Description
A light, fluffy, and charming Strawberry Shortcake Swiss Roll featuring a delicate sponge cake rolled with creamy vanilla whipped cream and fresh juicy strawberries. Perfect for celebrations or anytime you desire a refreshing and elegant dessert that is simple to make yet impressive to serve.
Ingredients
Scale
Sponge Cake
- 4 large eggs
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
Filling and Garnish
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar (plus extra for dusting)
- 1 cup fresh strawberries, sliced (plus extra for garnish)
Instructions
- Prepare the Sponge Cake: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper. Whisk the eggs and granulated sugar vigorously until the mixture triples in volume and turns pale yellow. Gently sift and fold in the flour and baking powder, taking care not to deflate the batter to preserve the airy texture.
- Bake the Sponge: Pour the batter evenly into the prepared pan. Bake for 12-15 minutes or until the top springs back lightly when touched and a toothpick inserted comes out clean. While still warm, invert the cake onto a kitchen towel dusted with powdered sugar, peel off the parchment paper, and roll the cake with the towel inside. Let it cool completely in the rolled shape to prevent cracking.
- Prepare the Filling: Whip the heavy cream with vanilla extract and powdered sugar until soft peaks form. Slice the fresh strawberries evenly and set aside.
- Assemble the Swiss Roll: Carefully unroll the cooled sponge and evenly spread the whipped cream over it. Layer the sliced strawberries on top of the cream. Gently roll the sponge back up tightly without the towel, tucking in the strawberries as you go. Place the seam side down for a neat appearance.
- Chill and Finish: Wrap the assembled roll tightly in plastic wrap and refrigerate for at least one hour. Before serving, dust the roll with powdered sugar and garnish with additional fresh strawberries or whipped cream if desired.
Notes
- Use the freshest strawberries possible for maximum flavor and juiciness.
- Fold the flour gently to keep the batter light and airy.
- Roll the cake while it is still warm to avoid cracks.
- Chill the roll before slicing for clean and neat slices.
- Use a serrated knife to slice the cake smoothly without squashing it.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/10th of roll)
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 70 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 110 mg