Strawberries & Cream Swiss Roll Recipe

This deliciously light and fluffy Strawberries and Cream Swiss Roll Recipe is a classic irresistible refreshing dessert. The texture is enriched with sour cream to create a perfectly moist, soft and tender sponge cake. It’s then filled with a generous layer of strawberry jam and whipped cream with fresh strawberries, for the best Swiss roll recipe ever!!

Also try my strawberry fluff salad, strawberry cream cheese dump cake, cinnamon roll cheesecake, raspberry panna cotta and my easy mini cherry pies or mini pecan pies.

this recipe!

Vanilla Swiss roll cake recipe

I love this Swiss roll cake recipe as the creamy vanilla filling is soooo good and pairs so well with the strawberry flavours. It is like a loaded strawberry jelly roll with whipped cream!!

This show stopper elegant dessert is great for serving anytime as a comforting treat and it is especially loved by many during the holidays.

You can do this do not let the beauty of this dessert stop you!! With my instructions you can make a light and airy sponge for a Swiss roll recipe that looks as good as it tastes.

Try my easy no bake desserts like Paula Dean’s banana pudding, chocolate lasagna, chocolate eclair cake, Biscoff cheesecake and my easy chocolate mousse recipe.

Ingredients

Sponge Cake

• Eggs – at room temperature
• Granulated Sugar
• Vegetable Oil – helps to provide moisture
• Sour Cream – to help get that soft, moist tender sponge cake texture and adds flavor
• All Purpose Flour
• Baking Powder
• Salt

Filling

• Heavy Whipping Cream
• Skim Milk Powder
• Powdered Sugar
• Vanilla Extract
• Strawberry Jam – of your choice

Garnish

• Powdered Sugar – for dusting on top
• Fresh Strawberries – 1 1/2 cups

How to make a strawberry vanilla Swiss roll

STEP EIGHT – Fold one spoonful of the flour mixture at a time into the egg mixture using a balloon whisk to avoid lumps. Repeat until all ingredients are fully combined.

STEP NINE – Pour the batter into the lined pan, ensuring to scrape out the bowl with a spatula.

STEP TEN – Spread the batter evenly using an offset spatula or cake scraper.

STEP ELEVEN – Tap the pan on the work surface several times to release any air bubbles.

STEP TWELVE – Bake the sponge for 14-16 minutes or until the center springs back lightly when pressed.

STEP THIRTEEN – While the sponge is baking, lay a 20-inch length of parchment paper over a tea towel on a cutting board and sprinkle the reserved sugar onto the paper.

STEP FOURTEEN – Turn the baked sponge out onto the parchment paper. Carefully remove the lining parchment paper and cut each short end on the diagonal to neaten and aid rolling.

STEP FIFTEEN – Roll the sponge up inside the parchment and wrap it in the tea towel to cool completely.

STEP SIXTEEN – Make the Filling: Sift the skim milk powder and powdered sugar into a medium bowl containing the cream and vanilla extract.

STEP SEVENTEEN – Beat with a hand mixer until firm peaks begin to form. Using a hand mixer helps to prevent over beating.

STEP EIGHTEEN – Assemble: Carefully unroll the cooled sponge and spread a generous layer of jam over it. Repeat with the cream.

STEP NINETEEN –Re-roll the cake and chill for 2 hours before serving.

STEP 20 – To serve:  trim the ends and transfer the Swiss roll to a serving dish. Dust with powdered sugar and serve with fresh strawberries. ENJOY!

Why do you wrap the Swiss roll in a tea towel?

The tea towel absorbs some of the moisture from the sponge and helps prevent it from drying out as it cools.

Why add oil and sour cream to the batter?

Traditionally, Swiss roll batter is made only with eggs, sugar and flour. However, the sponge quickly dries out and lacks flavor. Oil and sour cream help the sponge to retain moisture and the sour cream helps to enrich the batter.

How to achieve the best light and airy sponge for a Swiss roll?

To get the best sponge texture it is essential to beat the eggs and sugar until pale and thick. Also avoid overmixing when folding the dry ingredients into the egg mixture.

How to stabilize the whipped cream?

Adding milk powder to the cream helping to stabilize it and prevent it from deflating once the Swiss roll is assembled.

Strorage instructions

Wrap or use an airtight container to store in the fridge for up to 3 days or double wrap in the freezer for 1 month.

Defrost in the refrigerator overnight before serving.

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