Strawberry Cream Cheese Swiss Roll

Why You’ll Love This Recipe

• Light and Airy Sponge: The sponge cake is soft and fluffy, providing the perfect base for the creamy filling.

• Rich Cream Cheese Filling: A blend of cream cheese and whipped cream creates a luscious, stable filling.

• Fresh Strawberry Flavor: Strawberry jam and fresh strawberries infuse the roll with a natural, fruity sweetness.

• Elegant Presentation: The rolled design and decorative toppings make this dessert a showstopper for any occasion.

Ingredients

For the sponge cake:

• 4 large eggs

• ¾ cup granulated sugar

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon salt

• ¼ cup milk

For the filling:

• 8 oz cream cheese, softened

• ⅓ cup powdered sugar

• 1 teaspoon vanilla extract

• ½ cup heavy cream, whipped to stiff peaks

• ½ cup strawberry jam

For the topping:

• ½ cup strawberry glaze or strawberry sauce

• 8 small whole strawberries, hulled and halved

• Extra whipped cream for piping

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the sponge cake:

   • Preheat the oven to 350°F (175°C).

   • Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.

   • In a large bowl, beat the eggs and granulated sugar until thick and pale.

   • Add the vanilla extract and mix well.

   • Sift together the flour, baking powder, and salt, then gently fold into the egg mixture.

   • Add the milk and mix until just combined.

   • Pour the batter into the prepared pan and spread evenly.

   • Bake for 10–12 minutes, or until the cake springs back when lightly touched.

   • Remove from the oven and immediately turn the cake onto a clean kitchen towel dusted with powdered sugar.

   • Carefully peel off the parchment paper and roll the cake up with the towel inside.

   • Allow to cool completely.

2. Prepare the filling:

   • In a medium bowl, beat the softened cream cheese and powdered sugar until smooth.

   • Add the vanilla extract and mix well.

   • Gently fold in the whipped cream until fully incorporated.

   • Stir in the strawberry jam until evenly distributed.

3. Assemble the roll:

   • Once the cake has cooled, carefully unroll it and remove the towel.

   • Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.

   • Roll the cake back up without the towel, starting from the short end.

   • Place the rolled cake seam-side down on a serving platter.

4. Decorate:

   • Drizzle the strawberry glaze over the top of the roll.

   • Garnish with halved strawberries and pipe additional whipped cream as desired.

Servings and Timing

• Servings: 8

• Prep Time: 45 minutes

• Cook Time: 15 minutes

• Total Time: 1 hour 30 minutes (includes cooling time)

Variations

• Berry Medley: Incorporate a mix of berries like raspberries and blueberries into the filling for a vibrant twist.

• Chocolate Drizzle: Add a drizzle of melted chocolate over the top for an indulgent touch.

• Lemon Zest: Mix some lemon zest into the cream cheese filling for a citrusy flavor.

Storage/Reheating

• Storage: Keep the Swiss roll refrigerated in an airtight container for up to 3 days.

• Freezing: For longer storage, wrap the roll tightly in plastic wrap and aluminum foil, then freeze for up to 1 month.

• Reheating: Thaw in the refrigerator overnight before serving.

FAQs

How do I prevent the sponge cake from cracking when rolling?

Ensure the cake is fully cooled before unrolling and re-rolling. Using a towel dusted with powdered sugar helps prevent sticking and cracking.

Can I use store-bought whipped cream instead of making my own?

Yes, store-bought whipped cream can be used, but homemade whipped cream provides a fresher taste and better texture.

How can I make the filling more stable?

Adding softened cream cheese to the whipped cream helps stabilize the filling and prevents it from becoming runny.

Can I make this recipe ahead of time?

Yes, the Swiss roll can be assembled and stored in the refrigerator for up to 2 days before serving.

Is it necessary to use parchment paper when baking the sponge cake?

Yes, parchment paper ensures the cake doesn't stick to the pan and makes it easier to roll.

Can I use a different type of jam?

While strawberry jam is traditional, you can substitute with raspberry or apricot jam for a different flavor profile.

How do I achieve a glossy finish on the roll?

Brushing the roll with a thin layer of strawberry glaze or sauce gives it a shiny, appealing look.

Can I add nuts to the filling?

Chopped nuts like pistachios or almonds can be folded into the filling for added texture and flavor.

What can I use if I don't have a jelly roll pan?

A standard 9x13-inch baking pan can be used; just adjust the baking time as needed.

How do I slice the roll without squashing it?

Use a serrated knife and saw gently through the roll to maintain its shape and prevent squashing.

Conclusion

The Strawberry Cream Cheese Swiss Roll is a delightful dessert that combines the lightness of sponge cake with the richness of cream cheese and the freshness of strawberries. Its elegant appearance and delicious flavor make it a perfect choice for any special occasion or a sweet treat to enjoy at home. With a bit of patience and the right technique, you can create a dessert that's both impressive and delectable.

Print