If you’re looking for a show-stopping dessert that is both elegant and irresistibly delicious, the Strawberry Shortcake Swiss Roll Recipe is exactly what you need. Imagine a light and fluffy vanilla Swiss roll cake wrapped around a luscious strawberry cream filling that bursts with fresh fruitiness in every bite. This delightful treat combines the best elements of a classic strawberry shortcake and a Swiss roll, creating a stunning dessert that looks impressive but feels like a warm hug from your favorite dessert. It’s perfect for celebrations, afternoon teas, or anytime you crave something fresh, fruity, and utterly delightful.
Ingredients You’ll Need
The magic of the Strawberry Shortcake Swiss Roll Recipe lies in its carefully chosen, simple ingredients that each contribute to the luscious texture, fresh flavor, and beautiful color of the final dessert. From the fluffy vanilla cake to the rich strawberry cream and tangy compote, every component harmonizes to create a memorable treat.
- Vanilla Swiss Roll Cake: The base of the dessert, light and airy, providing a perfect canvas for the fillings.
- Chopped hulled strawberries (1 cup/130g): Adds freshness and natural sweetness for the compote.
- Granulated sugar (2 tablespoons for compote, plus extra for cream): Balances the tartness of the strawberries and sweetens the cream.
- Cornstarch (1 teaspoon): Helps thicken the strawberry compote to the perfect consistency.
- Lemon juice or water (1 tablespoon): Adds a hint of brightness that elevates the fruit flavors.
- Heavy whipping cream (2 cups/480ml total): Split between fillings and topping, it brings richness and decadence.
- Skim milk powder (2 tablespoons): Stabilizes the whipped cream for that perfect, fluffy texture.
- Pure vanilla extract (1½ teaspoons total): Infuses every bite with a warm, aromatic finish.
- Freeze-dried strawberry powder (1 teaspoon, optional): Boosts the strawberry flavor and adds a pretty pink hue.
- Strawberry compote (1/3 cup plus extra for dolloping): Layers inside the Swiss roll for juicy bursts of flavor.
- Strawberry Shortcake crumbs: Adds a delightful crumbly texture and an extra touch of indulgence on top.
How to Make Strawberry Shortcake Swiss Roll Recipe
Step 1: Prepare and Bake the Cake
Begin by preheating your oven to 350°F (177°C) and preparing your baking tray—either a 15×10-inch jelly roll pan or a slightly larger cookie sheet works perfectly. Grease and line it with parchment paper to ensure easy removal. Prepare your vanilla Swiss roll cake batter as per your recipe and spread it evenly in the pan. Bake for about 12–15 minutes until the cake turns a light golden color and springs back when touched. This step is key to getting that delicate, moist sponge that will roll beautifully without cracking.
Step 2: Roll the Cake While Warm
Once baked, transfer the cake upside down onto a generously sugared tea towel or parchment paper—this sugar acts like a gentle barrier, preventing sticks. Peel off the parchment gently and immediately roll the cake tightly with the towel inside. This technique helps the cake form its shape while cooling, preventing cracks when you fill it later. Let it cool completely in this rolled shape.
Step 3: Make the Strawberry Compote
While the cake cools, it’s time to create the luscious fruit layer. Combine chopped strawberries with sugar in a saucepan, cooking gently over medium heat until the berries soften and release their juices. Stir in the cornstarch blended with lemon juice or water to thicken the mixture, then bring it briefly back to a boil. Once thickened, cool this compote in the fridge until fully chilled. This sweet, tangy compote will add moisture and concentrated strawberry flavor inside the roll.
Step 4: Prepare the Strawberry Whipped Cream Filling
Whip the heavy cream and skim milk powder in a bowl until firm peaks start to form. Beat in sugar and vanilla extract, then gently fold in the chilled strawberry compote along with the optional freeze-dried strawberry powder for that pretty pink punch. This creamy filling is the heart of the Strawberry Shortcake Swiss Roll Recipe, balancing the sweet cake and juicy fruit perfectly.
Step 5: Assemble the Swiss Roll
Carefully unroll your cooled cake and spread the strawberry cream filling evenly over the surface, leaving a small border so the filling doesn’t ooze out. Add dollops of extra strawberry compote randomly on top for delightful fruit pockets. Then, re-roll the cake snugly to encase the filling. Place it seam-side down on a tray and chill for at least an hour to set the flavors and form that perfect roll.
Step 6: Finish with Whipped Cream and Crumbs
For the final touch, whip another batch of cream and milk powder until stiff peaks form, sweetened and flavored with vanilla. Spread this luscious whipped cream evenly over the chilled roll. Sprinkle generously with strawberry shortcake crumbs for texture and that classic dessert vibe that adds just the right bit of crunch to each bite.
How to Serve Strawberry Shortcake Swiss Roll Recipe
Garnishes
Garnishing your Swiss roll elevates its visual appeal and accentuates its flavors. Fresh whole strawberries or delicate mint leaves atop the cream layer provide a vibrant pop of color that instantly invites smiles. A light dusting of powdered sugar adds a touch of elegance, making your dessert look as delightful as it tastes.
Side Dishes
Since this Strawberry Shortcake Swiss Roll Recipe is rich and fruity on its own, serving it alongside a simple cup of freshly brewed tea or a light sparkling wine complements it beautifully without competing with the flavors. A modest scoop of vanilla ice cream or a dollop of extra whipped cream can also be a lovely accompaniment.
Creative Ways to Present
Feeling creative? Slice your roll thick for a rustic look or thin for dainty servings. Serving individual slices on pretty dessert plates with a drizzle of strawberry sauce or a small fruit salad on the side adds a splash of charm. For special occasions, layer slices with fresh berries and cream in a trifle glass for a deconstructed twist on the recipe.
Make Ahead and Storage
Storing Leftovers
Leftover Strawberry Shortcake Swiss Roll Recipe is a wonderful treat to enjoy the next day. Store it tightly wrapped in plastic wrap or in an airtight container in the refrigerator. This keeps the roll moist and the cream fresh for up to 3 days, allowing the flavors to meld even more beautifully.
Freezing
You can freeze the Swiss roll for longer storage by wrapping it securely in plastic wrap and then in foil to protect against freezer burn. Freeze for up to 1 month. When ready to enjoy, thaw it overnight in the refrigerator—just note the whipped cream may soften slightly, so it’s best to enjoy it fresh if possible.
Reheating
This dessert is typically enjoyed chilled, so reheating is not recommended as it may affect the texture of the cream and sponge. If you’d prefer it a bit less cold, let it stand at room temperature for 15–20 minutes before serving for the best flavor and softness.
FAQs
Can I use frozen strawberries for the compote?
Yes, frozen strawberries can be used and work well in the compote; just thaw them before cooking, and you may need to adjust the cooking time to reduce excess liquid.
What can I substitute for skim milk powder in the whipped cream?
If you don’t have skim milk powder, you can omit it, although it helps stabilize the whipped cream. Alternatively, a tiny bit of cream stabilizer or gelatin can be used in small amounts.
How do I prevent the Swiss roll cake from cracking when rolling?
Rolling the cake while it is still warm and pliable with a sugared towel or parchment paper is crucial. Be gentle and avoid forcing it, allowing it to cool rolled to help maintain its shape.
Can I make this recipe vegan or dairy-free?
While this classic recipe relies on dairy, you can experiment with dairy-free cream substitutes and egg-free sponge recipes, though texture and taste will differ from the original.
What is the best way to slice the Swiss roll cleanly?
Use a sharp serrated knife and wipe it clean between each slice to avoid dragging cream and crumbs, ensuring neat, attractive portions.
Final Thoughts
The Strawberry Shortcake Swiss Roll Recipe truly is a dessert that feels special every time you make it. With its tender vanilla cake, luscious strawberry cream, and delightful crumbs, it offers a perfect balance of freshness and indulgence. I can’t recommend enough giving this recipe a try and sharing it with friends or family for a sweet moment of joy. Once you taste it, you’ll understand why it quickly becomes a favorite that everyone looks forward to!
Print
Strawberry Shortcake Swiss Roll Recipe
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Total Time: 41 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Shortcake Swiss Roll Recipe is a delightful and elegant dessert featuring a light and fluffy vanilla swiss roll cake filled with a luscious strawberry cream compote. The cake is rolled with a smooth strawberry-infused whipped cream filling, then topped with whipped cream and a crunchy strawberry shortcake crumb garnish, providing a perfect balance of creamy fruitiness and delicate textures. Ideal for spring and summer celebrations, this recipe combines classic shortcake flavors in a beautiful rolled cake presentation.
Ingredients
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
- 1/3 cup (80ml) strawberry compote (from above)
- 1 teaspoon freeze dried strawberry powder (optional)
Whipped Cream 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
Garnish
- Strawberry Shortcake crumbs (from Strawberry Shortcake Cheesecake Bars recipe)
Instructions
- Preheat and Prepare Pan: 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, adjusting baking times accordingly.
- Bake the Swiss Roll Cake: Prepare the Vanilla Swiss Roll Cake batter according to your chosen recipe. Spread the batter evenly in the prepared pan. Bake for 12-15 minutes (or 10-12 minutes with larger pan) until the cake is lightly golden and springy to touch. Cool on a wire rack for one minute.
- Roll the Warm Cake: Lay out a clean tea towel or parchment paper sprinkled generously with icing sugar. Invert the warm cake onto this surface, sugared side down. Peel off the baked parchment paper. Then, tightly roll the cake using the towel/parchment and let it cool completely in this rolled shape.
- Make the Strawberry Compote: In a small saucepan, combine chopped strawberries and sugar. Cook over medium heat, bringing to a boil while stirring occasionally. Cover and simmer for 5-10 minutes until berries are tender and juicy. Mix cornstarch with lemon juice or water, then stir into the strawberries off heat. Return to heat, boil for 10 seconds stirring continuously. Transfer to a bowl and chill completely in refrigerator.
- Prepare Strawberry Cream Filling: In a medium bowl, beat heavy cream and skim milk powder until firm peaks form. Beat in sugar and vanilla extract. Gently fold in chilled strawberry compote and optional freeze-dried strawberry powder for added flavor and color.
- Assemble the Swiss Roll: Carefully unroll the cooled cake. Evenly spread the strawberry cream filling over the cake, leaving a 1/2-inch border around edges and a 1-inch gap at one end. Dollop extra strawberry compote on top of the cream for bursts of fruit flavor. Re-roll the cake gently with the filling inside, placing seam-side down on a tray. Refrigerate at least 1 hour to set.
- Prepare Whipped Cream Topping: Beat heavy cream and skim milk powder until stiff peaks form. Add sugar and vanilla extract, beating gently to combine. Spread this whipped cream evenly over the chilled Swiss roll, covering the top and sides smoothly.
- Finish and Serve: Sprinkle the top generously with strawberry shortcake crumbs for texture and decoration. Slice carefully with a sharp knife and serve chilled for best flavor and appearance.
Notes
- For best results, bake the Swiss roll cake the day of serving or the night before, but wrap and store it tightly to maintain moisture.
- If freeze-dried strawberry powder is unavailable, you can omit it without affecting the overall flavor much.
- The strawberry shortcake crumbs add a delightful crunch and sweetness; if you don’t have the specific recipe, crushed graham crackers or cookie crumbs work as a substitute.
- Ensure the cake is completely cool before unrolling to prevent cracking.
- Adjust sugar in the strawberry compote based on the sweetness of your fresh strawberries.
