If you have a soft spot for strawberry desserts that feel like a warm hug in every bite, then you are going to adore this Strawberry Shortcake Swiss Roll Recipe. Combining the airy lightness of a vanilla sponge cake with luscious strawberry cream and bursts of fresh fruit, this showstopper brings a fresh twist on a classic favorite. Every slice reveals a swirl of sweet, tangy strawberry compote and fluffy cream that’s as beautiful as it is delicious. Whether you’re baking for a special occasion or simply want to treat yourself, this recipe will quickly become a sweet staple in your kitchen.
Ingredients You’ll Need
Gathering the right ingredients is key to capturing that perfect balance of taste, texture, and color in your Strawberry Shortcake Swiss Roll Recipe. Each component plays an essential role, from the light vanilla cake base to the creamy strawberry filling that makes the whole dessert shine.
- Vanilla Swiss Roll Cake batter: This airy, slightly sweet cake is the perfect base to roll and fill.
- Chopped hulled strawberries (1 cup / 130g): Adds fresh, juicy sweetness and vibrant color to the compote.
- Granulated sugar (several tablespoons): Balances the tartness of strawberries and sweetens the cream.
- Cornstarch (1 teaspoon): Thickens the strawberry compote for a luscious, spreadable texture.
- Lemon juice or water (1 tablespoon): Enhances the brightness of the strawberry compote.
- Heavy whipping cream (two cups total): Whipped to light, fluffy perfection to create both the filling and the topping.
- Skim milk powder (2 tablespoons): Adds richness and structure to the whipped creams.
- Pure vanilla extract (1 ½ teaspoons): Infuses warmth and depth to the cream components.
- Freeze-dried strawberry powder (optional 1 teaspoon): Intensifies the strawberry flavor without any extra moisture.
- Strawberry compote (1/3 cup plus extra for dolloping): A sweet, tangy swirl that makes every bite special.
- Strawberry Shortcake crumbs: Adds texture and the perfect finishing crunch on top.
How to Make Strawberry Shortcake Swiss Roll Recipe
Step 1: Prepare the Pan and Preheat Oven
Start by heating your oven to 350°F (177°C). Lightly grease a 15×10-inch jelly roll pan and line it with parchment paper to prevent sticking. You can also opt for a larger pan if you prefer a thinner cake, just remember to cut back on the baking time accordingly. This prep sets the stage for an evenly baked, perfectly springy cake.
Step 2: Bake the Vanilla Swiss Roll Cake
Mix your vanilla Swiss roll batter according to your recipe’s instructions. Spread it evenly into the prepared pan, ensuring a smooth surface for rolling later. Bake for about 12 to 15 minutes until the cake is a beautiful light golden color and springs back gently when touched. The moment it’s out of the oven, transfer it to a wire rack to cool just a little before rolling.
Step 3: Roll the Cake
This step is all about gentle handling. Lay a clean tea towel or parchment paper on your workspace, dust it generously with icing sugar to prevent sticking. Invert the warm cake onto this surface so the sugared side is down, then carefully peel away the baked-on parchment. Roll the cake up tightly in the towel or parchment paper while it’s still warm – this helps it hold shape and prevents cracking. Let it cool completely rolled up.
Step 4: Make the Strawberry Compote
Combine the chopped strawberries with sugar in a small saucepan over medium heat. Stir occasionally and bring the mix to a gentle boil, then cover and simmer for 5 to 10 minutes until the berries soften and release their juices. Stir cornstarch with lemon juice or water to make a slurry, then mix it into the strawberries off the heat. Return the pan to the stove and boil for about 10 seconds while stirring to thicken. Transfer to a bowl and chill completely before using.
Step 5: Prepare the Strawberry Cream Filling
Whip the heavy cream and skim milk powder until firm peaks form. Gradually beat in sugar and vanilla extract for sweetness and depth. Then fold in the chilled strawberry compote along with optional freeze-dried strawberry powder for an extra burst of berry flavor. This filling strikes a perfect balance between light creaminess and fruity zest.
Step 6: Assemble the Swiss Roll
Carefully unroll the cooled cake and spread the strawberry cream filling evenly across the surface, leaving about half an inch border around the edges and an inch gap at one end to make rolling easier. Dot additional dollops of strawberry compote randomly for extra pockets of sweet fruit in every bite. Roll the cake back up gently, tucking the filling inside. Place it seam-side down on a serving tray and chill in the refrigerator for at least one hour to allow everything to set beautifully.
Step 7: Prepare the Topping
For the final creamy layer, whip the second batch of heavy cream and skim milk powder until stiff peaks form. Beat in sugar and vanilla extract. Spread this whipped cream evenly over the chilled Swiss roll, creating a luscious, inviting blanket of cream.
Step 8: Decorate and Serve
Finish your masterpiece by sprinkling strawberry shortcake crumbs over the top, adding delightful texture and a sweet crunch that perfectly complements the soft cake and creamy filling. Slice to serve and watch your friends’ faces light up with every bite!
How to Serve Strawberry Shortcake Swiss Roll Recipe
Garnishes
Elevate your Strawberry Shortcake Swiss Roll Recipe by garnishing with fresh strawberry slices or a light dusting of powdered sugar. A few mint leaves can add a fresh, aromatic contrast and a pop of color that makes the dessert table irresistible.
Side Dishes
This Swiss roll pairs beautifully with a simple scoop of vanilla bean ice cream or a refreshing side of lemon sorbet. Both offer a cool counterpoint that enhances the creamy richness without overpowering the delicate strawberry flavor.
Creative Ways to Present
Try serving slices on pretty dessert plates with a drizzle of strawberry sauce or a few edible flowers for an elegant touch. Alternatively, create individual portions by slicing the roll into rounds and stacking with dollops of extra whipped cream for a playful and eye-catching presentation.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Strawberry Shortcake Swiss Roll Recipe in an airtight container in the refrigerator for up to 3 days. Keep it covered tightly to prevent the whipped cream from absorbing other odors and to maintain its fresh, fluffy texture.
Freezing
To freeze, wrap the Swiss roll tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. It freezes well for up to one month. When ready to enjoy, thaw it overnight in the refrigerator for best texture and flavor retention.
Reheating
This dessert is best enjoyed chilled and does not require reheating. However, if you prefer a slightly softened texture, allow it to sit at room temperature for 10 to 15 minutes before slicing and serving.
FAQs
Can I use frozen strawberries for the compote?
Yes, frozen strawberries work well for the compote. Just make sure to thaw them completely and drain any excess liquid before cooking to avoid a watery filling.
What if I don’t have freeze-dried strawberry powder?
The freeze-dried strawberry powder adds an intense strawberry flavor but is optional. If you don’t have it on hand, the fresh compote and vanilla will still provide plenty of delicious berry taste.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it’s still warm and using a sugared tea towel or parchment paper prevents sticking and cracking. Rolling slowly and gently also helps maintain the cake’s shape and moisture.
Can I prepare this dessert a day in advance?
Absolutely! In fact, making it a day ahead allows the flavors to meld beautifully. Just keep it refrigerated and covered until serving.
What can I substitute for skim milk powder?
If you don’t have skim milk powder, you can omit it or use a small amount of whole milk powder if available. It helps stabilize the whipped cream, but the recipe still works fine without it.
Final Thoughts
I truly hope you give this Strawberry Shortcake Swiss Roll Recipe a try soon. It’s one of those desserts that feels special yet easy enough for everyday baking. The combination of tender vanilla sponge, luscious strawberry cream, and that beautiful swirl makes for a treat that’s as joyful to make as it is to eat. Trust me, once you taste it, this delightful roll will hold a special place in your dessert repertoire.
Print
Strawberry Shortcake Swiss Roll Recipe
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 41 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Strawberry Shortcake Swiss Roll is a delightful dessert combining a light and fluffy vanilla sponge cake rolled with a luscious strawberry cream filling and topped with whipped cream and strawberry shortcake crumbs. The cake is perfectly balanced with fresh strawberry compote and a hint of vanilla, making it a refreshing and elegant treat ideal for special occasions or afternoon tea.
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 teaspoon freeze dried strawberry powder (optional)
- 1/3 cup (80ml) strawberry compote (prepared above)
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
Decoration
- Strawberry Shortcake crumbs (from Strawberry Shortcake Cheesecake Bars recipe)
Instructions
- Prepare the Pan and Preheat Oven: 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 if you prefer a thinner cake and reduce baking time accordingly.
- Bake the Vanilla Swiss Roll Cake: Prepare the vanilla Swiss roll cake batter according to your recipe. Spread the batter evenly into the prepared pan. Bake for 12-15 minutes (or 10-12 minutes for a larger pan) until the cake is lightly golden and springs back when touched. Remove from oven and transfer to a wire rack to cool briefly.
- Roll the Cake: Lay a clean tea towel or parchment paper on a flat surface and sift icing sugar generously over it. Invert the warm cake onto the sugared surface so that the sugared side is down. Peel off the baked parchment paper carefully. Using the towel or paper, tightly roll the cake and allow it to cool completely rolled up.
- Make the Strawberry Compote: In a small saucepan, combine chopped strawberries with sugar. Cook over medium heat, bringing to a boil while stirring occasionally. Cover and simmer for 5-10 minutes until berries soften and release juice. Mix cornstarch with lemon juice or water in a small bowl, then stir into the strawberry mixture off the heat. Return to heat, boil for about 10 seconds while stirring to thicken. Transfer to a bowl and refrigerate until fully chilled.
- Prepare the Strawberry Cream Filling: In a medium bowl, beat the heavy cream with skim milk powder until firm peaks form. Add sugar and vanilla extract, then fold in the chilled strawberry compote and optional freeze-dried strawberry powder gently to maintain fluffiness.
- Assemble the Swiss Roll: Carefully unroll the cooled cake. Spread the strawberry cream filling evenly over the cake, leaving a 1/2-inch border all around and a 1-inch gap at one end. Add dollops of extra strawberry compote over the cream for added fruit bursts. Roll the cake gently but firmly, then place seam-side down on a tray. Chill for at least 1 hour to let the filling set.
- Prepare the Whipped Cream Topping: Beat the heavy cream with skim milk powder until stiff peaks form. Beat in sugar and vanilla extract. Spread the whipped cream evenly over the chilled Swiss roll.
- Decorate and Serve: Sprinkle strawberry shortcake crumbs over the top for a crunchy, sweet finish. Slice and serve chilled for best texture and flavor.
Notes
- Ensure the cake is still warm when rolling initially to prevent cracking.
- Use fresh strawberries for best flavor; frozen can be used but thaw and drain excess liquid first.
- Chilling the cake after assembling helps the filling to set and makes slicing cleaner.
- Freeze dried strawberry powder adds an extra strawberry flavor without adding moisture, but it is optional.
- Strawberry shortcake crumbs can be substituted with crushed graham crackers or vanilla cookies if unavailable.
