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Strawberry Shortcake Swiss Roll

Strawberry Shortcake Swiss Roll
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Enjoy a light and airy Strawberry Shortcake Swiss Roll featuring a soft sponge cake layered with whipped cream and fresh strawberries. This elegant yet simple dessert delivers a perfect balance of sweet creaminess and fruity freshness, ideal for celebrations or everyday indulgence.

Ingredients

Scale

Sponge Cake

  • 4 large Eggs (room temperature)
  • 3/4 cup Granulated Sugar
  • 3/4 cup All-Purpose Flour (or gluten-free all-purpose flour)
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1 teaspoon Vanilla Extract

Filling

  • 1 cup Heavy Whipping Cream
  • 2 tablespoons Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 1 cup Fresh Strawberries, sliced

Garnish

  • Powdered Sugar (for dusting)
  • Additional Fresh Strawberries (optional)
  • Mint leaves (optional)

Instructions

  1. Prepare the Sponge Cake Batter: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, beat the eggs and granulated sugar together for 5-7 minutes until the mixture is thick, pale, and airy. Sift the flour, baking powder, and salt together, then gently fold into the egg mixture while maintaining the airy texture. Pour the batter onto the prepared pan, spreading evenly.
  2. Bake the Sponge Cake: Bake the sponge for 10-12 minutes, or until it springs back when lightly touched and a toothpick comes out clean. Avoid overbaking to keep the cake soft and flexible for rolling.
  3. Roll the Sponge While Warm: Immediately after baking, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the sponge up in the towel. Allow it to cool completely rolled up to prevent cracks and help the cake set in shape.
  4. Prepare the Whipped Cream Filling: While the sponge cools, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, creating a smooth, fluffy cream.
  5. Assemble the Swiss Roll: Unroll the cooled sponge gently and spread an even layer of whipped cream across the surface. Arrange sliced fresh strawberries evenly over the cream. Carefully roll the cake back up without the towel to enclose the filling in a spiral.
  6. Chill and Serve: Wrap the Swiss roll tightly in plastic wrap and refrigerate for at least one hour to set. Before serving, dust with powdered sugar and garnish with additional strawberries and mint leaves if desired. Slice and enjoy.

Notes

  • Use room temperature eggs to achieve a lighter sponge texture.
  • Fold flour gently to keep the batter airy; avoid overmixing.
  • Roll the cake immediately while still warm to prevent cracking.
  • Use a moderate amount of cream and strawberries to prevent sogginess and filling from spilling out.
  • Chilling before slicing ensures clean, neat pieces.
  • Choose the freshest strawberries for the best flavor and appearance.

Nutrition

Keywords: Strawberry shortcake, Swiss roll, sponge cake, whipped cream, strawberry dessert, gluten-free dessert

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