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Strawberries and Cream Swiss Roll
Strawberries and Cream Swiss Roll is a refreshing summer cake that is sure to impress and satisfy your guests.
Prep Time
20 mins
Cook Time
20 mins
Additional Time
3 hrs
Total Time
3 hrs 35 mins
Servings: 10 slices
Calories: 288 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Cake
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoons 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 ¼ cup Cool Whip thawed
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- ⅓ cup strawberry jam (see note)
- powdered sugar for dusting
- fresh strawberries for garnish
Instructions
Cake
- Preheat the oven to 350 degrees F. (see note) Grease a 15x10x1-inch jelly roll pan with cooking spray. Then, cover the pan with parchment paper and grease the parchment paper as well. Set aside.
- Lay a tea towel on a flat work surface and sprinkle a generous layer of powdered sugar over the top. Set aside.
- In a medium mixing bowl, combine flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the eggs on high speed for 3 minutes until they are pale in color. Continue beating as you slowly add in the sugar. Add the oil, buttermilk, vinegar, and vanilla and beat for 1 more minute. Add in the dry ingredients and mix until just combined.
- Pour the cake batter into the prepared pan and tilt to even out the batter. Bake for 12-15 minutes or until the cake springs back when touched.
- When done baking, remove the cake from the oven and immediately invert it onto the towel. Remove the parchment paper and roll the cake in the towel, starting at the short end. Set it on a wire rack, seam side down, and allow the cake to cool completely for about 1 hour.
Cup of Yum
Filling
- Beat cream cheese, powdered sugar, and vanilla 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 and is ready to fill.
- Unroll the cake and spread the jam all over the cake, leaving a ½-inch border around the edges. Spread the cream cheese filling evenly over the jam. Roll the cake back up and place seam side down on a platter. (Some of the filling will swish out the sides while rolling. Just scrape off and discard whatever comes out.)
- Cover the cake roll with plastic wrap and place in the fridge for at least 1-2 hours before serving. Dust the top with powdered sugar, garnish with fresh strawberries, slice, and serve.
Notes
- If you're using a darker jelly roll pan, set the oven to 325 degrees F instead.
- If you use strawberry jelly instead of jam, you won't have the chunkier fruit pieces showing in the slices that you get from using jam. You can add more jelly if desired or even add a layer of thinly sliced strawberries over the jam.
Nutrition Information
Serving
1slice
Calories
288kcal
(14%)
Carbohydrates
42g
(14%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.03g
Cholesterol
93mg
(31%)
Sodium
255mg
(11%)
Potassium
88mg
(3%)
Fiber
1g
(4%)
Sugar
29g
(58%)
Vitamin A
358IU
(7%)
Vitamin C
1mg
(1%)
Calcium
69mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 288
% Daily Value*
| Serving | 1slice | |
| Calories | 288kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 93mg | 31% |
| Sodium | 255mg | 11% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 358IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.