Description
This Fresh Strawberry Swiss Roll is a light, airy sponge cake rolled with a luscious cream cheese and whipped cream filling studded with fresh strawberries, layered over a sweet strawberry jam base. Perfectly balanced in flavor and texture, it’s an elegant yet approachable dessert ideal for gatherings or special occasions.
Ingredients
For the Cake:
- 4 large eggs (at room temperature)
- ¾ cup granulated sugar
- 2 tablespoons whole milk (with ½ tsp vinegar stirred in)
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 cup cake flour (spooned and leveled)
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Filling:
- ½ cup strawberry jam
- 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 Garnish (Optional):
- Powdered sugar
- Cool whip or extra whipped cream
- Sliced strawberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper, leaving about an inch extra on each end, and lightly grease the surface.
- Beat Eggs: In a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the eggs on high speed for about 3 minutes until very frothy and doubled in volume.
- Add Sugar: Gradually add sugar a couple tablespoons at a time, continuing to beat for 5 to 8 minutes, until the mixture is pale, thick, and has tripled in volume, reaching the “ribbon stage.”
- Combine Milk Mixture: In a small bowl, whisk together milk with vinegar, vegetable oil, and vanilla extract. With the mixer on low, slowly pour this into the whipped eggs and fold gently to combine.
- Mix Dry Ingredients: In a separate bowl, whisk together cake flour, baking powder, and salt.
- Fold Dry Ingredients In: Gently fold the dry ingredients into the egg mixture carefully to avoid deflating the batter.
- Bake the Cake: Pour batter evenly into the prepared pan and bake for 10 to 12 minutes, until cake is golden and springs back lightly when touched.
- Roll Cake to Cool: Immediately run a knife along the edges and gently roll the cake up in the parchment paper. Let it cool completely in the rolled shape.
- Prepare Filling: Beat softened cream cheese with sugar and vanilla extract until smooth and fluffy. In another bowl, whip cold heavy cream to stiff peaks, then gently fold whipped cream into cream cheese mixture.
- Add Strawberries: Fold diced strawberries into the cream cheese and whipped cream mixture.
- Assemble Roll: Once completely cooled, carefully unroll the cake. Spread a thin even layer of strawberry jam over the surface, then spread the cream cheese filling evenly on top.
- Roll and Garnish: Re-roll the cake without parchment paper, place seam side down on a platter. Dust with powdered sugar and garnish with whipped cream and sliced strawberries as desired.
- Chill and Serve: Chill the rolled cake in the refrigerator for at least 30 minutes before slicing to allow fillings to set and flavors to meld.
Notes
- Ensure eggs are at room temperature for better volume when whipping.
- Do not overmix when folding in flour to maintain a light sponge texture.
- Rolling the cake while still warm helps prevent cracking.
- Chilling before slicing helps the roll maintain its shape and makes slicing cleaner.
- Use fresh, ripe strawberries for the best flavor in both filling and garnish.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
