Strawberry Shortcake Swiss Roll Cake Recipe : Easy & Dreamy!

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If you’ve been dreaming of a dessert that combines the nostalgic charm of strawberry shortcake with the elegant presentation of a Swiss roll, you’re in for a treat! This Strawberry Shortcake Roll Cake is a show-stopping dessert that features a light and fluffy vanilla sponge cake rolled around a luscious strawberry cream filling. It’s topped with billowy whipped cream and adorned with strawberry shortcake crumbs for that perfect finishing touch.

Whether you’re hosting a spring brunch, celebrating a birthday, or simply craving something sweet and spectacular, this rolled cake delivers on both taste and visual appeal. The combination of fresh strawberry compote swirled through stabilized whipped cream creates pockets of fruity goodness in every slice. Best of all, while it looks impressive, this recipe is more achievable than you might think!

Why You’ll Love This Strawberry Shortcake Roll Cake

This recipe brings together the best of two beloved desserts – the classic strawberry shortcake and the elegant Swiss roll. Here’s what makes it special:

• Light and airy vanilla sponge cake that rolls perfectly without cracking
• Homemade strawberry compote that’s bursting with fresh berry flavor
• Stabilized whipped cream filling that holds its shape beautifully
• Gorgeous presentation that’s perfect for special occasions
• Make-ahead friendly for stress-free entertaining
• Customizable with different fruit options or flavor variations

Essential Equipment for This Recipe

To create this stunning strawberry shortcake roll cake, you’ll need a few key pieces of equipment. Using quality tools makes the rolling process much easier and ensures professional-looking results:

• Oven – preheated to 350°F for even baking
• Baking sheets – a 15×10-inch jelly roll pan works perfectly
• Electric mixer – essential for whipping cream to stiff peaks
• Measuring cups and spoons set – for precise ingredient measurements
• Mixing bowls – you’ll need several for different components
• Pots – a small saucepan for making the strawberry compote
• Kitchen utensils – spatulas and whisks for mixing and spreading
• Cutting board – for chopping fresh strawberries

Ingredients You’ll Need

This recipe is divided into four main components: the cake base, strawberry compote, cream filling, and topping. Each element plays a crucial role in creating the final masterpiece.

For the Vanilla Swiss Roll Cake Base

For the Strawberry Compote

For the Strawberry Cream Filling

For the Topping

Step-by-Step Instructions

Preparing the Cake Base

1. Preheat your oven to 350°F. Lightly grease a 15×10-inch jelly roll pan and line it with parchment paper. If using a 17×11-inch cookie sheet, note that your cake will be slightly thinner and bake faster.

2. Prepare the Vanilla Swiss Roll Cake batter according to the recipe instructions. This creates a light, airy sponge that rolls beautifully without cracking.

3. Spread the batter evenly into your prepared baking sheet using a spatula. Aim for uniform thickness to ensure even baking. Bake for 12-15 minutes for a jelly roll pan or 10-12 minutes for the larger cookie sheet. The cake is done when it’s very lightly golden and springs back when pressed gently.

4. Transfer the pan to a wire rack and let it cool for just one minute – timing is crucial here.

Rolling the Cake

5. While the cake cools slightly, quickly lay a clean tea towel or large piece of parchment paper onto your work surface. Use a fine-mesh sieve to generously sift icing sugar over the entire warm cake surface.

6. Carefully but swiftly invert the cake onto the prepared towel or parchment so the sugared surface faces down. This prevents sticking and adds sweetness. Carefully peel off the parchment that was baked with the cake.

7. Starting from one short end, tightly roll up the cake along with the towel or parchment. The cake needs to cool completely in this rolled shape – this “trains” it to hold its shape when you add the filling later.

Making the Strawberry Compote

8. In a small pot, combine the chopped strawberries and sugar. Place over medium heat and bring to a boil, stirring occasionally. Once boiling, cover and reduce heat to simmer for 5-10 minutes until the strawberries are soft and releasing their juices.

9. In a small bowl, combine the corn starch with water or lemon juice, stirring until smooth. Remove the strawberry mixture from heat and stir in the cornstarch slurry.

10. Return the pot to heat and bring back to a boil while stirring continuously for about 10 seconds. The mixture will thicken noticeably. Pour the compote into a clean bowl and refrigerate until thoroughly chilled – this is important for the filling step.

Preparing the Cream Filling

11. In a medium mixing bowl, combine the heavy whipping cream and skim milk powder. The milk powder acts as a stabilizer, helping the cream hold its shape. Using an electric mixer, beat until firm peaks form.

12. Add the sugar and vanilla extract, beating briefly to incorporate. The filling should be thick and stable.

13. Gently fold in the chilled strawberry compote using a rubber spatula. Don’t overmix – you want beautiful swirls of strawberry throughout the cream.

Assembling Your Strawberry Shortcake Roll Cake

14. Carefully unroll your cooled cake. Don’t worry if you see a few small cracks – this is normal and will be covered by the topping.

15. Using an offset spatula, spread the strawberry cream filling evenly over the cake surface, leaving about a ½-inch border around the edges and about 1 inch at the very end. This prevents the filling from squeezing out when you roll.

16. For extra pockets of strawberry flavor, spoon small dollops of additional strawberry compote randomly over the cream layer. These create delicious fruity surprises in each slice.

17. Starting from the same short end you originally rolled from, carefully roll up the filled cake. Use the towel or parchment underneath to help guide the roll, keeping it tight but gentle. Transfer the rolled cake to a serving tray, placing it seam-side-down.

18. Refrigerate the assembled roll for at least 1 hour. This chilling time allows the filling to set and makes the cake much easier to frost and slice.

Creating the Topping

19. In a clean mixing bowl, combine the cream and skim milk powder for the topping. Beat with your electric mixer until firm peaks form. Add the sugar and vanilla, beating briefly to combine.

20. Remove the chilled roll cake from the refrigerator. Spread the whipped cream topping evenly over the entire surface, creating a smooth or decorative finish as desired.

21. Generously sprinkle strawberry shortcake crumbs over the top for texture and visual appeal. These add a delightful crunch and reinforce the strawberry shortcake theme.

Expert Tips for Perfect Results

• Don’t overbake the cake: A slightly underbaked sponge rolls better than an overbaked one. Watch it carefully and remove when it just springs back.
• Roll while warm: The cake must be rolled while still warm and pliable. Waiting too long will result in cracks.
• Stabilize your cream: The skim milk powder in the filling and topping isn’t optional – it prevents the cream from weeping or deflating.
• Chill thoroughly: Don’t skip the refrigeration time. It’s essential for clean slices and proper texture.
• Use fresh strawberries: Fresh berries make the best compote. Frozen can work but release more liquid.
• Customize the filling: Try adding lemon zest or using different berry combinations in the compote.

Storage and Make-Ahead Instructions

This Strawberry Shortcake Roll Cake can be prepared in stages, making it perfect for entertaining:

• Baked cake: Can be baked, rolled, and stored wrapped in the refrigerator for up to 2 days before filling
• Strawberry compote: Make up to 3 days ahead and store in an airtight container in the refrigerator
• Assembled cake: Once filled and frosted, keep refrigerated and serve within 2-3 days for best texture
• Freezing: The unfilled rolled cake freezes well for up to 1 month. Thaw in refrigerator before filling

Always store the finished cake in the refrigerator due to the fresh cream and strawberry filling. Remove about 15 minutes before serving to take the chill off.

Serving Suggestions

This elegant dessert shines on its own, but here are some ways to elevate your presentation:

• Garnish each slice with fresh strawberry slices and mint leaves
• Drizzle with extra strawberry compote or a light strawberry sauce
• Serve alongside vanilla ice cream or additional whipped cream
• Dust with extra powdered sugar just before serving
• Pair with fresh berries on the side
• Add a small scoop of strawberry or vanilla sorbet

Frequently Asked Questions

Why did my Swiss roll crack when I rolled it?

Cracking usually happens for one of three reasons: overbaking the cake, not rolling it while still warm, or rolling it too tightly. Make sure to remove the cake from the oven when it just springs back, roll it within a minute of cooling, and use gentle but firm pressure when rolling.

Can I make this cake without skim milk powder?

The skim milk powder stabilizes the whipped cream and prevents it from weeping or deflating. If you can’t find it, you can substitute with instant pudding mix (same amount) or use a commercial whipped cream stabilizer. Without any stabilizer, the cream may separate or become runny.

How do I prevent the filling from squeezing out?

Leave proper borders when spreading the filling – about ½-inch on the sides and 1 inch at the end. Don’t overfill, and make sure your filling is thick enough. If it’s too soft, chill it for a few minutes before spreading.

Can I use frozen strawberries for the compote?

Yes, but thaw them first and drain excess liquid. Frozen strawberries release more moisture than fresh, so you may need to cook the compote a bit longer to achieve the right consistency. The flavor will still be delicious.

What’s the best way to slice this cake cleanly?

Use a sharp chef’s knife and wipe it clean between each slice. A gentle sawing motion works better than pressing straight down. Make sure the cake is well-chilled before slicing for the cleanest cuts.

Can I make this cake ahead of time?

Absolutely! The cake can be baked and rolled up to 2 days ahead. The compote can be made 3 days in advance. The fully assembled cake should be made no more than 24 hours ahead for optimal texture and appearance.

What size pan should I use?

A 15×10-inch jelly roll pan is ideal and produces the traditional Swiss roll thickness. A 17×11-inch cookie sheet creates a thinner, more delicate cake that bakes faster. Avoid using pans smaller than 15×10 inches as the batter will be too thick.

Conclusion

This Strawberry Shortcake Roll Cake is more than just a dessert – it’s a celebration on a plate! The combination of fluffy vanilla sponge, fresh strawberry compote, and billowy cream filling creates a dessert that’s both nostalgic and impressive. While it requires a few steps, each component is straightforward, and the result is absolutely worth the effort.

The beauty of this recipe is its versatility. Once you master the technique, you can experiment with different flavors, fillings, and toppings. Try raspberry or blueberry compote, add lemon zest to the cream, or top with different cookie crumbs. The possibilities are endless!

Whether you’re making it for a special celebration or simply treating yourself to something spectacular, this Strawberry Shortcake Roll Cake delivers on every level. The light sponge, fruity filling, and elegant presentation make it a showstopper that tastes even better than it looks. Give it a try – your taste buds will thank you!

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Strawberry Shortcake Swiss Roll Cake Recipe : Easy & Dreamy!

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A stunning strawberry shortcake Swiss roll cake featuring fluffy vanilla sponge wrapped around luscious strawberry cream filling and fresh compote, topped with whipped cream and strawberry shortcake crumbs.

• Author: Marie
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 45 minutes
• Yield: 10 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

1 Recipe for Vanilla Swiss Roll Cake Strawberry Compote: 1 cup (130g) chopped hulled strawberries 2 tablespoons (25g) granulated sugar 1 teaspoon corn starch 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) ⅓ 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 ½ teaspoon pure vanilla extract Strawberry Shortcake crumbs for garnish

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Instructions

1. Preheat oven to 350°F. Lightly grease a 15×10-inch jelly roll pan and line with parchment paper. Prepare Vanilla Swiss Roll Cake batter and spread evenly into prepared pan. Bake for 12-15 minutes until lightly golden and springs back when pressed gently. Sift icing sugar over warm cake and invert onto a tea towel. Peel off parchment. Tightly roll cake with towel and let cool completely in this shape. For compote: Combine strawberries and sugar in saucepan over medium heat. Bring to boil, cover and simmer 5-10 minutes. Mix corn starch with water, stir into strawberries off heat, then bring back to boil stirring for 10 seconds. Chill completely. For filling: Beat cream and milk powder to firm peaks. Beat in sugar and vanilla. Fold in strawberry compote. Unroll cooled cake and spread cream filling, leaving ½-inch border and 1 inch at end. Dollop extra compote randomly. Carefully roll up filled cake and transfer to tray seam-side-down. Refrigerate at least 1 hour. For topping: Beat cream and milk powder to firm peaks. Beat in sugar and vanilla. Spread topping over chilled roll cake and sprinkle with strawberry shortcake crumbs before serving.

Notes

Don’t overbake the cake – slightly underbaked rolls better than overbaked. Roll the cake while still warm for best results. Skim milk powder stabilizes the whipped cream – don’t skip it. The assembled cake keeps refrigerated for 2-3 days. For clean slices, use a sharp knife wiped between cuts.