Description
This Strawberry Shortcake Swiss Roll is a light and airy sponge cake rolled with luscious strawberry whipped cream filling. Perfect for a summer berry dessert, it features a soft, fluffy cake layered with fresh diced strawberries and sweetened cream, finished with a dusting of powdered sugar and optional garnish for an elegant presentation.
Ingredients
Scale
For the Cake:
- 4 large eggs (room temperature)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Filling:
- 1 cup heavy whipping cream (cold)
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup fresh strawberries (diced)
Optional Topping:
- Powdered sugar for dusting
- Extra whipped cream and strawberries for garnish
Instructions
- Preheat and Prepare the Pan: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Make the Cake Batter: In a large mixing bowl, beat the eggs with granulated sugar and vanilla extract for 5–6 minutes until pale, thick, and volume has tripled. In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined, taking care not to overmix to maintain the batter’s lightness.
- Bake the Cake: Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes or until the cake springs back lightly when touched in the center, indicating it is fully baked.
- Roll the Cake: While baking, lay a clean kitchen towel on your counter and dust it generously with powdered sugar. When the cake is done, immediately invert it onto the towel, peel off the parchment paper, and gently roll it up from the short end with the towel inside. Allow it to cool completely in this rolled shape to set the cake’s form.
- Prepare the Filling: Beat the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the diced strawberries, mixing just enough to combine.
- Assemble the Swiss Roll: Once cooled, carefully unroll the cake. Spread the strawberry whipped cream filling evenly over the surface, leaving around a half-inch border free. Re-roll the cake tightly without the towel and place it seam-side down on a serving platter.
- Finishing Touches: Dust the top of the Swiss roll with powdered sugar and garnish with additional whipped cream and strawberries if desired. Chill in the refrigerator for at least 30 minutes before slicing to help it hold its shape and enhance the flavors.
Notes
- To make ahead, wrap the filled roll tightly in plastic wrap and refrigerate for up to 2 days to maintain freshness.
- For a more intense berry flavor without added moisture, substitute fresh strawberries with freeze-dried strawberries finely crushed and folded into the cream.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
