Strawberries and Cream Swiss Roll

4.53 from 150 votes

Strawberries and Cream Swiss Roll is a refreshing summer cake that is sure to impress and satisfy your guests.

Course Dessert

Cuisine American

Keyword strawberries and cream swiss roll, strawberry swiss roll

Prep Time 20

Cook Time 15

Cooling Time 3

Total Time 3 35

Servings slices

Calories 288kcal

Author Melanie Dueck

Preheat the oven to 350 degrees F. (see note) Grease a 15x10x1-inch jelly roll pan with cooking spray. Then, cover the pan with parchment paper and grease the parchment paper as well. Set aside.
Lay a tea towel on a flat work surface and sprinkle a generous layer of powdered sugar over the top. Set aside.
In a medium mixing bowl, combine flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs on high speed for 3 minutes until they are pale in color. Continue beating as you slowly add in the sugar. Add the oil, buttermilk, vinegar, and vanilla and beat for 1 more minute. Add in the dry ingredients and mix until just combined.
Pour the cake batter into the prepared pan and tilt to even out the batter. Bake for 12-15 minutes or until the cake springs back when touched.
When done baking, remove the cake from the oven and immediately invert it onto the towel. Remove the parchment paper and roll the cake in the towel, starting at the short end. Set it on a wire rack, seam side down, and allow the cake to cool completely for about 1 hour.

Beat cream cheese, powdered sugar, and vanilla in a large mixing bowl until smooth. Mix in the Cool Whip until creamy and evenly combined. Refrigerate the filling until the cake has cooled and is ready to fill.
Unroll the cake and spread the jam all over the cake, leaving a ½-inch border around the edges. Spread the cream cheese filling evenly over the jam. Roll the cake back up and place seam side down on a platter. (Some of the filling will swish out the sides while rolling. Just scrape off and discard whatever comes out.)
Cover the cake roll with plastic wrap and place in the fridge for at least 1-2 hours before serving. Dust the top with powdered sugar, garnish with fresh strawberries, slice, and serve.

If you're using a darker jelly roll pan, set the oven to 325 degrees F instead.
If you use strawberry jelly instead of jam, you won't have the chunkier fruit pieces showing in the slices that you get from using jam. You can add more jelly if desired or even add a layer of thinly sliced strawberries over the jam.