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Strawberry Cream Cheese Swiss Roll

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A light and airy Swiss roll cake filled with a rich cream cheese and whipped cream mixture, layered with strawberry jam, and topped with fresh strawberries and strawberry glaze for an elegant, fruity dessert.

Ingredients

4 large eggs

3/4 cup granulated sugar

1 teaspoon vanilla extract (for sponge)

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup milk

8 oz cream cheese, softened

1/3 cup powdered sugar

1 teaspoon vanilla extract (for filling)

1/2 cup heavy cream, whipped to stiff peaks

1/2 cup strawberry jam

1/2 cup strawberry glaze or strawberry sauce (for topping)

8 small whole strawberries, hulled and halved

Extra whipped cream for piping

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
  2. In a large bowl, beat the eggs and granulated sugar until thick and pale. Add the vanilla extract and mix well.
  3. Sift together the flour, baking powder, and salt, then gently fold into the egg mixture.
  4. Add the milk and mix until just combined. Pour the batter into the prepared pan and spread evenly.
  5. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
  6. 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.
  7. In a medium bowl, beat the softened cream cheese and powdered sugar until smooth. Add the vanilla extract and mix well.
  8. Gently fold in the whipped cream until fully incorporated. Stir in the strawberry jam until evenly distributed.
  9. 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.
  10. Roll the cake back up without the towel, starting from the short end. Place the rolled cake seam-side down on a serving platter.
  11. Drizzle the strawberry glaze over the top of the roll. Garnish with halved strawberries and pipe additional whipped cream as desired.

Notes

  • Ensure the cake is fully cooled before unrolling and re-rolling to prevent cracking.
  • Use a serrated knife to slice the roll gently to maintain shape.
  • Store refrigerated in an airtight container for up to 3 days.
  • For longer storage, wrap tightly and freeze up to 1 month; thaw overnight in the refrigerator before serving.
  • Parchment paper is essential to prevent sticking and ease rolling.
  • Optional variations: add mixed berries, lemon zest, or a chocolate drizzle.

Nutrition

Find it online: http://recipesbyjanet.com/strawberry-cream-cheese-swiss-roll/