Strawberries And Cream Swiss Roll Recipe

Some desserts just feel like a little slice of heaven, and this strawberries and cream Swiss roll is one of them. It’s light, airy, and filled with a luscious cream cheese filling and sweet strawberry jam. Every bite is a perfect balance of soft sponge, tangy cream, and fruity sweetness. If you’ve never made a Swiss roll before, don’t worry—I’ll walk you through it step by step, and you’ll have a gorgeous rolled cake in no time.

this RECIPE

A sweet memory in every bite

I remember the first time I made a Swiss roll. I was convinced it would crack, tear, or somehow collapse into a pile of cake crumbs. But as I rolled that delicate sponge, dusted with powdered sugar, something magical happened. It held together, and when I sliced into it, revealing that perfect spiral of jam and cream, I felt like a baking pro. My family took one bite, and suddenly, my nerves didn’t matter anymore. It was soft, rich, and just the right amount of sweet. Now, this cake has become a staple for special occasions, afternoon tea, or whenever I need a dessert that looks fancy but is actually pretty simple to make.

Where did the Swiss roll come from?

Despite its name, the Swiss roll isn’t actually from Switzerland! This elegant rolled sponge cake is believed to have originated in Central Europe, possibly Austria. The basic concept—thin sponge cake filled with cream, jam, or chocolate and rolled into a spiral—has been around for centuries. Today, it has countless variations, from chocolate-filled roulades to matcha-flavored versions popular in Japan. The strawberries and cream version is a nod to classic British flavors, reminiscent of strawberries and cream at Wimbledon.

Let’s talk ingredients (and a few swaps)

• Eggs: These give the sponge its structure and help it stay soft and flexible. Room-temperature eggs whip up better, creating a lighter cake.
• Granulated sugar: Sweetens the cake and helps stabilize the eggs when whipped.
• Oil: Keeps the sponge moist and prevents it from drying out. You can use melted butter for a slightly richer flavor.
• Buttermilk: Adds tenderness and a subtle tang. If you don’t have buttermilk, mix 2 tablespoons of milk with ½ teaspoon of lemon juice.
• Cider vinegar: Reacts with the baking powder to give the cake extra fluffiness. White vinegar works too.
• Vanilla extract: Adds warmth and depth to the flavor. Use the best quality you can find!
• Flour: Regular all-purpose flour works best. If using cake flour, reduce the amount slightly.
• Baking powder: Helps the cake rise and stay light. Make sure it’s fresh for the best results.
• Salt: Balances the sweetness and enhances the other flavors.
• Cream cheese: Gives the filling a rich, tangy creaminess. Let it soften before mixing to avoid lumps.
• Cool Whip: Makes the filling extra fluffy. You can use homemade whipped cream if you prefer.
• Powdered sugar: Sweetens the filling without making it grainy.
• Strawberry jam: Adds fruity sweetness and keeps the cake moist. You can swap it for raspberry jam or lemon curd for a twist.

The right tools make a difference

• A 15×10-inch jelly roll pan: This size is perfect for Swiss rolls. If you use a different size, your cake may be too thick or too thin.
• Parchment paper: Prevents sticking and makes it easy to lift the cake out of the pan.
• A clean tea towel: This helps roll the cake while it’s still warm, preventing cracks. Dust it with powdered sugar first!
• A hand or stand mixer: Whipping the eggs properly is key to a light sponge. A mixer makes the job much easier.

Step-by-step: rolling your way to perfection

1. Prep and mix

Preheat your oven to 350°F (or 325°F if using a dark pan). Grease your jelly roll pan, line it with parchment paper, then grease the parchment too. This extra step makes sure your cake releases perfectly.

In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the eggs on high for about 3 minutes until they turn pale and thick. Slowly add the sugar while continuing to beat. Once fully incorporated, mix in the oil, buttermilk, vinegar, and vanilla. Finally, fold in the dry ingredients gently until just combined.

2. Bake and roll

Pour the batter into the prepared pan, tilting it to spread the batter evenly. Bake for 12-15 minutes, or until the cake springs back when touched.

Now for the fun part! Lay a tea towel on a flat surface and sprinkle it generously with powdered sugar. As soon as the cake is out of the oven, carefully invert it onto the towel. Peel off the parchment paper, then—while the cake is still warm—roll it up in the towel, starting from the short end. This step prevents cracks later. Let it cool completely.

3. Make the filling

Beat the softened cream cheese with powdered sugar and vanilla until smooth. Fold in the Cool Whip until the mixture is fluffy. Keep it in the fridge until ready to use.

4. Fill and roll again

Gently unroll the cooled cake. Spread the strawberry jam in an even layer, leaving about ½-inch from the edges. Then, spread the cream cheese filling on top. Carefully roll the cake back up (yes, some filling might squish out—just scrape it off). Place the cake seam-side down, wrap it in plastic, and chill for at least an hour.

5. Serve and enjoy

Before serving, dust with powdered sugar and garnish with fresh strawberries. Slice and enjoy every soft, creamy, jam-filled bite!

Fun variations to try

• Berry swap: Try raspberry or blueberry jam instead of strawberry for a new flavor twist.
• Chocolate lover’s version: Add 2 tablespoons of cocoa powder to the sponge batter for a chocolatey base.
• Lemon delight: Swap the strawberry jam for lemon curd and add lemon zest to the filling for a bright, citrusy kick.
• Gluten-free: Use a gluten-free all-purpose flour blend. The texture will be slightly different, but still delicious.
• Vegan option: Use a plant-based egg replacer, dairy-free whipped topping, and vegan cream cheese.

How to serve it like a pro

For an elegant touch, drizzle with a bit of melted chocolate or a dusting of cocoa powder. Serve with a dollop of whipped cream and extra fresh berries. A sprig of mint adds a pop of color and freshness.

What to drink with it?

• Tea: A classic Earl Grey or chamomile pairs beautifully with the creamy filling.
• Coffee: A cappuccino or latte balances the sweetness with a bit of bitterness.
• Sparkling wine: A glass of prosecco or rosé adds a celebratory touch.

Storing and making ahead

Store leftovers in an airtight container in the fridge for up to 3 days. The cake actually tastes better the next day as the flavors meld. To freeze, wrap slices individually and store for up to a month—just thaw in the fridge before serving.

FAQs

1. Why did my cake crack when rolling?
It might have cooled too much before rolling. Roll it while it’s still warm to prevent cracks.

2. Can I use fresh strawberries instead of jam?
Yes! Just slice them thinly and layer them over a light spread of jam to keep the moisture balance.

3. What if I don’t have Cool Whip?
You can whip heavy cream with a little powdered sugar until stiff peaks form.

4. Can I make this in advance?
Absolutely! It actually tastes better after chilling for a few hours.

5. How do I get a perfect spiral?
Roll gently and evenly, and don’t overfill—it helps keep everything in place.

🍓 Now it’s your turn!

I can’t wait for you to try this strawberries and cream Swiss roll. It’s light, creamy, and just the right amount of sweet. Let me know how it turns out! Happy baking!

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