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 cake is made by baking a thin vanilla sponge, rolling it warm, then filling it with sweetened strawberry compote-infused whipped cream. The roll is chilled to set and finished with a delicate whipped cream topping and crunchy crumbs, making it a perfect fruity, creamy dessert for any occasion.
Ingredients
Scale
Vanilla Swiss Roll Cake
- 1 recipe Vanilla Swiss Roll Cake batter (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
- 1/3 cup (80ml) strawberry compote (from above)
- 1 teaspoon freeze dried strawberry powder (optional)
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 batter according to your chosen vanilla swiss roll recipe. Spread the batter evenly into the prepared pan. Bake for 12-15 minutes (or 10-12 minutes with a larger pan) until the cake is lightly golden and springs back when touched. Remove and cool on a wire rack for one minute.
- Roll the Cake. Lay a clean tea towel or parchment paper on a work surface and sift icing sugar generously over it. Invert the warm cake onto this surface with the sugared side down. Peel off the baked parchment paper, then tightly roll the cake up using the towel or parchment paper. Allow it to cool completely rolled.
- Make the Strawberry Compote. In a small saucepan, combine the chopped strawberries and granulated sugar. Cook over medium heat, stirring occasionally, bringing the mixture to a boil. Cover and simmer for 5–10 minutes until strawberries are soft and juicy. Mix cornstarch and lemon juice or water in a small bowl. Remove the pan from heat and stir the cornstarch mixture into the strawberries. Return to heat, bring to a boil for 10 seconds while stirring, then transfer to a bowl and refrigerate until chilled.
- Prepare the Strawberry Cream Filling. In a medium bowl, beat heavy cream and skim milk powder until firm peaks form. Beat in sugar and vanilla extract until smooth. 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 ½-inch border and a 1-inch gap at one end. Dot extra strawberry compote randomly over the cream. Gently re-roll the cake with the filling inside and place seam-side down on a tray. Chill in the refrigerator for at least one hour to set.
- Prepare the Topping. Beat the remaining heavy cream and skim milk powder in a bowl until stiff peaks form. Beat in granulated sugar and vanilla extract until combined. Spread the whipped cream evenly over the chilled swiss roll.
- Decorate and Serve. Sprinkle the top of the cake with strawberry shortcake crumbs for a crunchy finish. Slice and serve chilled.
Notes
- Using a jelly roll pan helps achieve the perfect thin sponge needed for rolling.
- Rolling the cake while warm helps prevent cracking.
- Chilling the assembled roll is essential to set the filling and ease slicing.
- Freeze-dried strawberry powder is optional but adds extra strawberry flavor.
- Strawberry Shortcake crumbs add a delightful texture contrast on top.
- If you don’t have skim milk powder, you can omit it but it adds creaminess and stability to whipped cream.
