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Sliced strawberry shortcake roll on marble surface with fresh strawberry.

Strawberry Shortcake Cake Roll

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  • Author: Charlene
  • Prep Time: 5 minutes
  • Cool Time: 2 hours
  • Cook Time: 10 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 8 servings 1x
  • Category: dessert
  • Method: baking
  • Cuisine: American
  • Diet: vegetarian

Description

A light sponge swirled with fresh berries and a creamy mascarpone-cream filling scented with lemon.

Ingredients

Scale
  • 4 large eggs, room temperature
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons strawberry purée (fresh or thawed frozen)
  • 2 tablespoons granulated sugar (for syrup)
  • 2 tablespoons water (for syrup)
  • 1 tablespoon strawberry liqueur (for syrup)
  • 1 teaspoon unflavored gelatin (for filling)
  • 2 tablespoons cold water (for filling)
  • 1 cup heavy whipping cream (for filling)
  • 1/2 cup mascarpone cheese (for filling)
  • 1/4 cup powdered sugar (for filling)
  • 1 teaspoon lemon zest (for filling)
  • 1 tablespoon freeze-dried strawberry powder (for filling)
  • 1 tablespoon strawberry liqueur (for filling)
  • 1/4 cup diced strawberries (for filling)

Instructions

  1. In a large mixing bowl, beat the 4 large eggs, 2/3 cup granulated sugar, and 1 teaspoon vanilla extract on high speed for about five minutes until the mixture is pale and reaches the ribbon stage. This strong foam serves as the foundation for the sponge, allowing it to rise effectively.
  2. Sift together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, and 1/4 teaspoon salt. Gradually sift this mixture over the egg foam in two stages, gently folding to retain the air bubbles that develop during mixing.
  3. Carefully fold in 2 tablespoons of strawberry purée until the batter is uniform and no streaks remain. Avoid overmixing, as this will deflate the batter and affect the sponge’s texture.
  4. Spread the batter evenly in a lined 10×15-inch jelly roll pan. Bake in a preheated oven at 350°F for 10–12 minutes, or until the top springs back lightly when touched. While it’s still warm, invert the cake onto a clean kitchen towel that has been dusted with powdered sugar. Swiftly peel off the parchment paper, and roll the cake and towel together from the short end. Allow it to cool completely on a wire rack; rolling while warm prevents cracks.
  5. In a small bowl, sprinkle 1 teaspoon of unflavored gelatin over 2 tablespoons of cold water. Let it sit for five minutes to bloom. After blooming, microwave it for about 10 seconds to dissolve, ensuring it cools slightly without setting.
  6. In a chilled bowl, whip 1 cup heavy whipping cream, 1/2 cup mascarpone cheese, and 1/4 cup powdered sugar until soft peaks form. Stir in the dissolved gelatin mixture, along with 1 teaspoon of lemon zest, 1 tablespoon of freeze-dried strawberry powder, and 1 tablespoon of strawberry liqueur until the mixture reaches medium-firm peaks. Gently fold in 1/4 cup of diced strawberries for added texture.
  7. Prepare the syrup by heating 2 tablespoons of granulated sugar, 2 tablespoons of water, and 1 tablespoon of strawberry liqueur until the sugar has dissolved. Brush this syrup generously over the unrolled cake to lock in moisture and boost the strawberry flavor.
  8. Evenly spread the mascarpone-cream filling over the cake, making sure to leave a 1/2-inch border free. This edge will help seal the roll without squeezing the filling out.
  9. Carefully reroll the cake without the towel, ensuring it’s snug. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours. This chilling time helps firm the shape for clean slicing later.
  10. Once chilled, trim the ends of the roll to create clean edges. Use a sharp knife dipped in hot water and wiped dry to slice the roll gently, resulting in smooth, clean slices without tearing.

Notes

  • Room temperature eggs whip up fluffier, allowing the sponge to expand better. Let them sit out for about 30 minutes before mixing.
  • Using fine granulated sugar ensures even blending with the eggs for a tender crumb. Coconut sugar can be a substitute if needed.
  • Sift the flour used in the sponge to help prevent lumps and maintain a light texture. Tap the sifter gently and fold to avoid deflating the batter while mixing.
  • Cornstarch helps to soften the crumb, and you can use a measure-for-measure gluten-free blend if making a gluten-free version.
  • The strawberry purée should be strained to blend easily without causing any lumps or deflation of the batter.
  • The use of freeze-dried strawberry powder is recommended for its concentrated flavor. Do not substitute with fresh or frozen strawberries.
  • When slicing, clean your knife in hot water and dry it off between cuts; this is crucial for maintaining the shape and preventing any tearing of the roll.
  • Wrapped securely, the strawberry shortcake cake roll remains fresh in the refrigerator for up to 2 days. Individual slices can be frozen for up to a week.

Nutrition

  • Serving Size: 1 slice
  • Calories: 250
  • Sugar: 15g
  • Sodium: 120mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 80mg

Find it online: https://www.bakeitwell.com/strawberry-shortcake-cake-roll/

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