Description
This Strawberries and Cream Swiss Roll is a light and fluffy sponge cake rolled with a luscious cream cheese and Cool Whip filling, layered with sweet strawberry jam. Perfect for a refreshing dessert, it features a tender cake base enveloping a creamy, slightly tangy filling and garnished with fresh strawberries for an irresistible presentation.
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 cups 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 and Oven: Preheat your oven to 350°F. Grease a 15x10x1-inch jelly roll pan with cooking spray, then line it with parchment paper and grease the paper as well. Lay a tea towel flat and sprinkle a layer of powdered sugar on top; set aside.
- Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, and salt. Set aside.
- Beat Eggs and Sugar: In a large bowl, beat the eggs on high speed for 3 minutes until pale and frothy. Gradually add the granulated sugar while continuing to beat. Then add the vegetable oil, buttermilk, apple cider vinegar, and vanilla extract, beating for another minute to combine.
- Incorporate Dry Ingredients: Add the flour mixture to the wet ingredients and gently fold until just combined, being careful not to overmix.
- Bake the Cake: Pour the batter into the prepared pan and evenly spread it by tilting the pan. Bake for 12 to 15 minutes or until the cake springs back when touched lightly.
- Invert and Roll Cake: Remove the cake from the oven and immediately invert it onto the sugared towel. Peel off the parchment paper. Starting from the short end, roll the cake up tightly with the towel inside. Place the rolled cake seam-side down on a wire rack and let it cool completely for about 1 hour.
- Prepare the Filling: Beat the softened cream cheese, powdered sugar, and vanilla extract in a bowl until smooth. Fold in the Cool Whip gently until the mixture is creamy and uniform. Refrigerate until ready to use.
- Assemble the Roll: Carefully unroll the cooled cake. Spread the strawberry jam evenly over the surface, leaving a ½-inch border around the edges. Then spread the cream cheese filling evenly over the jam layer.
- Re-roll the Cake: Roll the cake back up without the towel, placing it seam-side down on a serving platter. Some filling may squeeze out—scrape it off and discard.
- Chill and Serve: Wrap the cake roll with plastic wrap and refrigerate for at least 1 to 2 hours to set. Before serving, dust the top with powdered sugar and garnish with fresh strawberries. Slice and enjoy.
Notes
- If using a dark-colored jelly roll pan, reduce the oven temperature to 325°F to prevent over-browning.
- Using strawberry jelly instead of jam results in a smoother filling without fruit chunks; increase the amount if more sweetness is desired or add thinly sliced fresh strawberries over the jelly.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
