Easy Strawberry Swiss Roll

4.97 from 31 votes

Melt in your mouth strawberry sponge cake filled with a delectable cream cheese filling.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 12

Total Time 27

Servings Servings

Calories 518kcal

Preheat the oven to 350 degrees and line a large cookie sheet with parchment paper. Spray with nonstick baking spray.
In a large bowl, beat the eggs until thick and light in color. This should take around 5-6 minutes.
Fold cake mix, water, and oil into the egg mixture.
Evenly pour into the prepared cookie sheet.
Bake for 12-14 minutes or until the cake bounces back when lightly touched.
Place a larger sheet of parchment paper onto the counter and dust powdered sugar on top.
Remove the cake from the oven and flip over onto the parchment paper. Remove paper.
Use the end of the parchment paper roll up the cake. Cool for ~1 hour. Then place in the fridge.

In a large bowl beat the cream cheese, and butter. Stir in vanilla and heavy cream. Add powdered sugar a little at a time until you reach your desired consistency.
Remove the rolled cake from the fridge and gently unroll.
Spread 1 ½ C of frosting onto the cake and gently roll the cake back up. Return to fridge.
Before serving use spread the remaining frosting on top. If desired top with piped rosette and fresh strawberries.

Ingredient Notes and Shopping Tips

- Strawberry Cake Mix: Do not follow the instructions on the box.
- Cream Cheese: Quickly soften cream cheese by placing the foil pack in a cup of warm water.
- Use room-temperature eggs to help them incorporate fully and quickly.

Tips

Do not overbake: A hard or dry cake is more likely to crack than a soft, fluffy, and moist one.

Be gentle: Go slow, and be gentle when folding. Also, be sure to fold the ingredients into the eggs so they don't lose all the air you've incorporated into them.

Use a Jelly Roll Pan:A jelly roll pan is a flat, medium-sized baking pan (usually 10 by 15). Unlike a cookie sheet, it has shallow rims on all sides to keep everything low and level.

Use powdered Sugar: This will reduce friction as you roll and help prevent sticking. Avoid flour on already-baked cakes as it should not be eaten raw.

Don't spread the cream filling to the very edges of the cake layer. It will ooze out when you roll it.
Always preroll your cake while its warm to help it hold its shape and prevent cracking.