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Strawberry Shortcake Swiss Roll

Strawberry Shortcake Swiss Roll
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The Strawberry Shortcake Swiss Roll is a light, fluffy dessert featuring a tender sponge cake rolled around luscious whipped cream and fresh strawberries. This elegant yet simple treat combines the perfect balance of sweet and fresh flavors, making it ideal for any occasion—from birthdays to cozy tea times. With straightforward steps and easy-to-find ingredients, this recipe delivers a visually stunning and delicious dessert that everyone will love.

Ingredients

Scale

For the Sponge Cake

  • 4 large eggs, at room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract

For the Filling

  • 1 cup heavy cream, cold
  • 2 tablespoons powdered sugar, plus extra for dusting
  • 1 cup fresh strawberries, sliced

Instructions

  1. Prepare Your Baking Pan and Ingredients: Line a 10×15-inch jelly roll pan with parchment paper, extending beyond edges for easy removal. Preheat oven to 350°F (175°C), and ensure all ingredients are at room temperature.
  2. Whip Eggs and Sugar: In a large bowl, beat eggs and granulated sugar on high speed for 5-7 minutes until pale, thick, and tripled in volume, creating a fluffy base for the cake.
  3. Fold in Dry Ingredients and Vanilla: Sift together flour and baking powder. Gently fold them into the egg mixture using a spatula to keep the batter airy. Add vanilla extract and combine gently.
  4. Bake the Sponge Cake: Pour batter evenly into the prepared pan and smooth the top. Bake for 12-15 minutes until the cake is springy and lightly golden. Avoid overbaking to retain moisture.
  5. Roll the Cake While Warm: Immediately invert the cake onto a powdered sugar-dusted kitchen towel. Remove parchment paper and carefully roll the cake with the towel from one short end to the other. Let cool completely rolled to prevent cracks.
  6. Prepare Whipped Cream and Strawberries: Whip cold heavy cream with powdered sugar until soft peaks form. Slice fresh strawberries into thin pieces for ease of spreading.
  7. Assemble the Strawberry Shortcake Swiss Roll: Unroll the cooled cake carefully, spread whipped cream evenly over the surface, and sprinkle sliced strawberries on top. Gently re-roll the cake without the towel, using it for support if needed.
  8. Chill and Serve: Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour to allow flavors to meld and cream to set. Dust with powdered sugar or garnish with extra strawberries before serving.

Notes

  • Use room temperature eggs for maximum volume in the sponge.
  • Fold dry ingredients gently to preserve airiness for a light cake.
  • Roll the cake immediately while warm to avoid cracks.
  • Always use fresh strawberries for best texture and flavor.
  • Chill the roll before slicing for cleaner, more attractive pieces.

Nutrition

Keywords: strawberry shortcake, swiss roll, sponge cake, whipped cream, fresh strawberries, light dessert, cake roll

Find it online: https://ninagourmet.com/strawberry-shortcake-swiss-roll/