This Strawberry Cream Cheese Swiss Roll is a dreamy, decadent dessert that blends the lightness of sponge cake with the indulgent richness of cream cheese and the brightness of fresh strawberries. Each bite is a harmony of flavors and textures: soft, airy cake wrapped around a creamy, tangy filling, with sweet strawberry jam swirled throughout. Topped with glossy strawberry glaze, fresh berries, and dollops of whipped cream, it’s a picture-perfect treat that’s just as delightful to serve as it is to eat.
Whether you’re baking for a spring brunch, a special birthday, a festive holiday table, or simply to treat your family on the weekend, this roll cake is guaranteed to impress. It looks like it came from a patisserie, but don’t be fooled—this recipe is surprisingly easy with a little care and the right technique. The combination of the fluffy sponge, velvety cream cheese filling, and fresh strawberries creates a balanced, not-too-sweet dessert that everyone will adore. It's also a wonderful way to use fresh, seasonal strawberries and bring a burst of color and flavor to any dessert spread.
Why You’ll Love This Strawberry Cream Cheese Swiss Roll
- Elegant and show-stopping: The roll looks like a fancy bakery creation with minimal effort.
- Soft, tender sponge cake: Light, airy, and perfectly balanced for a melt-in-your-mouth texture.
- Sweet-tart creamy filling: Cream cheese and whipped cream provide richness without being overly sweet.
- Strawberry lovers’ dream: With jam, glaze, and fresh berries, it’s bursting with fruit flavor in every bite.
- Great for entertaining: Sliceable and easy to serve at birthdays, brunches, or showers.
- Make-ahead friendly: The roll can chill overnight, allowing flavors to meld beautifully.
- Customizable: Swap in raspberries or blueberries, or add a citrus twist with lemon or orange zest.
- Kid- and crowd-approved: A nostalgic dessert that adults and children alike will enjoy.
Ingredients You’ll Need
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 (preferably whole milk for richness)
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 (use seedless for a smoother finish or homemade for extra freshness)
For the Topping:
- ½ cup strawberry glaze or strawberry sauce
- 8 small whole strawberries, hulled and halved
- Extra whipped cream for piping and garnish
Step-by-Step Instructions
- Make the Sponge Cake
- Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- In a large mixing bowl, beat the eggs, sugar, and vanilla with a hand mixer or stand mixer for 5–6 minutes, until thick and pale yellow. This aeration is key to the cake’s fluffiness.
- Sift in the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture using a spatula or whisk, taking care not to deflate the batter.
- Stir in the milk gently to loosen the batter slightly. Do not overmix, or the cake may become dense.
- Pour the batter into the prepared pan and spread evenly. Tap the pan lightly to remove any air bubbles.
- Bake for 10–12 minutes until the cake is lightly golden, puffed, and springs back when lightly pressed with a finger.
- While still warm, invert the cake onto a clean kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper.
- Starting at the short end, gently roll the cake up with the towel inside. This step prevents cracks. Let cool completely on a wire rack.
- Make the Filling
- In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream to stiff peaks using chilled beaters and a cold bowl for best volume.
- Fold the whipped cream gently into the cream cheese mixture until fully combined. The result should be a smooth, fluffy filling.
- Assemble the Roll
- Carefully unroll the cooled cake. Don’t worry if there are a few surface cracks—they’ll be hidden.
- Spread the cream cheese filling evenly across the entire surface, leaving a ½-inch border around the edges to prevent overflow.
- Spoon the strawberry jam over the cream layer and gently swirl it in with a knife or offset spatula.
- Reroll the cake carefully (without the towel this time) and wrap it tightly in plastic wrap.
- Chill in the refrigerator for at least 1 hour, or up to overnight, for easier slicing and better flavor melding.
- Decorate
- Transfer the chilled Swiss roll to a serving platter.
- Drizzle with strawberry glaze or a homemade strawberry sauce for a glossy, flavorful finish.
- Arrange the halved strawberries decoratively on top, then pipe whipped cream rosettes or stars between them for an elegant touch.
Tips for Success
- Don’t overbake the sponge: It should be soft and pliable to roll easily.
- Roll the cake while warm: Rolling it while warm sets its memory and reduces cracks.
- Use room-temperature cream cheese: This ensures a lump-free, smooth filling.
- Chill before slicing: The cake is easier to cut cleanly when cold.
- Customize your flavors: Add orange or lemon zest to the cream for a bright twist, or experiment with different jams.
- Use fresh, ripe strawberries: The fresher the berries, the better the taste and appearance.
Storage
- Refrigerate: Store in an airtight container in the fridge for up to 3 days. Serve chilled for best texture.
- Freeze: Wrap the undecorated roll tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw in the fridge overnight before topping and serving.
- Prep in parts: Make the filling and bake the cake a day ahead for less day-of work.
Final Thoughts
Strawberry Cream Cheese Swiss Roll is more than just a pretty dessert—it’s a flavor-packed treat that combines the best parts of cake, berries, and creamy filling. Its beautiful presentation and balanced flavor make it a go-to for gatherings, celebrations, or anytime you want to bring a bit of joy to your table. Whether you serve it at a party, brunch, or as a sweet surprise for your family, it’s guaranteed to be a hit. The luscious layers and light texture make each slice a celebration in itself. Even if you’re a beginner baker, this recipe is approachable, rewarding, and absolutely delicious. So go ahead—roll up some happiness, and enjoy every forkful of this delightful dessert!
Strawberry Cream Cheese Swiss Roll
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
- ½ cup strawberry jam
For the Topping:
- ½ cup strawberry glaze or sauce
- 8 small strawberries halved
- Extra whipped cream for garnish
Instructions
- Preheat oven to 350°F. Grease and line a jelly roll pan with parchment.
- Beat eggs, sugar, and vanilla until thick. Fold in dry ingredients and milk gently.
- Pour into pan and bake 10–12 min. Roll cake in towel with powdered sugar and cool.
- Mix cream cheese, powdered sugar, and vanilla. Fold in whipped cream.
- Unroll cake, spread filling, and swirl in jam. Reroll and chill.
- Top with glaze, berries, and piped whipped cream before serving.
Notes
- Roll cake while warm to prevent cracks.
- Chill thoroughly for clean slicing.
- Swap jam flavors or add citrus zest to customize.
- Store chilled and consume within 3 days.
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