Strawberry Shortcake Swiss Roll
Wow, your family and friends with this luscious summer dessert!
Equipment
- Stand Mixer
- Cookie Sheet/Jelly Roll pan
- Wax papper
Ingredients
- 4 eggs or 4tsp baking soda and 4 tbsp vinegar
- 1 cup sugar
- 5 tbsp water
- 1 scant cup all-purpose flour ever so slightly under 1 cup
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 pinch of salt
- confectionary sugar for the clean dish towel
Filling
- 2 cups heavy whipping cream or silk heavy cream alternative
- 1/4 cup confectionary sugar
- 1 tsp vanilla extract or grand marnier
- 1 pint strawberries washed and sliced
Topping
- extra confectionary sugar for dusting
- extra berries for decoration
Instructions
- Preheat oven to 375 f, thoroughly butter a cookie sheet that is somewhere between 11X14-9x14 in.
- Once you have thoroughly butter (regular butter or vegan, or oil) the cookie sheet line it with wax paper making sure to leave enough extra over the edges to take the cake out later. Next butter the wax paper really really well getting every nook and cranny.
- In your stand mixer Beat eggs well, then add sugar & beat until creamy. Add water & beat about 12-15 min.
- Combine flour with baking powder & add to batter with vanilla & salt. Beat until smooth.
- Spread the batter (it is supposed to be loose) on the prepared cookie sheet. Bake 12-15 min; cake will cook rather fast so keep a close eye on it.
- Invert cake onto a towel that has been sprinkled with powdered sugar. Carefully peel away the wax paper then Cut off hard edges & roll it up while it's still hot, chill cake (unfilled) for at least an hour. (your choice you can roll it from the short side and have a fat roll or the long side and have a skinny roll)
- While the cake is chilling, with your hand mixer or whisk whip heavy cream, sugar, and vanilla extract until whip cream texture; wash & cut your strawberries.
- Once your cake is done chilling unfold it & fill with whipped cream & strawberries. Once you have filled your cake reroll it. Carefully place your filled and rolled cake on a serving tray, dust with confectionary sugar, top with extra berries serve, or store in the fridge for later.
Notes
Yes, I have included vegan/dairy-free alternatives. I have NOT tested them, feel free to test it out with the substitutions I recommend or your own.
Please DO NOT forget to BUTTER your cookie sheet and wax paper really really well or you could eat wax paper! Yuck!
Once your cake is in the oven set up your clean dishtowel and dust it with confectionary sugar.
Your choice on how you want to roll it from the short side and have a fat roll (less filling) or the long side and have a skinny roll (more filling). The short roll may be easier to move but they will be thicker pieces and a much shorter and fatter roll than pictured.
Try not to overfill the inside of the cake or it make be hard to roll. (That goes for either rolling thickness.)
When moving the cake to a plate or serving tray you may want an extra set of hands to help place it.
This dessert can be made the evening before but I find it tastes better from the morning of. It will last in the fridge for 3 days but as it sits it gets a little more spongy.