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Strawberries and Cream Swiss Roll

A delicate, fluffy cake rolled around a rich and creamy filling with fresh strawberries, perfect for any occasion.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Cake, Easy, Fruit
Servings: 8 servings

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 4 large eggs, at room temperature
  • ¾ cup granulated sugar
  • 2 tablespoons vegetable oil
  • 2 tablespoons buttermilk
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract

Filling

  • 1 cup heavy cream, for whipping
  • 1 cup fresh strawberries, hulled and sliced
  • powdered sugar for dusting (optional)

Instructions

  • Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper.
  • In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, whisk together the eggs and granulated sugar until thick and pale, about 5 minutes.
  • Add the vegetable oil, buttermilk, apple cider vinegar, and vanilla extract to the egg mixture and fold until incorporated.
  • Carefully fold the dry ingredients into the wet mixture using a spatula.
  • Pour the batter into the prepared jelly roll pan and bake for 12-15 minutes.
  • Remove the pan from the oven and let the cake cool for about 5 minutes. Then lift it out onto a clean kitchen towel sprinkled with powdered sugar.
  • While the cake is still warm, gently roll it up with the towel and let it cool completely.
  • Whip the heavy cream in a mixing bowl until soft peaks form.
  • Once the cake has cooled, unroll it and spread the whipped cream evenly over the surface. Scatter the sliced strawberries on top.
  • Re-roll the cake without the towel and transfer it to a serving platter seam-side down. Dust with powdered sugar if desired.
  • Refrigerate for at least 30 minutes before slicing.

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Jelly Roll Pan
  • Spatula
  • Parchment Paper

Notes

Store leftovers in an airtight container in the refrigerator for 2-3 days. Can be frozen for longer storage.