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
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 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.
