Strawberries and Cream Swiss Roll

Get ready to make a show-stopping Strawberries and Cream Swiss Roll that’s packed with juicy berries and a smooth cream cheese filling—this one’s sure to impress your family and friends!

Strawberries and Cream Swiss Roll is a lovely, fuss-free dessert that feels fancy but comes together so easily. It’s a soft, airy sponge cake rolled around a creamy, fruity center. Just gather some kitchen staples like Cool Whip, cream cheese, strawberry jam, and powdered sugar, and you’re all set for a fresh, delicious dessert that might just become a new household favorite!

Strawberry Swirl

I’ll be honest with you—I used to be a bit intimidated by the idea of making a Strawberries and Cream Swiss Roll. It sounded like one of those fancy desserts you’d only tackle if you were a bakery pro. But here’s the truth: this cake is surprisingly simple. It’s just like baking any other sponge cake you know, with the only trick being the rolling part, which only takes a little patience. Trust me, the result is a stunning cake that tastes fresh, creamy, and downright irresistible!

Strawberries and cream really are the dream team, right? If you love that combo, be sure to check out my Strawberries and Cream Angel Food Cake or the insanely moist Strawberries and Cream Poke Cake—both are easy to whip up and delicious for your family to enjoy.

Other Recipes to Serve with Strawberries and Cream Swiss Roll

• Want to add a little grown-up fun? The rich and creamy Boozy Strawberry Shortcake Milkshake pairs perfectly with a slice of this Swiss Roll for a playful treat.
• Looking for a refreshing, kid-friendly drink? Try Fresh Strawberry Soda. It’s lightly fizzy, sweet, and always a hit to enjoy alongside this cake any time you want an uplifting sweet snack.

Ingredients

Dry Ingredients: To make that tender cake, you’ll need all-purpose flour, granulated sugar, baking powder, and just a pinch of salt.

Wet Ingredients: Round up some eggs at room temperature, plus buttermilk, apple cider vinegar, oil, and a splash of vanilla extract for the batter.

For the Filling: The magic comes from mixing Cool Whip with softened cream cheese, powdered sugar, and vanilla extract, then layering it with strawberry jam. Feel free to use store-bought jam or try my easy-to-make Strawberry Freezer Jam for that homemade touch!

How to Make Strawberries and Cream Swiss Roll

STEP ONE: First, preheat your oven to 350°F. Grab a 15x10x1-inch jelly roll pan, spray it well with non-stick spray, line it with parchment paper, and spray the paper too. Lay a clean tea towel flat on the counter and dust it generously with powdered sugar—that extra sugar acts like a little magic carpet to help roll the cake later!

STEP TWO: In a medium bowl, whisk together the flour, baking powder, and salt. Then, in your stand mixer or with hand beaters, whip the eggs for a good 3 minutes until fluffy. Slowly add the powdered sugar, continuing to beat until smooth and combined. Add the buttermilk, oil, apple cider vinegar, and vanilla, and mix for about another minute. Finally, fold in the dry ingredients gently until everything comes together—be careful not to overmix or you’ll lose that light texture.

STEP THREE: Pour the batter evenly into your prepared pan, tilting and smoothing it out gently. Bake for 12 to 15 minutes, watching closely for when the edges start turning a light golden color and the cake springs back when you press it lightly.

STEP FOUR: Right out of the oven, invert the cake onto that powdered sugar-dusted towel you prepared. Carefully peel off the parchment from the bottom, then roll the cake up in the towel, starting from the short edge. Set the rolled cake seam side down on a wire rack to cool completely—this helps the cake hold its shape and keeps it from cracking later on.

STEP FIVE: While the cake cools, whip up the filling by beating together softened cream cheese, powdered sugar, and vanilla extract until silky smooth. Gently fold in the Cool Whip until you get a fluffy, light cream. Place the filling in the fridge so it can chill as the cake rests.

STEP SIX: Once your cake is fully cool, carefully unroll it again. Spread a nice, even layer of strawberry jam all over the cake, leaving about a half-inch border around the edges. Then, spread the fluffy cream cheese filling on top of that. Roll the cake back up gently but firmly. If any filling sneaks out the sides, a quick wipe with a spatula or clean finger cleans it right up.

STEP SEVEN: Place your beautiful roll seam side down on a serving plate. Wrap it tightly in plastic wrap and chill it in the fridge for at least 1 to 2 hours. When you’re ready to serve, unwrap it, dust with powdered sugar, and garnish with fresh strawberries to make it look as good as it tastes before slicing!

Tips for Success

• No buttermilk? No worries! Just stir 1 tablespoon of white vinegar or lemon juice into 1 cup of regular milk, let it rest for 5 minutes, and voilà—you have an easy homemade substitute that works like a charm.
• Using strawberry jelly instead of jam gives you a smoother spread without those little fruit chunks, which some folks prefer for a sleeker look and texture. You can even add thinly sliced fresh strawberries on top of the jelly for a lovely fresh surprise!
• Rolling the cake while it’s still warm is the secret to avoiding cracks. If you don’t have a clean tea towel, a soft kitchen towel or even parchment paper works perfectly well as a substitute.
• This Swiss Roll stays fresh in the refrigerator for up to 5 days, making it fantastic to prepare ahead of time or enjoy as leftovers.

What’s the difference between a jelly roll and a Swiss roll?

Here’s a little fun tidbit: it all comes down to where you’re from! In the UK, this lovely cake is known as a Swiss roll. In the US, many folks call it a jelly roll. No matter what name you use, it’s the same idea—a soft sponge cake rolled around a yummy filling such as whipped cream, jam, or frosting. You might also hear it called a roll cake, Swiss log, roulade, cream log, or Swiss cake—lots of names for one classic treat that’s always delicious!

How do I keep the cake from cracking?

To keep your cake from cracking, the biggest tip is to watch the baking timing closely. Take it out the moment the edges turn a soft golden color and the cake springs back gently when you press it lightly. Overbaking dries it out and makes cracks more likely. Right when the cake’s fresh from the oven, flip it onto the powdered sugar-covered towel and roll it up still warm—that step helps it hold its shape beautifully. If you plan to make it ahead, keep the rolled cake in the fridge and bring it to room temperature before unrolling and filling. This little trick helps keep things smooth and crack-free every time!