Description
This Strawberry Shortcake Swiss Roll is a deliciously light and fruity dessert featuring a fluffy vanilla Swiss roll cake filled with luscious strawberry cream and compote. Perfectly complemented by a whipped cream topping and crumbly strawberry shortcake crumbs, this elegant dessert is ideal for special occasions or a delightful treat any time of year.
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 (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
Decoration
- Strawberry Shortcake crumbs (from Strawberry Shortcake Cheesecake Bars recipe)
- Extra strawberry compote for dolloping
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 the baking time accordingly.
- Bake the Vanilla Swiss Roll Cake: Prepare the vanilla Swiss roll batter according to your recipe. Spread the batter evenly into the prepared pan. Bake for 12-15 minutes (or 10-12 minutes if using a larger pan) until the cake is lightly golden and springy to the touch. Transfer to a wire rack to cool for a minute.
- Roll the Cake: On a clean work surface, lay out a tea towel or parchment paper and sift icing sugar over it generously. Invert the warm cake onto this sugared surface with the sugared side down. Carefully peel away the baked parchment paper and immediately roll the cake tightly using the towel or parchment. Let it cool completely rolled up to set its shape.
- Make the Strawberry Compote: In a small saucepan, combine chopped strawberries and granulated sugar. Cook over medium heat, stirring occasionally until it reaches a boil. Cover and simmer for 5–10 minutes until the berries are soft and juicy. In a small bowl, mix cornstarch with lemon juice or water until smooth. Stir this mixture into the strawberries off the heat, then return to heat and bring to a boil for 10 seconds while stirring. Transfer the compote to a clean 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, mixing carefully to maintain the whipped texture.
- Assemble the Swiss Roll: Unroll the cooled cake carefully. Spread the strawberry cream filling evenly over the cake, leaving a 1/2-inch border around the edges and a 1-inch gap at one end. Add dollops of extra strawberry compote randomly on top of the cream for bursts of fruitiness. Re-roll the cake gently with the filling inside, then place it seam-side down on a tray. Chill in the refrigerator for at least 1 hour to set.
- 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 as a smooth topping.
- Decorate and Serve: Sprinkle strawberry shortcake crumbs evenly over the top of the cake for texture and added flavor. Slice and serve chilled to enjoy the refreshing balance of cream and fresh strawberries.
Notes
- Prepare the vanilla Swiss roll batter ahead of time or use a store-bought equivalent if short on time.
- The freeze-dried strawberry powder is optional but enhances the strawberry flavor significantly.
- Make sure the strawberry compote is fully chilled before folding into the cream to maintain the cream’s structure.
- Chilling the roll after assembly helps the filling set and makes slicing easier.
- Use fresh, ripe strawberries for the best flavor in the compote and filling.
- The cake is best consumed within 2 days for maximum freshness.
