Triple Berry Swiss Roll

Fourth of July is next weekend, and no matter how you’re celebrating or who you’re celebrating with, this triple berry Swiss roll is sure to be the perfect, festive showstopper to finish your meal. This recipe uses a boxed cake mix, making it that much easier to make, bake, and serve. Already have plans for the Fourth? No worries! This light treat is perfect for any summer event!

Last summer, I stumbled across this recipe and decided it was the perfect Fourth of July dessert. It’s a happy medium for people who love sweets and cakes, but also for those with a smaller sweet tooth. It is light and airy, and the fresh berries add a lovely tart bite to cut the sweetness of the angel food cake. If you wanted to glaze your fruit to give them an added sweetness and pastry-level sheen, you could totally do that. My recommendation is to use a simple syrup method as it’s the easiest. But this cake is perfect without the glaze as well.

Triple Berry Swiss Roll

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* prep time: 20 minutes
* cook time: 20 minutes
* passive time: 1 hour
* total time: 1 hour 40 minutes
* servings: 12
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Ingredients:

– 1 box of angel food cake mix plus ingredients
– 1 cup powdered sugar, divided
– 8 oz cream cheese, room temp
– 1 1/2 cups heavy whipping cream
– 1 tsp vanilla
– 1 1/2 cups each diced strawberries, blueberries, and raspberries
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Instructions:

1. Preheat oven to 350°F and line the bottom of a 10"x15" or a 12”x17” rimmed baking tray with parchment paper. Do not grease your pan or else the cake will not rise properly.
   
   
2. Prepare the cake according to the box instructions and pour into the pan. Spread out into as even of a layer as possible. Avoid tapping it on the counter to level it as you don't want to knock out the air. Bake for 20 minutes or until the top is golden and the edges begin to crack.
   
   
3. Run a knife around the edges to loosen the cake while it is still hot.
   
   
4. Lay out a clean linen towel and sprinkle it evenly with 1/4 cup of the powdered sugar. Carefully flip your warm cake on top of the towel.
   
   
5. Peel off the parchment paper and roll the cake starting at the short end, leaving the towel inside. You want to roll the cake fairly tightly at this point. Let it cool completely. You can stick it in the fridge or freezer if you are short on time.
   
   
6. Meanwhile, mix your filling. In a medium bowl, whisk your cream cheese until smooth. Add in the remaining 3/4 cup powdered sugar, vanilla, and heavy cream and mix on low until combined. Increase the speed to high and mix for another 3-4 minutes until you reach stiff peaks.
   
   
7. Unroll your cooled cake and add half of the filling in an even layer. Sprinkle half the berries on top. Roll the cake back up, without the towel, and place seam-side down on your serving platter.
   
   
8. Spread the top and sides with the remaining filling and top with the remaining berries. Consume within 24 hours.
   
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   Notes:
   – If you are feeling fancy and have a ton of egg whites on hand, you could always omit the mix for a homemade angel food cake or other sponge recipe.
   – Not a fan of cream cheese? I think the flavoring is pretty light in this recipe but you could always opt for classic cool whip instead.
   – You want to make sure you roll your cake when it is warm and be fairly gentle. It's easy for these cakes to split and that is not ideal.
   
   

Recipe adapted from The Recipe Rebel.