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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 sponge cake rolled with whipped cream and fresh strawberries. This elegant and visually stunning dessert offers a perfect balance of sweet, airy cake and juicy fruit, ideal for celebrations or casual gatherings. Simple to prepare with pantry staples, it delivers a delightful blend of texture and fresh flavor that melts in your mouth.

Ingredients

Scale

Cake Ingredients

  • 4 large eggs (room temperature)
  • 100g granulated sugar
  • 100g all-purpose flour (substitute with gluten-free flour blend for gluten-free option)
  • 1 tsp baking powder
  • 1 tsp vanilla extract

Filling and Topping

  • 240ml heavy cream
  • 1 tsp vanilla extract
  • 250g fresh strawberries, sliced
  • Powdered sugar, for dusting

Instructions

  1. Prepare Your Baking Tray and Ingredients: Preheat the oven to 180°C (350°F). Line a jelly roll pan with parchment paper for even baking and easy release. Sift together the flour and baking powder to remove lumps.
  2. Whisk Eggs and Sugar: In a large bowl, whisk the eggs and granulated sugar vigorously until the mixture triples in volume and becomes pale and fluffy, which creates the light texture of the sponge cake.
  3. Fold in Dry Ingredients: Gently fold the sifted flour and baking powder into the egg mixture using a spatula, taking care not to deflate the batter to maintain its airy texture.
  4. Bake the Sponge Cake: Pour the batter evenly into the prepared pan and bake for 10-12 minutes until the cake springs back when touched and edges start to pull away from the pan.
  5. Roll the Cake: When the cake is warm, invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake along with the towel from the shorter edge. Let it cool completely to set the shape.
  6. Prepare the Filling: Whip the heavy cream with vanilla extract until stiff peaks form. Slice fresh strawberries for layering inside the roll.
  7. Assemble the Swiss Roll: Unroll the cooled cake gently, spread the whipped cream evenly over the surface, and scatter sliced strawberries on top. Roll the cake back up firmly to secure the filling inside.
  8. Final Touches: Dust the top with powdered sugar and refrigerate the Swiss roll for at least one hour to let flavors meld and to make slicing easier.

Notes

  • Use room temperature eggs for better aeration and fluffier sponge.
  • Fold the dry ingredients gently to keep the batter airy and avoid overmixing.
  • Roll the cake while warm to prevent cracking and ensure a smooth spiral.
  • Chill the roll before slicing to achieve cleaner, neater cuts.
  • Select firm, ripe strawberries for optimal texture and flavor.

Nutrition

Keywords: Strawberry shortcake, Swiss roll, sponge cake, whipped cream, fresh strawberries, gluten-free dessert, light cake

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