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A soft, airy sponge cake rolled around a creamy cream cheese and strawberry jam filling, topped with powdered sugar and fresh strawberries. This classic dessert is light, fresh, and perfect for special occasions or as a delightful treat.

  • Total Time: 1 hour 35 minutes (including chilling time)
  • Yield: 10-12 servings 1x

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 4 large eggs, room temperature
  • 3/4 cup powdered sugar, divided
  • 1/4 cup granulated sugar
  • 1/4 cup buttermilk
  • 1 tablespoon apple cider vinegar
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract, divided
  • 8 oz cream cheese, softened
  • 1 cup Cool Whip
  • 1/3 cup powdered sugar (for filling)
  • Strawberry jam (amount sufficient to spread evenly, approximately 1/3 cup)
  • Powdered sugar (for dusting)
  • Fresh strawberries (for garnish)

Instructions

  1. Preheat oven to 350°F. Prepare a 15x10x1-inch jelly roll pan by spraying with non-stick spray, lining with parchment paper, and spraying the paper.
  2. Lay a clean tea towel flat on counter and dust generously with powdered sugar.
  3. In a medium bowl, whisk together all-purpose flour, baking powder, and salt.
  4. In a stand mixer or with hand beaters, whip eggs for 3 minutes until fluffy.
  5. Gradually add powdered sugar while continuing to beat until smooth and combined.
  6. Add buttermilk, vegetable oil, apple cider vinegar, and 1/2 teaspoon vanilla extract; mix for another minute.
  7. Fold in dry ingredients gently to combine without overmixing to maintain light texture.
  8. Pour batter evenly into prepared pan, smoothing gently.
  9. Bake for 12 to 15 minutes until edges are lightly golden and cake springs back when pressed.
  10. Immediately invert cake onto the powdered sugar-dusted towel. Carefully peel off parchment paper.
  11. Roll the cake up in the towel starting from the short edge, seam side down; let cool completely on a wire rack.
  12. While cake cools, beat softened cream cheese with 1/3 cup powdered sugar and 1/2 teaspoon vanilla extract until smooth.
  13. Gently fold in Cool Whip until well combined and fluffy. Chill filling in the fridge.
  14. Once cake is cool, carefully unroll it. Spread strawberry jam evenly over cake, leaving about a 1/2-inch border.
  15. Spread cream cheese filling evenly over the jam layer.
  16. Roll the cake back up gently but firmly, seam side down.
  17. Wrap the roll tightly in plastic wrap and refrigerate for 1 to 2 hours to chill and set.
  18. Before serving, unwrap roll, dust with powdered sugar, and garnish with fresh strawberries as desired.

Notes

If you don’t have buttermilk, use 1 cup of milk with 1 tablespoon white vinegar or lemon juice; let rest 5 minutes before using., Strawberry jelly can be used instead of jam for a smoother texture., Rolling the cake while still warm prevents cracking., This Swiss Roll can be refrigerated up to 5 days., Bring cake to room temperature before unrolling if refrigerated to avoid cracks., Use parchment paper as an alternative to a tea towel when rolling the cake.

  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 12-15 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: Approximately 300-350 calories per serving
  • Fat: 18g per serving
  • Carbohydrates: 35g per serving
  • Protein: 4g per serving