Strawberries And Cream Swiss Roll Recipe

There’s something about a light, airy sponge cake rolled up with a creamy filling that feels like pure magic. Add strawberries to the mix, and you have the ultimate dessert—one that’s as stunning as it is delicious. This strawberries and cream Swiss roll is everything you want in a dessert: soft, delicate, and bursting with fruity sweetness. It looks fancy, but I promise it’s easier to make than you think.

this RECIPE

I first fell in love with Swiss rolls at a tiny bakery in my hometown. They had this perfect strawberry roll that sold out within hours every day. After countless failed attempts to replicate it at home (cracked cakes, oozing fillings, you name it), I finally found the perfect method. The result? A perfectly tender sponge that rolls up beautifully, hugging a luscious cream cheese filling with just the right amount of strawberry jam.

A little history on the Swiss roll

Despite its name, the Swiss roll didn’t actually originate in Switzerland. Its exact origins are debated, but it likely came from Austria or Central Europe in the 19th century. Over time, different cultures have put their own spin on it—Japan has ultra-light matcha versions, while Latin American countries love their dulce de leche-filled rolls. This strawberry version has a classic European feel with its light sponge and creamy filling, making it a timeless favorite.

Let’s talk ingredients

Every ingredient in this Swiss roll plays an important role, and a few small swaps can make a big difference.

• Eggs: These give the cake its structure and fluffiness. Make sure they’re at room temperature for the best volume.
• Granulated sugar: Adds sweetness and helps create that golden exterior. If you’re out of sugar, a fine raw sugar works too.
• Oil & buttermilk: Keep the sponge moist and tender. No buttermilk? Mix regular milk with a little lemon juice as a quick substitute.
• Cider vinegar: Reacts with the baking powder to create extra lift. White vinegar or lemon juice works too.
• Flour: Regular all-purpose flour works best. Cake flour can be used for an even softer texture.
• Baking powder & salt: Essential for a light and fluffy cake.
• Cream cheese: Gives the filling a rich, tangy contrast to the sweet cake. Soften it for easy mixing.
• Cool Whip: Makes the filling light and airy. Whipped cream can be used instead for a homemade touch.
• Strawberry jam: Adds fruity sweetness. A homemade jam or fresh strawberry puree would be delicious too.
• Powdered sugar: For sweetness in the filling and a dusting on top.

Essential tools for success

A few key tools will make rolling this cake a breeze.

• A 15×10-inch jelly roll pan: This size is perfect for a thin, flexible sponge.
• Parchment paper: Prevents sticking and helps with easy cake removal.
• A tea towel: A dusted towel helps roll the cake while it’s still warm, preventing cracks.
• Electric mixer: Beating the eggs to the right volume is crucial, so a hand or stand mixer is your best friend here.

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

Making the sponge

Start by preheating your oven to 350°F (or 325°F if using a dark pan). Grease a 15×10-inch pan, line it with parchment paper, and grease the paper too—this ensures nothing sticks.

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

Now, grab a large mixing bowl and beat the eggs on high for about 3 minutes until they’re pale and fluffy. Slowly add the sugar while beating, then mix in the oil, buttermilk, vinegar, and vanilla.

Gently fold in the dry ingredients until just combined. Pour the batter into the prepared pan and tilt it to spread evenly—no need for a spatula.

Bake for 12-15 minutes until the cake springs back when touched. Overbaking makes rolling tricky, so check at 12 minutes!

Rolling it up

As soon as the cake comes out of the oven, flip it onto a powdered sugar-dusted tea towel. Peel off the parchment paper (do this slowly to avoid tearing), then immediately roll the cake up in the towel, starting from the short end. This step is crucial—it trains the cake to roll without cracking later. Let it cool completely.

Making the filling

While the cake cools, beat the softened cream cheese with powdered sugar and vanilla until smooth. Fold in the Cool Whip (or homemade whipped cream) until light and creamy. Refrigerate until ready to use.

Assembling the roll

Once the cake is cool, carefully unroll it. Spread an even layer of strawberry jam over the surface, leaving about ½ inch at the edges. Then, gently spread the cream cheese filling on top.

Now, roll it back up, this time without the towel. Don’t panic if some filling spills out—just wipe it away. Place the roll seam-side down on a platter, wrap it in plastic wrap, and chill for at least an hour.

Fun ways to change it up

Want to make this roll your own? Here are some tasty variations:

• Berry blast: Swap the strawberry jam for raspberry or blueberry preserves.
• Chocolate lover’s dream: Add cocoa powder to the sponge and use a chocolate spread instead of jam.
• Tropical twist: Use mango or passionfruit jam with coconut whipped cream.
• Gluten-free option: Use a 1:1 gluten-free flour blend for a celiac-friendly version.
• Vegan adaptation: Replace eggs with a flaxseed mix, use coconut cream instead of Cool Whip, and a dairy-free cream cheese alternative.

How to serve it beautifully

For a show-stopping presentation, dust the top with powdered sugar and slice with a sharp knife. Garnish with fresh strawberries and a dollop of whipped cream. This roll pairs beautifully with a scoop of vanilla ice cream for an extra indulgence.

What to drink with it?

A cup of hot tea or coffee complements the sweetness of the roll perfectly. If you’re feeling fancy, a glass of rosé or a strawberry-infused lemonade makes for a refreshing pairing.

Storing and keeping it fresh

This Swiss roll stays fresh in the fridge for up to 3 days. Keep it wrapped tightly in plastic to prevent drying out. For longer storage, slice and freeze individual pieces—just thaw in the fridge before serving.

Adjusting for different serving sizes

Need a bigger roll? Double the recipe and bake in two pans, then stack the layers with filling for a thicker cake. If making a mini version, use a smaller pan and adjust the baking time accordingly.

Common issues and how to fix them

• Cake cracked? It was probably overbaked or cooled too long before rolling. Next time, roll it up immediately after baking.
• Filling oozing out? Use a thinner layer, and don’t overfill. Chilling before slicing helps too.
• Cake too dry? Check your oven temp with a thermometer—many ovens run hotter than they say.

Give this Swiss roll a try!

There’s nothing more satisfying than slicing into a perfectly rolled cake and seeing those beautiful layers. Whether you make it as a weekend treat or a special occasion dessert, this strawberries and cream Swiss roll is bound to be a hit. Try it out, put your own spin on it, and enjoy every bite!

FAQs

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

2. What’s the best way to prevent cracks?
Rolling the cake while warm and not overbaking are key to a smooth roll.

3. Can I use fresh strawberries instead of jam?
Absolutely! Just mash them up with a little sugar for a homemade filling.

4. How do I get clean slices?
Use a sharp knife and wipe it clean between cuts. Chilling the roll before slicing helps too.

5. Can I freeze leftovers?
Yes! Wrap slices in plastic wrap and freeze for up to 2 months.

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