Strawberry Shortcake Swiss Roll recipe for you to try! 🍓✨
Ingredients
For the Sponge Cake:
4 large eggs
¾ cup (150g) granulated sugar
1 teaspoon vanilla extract
¾ cup (95g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
2 tablespoons whole milk
2 tablespoons vegetable oil
Pink or red food coloring (optional)
For the Cream Filling:
1 cup (240ml) heavy whipping cream
¼ cup (30g) powdered sugar
½ teaspoon vanilla extract
4 oz (115g) cream cheese, softened
For the Strawberry Sauce:
1 cup (150g) fresh strawberries, finely chopped
¼ cup (50g) sugar
1 teaspoon lemon juice
For the Topping:
White chocolate drizzle (melted white chocolate)
Crushed vanilla wafer cookies or shortbread crumbs
Fresh strawberries for garnish
Instructions
Step 1: Prepare the Sponge Cake
Preheat your oven to 350°F (175°C) and line a 10×15-inch baking sheet with parchment paper.
In a mixing bowl, beat the eggs and sugar on high speed for about 5 minutes until light and fluffy.
Add vanilla extract, then gently fold in the flour, baking powder, and salt.
In a separate small bowl, mix the milk and oil. Gradually fold it into the batter. If using, add a few drops of pink/red food coloring.
Pour the batter into the prepared baking sheet and spread it evenly.
Bake for 10-12 minutes, until the top is lightly golden and springs back when touched.
Immediately remove the cake from the oven and roll it (while warm) with parchment paper to form a log. Let it cool completely.
Step 2: Prepare the Filling
In a bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form.
In another bowl, beat the softened cream cheese until smooth, then gently fold it into the whipped cream.
Step 3: Prepare the Strawberry Sauce
In a saucepan, combine chopped strawberries, sugar, and lemon juice over medium heat.
Stir occasionally and cook for about 5 minutes, until the strawberries break down and form a syrup.
Let the sauce cool completely.
Step 4: Assemble the Cake
Carefully unroll the cooled sponge cake and spread an even layer of the whipped cream filling over it.
Drizzle the strawberry sauce over the cream.
Gently roll the cake back up (without parchment paper) into a log. Wrap it in plastic wrap and chill for at least 1 hour.
Step 5: Decorate and Serve
Drizzle melted white chocolate over the roll.
Sprinkle with crushed vanilla wafer cookies for a shortcake texture.
Garnish with fresh strawberries and slice into rolls.
Enjoy! 🍓✨
This cake is perfect for any occasion and has the perfect balance of soft sponge, creamy filling, and sweet strawberry goodness! 😍
