Description
This Strawberry Shortcake Cake Roll is a light and airy sponge cake infused with fresh strawberry purée, rolled with a luscious mascarpone and whipped cream filling blended with strawberry flavor and diced fresh strawberries. The cake is brushed with a strawberry liqueur syrup to enhance moisture and flavor. Perfect as a refreshing dessert that combines the best of a classic shortcake and a rolled cake, it provides a delicate balance of sweet and fruity notes, ideal for spring and summer gatherings.
Ingredients
Scale
For the Sponge Cake
- 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)
For the Syrup
- 2 tablespoons granulated sugar
- 2 tablespoons water
- 1 tablespoon strawberry liqueur
For the Filling
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water
- 1 cup heavy whipping cream
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1 teaspoon lemon zest
- 1 tablespoon freeze-dried strawberry powder
- 1 tablespoon strawberry liqueur
- 1/4 cup diced strawberries
Instructions
- Make the Sponge Base: In a large mixing bowl, beat 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, creating a strong foam foundation for the sponge.
- Mix Dry Ingredients: 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 air bubbles.
- Incorporate Strawberry Purée: Carefully fold in 2 tablespoons of strawberry purée until uniform with no streaks, avoiding overmixing to maintain sponge texture.
- Bake the Sponge: Spread batter evenly on a lined 10×15-inch jelly roll pan. Bake at 350°F for 10–12 minutes until the top springs back when touched. Invert onto a powdered sugar-dusted kitchen towel, peel off parchment, and roll the cake with the towel from the short end to cool completely to avoid cracks.
- Prepare Gelatin: Sprinkle 1 teaspoon unflavored gelatin over 2 tablespoons cold water, let bloom for 5 minutes, microwave for 10 seconds to dissolve, then cool slightly.
- Make the Filling: In a chilled bowl, whip 1 cup heavy whipping cream, 1/2 cup mascarpone cheese, and 1/4 cup powdered sugar to soft peaks. Stir in gelatin, lemon zest, freeze-dried strawberry powder, and strawberry liqueur to medium-firm peaks. Fold in 1/4 cup diced strawberries gently.
- Prepare Syrup: Heat 2 tablespoons sugar, 2 tablespoons water, and 1 tablespoon strawberry liqueur until sugar dissolves. Brush syrup generously over the unrolled sponge to add moisture and flavor.
- Assemble the Cake Roll: Evenly spread the mascarpone-cream filling over the sponge, leaving a 1/2-inch border to help seal the roll.
- Reroll and Chill: Carefully reroll the cake without the towel, wrap tightly in plastic wrap, and refrigerate for at least 2 hours to set its shape for clean slicing.
- Serve: Trim the roll ends for clean edges, use a sharp knife dipped in hot water and wiped dry to slice gently, displaying smooth, tear-free slices.
Notes
- Rolling the cake while warm prevents cracks and helps it keep shape.
- Use a sharp knife dipped in hot water for clean slicing without tearing.
- Freezing diced strawberries prior to folding in can help maintain a fresh texture without excess moisture.
- Chilling the cake roll is essential for firm cuts and neat presentation.
- Substitute strawberry liqueur with additional strawberry purée or syrup for a non-alcoholic version.
