Introduction
The Strawberry Shortcake Roll is a delightful twist on the classic dessert, offering layers of light and airy sponge cake filled with a creamy whipped cream and fresh strawberries. This roll is a perfect combination of sweetness and freshness, making it a delightful treat for any occasion.
Who This Recipe Is For
This recipe is perfect for those who appreciate the refreshing taste of strawberries and the lightness of sponge cake. Whether you’re hosting a summer gathering, looking for a charming dessert centerpiece, or simply craving a fruity indulgence, the Strawberry Shortcake Roll is sure to impress.
Why It’s Great
The charm of the Strawberry Shortcake Roll lies in its simplicity and the burst of fresh flavors. With its soft sponge cake and luscious strawberry and cream filling, this dessert offers a delightful contrast of textures and tastes that everyone will adore.
Ingredients
For the Sponge Cake:
- 3 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 3/4 cup cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting (optional)
For the Filling:
- 1 1/2 cups fresh strawberries, diced
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Directions
Sponge Cake Preparation:
- Preheat the oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang on the edges.
- In a mixing bowl, beat the egg yolks with 1/2 cup granulated sugar until pale and creamy. Add vanilla extract and mix well.
- In another bowl, sift together the cake flour, baking powder, and salt.
- Gradually add the dry ingredients to the egg yolk mixture, mixing until just combined.
- In a separate clean mixing bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff peaks form.
- Gently fold the beaten egg whites into the batter until fully incorporated.
- Spread the batter evenly into the prepared jelly roll pan.
- Bake for 12-15 minutes or until the cake springs back when lightly touched.
Assembling the Roll:
- While the cake is still warm, dust a clean kitchen towel with powdered sugar.
- Carefully invert the cake onto the sugared towel and peel off the parchment paper.
- Starting at one short end, gently roll the cake with the towel into a tight spiral. Allow it to cool completely while rolled up.
Filling Preparation:
- In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Gently unroll the cooled cake and spread the whipped cream evenly over the surface.
- Evenly distribute the diced strawberries over the whipped cream layer.
- Carefully roll the cake back up, using the towel to guide the roll. Place seam side down.
Kitchen Equipment
- 10×15-inch jelly roll pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Clean kitchen towel
Serving Suggestions
Once assembled, refrigerate the Strawberry Shortcake Roll for at least an hour before slicing. Serve chilled and garnish with fresh strawberries or a dusting of powdered sugar for an elegant presentation.
Storage Instructions
Store any leftovers of the Strawberry Shortcake Roll in the refrigerator, covered with plastic wrap or in an airtight container, for up to 2-3 days.
Recipe Variations
For added flavor, consider adding a thin layer of strawberry jam or a splash of strawberry liqueur to the whipped cream before spreading it on the cake.
Conclusion
Indulge in the delightful flavors of fresh strawberries and fluffy sponge cake with this Strawberry Shortcake Roll. Perfect for warm days or any celebration, this roll is a light and fruity dessert that’s sure to please everyone’s palate.