Imagine a dessert that’s as beautiful as it is effortless: that’s exactly what you’ll get with this Strawberry Shortcake Swiss Roll. Swirls of pillowy vanilla sponge, luscious whipped strawberry cream, bursts of bright strawberry compote, and a cloud of cream with crunchy shortcake crumbs—each bite is pure delight! It’s the kind of treat that looks straight out of a bakery window but comes together easily enough for a weeknight dinner finale or a last-minute gathering with friends.
Why You’ll Love This Recipe
- Fast & Simple: Most of the work is hands-off, leaving you free to tidy up or relax as layers chill. No complicated techniques, just classic baking with a few clever twists!
- Show-Stopping Presentation: That gorgeous spiral and golden crumb topping guarantee a round of applause every time.
- Heavenly Texture: Tender sponge cake, cloud-like cream, juicy strawberry pockets—each slice is delicate, moist, and never heavy.
- Super Versatile: Perfect as a party dessert, afternoon tea centerpiece, or a make-ahead treat for family meals.
- Flavor That Pops: The fresh strawberries, tangy compote, creamy filling, and crunchy crumbs combine for bold, contrasting flavors in every mouthful.
Ingredients
Gather these kitchen staples and you’ll be well on your way. No need to fuss over exact measurements—use your senses and adjust to taste where needed!
- Vanilla Swiss Roll Cake: The pillowy base for rolling up all the strawberry goodness. Any classic vanilla sponge recipe will do. Light, soft, and flexible enough to roll without cracking!
- Strawberries: For the compote, use ripe, hulled, and chopped berries. Their juiciness is the star flavor here.
- Sugar: Adds sweetness to the compote and cream. Granulated is best; adjust for your preferred sweetness level.
- Corn Starch: Thickens the compote to a jammy consistency.
- Lemon Juice or Water: Boosts the strawberry flavor and helps everything meld. A little acidity makes fruit flavors pop!
- Whipping Cream (35% fat): The ultimate ingredient for billowy, stable whipped cream layers.
- Skim Milk Powder: Secret weapon for firmer, longer-lasting whipped cream. Don’t skip this step if you want that bakery-quality hold!
- Vanilla Extract: Infuses sweet warmth throughout the cream and cake.
- Freeze-Dried Strawberry Powder (optional): Intensifies the strawberry note in the filling. Adds natural color too!
- Strawberry Shortcake Crumbs: Crunchy, buttery topping from leftover Strawberry Shortcake Cheesecake Bar crumbs—or sub with crushed golden cookies.
- Icing Sugar: For dusting the warm cake to keep it from sticking and for that classic Swiss roll look.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
There’s so much room to play with this recipe:
- Berry Swap: Use raspberries, blackberries, or a mixed berry compote for a twist.
- Chocolate Dream: Swap vanilla cake for chocolate sponge and dust with cocoa powder.
- Mini Rolls: Make smaller rolls from cupcakes or muffin tins for individual portions—ideal for lunchboxes!
- Tropical: Add a pinch of lime zest and swap strawberries for mango slices.
- Dairy-Free: Choose coconut cream and plant-based milk powder for a delicious vegan option.
How to Make the Strawberry Shortcake Swiss Roll
Step 1: Bake the Cake
Preheat your oven and prepare a jelly roll pan (or a larger cookie sheet for a thinner sponge). Whip up your vanilla Swiss roll batter, spread it out evenly, and bake until the top springs back when gently pressed.
Step 2: Roll It Up
As soon as the cake comes out, dust it generously with icing sugar. Invert onto a tea towel or parchment, peel away the baking paper, then roll up the cake tightly while still warm to form that iconic spiral. Let it cool rolled up—this step is what prevents cracks later!
Step 3: Make the Strawberry Compote
Simmer chopped strawberries and sugar until juicy and bubbling. Stir in corn starch mixed with lemon juice or water, then briefly cook to thicken. Chill thoroughly—this step keeps the filling from oozing out.
Step 4: Whip Up the Filling
Beat cream and skim milk powder to firm peaks, then add in vanilla and sugar. Gently fold in the strawberry compote (and strawberry powder, if using) for a pale pink, berry-studded cream.
Step 5: Assemble and Chill
Unroll your cooled cake and spread with a thick layer of strawberry cream, leaving a clean edge for easy sealing. Dot with extra compote for bonus flavor pockets. Roll back up—as snugly as you can—then chill to set.
Step 6: Top and Finish
Whip up more cream with a dusting of milk powder, sugar, and vanilla. Slather it over the chilled cake, then cascade with golden shortcake crumbs before serving.
Pro Tips for Making the Recipe
- Roll while warm! This prevents cracking and ensures that signature swirl.
- Cool cake before filling. Warm cake melts cream, so patience here yields the neatest results.
- Don’t overfill. A generous layer is tempting, but too much will spill out when you roll.
- Chill before slicing. Just one hour in the fridge makes for clean, picture-perfect slices.
- Use milk powder in cream. It’s the trick for gorgeously thick, sliceable whipped cream.
How to Serve
This Swiss roll is pure elegance on its own, but here are some winning pairings:
- Fresh strawberries or mixed berries: Scatter around the plate for extra color and flavor.
- A drizzle of strawberry or chocolate sauce: Adds indulgence and balances any sweetness.
- Light dusting of icing sugar: Classic bakery finish.
- With coffee or tea: The fluffy, creamy roll is a perfect sweet note alongside your favorite hot drink.
- Birthday Candle Option: This roll actually makes a lovely birthday “cake” alternative!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Swiss roll in an airtight container in the fridge. It’ll stay fresh for up to three days, staying moist throughout.
Freezing
Surprisingly freezer-friendly! Wrap individual slices in plastic wrap, then foil, and freeze for up to two months. Simply thaw in the fridge overnight before serving.
Reheating
No reheating required—this treat is best served cold or at room temperature. If you like the crumb warmed, briefly toast the crumb topping before assembly.
FAQs
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Can I make this Swiss roll in advance?
Absolutely. The assembled roll actually benefits from a few hours (or even overnight) in the refrigerator, which sets the filling and makes it even easier to slice. It’s the perfect make-ahead dessert for stress-free entertaining!
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What if I don’t have milk powder?
While milk powder really helps stabilize whipped cream, you can skip it if you must. Your cream might not hold its shape quite as long, so keep the cake chilled until serving.
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My cake cracked when rolling! What now?
Don’t stress. Cover any cracks with extra cream and the shortcake crumbs. Trust me—once it’s decorated, no one will notice, and the taste will still be divine.
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Can I use store-bought strawberry jam instead of compote?
Yes! If you’re really pressed for time, a good-quality strawberry jam makes an excellent substitute for homemade compote. Just make sure it isn’t too runny, or the cake can get soggy.
Final Thoughts
There’s something deeply satisfying about crafting your own Strawberry Shortcake Swiss Roll—a dessert that’s as cheerful and inviting as a sunny day. Whether you’re just starting your baking journey or a seasoned pro, this recipe is about joy and delicious results without the fuss. Don’t wait for a special occasion—just gather some strawberries and cream, and let your kitchen fill with the aroma of pure happiness. Give it a go, and prepare to savor every beautiful swirl!
Print
Strawberry Shortcake Swiss Roll Recipe
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Total Time: 1 hour 41 minutes
- Yield: 10 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Shortcake Swiss Roll features a soft vanilla sponge cake rolled with a luscious strawberry cream filling and homemade strawberry compote, then topped with fluffy whipped cream and crunchy strawberry shortcake crumbs. The perfect fusion of classic shortcake flavors and elegant Swiss roll presentation, ideal for spring and summer celebrations or whenever you want to impress.
Ingredients
For the Vanilla Swiss Roll Cake
- 1 x Recipe for Vanilla Swiss Roll Cake (prepared as per linked instructions)
For the Strawberry Compote
- 1 cup (130g) chopped hulled strawberries
- 2 tablespoon (25g) granulated sugar
- 1 teaspoon cornstarch
- 1 tablespoon (15ml) lemon juice or water
For the Strawberry Cream Filling
- 1 cup (240ml) 35% 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, plus extra for dolloping
For the Topping
- 1 cup (240ml) 35% 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: Preheat oven to 350°F (175°C). Lightly grease a 15×10-inch jelly roll pan and line with parchment paper. (A 17×11-inch cookie sheet can also be used, making a slightly thinner cake that bakes a bit faster.)
- Make the Swiss Roll Cake: Follow the Vanilla Swiss Roll Cake recipe as instructed. Spread the batter evenly in the prepared pan and bake for 12-15 minutes (or 10-12 minutes if using a cookie sheet), until the cake is lightly golden and springs back when touched.
- Roll the Cake: Remove from oven and cool briefly on a wire rack, about 1 minute. Lay a tea towel or a large piece of parchment paper on a work surface; sift icing sugar over the warm cake. Quickly invert the cake onto the towel, remove baked-on parchment, and roll the cake tightly with the towel. Let it cool completely, rolled up.
- Make Strawberry Compote: In a small saucepan over medium heat, combine strawberries and sugar. Bring to a boil, stir, then cover and simmer 5-10 minutes until soft and juicy. Dissolve cornstarch in the lemon juice or water, stir into the strawberry mixture off the heat. Return to a boil for about 10 seconds, then transfer to a bowl and refrigerate until chill.
- Prepare Strawberry Cream Filling: In a medium bowl, combine cream and skim milk powder. Beat until firm peaks form. Add sugar, vanilla, and (if using) freeze dried strawberry powder; blend well. Gently fold in 1/3 cup strawberry compote.
- Assemble the Roll: Unroll the cooled cake gently. Spread the strawberry cream filling evenly, leaving a 1/2-inch border and 1 inch at the end. Dot over some extra strawberry compote for bursts of fruit in the roll. Carefully roll cake up with filling inside, place seam side down on a tray, and refrigerate 1 hour to set.
- Prepare Topping: In a clean bowl, combine cream and skim milk powder. Beat to firm peaks. Add sugar and vanilla, and mix to combine. Spread this whipped cream evenly over the chilled cake. Sprinkle with strawberry shortcake crumbs just before serving.
Notes
- Use parchment paper to help roll the cake and prevent sticking.
- Be sure the cake is completely cool before unrolling and filling to prevent cracks.
- The strawberry compote can be made ahead and kept chilled.
- If you don’t have freeze dried strawberry powder, simply omit for a milder strawberry flavor in the filling.
- Use homemade or store-bought strawberry shortcake crumbs for topping.
Nutrition
- Serving Size: 1 slice
- Calories: about 260
- Sugar: 16g
- Sodium: 75mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 53mg
