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
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 (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.
