Description
Delight in this light and fluffy Strawberry Shortcake Swiss Roll featuring a tender sponge cake rolled around luscious whipped cream and fresh strawberries. Perfectly balanced with natural sweetness and an elegant look, this versatile dessert suits any occasion and is customizable to your taste and dietary needs.
Ingredients
Scale
Sponge Cake Ingredients
- 4 large eggs (room temperature)
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour (substitute gluten-free blend if needed)
- 1 teaspoon baking powder
Filling Ingredients
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (plus extra for dusting)
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, sliced
Instructions
- Prepare Your Baking Tray: Line a rectangular baking tray (approximately 9×13 inches) with parchment paper and lightly grease the surface to prevent sticking, ensuring easy removal and shape retention of the sponge cake.
- Whisk Eggs and Sugar: In a large mixing bowl, beat the room temperature eggs and granulated sugar vigorously until the mixture becomes thick, pale, and triples in volume, incorporating air for a light, fluffy sponge.
- Sift and Fold Dry Ingredients: Sift together the all-purpose flour and baking powder to remove lumps, then gently fold them into the egg mixture with a spatula, preserving the airy texture.
- Bake the Sponge Cake: Pour the batter evenly into the prepared baking tray and smooth the top. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the cake springs back lightly when touched.
- Roll the Cake While Warm: Immediately after baking, flip the cake onto a clean kitchen towel dusted with powdered sugar and carefully peel off the parchment paper. Roll the cake up with the towel inside to set its shape and prevent cracks.
- Prepare the Filling: Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Slice fresh strawberries thinly, ready to layer inside the roll.
- Assemble Your Strawberry Shortcake Swiss Roll: Gently unroll the cooled cake, spread the whipped cream evenly on the surface, scatter sliced strawberries on top, then carefully and firmly roll the cake back up. Trim the edges if needed for a neat presentation.
Notes
- Use room temperature eggs to achieve better volume and a tender sponge.
- Fold flour mixture gently to retain air bubbles for maximum fluffiness.
- Roll the cake while still warm to avoid cracking and ease shaping.
- Pat strawberries dry to prevent soggy layers in the roll.
- Refrigerate the rolled cake for at least one hour before slicing to set shape and improve cutting.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 60 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 110 mg
Keywords: strawberry shortcake, swiss roll, sponge cake, whipped cream, fresh strawberries, dessert, gluten-free option