Video
Strawberry Shortcake Swiss Roll
Here's a fun take on Strawberry Shortcake and very Spring-like dessert that’s perfect for Easter celebrations or to celebrate the beginning of berry season! The vanilla sponge is soft and flexible with the dreamiest strawberry Chantilly filling, strawberry compote, topped with Chantilly cream and strawberry shortcake crumbs. It's like a strawberry cloud!
Ingredients
1 x Recipe for Vanilla Swiss Roll Cake
Strawberry compote:
- 1 cup (130g) chopped hulled strawberries
- 2 tablespoon (25g) granulated sugar
- 1 teaspoon corn starch
- 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)
- ⅓ cup (80ml) strawberry compote plus extra for dolloping
Topping:
- 1 cup (240ml) 35% heavy whipping cream
- 1 tablespoon (6g) skim milk powder
- 1 tablespoon (12g) granulated sugar
- ½ teaspoon pure vanilla extract
Strawberry Shortcake crumbs from this Strawberry Shortcake Cheesecake Bars recipe
Instructions
- Preheat oven to 350°F. Lightly grease a 15x10-inch jelly roll pan and line it with parchment paper. You can also use a 17x11-inch cookie sheet and the cake will be slightly thinner and bake faster.
- Prepare my Vanilla Swiss Roll Cake as instructed in this post.
- Spread the batter evenly into the prepared pan. Bake for 12-15 minutes for a jelly roll pan (or 10-12 minutes for an 11x17-inch cookie sheet pan) until very lightly golden and it springs back when pressed gently. Transfer pan to a wire rack to cool for just a minute.
- Meanwhile, quickly lay a tea towel or a large piece of parchment paper onto a work surface. Sift icing sugar generously over the warm cake to cover the surface and then carefully but swiftly invert it onto the towel/parchment so the sugared surface is facing down. Carefully peel off the parchment that was baked with the cake. Then, tightly roll the cake up with the towel/parchment and let cool completely in this shape.
- Make the strawberry compote. Combine chopped strawberries and sugar in a small saucepan over medium heat. Bring to a boil while stirring occasionally, then cover and simmer for 5-10 minutes until soft and juicy. Combine corn starch and water in a small bowl and stir it into the strawberry mixture off the heat. Bring it back to a boil while stirring for a 10 seconds then pour it into a clean bowl and refrigerate until thoroughly chilled.
- Make the filling. Combine cream and skim milk powder in a medium bowl and beat until it forms firm peaks. Beat in sugar and vanilla. Add strawberry compote and fold it in gently.
- Assemble the cake. Unroll the cooled cake and spread cream over the surface, leaving about ½-inch border and about 1 inch at the very end. Spoon extra teaspoonfuls of strawberry compote randomly over the cream so you get nice pockets of strawberry when you slice into it. Carefully roll up the cake with the filling and then transfer it to a tray seam-side-down. Refrigerate for at least 1 hour to set the filling.
- Make the topping. Combine cream and skim milk powder in a medium bowl and beat until it forms firm peaks. Beat in sugar and vanilla. Spread it evenly over the chilled Swiss roll cake and top with strawberry shortcake crumbs before serving.
