Strawberries And Cream Swiss Roll Recipe

Some desserts have a way of feeling nostalgic, even if it’s your first time making them. This strawberries and cream Swiss roll is one of those. It’s light, fluffy, and packed with sweet, tangy flavors that make every bite irresistible. The combination of soft sponge cake, creamy filling, and fruity jam makes it a showstopper for any occasion.

this RECIPE

I remember the first time I attempted a Swiss roll. I was convinced it would crack, break, or somehow turn into a disaster. But to my surprise, it rolled up perfectly (well, almost), and the result was nothing short of magic. Since then, I’ve experimented with different flavors, but this classic strawberries and cream version remains my favorite. There’s just something about the contrast of soft cake, silky filling, and bright strawberry flavor that keeps me coming back.

A brief history of Swiss rolls

Swiss rolls, despite the name, don’t actually originate from Switzerland. This delicate rolled sponge cake filled with jam or cream is believed to have roots in Central Europe, possibly Austria. Over time, different variations have emerged worldwide—think of the Japanese-style roll cakes with airy sponge and whipped cream or the rich chocolate yule logs popular during the holidays. No matter the version, the appeal remains the same: a light cake with a luscious filling, rolled into a beautiful spiral.

Let’s talk ingredients: What makes this roll so good?

• Eggs: These are the backbone of the cake, giving it structure and fluffiness. Make sure they’re at room temperature for maximum volume when whipping.
• Granulated sugar: Sweetens the cake and helps stabilize the whipped eggs. If you’re out, superfine sugar can work too.
• Oil: Keeps the cake moist and soft. I prefer neutral oils like vegetable or canola, but melted butter can be used for a richer taste.
• Buttermilk & vinegar: These add a slight tang and help keep the cake tender. No buttermilk? Mix regular milk with a splash of lemon juice as a substitute.
• Vanilla: Enhances the flavor—always go for pure vanilla extract for the best taste.
• All-purpose flour: The base of the cake. If you want a slightly lighter texture, you can swap half with cake flour.
• Baking powder & salt: Helps the cake rise while balancing sweetness.
• Cream cheese: The star of the filling, making it rich and slightly tangy. Full-fat cream cheese works best.
• Cool Whip: Adds lightness to the filling, but homemade whipped cream works just as well.
• Powdered sugar: Sweetens the filling without making it grainy.
• Strawberry jam: Provides fruity sweetness. Use a high-quality jam or even homemade for the best flavor.

Kitchen gear: What you need and what you can skip

• A 15×10-inch jelly roll pan: This size is ideal for a thin, even sponge cake. If using a larger pan, the cake will be too thin, and a smaller pan will make it too thick to roll.
• Parchment paper: A must-have to prevent sticking. Greasing the pan before placing parchment helps keep it in place.
• Electric mixer: Essential for whipping the eggs properly. A hand whisk could work, but it would take forever.
• A tea towel: Helps roll the cake while warm to prevent cracking. Use a clean, lint-free towel and dust it with powdered sugar before rolling.

Step-by-step: How to make a perfect Swiss roll

1. Prepping the pan and oven

Preheat your oven to 350°F (or 325°F if using a dark pan). Grease a jelly roll pan, line it with parchment paper, then grease the parchment. This prevents sticking and ensures an easy release.

2. Mixing the batter

In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the eggs on high for about 3 minutes until pale and thick. Keep beating while gradually adding the sugar. Next, mix in the oil, buttermilk, vinegar, and vanilla. Finally, fold in the dry ingredients until just combined. Be gentle—you don’t want to deflate the air you whipped into the eggs.

3. Baking the cake

Pour the batter into the prepared pan, tilting to spread it evenly. Bake for 12-15 minutes until the cake is golden and springs back when lightly touched. Avoid overbaking, or it’ll crack when rolled.

4. Rolling while warm

Here’s the trick to a crack-free roll: As soon as the cake is out of the oven, flip it onto the prepared tea towel, peel off the parchment paper, and immediately roll it up (with the towel inside). Let it cool completely while wrapped—this “teaches” the cake to hold its shape.

5. Making the filling

Beat the cream cheese, powdered sugar, and vanilla until smooth. Fold in the Cool Whip (or homemade whipped cream) until fluffy. Refrigerate until ready to use.

6. Assembling the roll

Once the cake has cooled, carefully unroll it. Spread a thin layer of strawberry jam over the surface, leaving a small border around the edges. Then, spread the cream cheese filling evenly on top. Gently roll it back up, placing it seam-side down. Some filling might ooze out—just wipe away the excess.

7. Chilling and serving

Wrap the roll in plastic wrap and chill for at least an hour to set. Before serving, dust with powdered sugar, slice, and garnish with fresh strawberries.

Variations: Have fun with flavors!

• Chocolate lovers’ twist: Replace ¼ cup of flour with cocoa powder and use chocolate ganache instead of jam.
• Berry explosion: Swap strawberry jam for raspberry or blueberry preserves.
• Lighter version: Use Greek yogurt instead of cream cheese for a tangier, lower-fat filling.
• Holiday edition: Add cinnamon and nutmeg to the batter for a festive feel.

How to serve this beauty

This Swiss roll looks stunning as is, but for extra flair, drizzle it with melted white chocolate or a light glaze. Serve with fresh strawberries, a dollop of whipped cream, or a side of vanilla ice cream.

What to drink with it?

A cup of coffee or tea pairs perfectly with the delicate sweetness of this roll. For a special touch, serve with a glass of sparkling rosé—it complements the strawberries beautifully.

Storing and reheating tips

Store the roll in the fridge, wrapped in plastic, for up to 3 days. For longer storage, freeze slices on a baking sheet before transferring to an airtight container. Thaw in the fridge before serving.

Scaling the recipe

For a larger crowd, double the recipe and use two jelly roll pans. If making a mini version, halve the ingredients and bake in a smaller pan, adjusting baking time accordingly.

Common mistakes and how to avoid them

• Cracking? It likely wasn’t rolled while warm. Try again, and roll it fresh out of the oven.
• Filling oozing out? Apply a thin, even layer and leave space at the edges.
• Cake too dry? Overbaking is the culprit. Keep an eye on it, and test for doneness early.

FAQs

1. Can I make this ahead of time?
Yes! It actually tastes better after chilling for a few hours, so feel free to make it a day in advance.

2. Can I use fresh whipped cream instead of Cool Whip?
Absolutely! Just whip 1 cup of heavy cream with 2 tablespoons of sugar until stiff peaks form.

3. How do I prevent my cake from cracking?
Roll it while warm and use a tea towel dusted with powdered sugar to help shape it.

4. Can I use a different jam?
Of course! Raspberry, apricot, or even lemon curd would work beautifully.

5. What if I don’t have buttermilk?
No worries! Just mix 2 tablespoons of milk with ½ teaspoon of lemon juice or vinegar.

Give this strawberries and cream Swiss roll a try—you’ll fall in love with how easy and delicious it is!

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