Description
This Strawberry Shortcake Cake Roll is a delicate and airy sponge cake infused with fresh strawberry purée, filled with a luscious mascarpone and whipped cream mixture enhanced with strawberry liqueur and freeze-dried strawberry powder. Rolled tightly and chilled, this dessert offers a perfect balance of sweet, creamy, and fruity flavors in every bite. Ideal for a special occasion or afternoon treat, it showcases the lightness of a classic shortcake in the elegant form of a roulade.
Ingredients
Scale
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)
Syrup
- 2 tablespoons granulated sugar
- 2 tablespoons water
- 1 tablespoon strawberry liqueur
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
- Prepare the Egg Foam: 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 pale and reaching the ribbon stage. This foamy base is crucial for giving the sponge its light and airy texture.
- Sift and Fold Dry Ingredients: Sift together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, and 1/4 teaspoon salt. Gradually add this flour mixture over the egg foam in two batches, folding gently to maintain the air bubbles vital for the sponge.
- Incorporate Strawberry Purée: Gently fold in 2 tablespoons of strawberry purée until the batter is evenly colored with no streaks, being careful not to overmix and deflate the batter.
- Bake the Sponge: Spread the batter evenly into a lined 10×15-inch jelly roll pan. Bake at 350°F for 10–12 minutes or until the top springs back lightly when touched. Immediately invert the warm cake onto a powdered sugar-dusted kitchen towel, peel off parchment, and roll the cake with the towel from the short end. Cool completely on a wire rack to prevent cracks.
- Bloom and Dissolve Gelatin: Sprinkle 1 teaspoon unflavored gelatin over 2 tablespoons cold water. Let it sit for five minutes, then dissolve by microwaving for about 10 seconds. Cool slightly without letting the gelatin set.
- Make the Filling: In a chilled bowl, whip together 1 cup heavy whipping cream, 1/2 cup mascarpone cheese, and 1/4 cup powdered sugar until soft peaks form. Mix in the dissolved gelatin, 1 teaspoon lemon zest, 1 tablespoon freeze-dried strawberry powder, and 1 tablespoon strawberry liqueur until medium-firm peaks form. Fold in 1/4 cup diced strawberries gently.
- Prepare the Syrup: Heat 2 tablespoons granulated sugar, 2 tablespoons water, and 1 tablespoon strawberry liqueur until sugar dissolves. Brush this syrup evenly over the unrolled cake to lock in moisture and enhance strawberry flavor.
- Fill the Cake: Spread the mascarpone-cream filling evenly over the cake, leaving a 1/2-inch border free on all sides to facilitate rolling.
- Roll and Chill: Carefully reroll the cake without the towel, making sure it is snug but not squeezed. Wrap the cake tightly in plastic wrap and refrigerate for at least 2 hours to set the shape.
- Slice and Serve: After chilling, trim the ends for clean edges. Use a sharp knife dipped in hot water and wiped dry to slice the cake gently into 8 even servings, ensuring clean slices without tearing.
Notes
- Beating the eggs to the ribbon stage is essential for a light sponge; do not rush this step.
- Folding the flour mixture in two stages and gently is key to retaining air bubbles.
- Rolling the cake while warm with a damp towel prevents cracking; do not skip this step.
- Chilling the roll makes slicing easier and cleaner.
- Using a knife warmed in hot water helps to achieve smooth slices without tearing the cake.
