This jelly roll cake, otherwise known as a Swiss roll cake, is made from light and spongy angel food cake that's filled with a homemade strawberry sauce and fresh whipped cream filling, revealing a charming, swirled pattern once you slice it.

Servings: 10

Download printable recipe card here.

INGREDIENTS:

Cake:

1 box angel food cake mix (or homemade)
⅓ cup powdered sugar

Filling:

½ pound (227g) fresh or frozen strawberries, hulled and sliced into halves or quarters (about 1¼ cups once sliced)
¼ cup (60mL) water
2 tablespoons (25g) granulated sugar
1 tablespoon (15mL) fresh lemon juice
1 tablespoon (8g) cornstarch
¾ cup (90mL) heavy whipping cream
1 tablespoon (8g) powdered sugar
1 teaspoon vanilla extract

HOW TO MAKE A STRAWBERRY SWISS ROLL:

For the cake:

Preheat the oven to 350°F (177ºC). Line the bottom of a 10" x 15" jelly roll pan or rimmed baking sheet with parchment paper. Be sure the parchment can lay flat. Do not grease the pan.
Prepare the cake mix according to the package directions, or make it from scratch, then pour the batter evenly into the prepared pan.
Bake the cake for 22–24 minutes or until the top is lightly golden brown. The cake will rise significantly and be very puffed up at this point, but it will deflate as you work with it.
Use a butter knife to loosen the cake from the edges of the pan. It will be slightly sticky but should come away from the sides of the pan easily. Set aside briefly while you prepare the next step.
Spread out a clean, lint-free kitchen towel onto your work surface and sprinkle it evenly with the powdered sugar.
Carefully but quickly (so it doesn't break!) flip the warm cake out onto the towel and peel off the parchment paper.
Starting with one of the short ends, roll the cake up into a tight log with the towel inside. Let the cake cool completely at room temperature rolled up in the log for about 2 hours.

For the filling:

Combine the strawberries, water, sugar, lemon juice, and cornstarch in a small saucepan.
Heat over medium heat, bring to a low boil, then reduce heat and simmer for 10–12 minutes until liquid thickens.
Allow the strawberry mixture to cool completely before combining it with the whipped cream portion of the filling you'll make next.
Pour the heavy whipping cream, sugar, and vanilla extract into the bowl of a stand mixer fitted with the whisk attachment.
Turn the mixer to medium speed. The mixture will start to get frothy and bubbly. After about 2–3 minutes, the mixture will start to thicken.
Once the mixture is visibly thick (you will be able to see the trail of the whisk), increase the speed to medium-high and beat for an additional 30 seconds to 1 minute. Stop when you have stiff peaks, which means when you pull the beater out of the mixture, the point should stand up.
Cover and chill the strawberry mixture and the whipped cream in the refrigerator until your cake is ready to use.

To assemble the cake:

When you are ready to unroll the cooled cake, prepare the filling. Fold the strawberries into the whipped cream until they are completely incorporated. Set aside.
Slowly and carefully unroll the cooled cake, keeping it on the towel while you work. If it starts to crack, don't panic! Just work slowly.
Once the cake is completely unrolled, spread the cake with the filling. If the end closest to you is curled up, you can carefully tuck filling under the edge and let it curl back up instead of forcing it open. Spread the filling evenly onto the cake, taking care to leave about 1 inch of border at the far short end.
Once you have used up all the filling, carefully roll the cake back up, this time without the towel, and place it on a serving plate. Don't worry if some of the filling spills out.
Chill the cake for about 30 minutes before serving. You can dust the roll with powdered sugar, if desired, or serve as is.

This Swiss roll is best served immediately, but leftovers can be kept in the refrigerator covered tightly for up to 3 days.