Description
Strawberry Swiss Roll is a light vanilla sponge cake filled with strawberry jam and a creamy whipped cream cheese filling, then chilled and sliced into beautiful swirls.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 2 tablespoons vegetable oil
- 2 tablespoons buttermilk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 6 ounces cream cheese, softened
- 1 1/4 cups Cool Whip, thawed
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/3 cup strawberry jam
- Powdered sugar, for dusting
- Fresh strawberries, for garnish
Instructions
- Preheat the oven to 350 degrees F. If using a darker jelly roll pan, preheat to 325 degrees F.
- Grease a 15x10x1-inch jelly roll pan with cooking spray. Line it with parchment paper and grease the parchment paper.
- Lay a clean tea towel on a flat work surface and dust it generously with powdered sugar.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the eggs on high speed for 3 minutes, or until pale and thick.
- Slowly add the granulated sugar while beating. Add the vegetable oil, buttermilk, apple cider vinegar, and vanilla extract, then beat for 1 more minute.
- Add the dry ingredients and mix just until combined.
- Pour the batter into the prepared pan and gently tilt the pan to spread the batter evenly.
- Bake for 12 to 15 minutes, or until the cake springs back when lightly touched.
- Immediately invert the hot cake onto the powdered sugar-dusted towel. Remove the parchment paper.
- Roll the cake in the towel from the short end. Place it seam side down on a wire rack and cool completely for about 1 hour.
- Beat the cream cheese, powdered sugar, and vanilla extract in a large mixing bowl until smooth.
- Mix in the Cool Whip until creamy and evenly combined. Refrigerate the filling until the cake has cooled.
- Carefully unroll the cooled cake. Spread strawberry jam over the cake, leaving a 1/2-inch border around the edges.
- Spread the cream cheese filling evenly over the jam.
- Roll the cake back up and place it seam side down on a platter. Scrape away any extra filling that comes out of the sides.
- Cover the cake roll with plastic wrap and refrigerate for at least 1 to 2 hours before serving.
- Dust with powdered sugar, garnish with fresh strawberries, slice, and serve chilled.
Notes
- Use a darker jelly roll pan at 325 degrees F to prevent overbrowning.
- Strawberry jam gives the slices pretty fruit pieces, while strawberry jelly creates a smoother look.
- For extra berry flavor, add a thin layer of sliced fresh strawberries over the jam before adding the filling.
- Chill the finished roll before slicing for the cleanest swirl.
- Wipe the knife between slices for a neat presentation.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 288
- Sugar: 24
- Sodium: 185
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 39
- Fiber: 1
- Protein: 5
- Cholesterol: 95