Child cravings as an adult finally fulfilled… Pink Strawberry Swiss Roll. When I was growing up, our family never bought things like swill rolls or really anything with cute Little Debbie on the front. I used to love going to my best friend Kelsey’s house because her mama bought all the snack goodies. I even used to use my cafeteria account to buy the Strawberry swiss rolls at lunch time. As a 25 year old, I still every once in awhile crave that sugary sweet deliciousness so I’ll admit…I bought a pack!
Spoiler alert: they taste horrible! The coating on the roll was like chewing on plastic and I don’t even want to tell you some of the ingredients. In fact I probably couldn’t spell 90% of them. So I threw the entire box away, told Little Debbie that I’m better than her and made my own revamped Pink Strawberry Swiss Roll. And if I was going to make one, it was going to be beautiful, full of fresh ingredients, still sugary sweet, and ginormous!
I’m so happy with how this roll turned out, not only in looks but in taste! I can’t express enough how much fresh ingredients makes a difference. The strawberry jam is such a sweet sticky flavor packed addition, I think I ate half of it before even making the roll. While this is an awesome Valentine’s Day recipe, you’ll be craving this baby year round! What’s your favorite Valentine’s Day Recipe?
Ingredients
- CAKE
- 4 eggs
- 3/4 cup sugar
- 2 tbsp coconut oil
- 2 tbsp buttermilk
- 1 tsp apple cider vinegar
- 1 tsp vanilla
- 1/8 tsp pink food coloring
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- STRAWBERRY FILLING
- 1 1/2 cups fresh strawberries
- 1/4 cup water
- 1 cup sugar
- CREAM FILLING
- 1 8ounce block cream cheese
- 1 1/2 cups cool whip
- 3/4 cup sugar
- 1/2 tsp vanilla
Instructions
- In a small pan, combine strawberries, water and sugar over medium low heat. Let mixture simmer for about 30 minutes until strawberry are soft and can be smashed. Cover and place in the fridge. (This can be done the night before) If you like a more smooth texture, you can blend it once cooled.
- Preheat oven to 350 degrees. Grease a 15x10x1 inch pan with coconut oil. Cover with parchment paper and then grease the parchment paper. Sounds crazy but you’ll be so happy you did it.
- Lay down a towel and cover with powdered sugar, set aside.
- In a medium mixing bowl, combine flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat eggs on high for 3 minutes until pale in color. Continue beating and slowly add in the sugar, oil, buttermilk, vinegar, vanilla, and food coloring and beat for 1 more minute. Add in the dry ingredients and mix until combined. Pour batter into pan and use a spatula to even out the batter.
- Bake for 12-15 minutes or until it springs back when touched.
- When done, immediately invert the cake onto the powder sugar covered towel. Remove the parchment paper and roll the cake in the towel starting at the short end. Set aside and allow cake to cool completely.
- Meanwhile beat cream cheese with powdered sugar and vanilla until smooth. Mix in cool whip. Refrigerate until cake has cooled completely and is ready to fill.
- Unroll the cake gently and spread the strawberry filling evenly over the cake. Then evenly spread your cream cheese mixture over top. Roll the cake back up and place seam side down on a platter. Cover with plastic wrap and place in the fridge for at least an hour before serving. Dust with powdered sugar, slice carefully, and enjoy!
