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Strawberry Shortcake Swiss Roll Recipe

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  • Author: Emily
  • Prep Time: 30 minutes
  • Cook Time: 11 minutes
  • Total Time: 1 hour 41 minutes
  • Yield: 10 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Strawberry Shortcake Swiss Roll features a light vanilla sponge rolled with luscious homemade strawberry compote and fluffy strawberry cream, finished with whipped cream and crunchy shortcake crumbs. It’s the perfect showstopper dessert that delivers all the classic flavors of strawberry shortcake, beautifully swirled into each slice.

Ingredients

Units 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 (plus extra for dolloping)

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
  • Strawberry Shortcake crumbs (from Strawberry Shortcake Cheesecake Bars recipe)

Instructions

  1. 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; you may also use a 17×11-inch cookie sheet for a thinner cake, but reduce baking time accordingly.
  2. 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.
  3. 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.
  4. Make the 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 the heat and bring to a boil for 10 seconds while stirring. Transfer to a clean bowl and refrigerate until fully chilled.
  5. Prepare the 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. Fold in the strawberry compote and optional freeze-dried strawberry powder gently.
  6. Assemble the Swiss Roll: 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 for 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.
  7. Prepare the Topping: Beat together heavy cream and skim milk powder in a bowl until stiff peaks form. Beat in granulated sugar and vanilla extract. Spread this whipped cream evenly over the chilled Swiss roll.
  8. Decorate and Serve: Sprinkle the top of the cake with strawberry shortcake crumbs as a finishing touch before slicing and serving.

Notes

  • For best rolling results, roll the cake while it’s still warm to prevent cracking.
  • Chill the strawberry compote thoroughly to avoid melting the cream filling.
  • You can make the Swiss roll a day ahead for easier slicing and enhanced flavors.
  • Store leftovers refrigerated for up to 3 days.
  • For gluten-free or other dietary variations, use a suitable Swiss roll cake recipe.

Nutrition

  • Serving Size: 1 slice (1/10 cake)
  • Calories: 290
  • Sugar: 17g
  • Sodium: 60mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 80mg

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