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Strawberry Swiss Roll
Fresh, bakery-style strawberry Swiss roll with soft vanilla sponge, creamy strawberry filling, storage tips and troubleshooting for crack-free results.
Servings: 10 slices
slices
Ingredients
Cake
- 4 large eggs, at room temperature
- ¾ cup granulated sugar
- 2 tablespoon whole milk, with ½ teaspoon vinegar stirred in 2 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 1 cup cake flour, spooned and leveled
- 1 teaspoon baking powder
- ¼ teaspoon salt
For Assembly
- ½ cup strawberry jam
Cream Cheese Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream, cold and heavy
- 1 cup strawberries, diced
For Decoration
- powdered sugar
- cool whip, or extra whipped cream and sliced strawberries for garnish (optional)
Instructions
Make cake
- Preheat your oven to 350° F.
- Line a 10x15-inch jelly roll pan with parchment paper and lightly grease the surface. Leave an extra inch of paper on each end.
- Make the sponge batter by placing the eggs in the bowl of a stand mixer fitted with the whisk attachment, or use a large bowl with a hand mixer. Beat the eggs on high speed for about 3 minutes, until they become very frothy and have doubled in volume.
- Gradually add the sugar, a couple tablespoons at a time, and continue beating for 5 to 8 minutes, until the mixture is pale, thick, and has tripled in volume. If you're using a stand mixer, You may not need as much time.
- The mixture should reach the “ribbon stage,” meaning it falls in thick ribbons and can briefly hold the shape of a figure “8” when lifted with the beaters.
- In a small bowl, whisk together the milk, oil, and vanilla. With the mixer on low speed, slowly pour the mixture into the whipped eggs, mixing gently until just combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
- Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 10 to 12 minutes, or until the cake is golden and springs back lightly when touched.
- As soon as the cake is done, run a knife along the edges, then roll up gently in the parchment paper. Let it cool completely, rolled up.
Make cream cheese filling
- While the cake cools, prepare the cream cheese filling. In a mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and fluffy.
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture gently until combined.
- Fold in the diced strawberries.
Final assembly
- Once the cake is completely cool, carefully unroll it. Spread a thin, even layer of strawberry jam over the surface. Then, spread the cream cheese filling on top of the jam in an even layer.
- Roll the cake back up (without the parchment paper), and place it seam side down on a serving platter.
- Dust the top with powdered sugar and decorate with whipped cream and sliced strawberries if desired.
- Chill for at least 30 minutes before slicing.
Nutrition Facts
Strawberry Swiss Roll
Amount per Serving
Calories
298
% Daily Value*
Fat
11
g
17
%
Saturated Fat
6
g
38
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
93
mg
31
%
Sodium
162
mg
7
%
Potassium
157
mg
4
%
Carbohydrates
44
g
15
%
Fiber
1
g
4
%
Sugar
31
g
34
%
Protein
6
g
12
%
Vitamin A
448
IU
9
%
Vitamin C
10
mg
12
%
Calcium
67
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Notes
Storage and Leftovers
- Best the first day: Strawberry Swiss roll tastes freshest on day one, when the sponge is light and the whipped cream filling is at its fluffiest.
- Short-term storage: Cover the roll tightly with plastic wrap or store slices in an airtight container in the refrigerator for about 2–3 days; after that, the sponge absorbs more moisture and becomes very soft but still edible.
- Fridge tips: Wrap the log snugly to prevent it from drying out and picking up fridge odors, and be aware that powdered sugar dusting may melt and turn slightly sticky in the cold.
- Serving from the fridge: Let slices sit at room temperature for a short time before serving so the cream softens and flavors bloom again.
- Freezing leftovers: Many cake rolls can be frozen, but whipped cream fillings can weep and turn grainy after thawing, so freeze and thaw with that in mind.
- How to freeze: Wrap the whole roll or individual slices tightly in plastic wrap, add a second layer of foil or place in a freezer-safe container, and freeze for up to about 1–3 months depending on filling richness.
- Thawing: Thaw overnight in the refrigerator rather than at room temperature or in the microwave to protect the sponge from drying and the filling from melting.
- Make-ahead option: For the best texture, bake and roll the plain sponge in advance, freeze or refrigerate it well-wrapped, then thaw, fill, and decorate closer to serving time.
