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Strawberry Shortcake Swiss Roll

Strawberry Shortcake Swiss Roll
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The Strawberry Shortcake Swiss Roll is a light, airy dessert combining a soft sponge cake rolled with fluffy whipped cream and fresh strawberries. Perfect for any occasion, this elegant yet simple treat offers a refreshing sweetness and melt-in-your-mouth texture that delights both kids and adults.

Ingredients

Scale

Sponge Cake

  • 4 large Eggs
  • 3/4 cup Granulated Sugar
  • 1 cup All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Vanilla Extract

Filling and Topping

  • 1 cup Heavy Cream
  • 1/4 cup Powdered Sugar (plus extra for dusting)
  • 1 teaspoon Vanilla Extract
  • 1 cup Fresh Strawberries, sliced

Instructions

  1. Prepare the Sponge Batter: Begin by whisking the eggs and granulated sugar vigorously until the mixture becomes pale, fluffy, and doubles in volume. Gently fold in the sifted flour and baking powder, being careful to keep as much air in the batter as possible.
  2. Bake the Sponge Cake: Pour the batter into a lined baking tray, spreading it evenly. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes or until the cake springs back lightly when touched, yielding a soft and flexible sponge.
  3. Prepare the Whipped Cream Filling: While the cake cools, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Avoid overwhipping to keep the cream smooth and fluffy.
  4. Roll the Cake with Filling and Strawberries: Once the sponge is cooled, gently flip it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper carefully, spread the whipped cream evenly, and scatter sliced strawberries over the cream. Using the towel, roll the cake tightly but gently into a log shape, ensuring the filling stays evenly distributed.
  5. Chill and Serve: Wrap the rolled cake in plastic wrap and refrigerate for at least one hour to help it hold its shape. Slice and serve, optionally garnished with extra strawberries or a dusting of powdered sugar.

Notes

  • Whisk eggs thoroughly to incorporate maximum air for a light sponge.
  • Use fresh, room temperature ingredients for better mixing and texture.
  • Roll the sponge cake while still slightly warm to prevent cracks.
  • Avoid overfilling with cream and strawberries to maintain shape.
  • Chill properly to allow flavors to meld and the roll to set firmly before slicing.

Nutrition

Keywords: strawberry shortcake, swiss roll, sponge cake, whipped cream, fresh strawberries, light dessert, easy dessert, party dessert

Find it online: https://sophiemelody.com/strawberry-shortcake-swiss-roll/