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
Units
Scale
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
