Oh, if you adore all things strawberry and love a dessert that’s both eye-catching and utterly delicious, then this Strawberry Shortcake Swiss Roll Recipe is about to become your new go-to favorite. Imagine a light, spongy vanilla Swiss roll cake wrapped snugly around a luscious strawberry cream filling, dotted with bursts of fresh compote, and topped with fluffy whipped cream and delightful strawberry shortcake crumbs. Every bite is a perfect harmony of sweet, tangy, and creamy textures that feels like a celebration on your palate. Let me walk you through this irresistible treat, step by step.
Ingredients You’ll Need
The magic of this Strawberry Shortcake Swiss Roll Recipe truly starts with simple, fresh ingredients that bring out the best balance of flavor, texture, and color. Each item plays a vital role, from the airy vanilla cake to the vibrant strawberry compote and fluffy whipped cream, making this dessert as beautiful as it is delicious.
- Vanilla Swiss Roll Cake: The light, spongy base that holds everything together with just the right springiness.
- Chopped hulled strawberries (1 cup): Fresh and juicy, these provide natural sweetness and freshness in the compote.
- Granulated sugar (2 tablespoons + 12 grams): Sweetens both the compote and the whipped cream layers perfectly without overpowering.
- Cornstarch (1 teaspoon): Acts as a thickening agent to give the strawberry compote that perfect jam-like texture.
- Lemon juice or water (1 tablespoon): Adds a gentle tartness and helps activate the cornstarch in the compote.
- Heavy whipping cream (2 cups total): The star of the creamy filling and the topping, whipped to fluffy peaks for ultimate indulgence.
- Skim milk powder (2 tablespoons): Improves the texture and stability of the whipped cream.
- Pure vanilla extract (1 teaspoon + 1/2 teaspoon): Infuses a deep, warm flavor that enhances every element of this dessert.
- Freeze dried strawberry powder (optional, 1 teaspoon): Adds vibrant strawberry flavor and a touch of pink hue to the cream filling.
- Strawberry compote (1/3 cup plus extra): Provides juicy pockets of fruit throughout the cream filling.
- Strawberry Shortcake crumbs: The perfect crunchy topping that nods to the classic shortcake vibe and adds texture contrast.
How to Make Strawberry Shortcake Swiss Roll Recipe
Step 1: Prepare the Pan and Preheat Oven
Begin your Strawberry Shortcake Swiss Roll journey by preheating your oven to 350°F (177°C). Lightly grease a 15×10-inch jelly roll pan and line it with parchment paper for easy cake release. If you prefer a thinner cake, a larger 17×11-inch pan works too, but be sure to reduce baking time accordingly for the best texture.
Step 2: Bake the Vanilla Swiss Roll Cake
Prepare your vanilla Swiss roll cake batter using your favorite recipe or the instructions provided. Spread the batter evenly in your pan and bake for 12 to 15 minutes until the cake becomes lightly golden and springs back gently when touched. Once done, move the cake to a wire rack to cool for just a minute—this brief cooling helps with handling during the rolling step.
Step 3: Roll the Cake
Here’s a neat trick: lay a clean tea towel or parchment paper on your work surface and dust it generously with icing sugar. Invert the warm cake onto this prepared surface, with the sugared side down to prevent sticking. Carefully peel off the baked parchment paper, then roll the cake up tightly with the towel or parchment. This shapes the cake perfectly and prevents cracking. Let it cool completely shaped like this; patience here will pay off when filling.
Step 4: Make the Strawberry Compote
While the cake cools, it’s time to make your strawberry compote, which will add that gorgeous fruitiness. In a small saucepan, combine your chopped strawberries with sugar and cook over medium heat, stirring occasionally until the berries soften and release their juices. After simmering for 5 to 10 minutes, stir in the cornstarch mixture made with lemon juice or water. Return to heat just long enough to thicken for about 10 seconds before transferring the compote to chill in the fridge until fully cold.
Step 5: Prepare the Strawberry Cream Filling
In a medium bowl, whip 1 cup of heavy cream with skim milk powder until it forms firm peaks. Then gently beat in the granulated sugar and vanilla extract for sweetness and depth. Now comes the fun part: fold in the chilled strawberry compote and freeze dried strawberry powder if using. This cream filling is luscious, fluffy, and chock full of strawberry flavor, perfect for rolling inside the cake.
Step 6: Assemble the Swiss Roll
Unroll your cooled cake with loving care and spread the strawberry cream filling evenly, leaving a small border around the edges so it doesn’t spill out when rolled. For bursts of juicy goodness, dollop extra strawberry compote randomly over the cream. Gently reroll the cake with the filling inside and place it seam-side down on a tray. Pop it into the fridge to chill and let the filling set for at least one hour—it helps everything hold together beautifully.
Step 7: Prepare the Topping
While the roll chills, whip the second cup of heavy cream with skim milk powder until stiff peaks form. Beat in sugar and vanilla extract for the finishing touch. This whipped cream will top your Swiss roll with a light, creamy layer that complements the rich filling perfectly and amplifies the strawberry shortcake vibe.
Step 8: Decorate and Serve
Spread the whipped cream topping evenly over the chilled Swiss roll. Then sprinkle the strawberry shortcake crumbs generously on top, adding that delightful crunch and a rustic charm that invites you to dig in. Slice with a sharp knife and admire the beautiful spiral of cake, cream, and strawberry goodness revealed inside.
How to Serve Strawberry Shortcake Swiss Roll Recipe
Garnishes
Brighten up your presentation with fresh strawberry slices or a few edible flowers on top. A light dusting of powdered sugar over the crumbs adds a touch of elegance. These simple garnishes can elevate your dessert from everyday to special occasion status almost effortlessly.
Side Dishes
This Swiss roll pairs wonderfully with a scoop of vanilla bean ice cream or a small dish of mixed berries to amplify the strawberry delight. A cup of lightly brewed green tea or a glass of chilled sparkling rosé can balance the sweetness and cleanse your palate between bites for a luscious yet refreshing experience.
Creative Ways to Present
For a crowd-pleaser, serve the cake as individual mini slices with extra compote drizzled artfully around the plate. You can also cut the roll into smaller rounds and skewer them with fresh mint leaves for a playful dessert on a stick. The spiral visual combined with vibrant red strawberries always stirs joy and wonder among guests.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, make sure to cover the Swiss roll tightly with plastic wrap and store it in the refrigerator. It stays lovely and fresh for up to 3 days, allowing the flavors even more time to meld deliciously. The cream stays fluffy, and the strawberries remain juicy, making every bite just as delightful as day one.
Freezing
Freezing isn’t the best option for this recipe because the delicate whipped cream and fresh strawberries might lose their texture and moisture. However, if necessary, wrap the Swiss roll very tightly in plastic wrap and then in foil to minimize freezer burn. When thawing, do so slowly in the refrigerator to keep it as close to fresh as possible.
Reheating
Since this is a cold, cream-based dessert, reheating is not recommended. Instead, allow it to come to room temperature for about 10-15 minutes before serving if it’s been refrigerated to bring out the best flavor and soften the cream slightly for a melt-in-the-mouth sensation.
FAQs
Can I use frozen strawberries for the compote?
Absolutely! Frozen strawberries can be a convenient alternative. Just thaw them fully and drain any excess water to avoid a watery compote. They will still provide that lovely strawberry flavor and sweetness needed for the filling.
What’s the best way to avoid cracks when rolling the cake?
The key is to roll the cake while it’s still slightly warm and flexible. Using a sugared tea towel or parchment paper helps the cake roll smoothly without sticking. Don’t rush this step—gentle, tight rolling is what creates that beautiful shape without cracking.
Can I substitute the heavy cream with something lighter?
Heavy cream is essential here for that rich, fluffy texture and stability. Using lighter alternatives like half-and-half or milk won’t whip up the same way and could lead to a runnier filling. For best results, stick to the recipe as is.
Is it possible to make the cake gluten-free?
If you have a gluten-free vanilla Swiss roll recipe you trust, you can certainly swap it in. Just make sure it’s sturdy enough to roll without cracking. The other components of this Strawberry Shortcake Swiss Roll Recipe are naturally gluten-free.
How far in advance can I assemble this dessert?
This dessert is fantastic when made the day before. The flavors have time to meld, and the filling sets beautifully. Just keep it refrigerated and cover tightly to keep that whipped cream fresh and the cake moist.
Final Thoughts
If you’ve been waiting for a show-stopping yet approachable dessert, this Strawberry Shortcake Swiss Roll Recipe is exactly what you need. It’s a joyful celebration of fresh strawberries wrapped in tender cake and creamy indulgence, perfect for any occasion or just because. Trust me, once you make it, this recipe will hold a special place in your heart—and dessert rotation—for a long time. Give it a try, and prepare to delight your friends and family with something truly special!
Print
Strawberry Shortcake Swiss Roll Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 41 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Shortcake Swiss Roll is a delightful dessert combining a light and fluffy vanilla Swiss roll cake filled with luscious strawberry cream and compote. The cake is baked to a golden perfection, rolled tightly, stuffed with a vibrant strawberry filling, and topped with whipped cream and strawberry shortcake crumbs for added texture and flavor.
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 (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
- 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. Alternatively, use a 17×11-inch cookie sheet for a thinner cake, adjusting baking time accordingly.
- Bake the Vanilla Swiss Roll Cake: Prepare the vanilla Swiss roll cake batter as per your recipe. Spread batter evenly into the prepared pan and bake for 12-15 minutes until lightly golden and springy to touch. Cool on a wire rack briefly.
- Roll the Cake: Place a clean tea towel or parchment on a work surface and sift icing sugar generously over it. Invert the warm cake onto this surface with the sugared side down, peel off the parchment paper, and tightly roll the cake up in the towel or parchment. Allow to cool completely rolled.
- Make the Strawberry Compote: In a small saucepan, combine chopped strawberries and sugar. Cook over medium heat, stirring occasionally until boiling. Cover and simmer 5-10 minutes until berries soften. Mix cornstarch with lemon juice or water, stir into strawberries off heat, return to heat and boil for 10 seconds while stirring. Chill thoroughly.
- Prepare the Strawberry Cream Filling: Beat heavy cream and skim milk powder until firm peaks form. Add sugar and vanilla, mixing well. Gently fold in the chilled strawberry compote and optional freeze-dried strawberry powder.
- Assemble the Swiss Roll: Unroll the cooled cake carefully. Spread the strawberry cream filling evenly, leaving a 1/2-inch border and a 1-inch gap at one end. Dollop extra strawberry compote over the cream. Re-roll gently with filling inside and place seam-side down on a tray. Chill for at least 1 hour.
- Prepare the Topping: Beat heavy cream and skim milk powder until stiff peaks form. Beat in sugar and vanilla extract. Spread the whipped cream evenly over the chilled Swiss roll.
- Decorate and Serve: Sprinkle the top with strawberry shortcake crumbs before slicing and serving for an added crunch and flavor.
Notes
- Ensure the cake is rolled while still warm to prevent cracking.
- Chill the assembled roll well to help the filling set properly for easier slicing.
- Freeze dried strawberry powder is optional but enhances the strawberry flavor in the cream.
- You can substitute lemon juice with water in the compote if preferred.
- Use a clean, well-sifted icing sugar coating to prevent sticking when rolling the cake.
