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
Scale
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.