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Strawberry Shortcake Cake Roll Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 24 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Strawberry Shortcake Cake Roll is a light and elegant dessert featuring a delicate strawberry-flavored sponge cake rolled with a luscious mascarpone and whipped cream filling infused with freeze-dried strawberry powder and fresh strawberries. The cake is moistened with a sweet strawberry liqueur syrup and chilled for a perfect sliceable texture, making it an impressive yet approachable treat for any occasion.

Ingredients

For the Cake:

  • 4 large eggs, room temperature
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons strawberry purée (fresh or thawed frozen)

For the Syrup:

  • 2 tablespoons granulated sugar
  • 2 tablespoons water
  • 1 tablespoon strawberry liqueur

For the Filling:

  • 1 teaspoon unflavored gelatin
  • 2 tablespoons cold water
  • 1 cup heavy whipping cream
  • 1/2 cup mascarpone cheese
  • 1/4 cup powdered sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon freeze-dried strawberry powder
  • 1 tablespoon strawberry liqueur
  • 1/4 cup diced strawberries

Instructions

  1. Make the Cake Batter: In a large mixing bowl, beat the 4 large eggs, 2/3 cup granulated sugar, and 1 teaspoon vanilla extract on high speed for about five minutes until the mixture is pale and thick enough to form a ribbon when lifted. This foam base helps the sponge rise and keeps it light.
  2. Combine Dry Ingredients: Sift together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, and 1/4 teaspoon salt. Gradually sift this mixture over the egg foam in two batches, gently folding with a spatula to preserve the airiness of the batter.
  3. Add Strawberry Purée: Carefully fold 2 tablespoons of strawberry purée into the batter until evenly incorporated without streaks. Be cautious not to overmix as it can deflate the batter and affect the sponge texture.
  4. Bake the Sponge: Spread the batter evenly in a parchment-lined 10×15-inch jelly roll pan. Bake in a preheated oven at 350°F (175°C) for 10–12 minutes until the cake springs back lightly when touched. Immediately invert the warm cake onto a powdered sugar-dusted kitchen towel, peel off the parchment, and roll the cake and towel together from the short end. Let it cool completely on a wire rack to set the shape and avoid cracks.
  5. Prepare Gelatin: Sprinkle 1 teaspoon unflavored gelatin over 2 tablespoons cold water and let it bloom for five minutes. Microwave for about 10 seconds to dissolve and slightly cool without allowing it to set.
  6. Make Filling: In a chilled bowl, whip 1 cup heavy whipping cream, 1/2 cup mascarpone cheese, and 1/4 cup powdered sugar until soft peaks form. Gently blend in the dissolved gelatin, 1 teaspoon lemon zest, 1 tablespoon freeze-dried strawberry powder, and 1 tablespoon strawberry liqueur until medium-firm peaks are achieved. Fold in 1/4 cup diced strawberries carefully for texture.
  7. Prepare Syrup: Heat 2 tablespoons granulated sugar, 2 tablespoons water, and 1 tablespoon strawberry liqueur until sugar dissolves. Brush this syrup generously over the unrolled cake to keep it moist and enhance strawberry flavor.
  8. Assemble the Roll: Spread the mascarpone cream filling evenly over the cake, leaving a 1/2-inch border unfilled to help seal the roll tightly without filling spillout.
  9. Roll and Chill: Carefully re-roll the cake without the towel, ensuring a snug roll. Wrap tightly in plastic wrap and refrigerate for at least 2 hours to firm the shape and make slicing easier.
  10. Slice and Serve: Once chilled, trim the roll ends for clean edges. Use a sharp knife dipped in hot water and dried before each cut to slice the cake roll into neat, smooth slices without tearing the delicate sponge.

Notes

  • Rolling the cake while warm prevents cracks and maintains a tender texture.
  • Blooming and dissolving the gelatin ensures the filling sets properly without lumps.
  • Dipping the knife in hot water before slicing helps achieve clean cuts.
  • Freeze-dried strawberry powder intensifies the strawberry flavor without adding extra moisture.
  • Store leftover cake rolls tightly wrapped in the refrigerator for up to 3 days.

Find it online: https://slsrecipes.com/strawberry-shortcake-cake-roll-recipe/