Strawberry Cream Cheese Swiss Roll
This Strawberry Cream Cheese Swiss Roll is a soft, airy sponge cake rolled with a creamy filling and strawberry jam, topped with glaze and fresh berries. It’s the perfect spring or summer dessert for gatherings, brunches, or an impressive treat to share.
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.