight in the fridge for best results.

Reheating

I don’t recommend reheating this cake because warm cream filling doesn’t hold up well. Instead, bring it to room temperature before serving so the cream softens up nicely and the flavors come through.

FAQs

Final Thoughts

This Strawberries and Cream Swiss Roll Recipe is truly one of my favorite desserts to make and share. It’s surprisingly easy, yields a gorgeous dessert, and tastes like you spent hours perfecting it. Every time I bring it out, people are amazed and keep asking for the recipe, so I’m confident you’ll love it too. Next time you want a special yet approachable dessert, roll this up and enjoy every bite with your loved ones!

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