Description
This Strawberry Shortcake Swiss Roll recipe features a light and fluffy vanilla sponge cake rolled with a luscious strawberry cream filling and topped with whipped cream and strawberry shortcake crumbs. The dessert combines fresh strawberry compote and creamy textures for a delightful, visually appealing treat perfect for gatherings or special occasions.
Ingredients
Scale
Vanilla Swiss Roll Cake
- 1 recipe Vanilla Swiss Roll Cake (prepared as per instructions)
Strawberry Compote
- 1 cup (130g) chopped hulled strawberries
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon cornstarch
- 1 tablespoon (15ml) lemon juice or water
Strawberry Cream Filling
- 1 cup (240ml) 35% heavy whipping cream
- 1 tablespoon (6g) skim milk powder
- 1 tablespoon (12g) granulated sugar
- 1 teaspoon (5ml) pure vanilla extract
- 1 teaspoon freeze dried strawberry powder (optional)
- 1/3 cup (80ml) strawberry compote (from above)
Topping
- 1 cup (240ml) 35% heavy whipping cream
- 1 tablespoon (6g) skim milk powder
- 1 tablespoon (12g) granulated sugar
- 1/2 teaspoon pure vanilla extract
- Strawberry Shortcake crumbs (from Strawberry Shortcake Cheesecake Bars recipe)
Instructions
- Prepare the Pan and Preheat Oven: Preheat your oven to 350°F (177°C). Lightly grease a 15×10-inch jelly roll pan and line it with parchment paper. Alternatively, use a 17×11-inch cookie sheet for a thinner cake but reduce baking time accordingly.
- Bake the Vanilla Swiss Roll Cake: Prepare the vanilla Swiss roll cake batter according to the recipe. Spread the batter evenly into the prepared pan. Bake for 12-15 minutes (or 10-12 minutes if using a larger pan) until lightly golden and springy to the touch. Remove and transfer to a wire rack to cool for a minute.
- Roll the Cake: Lay out a clean tea towel or parchment paper and sift icing sugar generously over it. Invert the warm cake onto the sugared surface, baked side down. Peel away the parchment paper from the cake, then tightly roll the cake up using the towel/parchment. Let the cake cool completely while rolled.
- Make the Strawberry Compote: In a small saucepan, combine chopped strawberries and granulated sugar. Cook over medium heat, stirring occasionally, until it comes to a boil. Cover and simmer for 5–10 minutes until berries are soft and juicy. Mix cornstarch with lemon juice or water in a small bowl, then stir into the strawberries off heat. Return to heat and boil for 10 seconds while stirring. Transfer to a bowl and refrigerate until fully chilled.
- Prepare the Strawberry Cream Filling: In a medium bowl, beat heavy cream with skim milk powder until firm peaks form. Beat in granulated sugar and vanilla extract. Gently fold in the chilled strawberry compote and optional freeze-dried strawberry powder.
- Assemble the Swiss Roll: Carefully unroll the cooled cake. Spread the strawberry cream filling evenly over the cake, leaving a 1/2-inch border and a 1-inch gap at one end. Add dollops of extra strawberry compote randomly on top of the cream. Re-roll the cake gently and place seam-side down on a tray. Chill in the refrigerator for at least 1 hour to set the filling.
- Prepare the Topping: Beat together heavy cream and skim milk powder until stiff peaks form. Beat in granulated sugar and vanilla extract. Spread this whipped cream evenly over the chilled Swiss roll.
- Decorate and Serve: Sprinkle the top with strawberry shortcake crumbs from the related recipe as a finishing touch. Slice and serve chilled.
Notes
- For a thinner cake, use a larger pan but reduce baking time to prevent over-baking.
- Rolling the cake while warm helps prevent cracking. Make sure it cools completely rolled for best results.
- Freeze-dried strawberry powder is optional but adds an enhanced berry flavor.
- The strawberry compote can be made ahead and refrigerated until needed.
- Store the assembled Swiss roll covered in the refrigerator and consume within 2-3 days for freshness.
- Use fresh strawberries for the best flavor in the compote and filling.
