Strawberry Jello Swiss Roll: the Recipe for a Light & Refreshing, Show-Stopping Dessert

Craving a refreshingly sweet treat for teatime or dessert? Look no further than the Strawberry Jello Swiss Roll! If you're looking for a show-stopping dessert that's both light and bursting with flavor, this Strawberry Jello Roll is your answer. This dessert combines fluffy cake with a creamy dream filling and a vibrant strawberry jello layer. It's impressive but surprisingly easy to make, perfect for any occasion! No complicated techniques are required, just a few simple steps that will have you creating a bakery-worthy centerpiece in no time. So ditch the store-bought cakes and artificial flavors.  This Strawberry Jello Swiss Roll is the perfect way to impress your guests or indulge in a delightful homemade delicacy.

What Is a Strawberry Jello Swiss Roll?

The Strawberry Jello Roll is a fun twist on the traditional Swiss Roll Cake. Despite the name, there's no evidence Swiss rolls actually originated in Switzerland.  The most likely theory is that they emerged in Central Europe sometime in the 19th century, possibly in Austria or Slovenia. This era saw a rise in experimentation with various sponge cakes, with famous creations like the Battenberg cake and Victoria sponge cake popping up around the same time.

While the basic concept of a rolled cake with filling remained consistent, the name and specific fillings varied.  In the US, for example, these are commonly called "jelly rolls" and often feature jam fillings.  Recipes from the late 19th and early 20th centuries show variations like "Venice rolls," "Paris rolls," and "chocolate rolls" alongside Swiss rolls.

For this recipe, a traditional cake layer is filled with a cream filling. This roll is then covered with another layer of fresh strawberries set in gelatin. It’s not only beautiful to look at, but also delicious!

Tips

• Use full-fat cream cheese and sour cream for better results.
• Can’t find gelatin or strawberry tea? Use strawberry jello instead. Prepare according to package instructions.
• Prepare the strawberries properly by hulling them first. Use a strawberry huller, or a metal straw to do this easily.
• Use an electric hand mixer if you want an extra smooth filling.
• Use powdered sugar for a smooth filling. If you use granulated sugar, the filling might be grainy.
• Let the cake cool completely before spreading the filling. A warm cake will melt the cream and make rolling difficult.
• After rolling with the filling, refrigerate the cake roll for at least 30 minutes before adding the jello layer. This helps the cake set and makes slicing easier.
• When pouring the jello over the strawberries, tilt the pan to ensure even coverage over the entire roll. Let it set completely in the refrigerator for a beautiful, firm jello layer.

Can I Use Store-Bought Cake Mix?

Yes, in a pinch, a high-quality vanilla cake mix can be used for the base. However, this homemade sponge cake has a lighter and airier texture, which is ideal for rolling.

I Don't Have Mascarpone Cheese, Can I Substitute Something Else?

Cream cheese can be used as a substitute, although it will have a slightly tangier flavor.

My Cake Cracked While Rolling, What Went Wrong?

The cake might have been rolled too soon while still warm. Ensure it cools completely before spreading the filling.

The Jello Layer Is Runny, What Can I Do?

The jello might not have set completely before pouring. Make sure it cools slightly to room temperature but not completely cold before adding it to the cake roll.

Why is My Swiss Roll Rubbery?

If your Swiss roll cake turned out a bit rubbery, it might be due to over-mixing or over-baking. Over-mixing the batter can develop too much gluten, leading to a denser, chewier texture. To prevent this, gently fold the ingredients together until just combined, avoiding excessive mixing. Over-baking can also dry out the cake and make it tough. To avoid this, keep an eye on the baking time, and check for doneness by lightly pressing on the cake's surface – it should spring back gently. Additionally, ensure the oven temperature is accurate, and the cake is baked evenly.

How To Store Strawberry Jello Swiss Roll

Store the Strawberry Jello Roll in the fridge for up to 5 days. Keep it in an airtight container, so that the cake doesn’t pick up flavors from the fridge.

More Rolls Recipes You Will Love

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Strawberry Cake Roll

Milk Cream Swiss Roll

Coconut Rolls

Lemon Pinwheel Cake

How To Make Strawberry Jello Roll

Step 1

Step 1

In a small bowl, mix the gelatin with the warm water, and allow it to bloom.

In a small bowl, mix the gelatin with the warm water, and allow it to bloom.

Step 2

Step 2

Line a square metal pan (9” x 9”/22x22 cm) with plastic wrap, and place it on a cutting board. Layer the strawberries to cover the bottom surface completely.

Pour the gelatin mixture into a large bowl, and add the strawberry tea. Stir to dissolve the strawberry tea.

Step 3

Step 3

Pour the gelatin-tea mixture over the strawberries and leave to set completely.

Line a square metal pan (9” x 9”/22×22 cm) with plastic wrap, and place it on a cutting board. Layer the strawberries to cover the bottom surface completely.

Step 4

Step 4

In the meantime, prepare the cake. In a clean mixing bowl, beat the egg yolks with 1 tablespoon of sugar until pale and creamy.

Pour the gelatin-tea mixture over the strawberries and leave to set completely.

Step 5

Step 5

In another clean bowl, beat the egg whites with 2 2/3 tablespoons of sugar until stiff peaks form.

In the meantime, prepare the cake. In a clean mixing bowl, beat the egg yolks with 1 tablespoon of sugar until pale and creamy.

Step 6

Step 6

Fold ⅓ of the egg whites into the yolks, add flour and butter, and whisk to combine.

In another clean bowl, beat the egg whites with 2 2/3 tablespoons of sugar until stiff peaks form.

Step 7

Step 7

Fold another ⅔ of egg whites to make a smooth and fluffy batter.

Fold ⅓ of the egg whites into the yolks, add flour and butter, and whisk to combine.

Step 8

Step 8

Pour the batter into the cake pan and bake at 160°C/320°F for 15 minutes, then at 170°C/338°F for another 15 minutes. Allow the cake to cool down.

Fold another ⅔ of egg whites to make a smooth and fluffy batter.

Step 9

Step 9

For the cream, beat together the condensed milk, sugar, mascarpone, and full-fat cream.

Pour the batter into the cake pan and bake at 160°C/320°F for 15 minutes, then at 170°C/338°F for another 15 minutes. Allow the cake to cool down.

Step 10

Step 10

Transfer the cream to a piping bag, and pipe on top of the cooled cake.

For the cream, beat together the condensed milk, sugar, mascarpone, and full-fat cream.

Step 11

Step 11

Spread the cream evenly over the cake.

Transfer the cream to a piping bag, and pipe on top of the cooled cake.

Step 12

Step 12

Layer the strawberries on one top of the cake, and cover with more of the cream.

Spread the cream evenly over the cake.

Step 13

Step 13

Roll the parchment paper around the cake. Refrigerate for at least 30 minutes.

Layer the strawberries on one top of the cake, and cover with more of the cream.

Step 14

Step 14

Carefully unroll the parchment paper to reveal the rolled cake.

Roll the parchment paper around the cake. Refrigerate for at least 30 minutes.

Step 15

Step 15

Set aside for 30 minutes more than serving. Enjoy!

Carefully unroll the parchment paper to reveal the rolled cake.

Step 16

Step 16

Brush the roll with some water and carefully roll in the jelly layer.

Step 17

Step 17

Set aside for 30 minutes more than serving. Enjoy!