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Strawberry Shortcake Swiss Roll Recipe

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4.3 from 13 reviews

This Strawberry Shortcake Swiss Roll is a delightful dessert that combines a light and fluffy vanilla sponge cake rolled with a luscious strawberry compote cream filling. Topped with whipped cream and strawberry shortcake crumbs, this treat offers a perfect balance of sweet, fruity, and creamy flavors, ideal for special occasions or a charming afternoon indulgence.

Ingredients

Strawberry Compote

  • 1 cup (130g) chopped hulled strawberries
  • 2 tbsp (25g) granulated sugar
  • 1 tsp corn starch
  • 1 tbsp (15ml) lemon juice or water

Swiss Roll Cake

  • Use batter for Vanilla Swiss Roll Cake as per the referenced method (ingredients not specified here)

Filling

  • 1 cup (240ml) 35% heavy whipping cream
  • 1 tbsp (6g) skim milk powder
  • 1 tbsp (12g) granulated sugar
  • 1 tsp (5ml) pure vanilla extract
  • 1/3 cup (80ml) strawberry compote (prepared above)

Topping

  • 1 cup (240ml) 35% heavy whipping cream
  • 1 tbsp (6g) skim milk powder
  • 1 tbsp (12g) granulated sugar
  • 1/2 tsp pure vanilla extract
  • Strawberry shortcake crumbs for garnish

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F. Lightly grease a 15×10-inch jelly roll pan and line it with parchment paper. Alternatively, a 17×11-inch cookie sheet can be used for a slightly thinner cake that bakes faster.
  2. Prepare Vanilla Swiss Roll Cake Batter: Prepare the vanilla Swiss roll cake batter following the specified recipe instructions carefully to ensure a light, spongy base.
  3. Bake Cake: Spread the batter evenly into the prepared pan. Bake for 12-15 minutes for a jelly roll pan or 10-12 minutes for a larger cookie sheet until the cake is very lightly golden and springs back when pressed gently. Immediately transfer the pan to a wire rack.
  4. Cool and Roll Cake: Quickly cover a work surface with a tea towel or parchment paper and sift icing sugar generously over the warm cake. Invert the cake onto the sugared surface so it faces down. Remove the original parchment paper, then tightly roll the cake with the towel or parchment paper and let it cool entirely in this rolled shape.
  5. Make Strawberry Compote: In a small saucepan, combine chopped strawberries and sugar over medium heat. Bring to a boil, stirring occasionally, then cover and simmer 5-10 minutes until soft. Mix corn starch and lemon juice or water in a bowl, stir into the compote off the heat, then return to a boil while stirring for about 10 seconds. Pour into a bowl and chill thoroughly.
  6. Prepare Filling: In a medium bowl, beat heavy cream and skim milk powder until firm peaks form. Add sugar and vanilla extract, beating to combine. Gently fold in 1/3 cup of chilled strawberry compote to keep a light, fruity flavor.
  7. Assemble Cake: Unroll the cooled cake carefully. Spread the filling cream evenly over the surface, leaving about a ½-inch border and about 1 inch at the end. Spoon extra dollops of strawberry compote over the cream randomly for bursts of fruit flavor. Carefully roll the cake back up and place seam-side down on a tray. Refrigerate for at least 1 hour to set.
  8. Prepare Topping: Beat heavy cream with skim milk powder until firm peaks form. Add sugar and vanilla, beating to blend smoothly. Spread the whipped cream topping evenly over the chilled Swiss roll and sprinkle with strawberry shortcake crumbs just before serving.

Notes

  • The jelly roll pan size can be adjusted; a larger pan will yield a thinner cake that bakes more quickly.
  • Ensure the cake is still warm when rolling to prevent cracking; cool completely while rolled to maintain shape.
  • Chill the strawberry compote thoroughly to help stabilize the filling.
  • For best texture, use heavy whipping cream with 35% fat content.
  • Strawberry shortcake crumbs add a delightful crunch and should be added only before serving to preserve texture.

Find it online: https://lauracooks.com/strawberry-shortcake-swiss-roll-recipe/