If you’re looking for a dessert that’s both visually stunning and utterly delicious, this Strawberry Shortcake Swiss Roll Recipe is an absolute showstopper. Imagine a tender, vanilla-spiked sponge cake rolled up with luscious strawberry cream filling, dotted with bursts of real fruit, and finished with a cloud of whipped cream and delicate strawberry shortcake crumbs. It’s the perfect balance of light, sweet, and fresh flavors that will brighten any occasion and impress everyone you share it with. Whether you’re a seasoned baker or just diving into the world of rolled cakes, this recipe brings that classic strawberry shortcake charm into an elegant, portable form everyone will adore.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role, from creating the soft sponge base to the fresh and creamy strawberry filling. These simple essentials come together to create a dessert that’s bursting with flavor, with textures that will dance delightfully on your palate.
- Vanilla Swiss Roll Cake batter: The foundation of the dessert, offering a light and fluffy sponge packed with vanilla aroma.
- Chopped hulled strawberries (1 cup / 130g): Fresh strawberries provide natural sweetness and vibrant color for the compote and filling.
- Granulated sugar (several measures): Balances the tartness of the strawberries and sweetens the whipped cream to perfection.
- Cornstarch (1 teaspoon): Adds the right thickness to the strawberry compote, making the filling luscious but not runny.
- Lemon juice or water (1 tablespoon): Enhances the brightness of the strawberry flavor in the compote.
- Heavy whipping cream (two separate 1-cup measures): For the fluffy, light cream filling and the smooth whipped cream topping.
- Skim milk powder (two tablespoons total): Incorporates body and richness into the whipped cream without adding weight.
- Pure vanilla extract (1 teaspoon + 1/2 teaspoon): Infuses the cream and cake with that warm, comforting vanilla essence.
- Freeze dried strawberry powder (optional, 1 teaspoon): A little extra strawberry punch that intensifies the pink hue and flavor of the cream filling.
- Strawberry compote (about 1/3 cup / 80ml): Bursting with cooked-down berry goodness to dot the filling with juicy pockets.
- Strawberry shortcake crumbs: A textured, crunchy finish that adds a delightful contrast to the creamy softness inside.
How to Make Strawberry Shortcake Swiss Roll Recipe
Step 1: Prepare the Pan and Preheat Oven
Start by setting your oven to 350°F (177°C). Lightly grease a 15×10-inch jelly roll pan and line it with parchment paper. This setup ensures the cake bakes evenly and releases smoothly from the pan later. If you want a thinner cake, you can also use a 17×11-inch cookie sheet but remember to keep an eye on the baking time.
Step 2: Bake the Vanilla Swiss Roll Cake
Prepare your vanilla Swiss roll cake batter as promised by your chosen recipe. Spread it evenly into the prepared pan so it bakes into a perfectly thin layer. Bake for 12-15 minutes or slightly less if using a bigger pan. The cake should be lightly golden and springy when you gently touch it. Once baked, move it to a wire rack and let it cool just enough to handle.
Step 3: Roll the Cake
This part might seem tricky, but it’s so important! Place a clean tea towel or parchment paper on your work surface and dust it generously with icing sugar. Flip the warm cake upside down onto the sugared surface, peel off the parchment, and roll the cake up tightly with the towel. This step helps train the cake into the rolled shape and prevents cracking later on. Leave it rolled up until it’s completely cool.
Step 4: Make the Strawberry Compote
While the cake cools, it’s time to make the star of the filling. Combine chopped strawberries and sugar in a small saucepan over medium heat. Bring the mixture to a boil, stirring occasionally, then cover and let it simmer gently for 5 to 10 minutes until the berries are soft and release their juices. Mix cornstarch with lemon juice or water, add it to the berries off the heat, then return to a boil for a few seconds to thicken. Chill the compote until it’s cold and ready to fold into the cream.
Step 5: Prepare the Strawberry Cream Filling
In a medium bowl, whip heavy cream and skim milk powder until you see firm peaks start to form. Add in granulated sugar and vanilla extract to sweeten and flavor the cream. Gently fold in the chilled strawberry compote and, if you’re feeling fancy, a bit of freeze-dried strawberry powder for added color and depth. This dreamy strawberry cream is the luscious heart of your Swiss roll.
Step 6: Assemble the Swiss Roll
Carefully unroll your cooled cake and spread the strawberry cream filling evenly over the surface, leaving a thin border all around and a little gap at one end. Dot extra strawberry compote randomly across the cream to create pockets of sweet fruit surprise in every bite. Gently roll the cake back up, tucking in the filling inside, then place it seam-side down on a tray. Pop it in the fridge for at least an hour so the filling sets perfectly.
Step 7: Prepare the Topping
Whip together heavy cream and skim milk powder again until stiff peaks form. Sweeten with sugar and vanilla extract, then spread this glossy cloud of whipped cream over the chilled Swiss roll, smoothing it evenly to prepare for the final stunning look.
Step 8: Decorate and Serve
For the finishing touch, sprinkle the top generously with strawberry shortcake crumbs from your favorite bars. This adds a little crunch and a nostalgic flavor contrast that ties the whole cake together beautifully. Slice and serve to your delighted guests!
How to Serve Strawberry Shortcake Swiss Roll Recipe
Garnishes
Fresh strawberry slices or whole berries scattered atop the whipped cream layer add vibrant color and fresh flavor. Mint leaves or a light dusting of powdered sugar can also elevate the look and taste, making your dessert feel extra special for any gathering.
Side Dishes
This Swiss roll pairs wonderfully with a simple cup of afternoon tea or coffee to balance the sweetness. For a festive twist, serve alongside a scoop of vanilla ice cream or a berry coulis to add a delicious cold and tangy counterpart.
Creative Ways to Present
Try slicing this cake into smaller roulade bites for party platters or elegant dessert trays. Alternatively, serve slices with a drizzle of melted chocolate or a dollop of lemon curd for unexpected but delightful flavor combinations that complement the strawberry cream filling beautifully.
Make Ahead and Storage
Storing Leftovers
Keep any leftover strawberry Swiss roll wrapped tightly in plastic wrap or in an airtight container in the refrigerator. It stays fresh and creamy for up to 3 days, ensuring you have indulgent bites for days after that initial celebration.
Freezing
If you want to prepare in advance, wrap the Swiss roll securely and freeze it. To thaw, place it in the refrigerator overnight. Be mindful that whipped cream toppings may lose some texture but the cake and filling will remain flavorful and moist.
Reheating
This dessert is best enjoyed cold, so reheating is not recommended. Instead, simply let refrigerated or thawed slices come to room temperature for 10-15 minutes before serving to soften the cream slightly without melting it.
FAQs
Can I use frozen strawberries for the compote?
Yes! Frozen strawberries work well if fresh ones aren’t available. Just thaw them before cooking and drain any excess liquid so your compote isn’t too watery.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it’s still warm and pliable with a dusted towel helps train it to hold the shape without cracking. Be gentle and don’t rush this step.
What can I substitute for skim milk powder?
If you don’t have skim milk powder, you can omit it, though it adds a nice richness to the whipped cream. Whole milk or a splash of cream can be used in some cases but won’t provide the same texture.
Can I make this recipe dairy-free?
For a dairy-free version, use coconut or almond-based whipping creams and an appropriate egg-free Swiss roll recipe. The texture and flavor will differ but the concept remains delicious.
How long does the filling stay fresh inside the Swiss roll?
The strawberry cream filling is best consumed within 2-3 days as fresh cream can soften the cake over time. Store in the refrigerator and always keep it covered.
Final Thoughts
You absolutely must try this Strawberry Shortcake Swiss Roll Recipe if you love classic flavors with a fresh twist. It’s a beautiful dessert that combines light sponge, fruity cream, and crumbly texture in every slice. Once you master it, it will surely become one of your favorite recipes to share with friends and family. Enjoy every bite of this delightful creation!
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: Western
Description
This Strawberry Shortcake Swiss Roll recipe features a light and fluffy vanilla sponge cake rolled with a luscious strawberry cream filling and topped with whipped cream and strawberry shortcake crumbs. The dessert combines fresh strawberry compote and creamy textures for a delightful, visually appealing treat perfect for gatherings or special occasions.
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 (from above)
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 but reduce baking time accordingly.
- Bake the Vanilla Swiss Roll Cake: Prepare the vanilla Swiss roll cake batter according to the 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. Remove and transfer to a wire rack to cool for a minute.
- Roll the Cake: Lay out a clean tea towel or parchment paper and sift icing sugar generously over it. Invert the warm cake onto the sugared surface, baked side down. Peel away the parchment paper from the cake, then tightly roll the cake up using the towel/parchment. Let the cake cool completely while rolled.
- Make the Strawberry Compote: In a small saucepan, combine chopped strawberries and granulated sugar. Cook over medium heat, stirring occasionally, until it comes to a boil. Cover and simmer for 5–10 minutes until berries are soft and juicy. Mix cornstarch with lemon juice or water in a small bowl, then stir into the strawberries off heat. Return to heat and boil for 10 seconds while stirring. Transfer to a bowl and refrigerate until fully chilled.
- Prepare the Strawberry Cream Filling: In a medium bowl, beat heavy cream with skim milk powder until firm peaks form. Beat in granulated sugar and vanilla extract. Gently fold in the chilled strawberry compote and optional freeze-dried strawberry powder.
- Assemble the Swiss Roll: Carefully unroll the cooled cake. Spread the strawberry cream filling evenly over the cake, leaving a 1/2-inch border and a 1-inch gap at one end. Add dollops of extra strawberry compote randomly on top of the cream. Re-roll the cake gently and place seam-side down on a tray. Chill in the refrigerator for at least 1 hour to set the filling.
- Prepare the Topping: Beat together heavy cream and skim milk powder until stiff peaks form. Beat in granulated sugar and vanilla extract. Spread this whipped cream evenly over the chilled Swiss roll.
- Decorate and Serve: Sprinkle the top with strawberry shortcake crumbs from the related recipe as a finishing touch. Slice and serve chilled.
Notes
- For a thinner cake, use a larger pan but reduce baking time to prevent over-baking.
- Rolling the cake while warm helps prevent cracking. Make sure it cools completely rolled for best results.
- Freeze-dried strawberry powder is optional but adds an enhanced berry flavor.
- The strawberry compote can be made ahead and refrigerated until needed.
- Store the assembled Swiss roll covered in the refrigerator and consume within 2-3 days for freshness.
- Use fresh strawberries for the best flavor in the compote and filling.
