Fluffy Japanese Strawberry Shortcake Roll
A beginner-friendly, fluffy Japanese strawberry shortcake roll featuring a light sponge cake rolled with whipped cream and fresh strawberries. This easy Swiss roll recipe is perfect for celebrations and everyday treats.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: Japanese
Ingredients
- 4 large eggs, room temperature
- 60g (1/4 cup) granulated sugar for egg whites
- 60g (1/4 cup) granulated sugar for yolks
- 100g (3/4 cup plus 2 tablespoons) cake flour
- 1 teaspoon baking powder
- 50ml (3 tablespoons plus 1 teaspoon) whole milk
- 30g (2 tablespoons) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 250ml (1 cup) heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- About 250g (1 1/2 cups) fresh strawberries, hulled and sliced
Instructions
- Preheat the oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, letting some hang over the edges for easy cake removal.
- Separate 4 large eggs into two bowls, yolks in one and whites in another, ensuring no yolk gets into the whites.
- Whip the egg whites on medium speed until foamy. Gradually add 60g (1/4 cup) granulated sugar, increase speed to high, and beat until stiff, glossy peaks form (about 5 minutes).
- Whisk 60g (1/4 cup) sugar with the yolks until pale and slightly thickened (about 2 minutes).
- Sift 100g cake flour and 1 teaspoon baking powder into the yolk mixture. Gently fold to combine without deflating.
- Warm the milk and melted butter slightly (not hot), then fold into the batter gently but thoroughly.
- Add a third of the whipped egg whites to the batter to lighten it, then carefully fold in the remaining whites in two additions, keeping the batter smooth and airy.
- Pour the batter into the prepared pan and spread evenly. Tap the pan lightly on the counter to release air bubbles.
- Bake for 12-15 minutes or until the top is golden and springs back when lightly touched.
- Dust a clean kitchen towel with powdered sugar. Immediately invert the cake onto the towel, peel off the parchment, and roll the cake up gently with the towel inside. Let it cool completely rolled to avoid cracks.
- Chill a mixing bowl and beaters, then whip 250ml heavy cream with 2 tablespoons powdered sugar until soft peaks form (3-5 minutes).
- Carefully unroll the cooled cake, spread the whipped cream evenly, and scatter sliced strawberries on top.
- Roll the cake back up gently without the towel. Wrap tightly in plastic wrap and chill for at least 1 hour before slicing.
Notes
Roll the cake while warm using a powdered sugar-dusted towel to prevent cracking. Chill the roll tightly wrapped in plastic wrap for at least 1 hour before slicing to set the cream and make slicing cleaner. Use cake flour for a tender crumb; substitute with all-purpose flour plus cornstarch if needed. For dairy-free options, use coconut cream and almond or oat milk. Avoid overwhipping cream to prevent graininess.
Nutrition
- Serving Size: 1 slice (1/10 of the
- Calories: 210
- Sugar: 15
- Fat: 10
- Carbohydrates: 26
- Fiber: 1
- Protein: 4
Keywords: Japanese strawberry shortcake roll, Swiss roll, strawberry roll cake, fluffy sponge cake, beginner-friendly dessert, strawberry shortcake, whipped cream roll