Description
Indulge in the delightful combination of light and airy sponge cake filled with sweetened whipped cream and fresh strawberries in this Strawberry Shortcake Swiss Roll Recipe.
Ingredients
Scale
For the Cake:
- 4 large eggs (room temperature)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- powdered sugar for dusting
For the Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup finely chopped fresh strawberries
For the Topping (optional):
- Additional whipped cream
- fresh strawberries for garnish
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Make the cake batter: Beat eggs until thick and pale. Add sugar and vanilla. Fold in dry ingredients. Pour into pan and bake.
- Roll the cake: Dust a towel with powdered sugar. Roll the hot cake in the towel. Let it cool.
- Prepare the filling: Whip cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble the roll: Unroll the cake, spread whipped cream, add strawberries, roll it back up. Chill before serving.
Notes
- Roll the cake while warm to prevent cracking.
- Use room temperature eggs for better volume.
- Best enjoyed the same day but can be stored refrigerated for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
