Strawberry Shortcake Swiss Roll
You know those moments when you’re stuck between two good things? Like, do you go for the rustic, comforting vibe of a strawberry shortcake or the fancy, swirly elegance of a Swiss roll?
It’s a genuine struggle. But I’m here to tell you to stop choosing. Just stop. Because you can have both, all rolled into one glorious, show-stopping thing of beauty.
This Strawberry Shortcake Swiss Roll is the dessert I make when I want to blow people’s minds. It looks like it came from some high-end bakery, but honestly? It’s just a few simple tricks and a bit of patience. You can totally pull this off. I’ll walk you through it.
What You’ll Need
The magic here is all in simple, good-quality stuff. Nothing too wild, I promise.
For the Cake That Won’t Crack
- 4 Large Eggs
- 3/4 cup Granulated Sugar
- 2/3 cup All-Purpose Flour
- 3 tablespoons Cornstarch
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1/4 cup Whole Milk
- 3 tablespoons Vegetable Oil
- 1 teaspoon Vanilla Extract
- Powdered Sugar
For the Jammy Berries & Cream
- Fresh Strawberries: 2 cups, chopped up nice and small. Plus a few extra for making it look pretty at the end.
- Granulated Sugar: 2 tablespoons, or whatever feels right to you.
- Heavy Whipping Cream: 1 1/2 cups. Make sure it’s brutally cold.
- Powdered Sugar: 1/2 cup, sifted.
- Cream Cheese: 4 oz (half a block), softened. My trick for a whipped cream that actually holds up and doesn’t turn into a sad puddle.
- Vanilla Extract: 1 teaspoon.
Why Certain Ingredients Matter
Some of these are non-negotiable. Here’s a quick look at the MVPs.
| Ingredient | Its Job |
|---|---|
| Cornstarch | Keeps cake tender, prevents cracks. |
| Room Temp Eggs | Whip up bigger for a fluffier cake. |
| Cream Cheese | Stabilizes the whipped cream. No weeping! |
Gather Your Gear
Having the right stuff on hand makes this whole process way less stressful.
| Tool | Quick Note |
|---|---|
| 15×10-inch Jelly Roll Pan | Size matters for correct thickness. |
| Parchment Paper | Your non-stick insurance policy. |
| Electric Mixer | Don’t try to whip egg whites by hand. |
| Clean Kitchen Towel | For the all-important hot roll. |
Let’s Make This Thing
Deep breath. It’s just cake. Follow the steps, and you’ll be golden.
Step 1: Get Your Stuff in Order
Crank your oven to 350°F (175°C). Grease your pan, line it with parchment (leave some hanging over the short sides like little handles), and then grease the parchment too. Can’t be too careful.
Toss your chopped strawberries with 2 tablespoons of sugar in a bowl and set ’em aside. They’ll get all juicy and delicious while you work.
Step 2: Make the Batter
Beat the 4 egg whites until they’re foamy. Slowly rain in 1/4 cup sugar and keep beating until they form stiff, glossy peaks. You know, when you lift the beater and the peak just stands there, all proud. Set that aside.
In another bowl, whisk the 4 egg yolks with the other 1/2 cup of sugar until they’re pale and thick. Whisk in the milk, oil, and vanilla. Sift your flour, cornstarch, baking powder, and salt together. Add this dry stuff to the yolk mix in two goes. Don’t go crazy mixing, just until it’s combined.
Now, gently fold the egg whites into the batter. Do a third first to lighten things up, then fold in the rest. Be gentle! You want to keep all that air you just whipped in.
Step 3: Bake It
Pour the batter into your pan and spread it out evenly. Bake for 12-15 minutes. The top should be golden and spring back when you touch it. Watch it like a hawk; overbaking is the enemy of the roll cake.
Step 4: The Hot Roll (Don’t Panic)
This part moves fast. While it’s baking, lay a clean towel on your counter and dust it generously with powdered sugar. The second the cake is out, flip it onto the towel. Peel the parchment off right away.
Starting from a short end, roll the hot cake up with the towel inside. Let it cool completely on a wire rack, seam-side down. This “memory-trains” the cake to be roll-shaped.
Step 5: Whip the Good Stuff
While that cools, let’s make the filling. Beat the softened cream cheese and sifted powdered sugar until it’s smooth. Add vanilla. Then, on low speed, slowly drizzle in that super cold heavy cream. Once it’s in, crank the mixer to high and beat until you have stiff peaks.
Step 6: Put It All Together
Once the cake is totally cool (give it at least an hour), gently unroll it. Spread about two-thirds of the cream filling over it, leaving a little border.
Drain your strawberries (save the juice for pancakes or something!) and scatter them over the cream. Now, roll that cake back up, this time without the towel. Be firm but gentle.
Step 7: Chill Out
Wrap the roll tightly in plastic wrap and stick it in the fridge for at least 2 hours. This is crucial for it to set up. When you’re ready to serve, top it with the rest of the cream and some fresh berries. Use a sharp knife to slice, and enjoy the oohs and aahs.
Common Problems & How to Fix Them
Things can go sideways. It’s fine. Here’s a quick guide.
| The Problem | The Likely Culprit |
|---|---|
| My cake cracked! | Overbaked or you didn’t roll it while hot. |
| The filling is runny. | Cream wasn’t cold enough. Beat it longer! |
| My cake is gummy. | Slightly underbaked. Add a minute or two next time. |
Frequently Asked Questions
Q1. Why did my cake crack when I rolled it?
Ans: Ah, the classic. It’s almost always one of two things: it was a tad overbaked (and thus, too dry), or you didn’t roll it up in the towel immediately when it came out of the oven. That hot roll is everything.
Q2. Can I use a different size pan?
Ans: I wouldn’t. The 15×10-inch size gives you the perfect thickness for a cake that’s sturdy enough to hold filling but thin enough to roll without a fight. Changing the pan size messes with that balance.
Q3. My whipped cream filling is a soupy mess. What happened?
Ans: Your cream probably wasn’t cold enough. Like, straight-from-the-back-of-the-fridge cold. Also, make sure your cream cheese is softened, not melty, before you start. It’s all about temperature control.
Q4. Can I use frozen strawberries?
Ans: You can, but you have to be careful. Thaw them completely, and then drain them REALLY well. Pat them dry with a paper towel. Any extra water will make your filling weepy, and nobody wants that.
And That’s a Wrap
So there you have it. It’s a bit of a project, I won’t lie, but it’s so worth it. Every bite is a perfect swirl of fluffy cake, rich cream, and bright, summery berries.
I really hope you give it a shot. When you do, and your friends and family lose their minds over it, you’ll know it was time well spent. Happy baking, you got this.
