Imagine a dessert that combines the light, airy texture of a classic Swiss roll with the sweet, vibrant flavors of fresh strawberries - a true culinary masterpiece that will make your taste buds dance! This Strawberry Shortcake Swiss Roll is not just a dessert; it's an experience that transforms ordinary ingredients into an extraordinary treat that looks like it came straight from a professional bakery. Whether you're looking to impress guests or treat yourself to a luxurious homemade dessert, this recipe promises to be a showstopper that's easier to make than you might think!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 2 cups fresh strawberries, sliced
Instructions
- Preheat the oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
- In a large mixing bowl, beat eggs and granulated sugar with an electric mixer on high speed for 5-7 minutes until the mixture becomes pale, thick, and forms ribbons when the beater is lifted.
- Gently fold in vanilla extract into the egg mixture, being careful not to deflate the volume.
- Sift together flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture using a spatula, using a gentle folding motion to maintain the air in the batter.
- Pour the batter evenly into the prepared jelly roll pan, spreading it smoothly with an offset spatula to ensure an even thickness.
- Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched and is golden brown.
- Immediately after removing from the oven, dust a clean kitchen towel with powdered sugar. Carefully invert the hot cake onto the towel and peel off the parchment paper.
- While the cake is still warm, carefully roll the cake with the towel from the short end. Allow to cool completely on a wire rack, which helps prevent cracking.
- In a chilled mixing bowl, whip heavy cream with powdered sugar until stiff peaks form, about 3-4 minutes.
- Gently unroll the cooled cake and spread a layer of whipped cream evenly across the surface, leaving a small border around the edges.
- Arrange sliced fresh strawberries over the whipped cream, distributing them evenly.
- Carefully re-roll the cake, using the towel to help guide and support the roll. Place seam-side down on a serving platter.
- Refrigerate the Swiss roll for at least 1 hour to set. Before serving, dust with additional powdered sugar and garnish with extra strawberry slices.
- Slice and serve chilled. The Swiss roll can be stored in the refrigerator for up to 2 days, wrapped in plastic wrap.
Tips
- Room Temperature Matters: Ensure your eggs are at room temperature before beating. This helps create a more voluminous and stable foam.
- Gentle Folding Technique: When incorporating flour, use a gentle "cut and fold" motion to preserve the air bubbles. This keeps your cake light and fluffy.
- Timing is Crucial: Roll the cake while it's still warm to prevent cracking. The warm cake is more pliable and less likely to break.
- Chill Your Cream: For the best whipped cream, chill your mixing bowl and whisk/beaters in the refrigerator for 15 minutes before whipping.
- Don't Overfill: When spreading whipped cream and strawberries, leave a small border to prevent filling from squeezing out when rolling.
- Powdered Sugar is Your Friend: Dust your towel and final roll with powdered sugar for a professional, bakery-like finish.
- Make Ahead: This dessert actually improves after chilling, so it's perfect for preparing in advance of a special occasion.
Nutrition Facts
Calories: 302kcal
Carbohydrates: 42g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
