Strawberries and Cream Swiss Roll

Create a stunning Strawberries and Cream Swiss Roll, bursting with a sweet berry and cream cheese filling, to impress and delight your guests!

Strawberry Swirl

Like most people, I was intimidated to make a Strawberries and Cream Swiss Roll cake for the first time. I thought this cake required a special technique only professional bakers could master. This cake is so simple that I feel like a professional baker! The steps are a snap, just like baking any other cake, so you only need a little patience when rolling and unrolling the cake. The result is a beautiful, fresh-tasting cake loaded with creamy berries that makes the crowd go wild.

Strawberries and cream is such an irresistible combination that there’s always an occasion to whip up a Strawberries and Cream Angel Food Cake or a scrumptious Strawberries and Cream Poke Cake!

Other Recipes to Serve with Strawberries and Cream Swiss Roll

• Creamy and sweet with a touch of vodka and topped with a slice of cake, Boozy Strawberry Shortcake Milkshake is a dessert party!
• Bubbly and fun for everyone of all ages, Fresh Strawberry Soda is a sweet anytime treat!

Ingredients

Dry Ingredients: To make the cake, you will need all-purpose flour, granulated sugar, baking powder, and salt.

Wet Ingredients: To make the cake, set out a few eggs to come to room temperature, along with buttermilk, apple cider vinegar, oil, and vanilla.

For the Filling: To make the filling, you will need Cool Whip, softened cream cheese, powdered sugar, vanilla extract, and strawberry jam. You can use store-bought jam or homemade Strawberry Freezer Jam in this cake.

How to Make Strawberries and Cream Swiss Roll

STEP ONE: Preheat the oven to 350 degrees F and grease a 15-inch x 10-inch x 1-inch pan with non-stick spray. Lay a sheet of parchment paper over the pan and spray the parchment paper with non-stick spray as well. Spread a tea towel on a flat surface and cover it with powdered sugar.

STEP TWO: In a medium mixing bowl, whisk together the flour, baking powder, and salt. Using a stand mixer or a large bowl with beaters, beat the eggs for 3 minutes. Slowly add the powdered sugar and continue to beat the eggs and sugar. Once the sugar is mixed in, add the buttermilk, oil, vinegar, and vanilla and beat for 1 minute. Add the dry ingredients to the mixing bowl and beat to combine.

STEP THREE: Pour the batter into the parchment-lined pan and tilt it to even out the batter. Bake for 12-15 minutes.

STEP FOUR: Once out of the oven, immediately turn the cake onto the powdered sugar-covered towel and remove the pan. Peel off the parchment paper and roll the cake in the towel, starting at the short end. Set the cake on a wire rack seam side down to cool completely.

STEP FIVE: Using a stand mixer (or a large mixing bowl with a hand mixer), beat the cream cheese, powdered sugar, and vanilla together until smooth. Add the Cool Whip and mix until creamy and fluffy. Refrigerate the filling while the cake cools.

STEP SIX: Unroll the cake and smooth a layer of strawberry jam over the cake, leaving a 1/2-inch border around the edges. Spread a layer of cream cheese filling over the jam, then roll the cake up again. Remove any excess filling that squishes out the sides.

STEP SEVEN: Place the cake seam-side down on a serving platter and cover with plastic wrap. Refrigerate the cake for 1-2 hours. Remove the plastic wrap, dust the cake with powdered sugar, and garnish with fresh strawberries before slicing the cake.

Tips for Success

• If you need to substitute 1 cup of buttermilk – add one tablespoon of white vinegar or lemon juice to 1 cup of milk, stir it up, and let it sit for 5 minutes before using it.
• If you use strawberry jelly instead of jam, you won’t have the chunkier fruit pieces showing in the slices you would get from using jam. You can add more jelly if desired or even add a layer of thinly sliced strawberries over the jam.
• Be sure to roll the cake in the towel while it is still hot to prevent cracking. If you don’t have a clean towel available, you can use a tea towel, kitchen towel, or even a sheet of parchment paper.
• Store the cake and any leftovers in the fridge for up to 5 days.

What’s the difference between a jelly roll and a Swiss roll?

The only difference between a jelly roll and a Swiss roll is where you live! This cake is commonly called a Swiss roll in England, while in the United States, it is often called a jelly roll. The fillings are the same no matter what you call this cake: whipped cream, jam, or icing. Roll cake, Swiss log, roulade, cream log, or Swiss cake are a few other names for this cake.

How do I keep the cake from cracking?

To prevent cracks in your cake, keep an eye on the cake near the end of the baking time. You don’t want the cake to overbake or the edges to turn golden brown. Pull the cake out once the edges start to turn a light golden color, and the cake springs back when lightly poked. After you remove the cake from the oven, invert it onto the towel while still hot and roll it up. If you choose to make this cake a day ahead of time, store the rolled cake in the fridge and when you are ready to fill it, allow it to come to room temperature before unrolling it. This will help prevent the cake from cracking and roll back up nicely.

More Delicious Swiss Roll Cakes to Love!

• Swiss Roll
• Carrot Cake Roll
• Lemon Cake Roll
• Classic Pumpkin Roll
• Vanilla Cake Roll

*This post originally posted on 06/04/2014.