Description
A light and fluffy Strawberries and Cream Swiss Roll featuring a tender sponge cake filled with a smooth cream cheese and Cool Whip filling layered with sweet strawberry jam. This elegant dessert is perfect for special occasions or an impressive treat to share with family and friends.
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
- Powdered sugar for dusting
- Fresh strawberries for garnish
Instructions
- Prepare the Pan: Preheat the oven to 350°F (or 325°F if using a darker jelly roll pan). Grease a 15x10x1-inch jelly roll pan with cooking spray, cover it with parchment paper, and grease the parchment paper as well. Set aside.
- Prepare the Towel: Lay a clean tea towel on a flat work surface and generously sprinkle powdered sugar over the towel. This will prevent the cake from sticking when rolled later. Set aside.
- Mix Dry Ingredients: In a medium 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 pale and fluffy. Gradually add in the granulated sugar while continuing to beat.
- Add Wet Ingredients: Add the vegetable oil, buttermilk, apple cider vinegar, and vanilla extract to the egg mixture and beat for an additional minute until well combined.
- Combine Batter: Gently fold the dry ingredients 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 spread. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- Cool and Roll Cake: Immediately invert the hot cake onto the powdered sugar-covered towel. Carefully remove the parchment paper. Starting at the short end, roll the cake up in the towel to help shape it and prevent cracking. Place on a wire rack, seam side down, and let cool completely, about 1 hour.
- Prepare Filling: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Fold in the Cool Whip until the mixture is creamy and uniform. Refrigerate until the cake is cooled and ready to fill.
- Assemble Swiss Roll: Gently unroll the cooled cake. Spread a thin layer of strawberry jam over the cake, leaving about a ½-inch border around the edges. Next, spread the cream cheese filling evenly over the jam layer.
- Re-roll and Chill: Carefully roll the cake back up without the towel, placing it seam side down on a serving platter. Trim and discard any filling that squeezes out during rolling. Wrap the cake roll tightly with plastic wrap and refrigerate for at least 1-2 hours to set.
- Serve: Before serving, dust the top of the roll with powdered sugar and garnish with fresh strawberries. Slice and enjoy.
Notes
- If using a darker jelly roll pan, reduce the oven temperature to 325°F to prevent over-browning.
- Using strawberry jelly instead of jam creates a smoother filling without fruit chunks. Feel free to add extra jelly or thinly sliced strawberries for added texture.
- The tea towel dusted with powdered sugar helps prevent the cake from sticking when rolled and adds sweetness to the crust.
- Allowing the cake to cool completely while rolled in the towel helps it hold shape and prevents cracking when unrolled and filled.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of roll)
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg
