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
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
- 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.
