My easy strawberry Swiss roll cake is simple, delicate, and sweet as can be! I start with a bouncy sponge cake base infused with strawberry jello mix, then roll it up with tangy cream cheese and fresh strawberries. Finished with a powdered sugar pattern, this beautiful dessert is sure to impress!
Strawberries and Cream Swiss Roll
My strawberry roll cake is light as air thanks to its delicate sponge cake base! A little Jell-O powder gives the cake a beautiful baby pink color and a subtle strawberry flavor that I just adore. The filling is made with cream cheese and Cool Whip so it holds its shape, giving structure to that beautiful swirl. And don’t forget the crown jewel: whole fresh strawberries tucked inside every slice of this easy cake roll! I used doilies to create a lovely powdered sugar design, but you can go for a simplified version, or decorate as you please.
Email this Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Dessert Recipes.
Prevent a Cracked Cake Roll!
For me, the most intimidating part of making a strawberry Swiss roll is the fear of the sponge cake cracking as I roll it. To ensure success, I pre-roll the warm sponge in a clean kitchen towel to train it into a curve as it cools. Once unrolled and filled, the cake easily rolls back up without a single crack!
Strawberry Roll Cake Recipe
Equipment
- Jelly Roll Pan
- Stand Mixer
- 3 Mini Paper Doilies (optional, for decoration)
Ingredients
For the Strawberry Sponge:
- 4 large eggs separated
- ¾ teaspoons kosher salt
- ⅓ cup granulated sugar divided
- 2 tablespoons strawberry Jell-O *
- 2 tablespoons milk
- 1½ tablespoons vegetable oil
- ¾ cup cake flour **
- Powdered sugar for dusting
For the Cream Filling:
- 8 ounces cream cheese (1 brick)
- ⅔ cup powdered sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- 1 cup frozen whipped topping thawed
- 8 small strawberries ends cut off
Instructions
For the Strawberry Sponge:
- Preheat oven to 350°F. Line a jelly roll pan or 10×15-inch rimmed baking sheet with parchment paper and spray with baking spray.
- Add the egg whites to the clean bowl of a stand mixer fitted with a whisk attachment. Whip at medium speed for 45 seconds, or until a microfoam has formed.4 large eggs
- Add in the salt and continue whipping for 30 seconds.¾ teaspoons kosher salt
- With the mixer still going, stream in 2 tablespoons of sugar.⅓ cup granulated sugar
- After the sugar has been incorporated, let the meringue continue to whip for 8-10 minutes while you make the yolk mixture.
- In a separate medium-sized bowl, whisk the egg yolks, remaining sugar, and strawberry Jell-O together until the mixture is fluffy.2 tablespoons strawberry Jell-O
- Whisk in the milk and vegetable oil until well combined, then add in the flour and mix just until incorporated and smooth.2 tablespoons milk, 1½ tablespoons vegetable oil, ¾ cup cake flour
- Once the meringue has formed stiff peaks, use a rubber spatula to gently fold in the yolk mixture until fully combined and smooth.
- Pour the batter onto the jelly roll pan and smooth out to the edges.
- Place the pan into the preheated oven to bake for exactly 10 minutes.
- Once baked, remove from the oven and place the cake (on the parchment) onto a cooling rack to rest for exactly 10 minutes.
- Once the cake has cooled slightly, dust it with an even layer of powdered sugar.Powdered sugar
- Place a large kitchen towel over the cake. Roll the cake up with both the towel and the parchment paper into a log. Let the cake finish cooling completely for about 1 hour.
For the Cream Filling:
- When the cake is almost finished cooling, make the filling: Place the cream cheese, powdered sugar, vanilla, and salt into the bowl of a stand mixer fitted with a paddle or whisk attachment. Beat together on high speed for 2 minutes, or until smooth.8 ounces cream cheese, ⅔ cup powdered sugar, ½ teaspoon pure vanilla extract, ¼ teaspoon kosher salt
- Fold in the whipped topping until well incorporated.1 cup frozen whipped topping
For Assembly:
- Once the cake has cooled completely, unroll and remove the towel.
- Spoon the filling onto the cake and spread it in an even layer over the entire surface of the cake.
- Place the strawberries in a line about 1 inch inside of the edge of the end that you will begin rolling the cake roll from.8 small strawberries
- Roll the cake up carefully, starting from the strawberry side.
- Roll 3 small paper doilies up for a few seconds so they curve slightly.
- Place the doilies onto the cake roll. Dust with an even layer of powdered sugar. Carefully remove the doilies so that the powdered sugar that is on the doilies does not fall down onto the cake roll. Slice and serve.
Notes
- Be sure the mixing bowl is completely dry with no traces of oil before starting the meringue. If the bowl is oily after washing and drying, wipe it down with a paper towel and some white vinegar.
- Follow the exact times when making the meringue to ensure success.
- Do not increase the mixer speed when whipping the egg whites. This will add too much air to the meringue and can cause an inconsistent final product.
- Don’t overmix the batter, or you’ll knock all the air out of it, and it won’t rise.
- Roll the cake while it’s still warm and flexible. If it cools too much, it will crack when you try to roll it.
- Use a lint-free or linen/flour sack towel to roll the cake. You can dust the towel with powdered sugar as well to help prevent sticking.
- If your filling is too soft, chill it in the fridge for 15 minutes before spreading it on your cake.
- Use a thicker layer of cream in the center, and taper off as you reach the edges so the filling doesn’t ooze out as you roll.
- Pat your strawberries completely dry with a paper towel before placing them on the cream. If they are wet, they will create slippery pockets that cause the roll to slide apart when sliced.
- Use the parchment paper underneath to help you lift and roll the cake. Give the first inch a very tight tuck. This creates that tight “C” shape in the center. If the center is loose, the whole cake will look flattened rather than round.
- Cut the cake with a serrated knife in a sawing motion to avoid compressing the spiral.
How to Make Strawberry Cake Roll Step-by-Step
Prep: Preheat your oven to 350°F. Line a jelly roll pan or 10×15-inch rimmed baking sheet with parchment paper, and spray the parchment with nonstick baking spray. This will help prevent the cake from sticking to the pan. Carefully separate your eggs into yolks and whites, taking care not to get any yolks in your whites, or they won’t whip up properly.
Whip the Egg Whites: Add 4 large egg whites to the clean bowl of a stand mixer fitted with a whisk attachment. Make sure there are no traces of fat in the bowl. I like to wipe my bowl with a bit of white vinegar to ensure it’s totally free of residue. Whip at medium speed for 45 seconds. The volume will have increased, and a microfoam should have formed.
Make the Meringue: Add in ¾ teaspoon of kosher salt and continue whipping for 30 seconds. With the mixer still going, stream in 2 tablespoons of granulated sugar. After the sugar has been incorporated, let the meringue continue to whip for 8-10 minutes while you prepare the yolk mixture. You’ll know it’s ready when the mixture holds a stiff peak on your whisk.
Mix the Egg Yolks: In a separate medium-sized bowl, whisk 4 large egg yolks, the remaining granulated sugar (3 tablespoons + 1 teaspoon), and 2 tablespoons of strawberry Jell-O together until the mixture is fluffy. Whisk in 2 tablespoons of milk and 1½ tablespoons of vegetable oil until well combined, then add in ¾ cup of cake flour and mix just until incorporated and smooth.
Fold together the Eggs: Once the meringue has formed stiff peaks, use a rubber spatula to fold in the yolk mixture until fully combined and smooth. Do this super gently, taking care not to knock the air out of the egg whites.
Bake the Cake: Pour the strawberry cake batter onto your prepared jelly roll pan, and smooth out to the edges using a spoon or offset spatula. Place the pan into the preheated oven to bake for exactly 10 minutes.
Cool the Cake: Once baked, remove your strawberry sponge cake from the oven and place it onto a cooling rack to rest for exactly 10 minutes. I like to move the entire cake on the parchment paper to the cooling rack so it doesn’t crumble apart.
Roll Up the Cake: Once the cake has cooled slightly, but is still pliable, keeping it on top of the parchment, dust it with an even layer of powdered sugar all over the top. Place a large kitchen towel over top of the cake. Roll the cake up with both the towel and the parchment paper into a log. Let the cake finish cooling completely for about 1 hour.
Prep the Filling: While the cake cools, let the whipped topping thaw at room temperature, if frozen. Bring the cream cheese for the filling to room temperature as well. Slice the leafy ends off your strawberries and discard.
Make the Filling: When the cake is almost finished cooling, place 8 ounces (1 brick) of room-temperature cream cheese, ⅔ cup of powdered sugar, ½ teaspoon of vanilla extract, and ¼ teaspoon of kosher salt into the bowl of a stand mixer fitted with a paddle or whisk attachment. Beat together on high speed for 2 minutes to ensure that there are no cream cheese clumps and that the mixture is smooth.
Fold in the Cool Whip: Using a rubber spatula, gently fold in 1 cup of thawed frozen whipped topping, taking care not to deflate it.
Unroll and Fill the Cake: Once the cake has cooled completely, unroll and remove the towel, leaving the cake on top of the parchment. Spoon the cream cheese filling onto the cake and spread it in an even layer over the entire surface of the cake. I like to use a rubber or offset spatula for this. Place 8 whole strawberries in a tight, tip-to-tail horizontal line 1 inch from the starting edge. This will help give the cake structure as you roll it.
Roll the Cake: Beginning with the short side (the one with the strawberries), carefully roll the edge towards the middle. Continue rolling tightly, but not tight enough to tear the cake, until the entire cake is in one single roll. You can use the parchment to help you roll it up more easily.
Decorate the Cake: With the cake seam-side down, roll 3 small paper doilies up for a few seconds. Doing so will make it easier for them to stay on the cake roll as they will be curved. Place the doilies onto the cake roll. Dust with an even layer of powdered sugar.
Serve the Cake: Carefully remove the doilies so that the powdered sugar that is on the doilies does not fall down onto the cake roll. Slice and serve your strawberry Swiss roll.
How to Store and Freeze
Store leftover slices of strawberry roll cake tightly wrapped in plastic wrap in the refrigerator for up to 3 days or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before enjoying chilled or at room temperature.
Baking FAQ
This usually happens for one of two reasons: either a tiny bit of egg yolk got into the whites, or there was a trace of grease on your bowl. If your whites are still liquid after 5 minutes, you unfortunately have to start over with a clean, vinegar-rinsed bowl and fresh eggs.
Absolutely! The cream cheese filling acts like “glue” to hold the structure together. Once it’s rolled, the final dusting of powdered sugar and the doily pattern will hide almost any cosmetic imperfection. It will still taste amazing!
It’s common for the top “skin” of the cake to stick to the towel or parchment. To prevent this, ensure you are generous with the powdered sugar dusting before the initial roll. If it still peels, don’t worry; this actually helps the cream filling stick to the sponge better and will be hidden inside the roll anyway!
While you can use homemade whipped cream, it is much less stable. If you choose to go this route, you must use a stabilized whipped cream or increase the amount of cream cheese. Otherwise, the weight of the sponge will cause the filling to deflate and ooze out within an hour.
I don’t recommend using frozen strawberries inside the roll. As they thaw, they release a significant amount of water, which will turn your beautiful cream filling into a pink, soupy mess. Stick to firm, fresh berries for the best results.
Leave a Reply