Strawberries And Cream Swiss Roll Recipe

Some desserts just have that perfect balance of elegance and nostalgia. This strawberries and cream Swiss roll is one of them. Light, fluffy sponge cake wraps around a creamy, dreamy filling with a layer of sweet strawberry jam, making every bite a melt-in-your-mouth delight. Whether you’re making this for a special occasion or just treating yourself, it’s a showstopper that tastes as good as it looks.

A sweet memory wrapped in cake

The first time I made a Swiss roll, I was convinced I had ruined it. Rolling up a warm cake without cracking it? That seemed like magic only professional bakers could pull off. But after a few attempts (and some broken cakes that turned into delicious trifle instead), I finally got the hang of it. The trick? Rolling it while it’s still warm and letting it cool in that shape.

One summer, I made this strawberries and cream version for a family picnic, and it disappeared in minutes. The combination of fluffy cake, velvety cream cheese filling, and a touch of fruity jam made it the perfect light dessert on a warm day. Now, it’s my go-to when I want something that looks impressive but is secretly pretty simple to make.

Where did the Swiss roll come from?

Despite its name, the Swiss roll didn’t actually originate in Switzerland. Food historians believe it came from Central Europe, possibly Austria, in the 19th century. It’s known by many names around the world—roulade, jelly roll, or bûche de Noël when it’s dressed up for the holidays.

Over time, this rolled sponge cake has evolved into countless variations, from chocolate-filled to matcha-flavored. The classic combination of strawberries and cream remains one of the most beloved, especially in the warmer months when berries are at their peak.

Let’s talk ingredients: choosing the best for your roll

The beauty of this recipe lies in its simplicity, so choosing quality ingredients makes all the difference.

• Eggs: These are essential for giving the cake its airy, sponge-like texture. Room-temperature eggs whip up with more volume, so let them sit out for a bit before using.
• Granulated sugar: Helps stabilize the eggs while adding the perfect amount of sweetness.
• Oil & buttermilk: These keep the cake moist. If you’re out of buttermilk, a little milk with a squeeze of lemon juice works in a pinch.
• Apple cider vinegar: This reacts with the baking powder to create extra lightness in the sponge. White vinegar works too!
• Flour, baking powder, and salt: The dry ingredients provide structure. Use all-purpose flour for the best balance of softness and stability.
• Cream cheese: Adds richness to the filling. Make sure it’s fully softened for the smoothest texture.
• Cool Whip: Keeps the filling light and fluffy, but freshly whipped cream can be used instead.
• Powdered sugar & vanilla: For sweetness and flavor in the filling.
• Strawberry jam: The fruity layer that brings everything together. Go for a high-quality jam or even homemade if you’re feeling fancy!

Essential tools: what you’ll need in your kitchen

This recipe is simple, but a few tools will make the process smoother:

• A 15×10-inch jelly roll pan: This size ensures the cake is thin enough to roll easily.
• Parchment paper: Helps with easy cake release (grease it well, too).
• A tea towel: Rolling the cake in a towel dusted with powdered sugar prevents sticking and keeps it from cracking.
• An electric mixer: Whipping the eggs properly is key to a light cake. A hand mixer works, but a stand mixer makes it effortless.
• A wire rack: Helps the cake cool evenly.

Step-by-step: making the perfect Swiss roll

1. Prep the pan and oven

Preheat your oven to 350°F (or 325°F if using a dark pan). Grease your jelly roll pan, line it with parchment paper, and grease the paper. This ensures the cake won’t stick.

2. Mix the dry ingredients

In a bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Whip the eggs and sugar

Using an electric mixer, beat the eggs on high speed for about 3 minutes until pale and fluffy. Slowly add the sugar while mixing, then beat in the oil, buttermilk, vinegar, and vanilla.

4. Combine wet and dry ingredients

Gently fold the dry ingredients into the egg mixture, mixing just until combined. Pour the batter into your prepared pan and tilt it to spread evenly.

5. Bake and roll

Bake for 12-15 minutes until the cake springs back when lightly touched. As soon as it’s done, carefully flip it onto a powdered sugar-dusted tea towel. Peel off the parchment paper, then immediately roll the cake (with the towel) from the short end. Let it cool completely on a wire rack.

6. Make the filling

Beat the cream cheese, powdered sugar, and vanilla until smooth. Fold in the Cool Whip to keep it light and fluffy. Refrigerate until ready to use.

7. Assemble the roll

Gently unroll the cooled cake. Spread the strawberry jam evenly, leaving a small border. Next, spread the cream cheese filling on top. Roll the cake back up tightly (some filling may squeeze out, just wipe it away).

8. Chill and serve

Wrap the roll in plastic wrap and refrigerate for at least an hour. Before serving, dust with powdered sugar and garnish with fresh strawberries. Slice and enjoy!

Customizing your Swiss roll

• Make it gluten-free: Use a 1:1 gluten-free flour blend. The texture will be slightly different but still delicious.
• Go dairy-free: Substitute dairy-free cream cheese and coconut whipped cream.
• Try different jams: Raspberry, blueberry, or even lemon curd work beautifully.
• Chocolate twist: Add cocoa powder to the batter and swap the jam for Nutella.
• Holiday version: Use cranberry sauce and orange zest for a festive touch.

How to serve it beautifully

For a stunning presentation, serve each slice with fresh strawberries and a drizzle of extra jam or chocolate. A little dollop of whipped cream on the side never hurts!

What to drink with your Swiss roll

Pair this cake with a cup of coffee, a glass of champagne, or even a fruity iced tea. If you love milk with your desserts, a cold glass will make every bite even creamier.

Storing leftovers (if there are any!)

Keep your Swiss roll wrapped in plastic wrap and store it in the fridge for up to 3 days. If freezing, wrap it tightly and place in an airtight container. Thaw in the fridge overnight before serving.

Scaling the recipe for more or fewer servings

This cake makes about 8-10 slices. If you need more, you can double the recipe and bake it in two pans. For a smaller roll, cut the recipe in half and use a smaller pan. Just watch the baking time, as it may need a minute or two less.

Troubleshooting tips

• Cake cracked while rolling? It was either too cool or overbaked. Next time, roll it while still warm.
• Filling too runny? Make sure your Cool Whip and cream cheese are well chilled before mixing.
• Cake sticking to the towel? Dust with extra powdered sugar before rolling.

Ready to roll?

Now that you’ve got all the tips and tricks, it’s time to bake! Give this strawberries and cream Swiss roll a try and make it your own. Don’t stress too much—every roll is unique, and even if it’s not perfect, it’ll still taste amazing.

FAQs

1. Can I use fresh strawberries instead of jam?
Yes! Just chop them finely and mix them with a little sugar before spreading.

2. Can I make this ahead of time?
Absolutely. It tastes even better after chilling overnight.

3. Do I have to use a tea towel?
It helps prevent cracking, but parchment paper can work too.

4. Can I skip the vinegar?
You can, but it helps keep the cake light. Lemon juice is a good substitute.

5. Why did my cake turn out dense?
Overmixing or not whipping the eggs enough can make the cake heavy. Beat those eggs until fluffy!

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