If you have a soft spot for all things strawberry and adore a good rolled cake, then this Strawberry Shortcake Swiss Roll Recipe will instantly become your new favorite. Imagine a fluffy vanilla Swiss roll, generously filled with luscious strawberry cream and pockets of sweet compote, all wrapped up neatly and topped with delicate strawberry shortcake crumbs. Each bite bursts with fresh berry flavor, smooth whipped cream, and the perfect light sponge texture, making it a stunning dessert that’s surprisingly simple to whip up for any occasion.
Ingredients You’ll Need
This recipe calls for straightforward ingredients that come together to create layers of flavor and texture you’ll fall in love with. Each component adds something special, from the airy vanilla roll to the rich strawberry compote and the silky whipped cream filling.
- Vanilla Swiss Roll Cake: This is the fluffy, golden canvas that holds all the delicious fillings together.
- Chopped hulled strawberries: Fresh fruit that brings natural sweetness and a vibrant pop of color.
- Granulated sugar: Balances the tartness of the berries and sweetens the cream perfectly.
- Cornstarch: Helps thicken the strawberry compote for a luscious consistency.
- Lemon juice or water: Adds a hint of brightness and assists in thickening the compote.
- Heavy whipping cream (35%): For the velvety smooth whipped cream layers that melt in your mouth.
- Skim milk powder: Enhances the cream’s texture and richness without adding excess liquid.
- Pure vanilla extract: Infuses the cream with a warm, fragrant aroma.
- Freeze dried strawberry powder (optional): Adds an extra dimension of concentrated strawberry flavor.
- Strawberry compote: Preps juicy, jammy pockets of berries inside the roll and on top.
- Strawberry Shortcake crumbs: These provide a delightful crunch and homage to the classic shortcake you’ll adore.
How to Make Strawberry Shortcake Swiss Roll Recipe
Step 1: Prepare and Bake the Vanilla Swiss Roll Cake
Start by heating your oven to 350°F (177°C). Lightly grease a jelly roll pan and line it with parchment paper for an easy release. The batter spreads into a thin layer and bakes quickly to a golden, springy sponge that forms the tender base of your roll. It’s all about getting that perfect light crumb that will roll without cracking.
Step 2: Roll the Warm Cake
Once baked, invert the warm cake onto a tea towel dusted generously with icing sugar. The sugared towel prevents sticking and helps form a smooth exterior. Peel away the parchment and roll the cake tightly while it is still warm—this step is key. Rolling it early creates that perfect “memory” so it won’t crack when you fill it later.
Step 3: Make the Strawberry Compote
Simmer fresh chopped strawberries with sugar until they soften and release their juices. Adding a cornstarch slurry with lemon juice thickens this fruity topping into a glossy compote. The tang of lemon brightens the berries, balancing their natural sweetness, and this compote will provide juicy bursts inside your roll.
Step 4: Whip the Strawberry Cream Filling
Beat heavy cream and skim milk powder until firm peaks form, then sweeten with sugar and vanilla. Gently fold in the chilled strawberry compote and optional strawberry powder to blend that irresistible berry flavor into the airy cream. This luscious filling is light, fragrant, and simply divine.
Step 5: Assemble the Swiss Roll
Carefully unroll the cooled cake and spread a thick, even layer of strawberry cream inside, leaving a small border for rolling ease. Scatter dollops of extra compote throughout for delightful sweet bursts. Roll it back up gently but firmly, placing it seam side down in the fridge to set the filling—patience here ensures a neat, stable roll.
Step 6: Finish with Whipped Cream and Crumbs
Now for the finishing touch: whip up another batch of sweetened cream with vanilla and skim milk powder for the outer layer. Spread it smoothly over the chilled roll, then sprinkle with crunchy strawberry shortcake crumbs for that classic texture and added flair. Chill again until ready to slice and wow your guests.
How to Serve Strawberry Shortcake Swiss Roll Recipe
Garnishes
Fresh strawberry slices or a light dusting of powdered sugar makes an elegant garnish that highlights the roll’s vibrant colors. Adding a few mint leaves offers a fresh contrast that also smells wonderful, making your serving plate look as good as the dessert tastes.
Side Dishes
This Swiss roll pairs beautifully with a simple scoop of vanilla ice cream or a small bowl of fresh berries to enhance the fruitiness. For a heartier dessert spread, consider serving alongside a delicate cup of green tea or coffee to balance the sweetness with a bitter note.
Creative Ways to Present
For a charming twist, slice the roll into smaller spirals and serve as petite finger desserts on a platter. Alternatively, plate thick slices topped with a drizzle of berry coulis or a dollop of mascarpone cream for an elevated presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Keep your Strawberry Shortcake Swiss Roll Recipe refrigerated, wrapped tightly in plastic wrap or in an airtight container. This helps maintain the cream’s freshness and prevents the cake from drying out. It will stay delicious for up to 3 days, perfect for enjoying over a few special moments.
Freezing
If you want to save some for later, wrap the roll securely in plastic and foil before freezing. While not the same as fresh, freezing preserves flavor and texture well for up to a month. Thaw overnight in the fridge before serving, and you might consider adding fresh whipped cream again to refresh the topping.
Reheating
Reheating isn’t really recommended for this Swiss roll because the whipped cream and filling are best enjoyed chilled. If you need to soften it slightly, let it sit at room temperature for about 15-20 minutes before slicing to bring out the flavors without melting the cream.
FAQs
Can I use frozen strawberries for the compote?
Absolutely, frozen strawberries work well too. Just thaw them and drain any excess liquid before cooking to avoid a watery compote. The flavor stays wonderfully fresh either way!
What if I don’t have freeze dried strawberry powder?
No worries if you don’t have it on hand—it’s completely optional! The strawberry flavor will still shine through in the fresh compote and cream, so feel free to skip it without sacrificing taste.
How do I prevent the Swiss roll from cracking?
Rolling the cake while it’s still warm is key to preventing cracks, as the sponge is more pliable. Make sure to roll it tightly but gently around the towel and allow it to cool fully in the rolled shape before unrolling and filling.
Can I make this recipe dairy-free?
While traditional heavy cream is essential for the whipped cream’s texture, you can experiment with coconut cream or other dairy-free alternatives. Just keep in mind the texture and flavor may vary slightly but still be delicious.
What’s the best way to slice the Swiss roll neatly?
Use a sharp serrated knife and slice gently in one smooth motion rather than sawing back and forth. Chilling the roll well before cutting helps keep the layers intact and your slices looking professional.
Final Thoughts
Making this Strawberry Shortcake Swiss Roll Recipe is a joy from start to finish, and the result is a stunning dessert that feels both classic and indulgently fresh. It’s the kind of recipe you’ll want to share with friends and family again and again, creating sweet memories with every bite. So go ahead, roll up your sleeves and treat yourself to this berry-perfect delight—you won’t regret it!
Print
Strawberry Shortcake Swiss Roll Recipe
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Total Time: 41 minutes plus chilling time
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Shortcake Swiss Roll is a delightful dessert combining a tender vanilla sponge cake rolled with luscious strawberry cream filling and topped with whipped cream and crunchy strawberry shortcake crumbs. The recipe walks you through making a vanilla Swiss roll base, a fresh strawberry compote filling, and the perfect fluffy whipped cream to create a show-stopping, fruity treat perfect for gatherings and special occasions.
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 (from 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
- 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, you may use a 17×11-inch cookie sheet for a thinner cake but reduce baking time accordingly.
- Bake the Vanilla Swiss Roll Cake: Prepare the Vanilla Swiss Roll Cake batter according to your chosen recipe. Spread the batter evenly into the prepared pan. Bake for 12-15 minutes (or 10-12 minutes if using a larger pan) until lightly golden and springy to the touch. Transfer to a wire rack to cool for just a minute.
- Roll the Cake: On a work surface, lay out a clean tea towel or parchment paper and generously sift icing sugar over it. Invert the warm cake onto the prepared surface with the sugared side down. Peel away the baked parchment paper, then tightly roll the cake up using the towel/parchment. Allow it to cool completely in this shape.
- Prepare 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 the berries are soft and juicy. Mix cornstarch with lemon juice or water in a small bowl, then stir this mixture into the strawberries off the heat. Return to heat and bring to a boil for 10 seconds while stirring. Transfer to a clean bowl and refrigerate until fully chilled.
- Make Strawberry Cream Filling: In a medium bowl, beat together heavy cream and skim milk powder until firm peaks form. Beat in granulated sugar and vanilla extract. Gently fold in the chilled strawberry compote and optional freeze-dried strawberry powder.
- Fill and Re-roll the Cake: Unroll the cooled cake carefully. Spread the strawberry cream filling evenly over the cake, leaving a 1/2-inch border and a 1-inch gap at the end. Dollop extra strawberry compote randomly on top of the cream to add pockets of fruit. Re-roll the cake gently with the filling inside and transfer it seam-side down onto a tray. Chill in the refrigerator for at least 1 hour to set the filling.
- Prepare Whipped Cream Topping: Beat together heavy cream and skim milk powder in a bowl until stiff peaks form. Beat in granulated sugar and vanilla extract.
- Decorate and Serve: Spread the whipped cream evenly over the chilled Swiss roll. Sprinkle the top with strawberry shortcake crumbs for a crunchy, fruity finish. Slice and serve chilled.
Notes
- Use fresh, ripe strawberries for the best flavor in the compote and filling.
- Chilling the cake after rolling helps maintain its shape and makes slicing easier.
- Freeze-dried strawberry powder is optional but adds extra strawberry flavor to the cream filling.
- You can prepare the vanilla Swiss roll cake in advance to save time on the day of serving.
- If you don’t have skim milk powder, you may omit it but the texture of whipped cream might be slightly different.
