Description
This Strawberries and Cream Swiss Roll is a light and fluffy sponge cake rolled with a luscious cream cheese and Cool Whip filling, enhanced by a vibrant layer of strawberry jam. Delicately dusted with powdered sugar and garnished with fresh strawberries, this dessert offers a perfect balance of sweet and tangy flavors, ideal for any special occasion or a refreshing treat.
Ingredients
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 1/4 cups Cool Whip (thawed)
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 1/3 cup strawberry jam
Garnish
- Powdered sugar (for dusting)
- Fresh strawberries (for garnish)
Instructions
- Prepare the pan: Preheat your oven to 350 degrees F. Grease a 15x10x1-inch jelly roll pan with cooking spray, then cover the pan with parchment paper and grease the parchment as well. Set aside to prepare the batter.
- Prepare the powdered sugar surface: Lay a clean tea towel on a flat work surface and sprinkle a generous layer of powdered sugar over the top. This will help prevent the cake from sticking when rolling.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Beat eggs and sugar: In a large bowl, beat the eggs on high speed for about 3 minutes until pale and fluffy. Gradually add the granulated sugar while continuing to beat.
- Add wet ingredients: Mix in the vegetable oil, buttermilk, apple cider vinegar, and vanilla extract. Beat everything together for an additional minute to combine well.
- Combine dry and wet mixtures: Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix to maintain a light texture.
- Bake the cake: Pour the batter evenly into the prepared pan and tilt to level. Bake for 12-15 minutes until the cake springs back when lightly pressed.
- Roll the cake: Immediately after removing from the oven, invert the cake onto the prepared powdered sugar towel. Peel off the parchment paper, then carefully roll the cake up with the towel starting from the short end. Place seam side down on a wire rack and let it cool completely for about 1 hour.
- Prepare the filling: Beat softened cream cheese, powdered sugar, and vanilla extract in a large bowl until smooth. Fold in the thawed Cool Whip until fully combined and creamy. Refrigerate until ready to fill the cake.
- Fill and roll the cake: Unroll the cooled cake gently. Spread strawberry jam evenly over the surface, leaving a ½-inch border at the edges. Spread the cream cheese filling evenly on top of the jam. Carefully re-roll the cake without the towel and place seam side down on a serving platter. Clean off any filling that squeezes out during rolling.
- Chill and garnish: Cover the rolled cake with plastic wrap and refrigerate for at least 1-2 hours to set. Before serving, dust the top with powdered sugar and garnish with fresh strawberries. Slice and enjoy.
Notes
- Make sure eggs are at room temperature for better volume when beating.
- Use a clean kitchen towel and generously dust with powdered sugar to prevent cracking when rolling.
- Strawberry jam can be homemade or store-bought; choose a smooth consistency for easy spreading.
- Cooling the cake completely before filling is essential to avoid melting the filling.
- For best results, chill the assembled roll to help it hold its shape while slicing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
