Soft Strawberry Roll

Imagine slicing into a perfectly soft, vanilla-scented sponge cake filled with fresh strawberry vanilla cream, all wrapped in a cloud of Chantilly cream and topped with buttery strawberry shortcake crumbs. Every bite melts in your mouth, combining the delicate flavors of berries and cream with the airy texture of a classic Swiss roll cake.

A Showstopping Strawberry Shortcake Swiss Roll

This Strawberry Shortcake Swiss Roll is a showstopper—light yet indulgent, elegant yet easy to make. It’s a springtime favorite, but honestly, I make it year-round. Whether for birthday celebrations, tea parties, or just because, this roll disappears quickly because it’s simply too good to resist.

A Foolproof, Crack-Free Sponge

The best part? Unlike traditional sponge cakes that require egg separation, this recipe keeps it simple and foolproof while ensuring a moist, flexible texture that never cracks when rolling.

Last time I made this, my family barely waited for it to chill before slicing in. The creamy, strawberry-filled bites had everyone raving! My husband called it 'Strawberry shortcake perfection,' and even my picky eater couldn’t get enough.

Essential Ingredients and Why They Matter

For the Vanilla Sponge Cake

• All-Purpose Flour: Provides structure while keeping the cake tender. Use pastry flour for an even softer crumb.
• Granulated Sugar: Not just for sweetness—it also locks in moisture, keeping the sponge from drying out.
• Eggs (Whole, Not Separated!): These whip up to create the cake’s light and fluffy texture. Room-temperature eggs work best for maximum volume.
• Neutral Oil: Unlike butter, oil keeps the sponge soft and flexible, even when chilled. Sunflower or vegetable oil works best.
• Vinegar: A secret ingredient that keeps the sponge tender and enhances the vanilla flavor.

For the Strawberry Vanilla Cream Filling

• Heavy Whipping Cream (35% Fat): Must be cold for the fluffiest texture. It forms the perfect base for the filling.
• Homemade Strawberry Compote: Made with fresh strawberries, sugar, cornstarch, and lemon juice, this creates an intense berry flavor without making the filling watery.
• Vanilla Extract: Enhances the creamy, rich taste of the whipped filling.

For the Strawberry Shortcake Crumbs

• Butter, Sugar, and Flour: These form a buttery, shortbread-like base that mimics the crumb topping of those beloved strawberry ice cream bars.
• Freeze-Dried Strawberry Powder: This gives an intense strawberry punch while keeping the crumbs crisp and vibrant.

Whenever I make this cake, I always double the strawberry shortcake crumbs because my family loves snacking on them. They add the perfect crunchy contrast to the soft, fluffy sponge!

Step-By-Step Instructions

Step 1: Whipping the Eggs

Start by beating the eggs on medium-high speed for 3 minutes until light and frothy. This aeration is key to getting that perfect sponge cake texture.

Step 2: Incorporating Sugar

Gradually add sugar, continuing to beat for another 4–5 minutes until the mixture triples in volume. You’ll know it’s ready when it forms thick ribbons that hold their shape for a moment before sinking back in.

Step 3: Adding Wet Ingredients

Whisk together milk, oil, vinegar, and vanilla extract, then gently fold it into the egg mixture, keeping as much air as possible.

Step 4: Combining Dry Ingredients

Sift together flour and baking powder, then fold it in carefully. Over-mixing will deflate the batter, so use a gentle hand!

Step 5: Baking the Sponge Cake

Spread the batter evenly into a parchment-lined jelly roll pan and bake at 350°F (175°C) for 12–15 minutes. You’ll know it’s done when it springs back to the touch.

Step 6: Rolling the Cake (No Cracks!)

While still warm, dust the surface with powdered sugar and invert it onto a clean kitchen towel or parchment paper. Carefully roll it up while warm and let it cool in this shape—this prevents cracks and makes re-rolling easier.

Step 7: Filling the Cake

Once the cake is cool, unroll it gently and spread an even layer of strawberry vanilla cream inside. Spoon in extra strawberry compote for bursts of fresh fruit flavor.

Step 8: Rolling and Chilling

Carefully roll the cake back up, then refrigerate for at least 2 hours before serving. This helps the flavors meld together and ensures a clean, firm slice when cutting.

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Serving and Storing Tips

This cake is best served chilled and pairs beautifully with:

• A dusting of powdered sugar for an elegant finish.
• Fresh sliced strawberries for an extra pop of fruitiness.
• A drizzle of white chocolate for a more decadent touch.

Storing the Cake

Keep leftovers in an airtight container in the fridge for up to 3 days.

If freezing, wrap slices tightly in plastic wrap and store in a freezer-safe container for up to 2 months.

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Frequently Asked Questions

→ Can I make this roll ahead of time?

Yes, chill it for at least an hour before serving for the best texture.

→ How do I prevent the cake from cracking?

Roll the cake while it's still warm in a towel to help it hold shape.

→ Can I use frozen strawberries for the compote?

Yes, just cook them a little longer to release extra moisture.

→ What can I use instead of skim milk powder?

You can skip it, but it helps stabilize the whipped cream for a firmer texture.

→ How should I store leftovers?

Keep it refrigerated in an airtight container for up to 3 days.