Name: Strawberry Cream Swiss Roll Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 3 h 35 min
Cuisine: American
Ingredients: 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; 6 ounces cream cheese, softened; 1 ¼ cups Cool Whip, thawed; ½ cup powdered sugar; ½ teaspoon vanilla extract; ⅓ cup strawberry jam; Powdered sugar for dusting; Fresh strawberries for garnish

If you’re on the hunt for a show-stopping dessert that’s light, creamy, and bursting with fresh strawberry flavor, then you’re in the right place. I’m so excited to share this Strawberry Cream Swiss Roll Recipe with you because it’s one of those desserts that looks way fancier than it actually is — and it tastes like heaven every single time. Whether you’re making it for a special occasion or just because you deserve a sweet treat, this cake roll is a total crowd-pleaser that I promise you’ll adore.

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Why You’ll Love This Recipe

Light and Fluffy Texture: The cake base is delightfully airy and tender, making every bite melt in your mouth.
Perfectly Balanced Flavors: Sweet strawberry jam and creamy filling pair beautifully without being overpowering.
Impress Without Stress: It looks like a bakery masterpiece but is surprisingly easy to make at home.
Versatile for Any Occasion: Your family, friends, or guests will be asking for seconds at your next gathering.

The image shows a white plate on a white marbled surface with a slice of light yellow rolled cake filled with white cream, placed near the bottom right side of the plate. On the top left of the plate, there is a small pile of whole and halved bright red strawberries with green leaves. Next to the strawberries on the left side of the plate, there is a dollop of white whipped cream. A gold fork with a black handle rests beside the cake slice on the left edge of the plate. More red strawberries are scattered on the white marbled surface around the plate, and a white rectangular dish filled with strawberries appears in the top left corner. Part of the rolled cake log is visible in the upper right corner of the image. A woman's hand holding the plate is not visible in this image. The whole scene is bright and fresh, with a clean and simple presentation. Photo taken with an iphone --ar 2:3 --v 7 - Strawberry Cream Swiss Roll, Strawberry Swiss Roll, Cream Filled Swiss Roll, Fresh Strawberry Cake Roll, Elegant dessert with strawberries

Ingredients You’ll Need

The ingredients in this Strawberry Cream Swiss Roll Recipe beautifully complement each other — balancing richness, sweetness, and that fresh fruity zing you crave. I always grab my eggs at room temperature for a fluffier cake and prefer fresh strawberries for garnish to make it pop visually and flavor-wise.

Flat lay of a small mound of finely sifted all-purpose flour, a white ceramic bowl with bright white baking powder powder, a pinch of crystalline salt beside it, four large brown eggs with clean shells, a small white ceramic bowl holding glossy granulated sugar crystals, a small bowl filled with clear pale yellow vegetable oil, a small white bowl of creamy buttermilk, a small bowl containing pale amber apple cider vinegar, a small white bowl of smooth light vanilla extract, a block of fresh cream cheese on a simple white plate, a fluffy mound of thawed Cool Whip in a white bowl, a small white bowl of fine powdered sugar, a small bowl of vibrant ruby red strawberry jam, a scattering of fresh bright red strawberries with green leafy tops placed on a simple white plate, all arranged symmetrically and balanced in realistic proportions placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Strawberry Cream Swiss Roll, Strawberry Swiss Roll, Cream Filled Swiss Roll, Fresh Strawberry Cake Roll, Elegant dessert with strawberries

All-purpose flour: Provides structure without weighing the cake down.
Baking powder: Gives that light rise for a perfect sponge.
Salt: Enhances the sweetness and balances flavors.
Eggs at room temperature: They whip up better and create a fluffier base.
Granulated sugar: Sweetens the cake evenly.
Vegetable oil: Keeps the cake moist and tender.
Buttermilk: Adds subtle tang and softness.
Apple cider vinegar: Reacts with baking powder to make the sponge light.
Vanilla extract: Brings warmth and depth to the cake and filling.
Cream cheese, softened: Gives the rich, creamy filling its signature tanginess.
Cool Whip: Lightens the filling to a fluffy delight.
Powdered sugar: Sweetens and smooths the filling and dusts on top for a pretty finish.
Strawberry jam: Adds burst of fruity sweetness and moisture inside the roll.
Fresh strawberries: For that irresistible fresh garnish and extra strawberry punch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this recipe is super adaptable — I’ve tweaked it quite a bit depending on what I have on hand or the vibe I’m going for. You can swap out strawberry jam for fresh sliced berries or use different extracts to change things up. Feel free to make this your own!

Berry Mix: I once made it with a mixed berry jam (raspberries, blackberries, blueberries) and it was deliciously vibrant.
Non-Dairy Twist: Using coconut cream instead of Cool Whip gives a lovely tropical creaminess for dairy-free folks.
Chocolate Version: Adding a tablespoon of cocoa powder to the cake batter made a chocolate-strawberry combo that my family went crazy for.
Extra Fresh Fruit: Layering thinly sliced fresh strawberries on top of the jam adds wonderful texture.

How to Make Strawberry Cream Swiss Roll Recipe

Step 1: Prepare Your Pan and Powdered Sugar Towel

First things first, preheat your oven to 350°F (or 325°F if you’re using a darker pan). Grease a 15x10x1-inch jelly roll pan thoroughly and line it with parchment paper — yes, on both sides! I always grease the parchment as well to make sure the cake releases perfectly without sticking. Lay a clean tea towel on your counter and sprinkle a generous layer of powdered sugar over it; this sweet towel helps when rolling the cake later and prevents sticking, plus adds a hint of sweetness to the crust. Trust me, don’t skip this step!

Step 2: Whip Your Batter to Perfection

In a medium bowl, whisk together the flour, baking powder, and salt. Then in a large bowl, beat your room temperature eggs on high until they’re tripled in volume and pale — about 3 minutes. This aeration is key for that fluffy sponge. Slowly add in the granulated sugar while continuing to beat, then mix in oil, buttermilk, apple cider vinegar, and vanilla. Finally, gently fold in your dry ingredients just until combined; you don’t want to overmix and lose all that lovely air!

Step 3: Bake and Cool Like a Pro

Pour the batter evenly into your prepared pan, tilting it to spread smoothly. Bake for about 12-15 minutes, keeping an eye on it — you’re looking for a cake that springs back when you gently press it. The moment it’s done, invert the pan right onto your powdered sugar-dusted towel and carefully peel off the parchment paper. Starting from the short edge, roll the cake up inside the towel — this helps it “train” into that shape and prevents cracking later. Let it cool seam-side down for at least an hour. I usually wrap a little plastic wrap over the roll to avoid any drying out while cooling.

Step 4: Make the Creamy Filling

While the cake cools, whip together your filling. Beat cream cheese, powdered sugar, and vanilla until smooth. Then fold in the Cool Whip until it’s light, fluffy, and completely combined. I like to refrigerate the filling while waiting for the cake to chill because it helps it hold its shape during spreading.

Step 5: Assemble, Roll, and Chill

Unroll your cooled cake gently (it helps if you go slow here). Spread the strawberry jam all over the surface, leaving about a half-inch border around the edges — that keeps it tidy and makes rolling easier. Then spread the cream cheese filling evenly on top of the jam. Roll the cake back up, this time without the towel, and place it seam-side down on a plate or wire rack. Don’t stress if some filling peeks out; just scrape that off. Cover the roll with plastic wrap and refrigerate at least 1-2 hours — this rest sets everything and develops flavor beautifully.

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Pro Tips for Making Strawberry Cream Swiss Roll Recipe

Use Room Temperature Eggs: They whip up with more volume and help the cake stay light and fluffy.
Don’t Overmix Dry Ingredients: Mixing too much can deflate the batter, so fold them in gently just until combined.
Roll While Warm: Rolling the cake right out of the oven while it’s warm and pliable prevents cracks in the final roll.
Use a Powdered Sugar-Dusted Towel: This prevents sticking and adds a light sweetness to the cake’s surface.

How to Serve Strawberry Cream Swiss Roll Recipe

Strawberry Cream Swiss Roll Recipe - Serving

Garnishes

I’m a huge fan of keeping it simple with fresh strawberries sliced and scattered on top alongside a dusting of powdered sugar. It brightens up the presentation and gives just the right hint of fresh fruitiness with each bite. Sometimes, if I’m feeling fancy, I’ll add a few mint leaves for a pop of green and extra freshness.

Side Dishes

This swiss roll pairs wonderfully with a dollop of homemade whipped cream or a scoop of vanilla bean ice cream. For an afternoon tea vibe, I like serving it alongside a cup of Earl Grey or a fresh berry compote to amplify those lovely fruity notes.

Creative Ways to Present

For a festive touch, I once sliced the roll into bite-sized pinwheels and served them on a pretty platter with edible flowers sprinkled around. It turned an ordinary dessert into a showstopper. You could also drizzle melted white chocolate or a strawberry glaze over the whole roll for extra indulgence. Perfect for birthdays or celebrations!

Make Ahead and Storage

Storing Leftovers

Once assembled, I keep the Strawberry Cream Swiss Roll wrapped tightly in plastic wrap in the fridge. It stays fresh and moist for up to 3 days. Just make sure it’s sealed well — the cream filling can pick up fridge odors otherwise. I usually slice off what I plan to eat and keep the rest chilled.

Freezing

Freezing this cake is totally doable! After rolling and wrapping tightly in plastic wrap and then foil, it keeps well for up to a month. When you’re ready to enjoy it, thaw it overnight in the fridge. The texture stays surprisingly good, but I recommend freezing if you want an easy make-ahead dessert for later.

Reheating

This cake is best served chilled, so no need to reheat. If you prefer it slightly less cold, just sit it out at room temperature for 15-20 minutes before slicing — that way the cream filling softens up perfectly without melting.

FAQs

Can I use fresh strawberries instead of jam in the Strawberry Cream Swiss Roll Recipe?

Absolutely! Using fresh strawberries sliced thinly is a fresh alternative that adds texture. You can spread a thin layer of jelly underneath to help hold the slices in place, or simply layer the strawberries on their own. Just be mindful that fresh strawberries introduce more moisture, so the cake might need less added cream to prevent sogginess.
How do I prevent the cake from cracking when rolling?

The key is to roll the cake while it’s still warm, right out of the oven, to gently form its shape. Rolling it up in a powdered sugar-dusted towel helps protect it. Also, don’t overbake — the cake should spring back when touched. If it’s too dry, it can crack when rolled.
Can I make the cream filling ahead of time?

Yes! The cream filling can be made a day ahead and kept refrigerated. Bring it to room temperature and give it a quick stir before spreading it onto the cake to get that perfect creamy texture.
What’s the best way to serve this Swiss roll?

Serving chilled is ideal to keep the cream filling firm and refreshing. Slice it with a sharp serrated knife for clean edges, and garnish with fresh strawberries and a dusting of powdered sugar for that classic look and flavor.

Final Thoughts

I absolutely love how this Strawberry Cream Swiss Roll Recipe turns out every single time — it’s become my go-to for impressing guests or treating my family with something beyond ordinary. When I first tried making a Swiss roll, I was intimidated, but this recipe’s straightforward steps and heartfelt tips make it approachable for anyone. Give it a shot this weekend — you’ll enjoy the process and absolutely savor the results. Trust me, this cake roll will become a favorite in your dessert rotation!