Strawberry Shortcake Swiss Roll
Prep time
Cook time
Total time
Soft and lemony sponge cake swirled with soft and sweetened whipped cream and decorated with sugary strawberries, this Strawberry Shortcake Swiss Roll puts a whole new spin on a favorite summer dessert!
Serves: 8 servings
Grocery List
  • Cake:
  • 5 eggs (separated)
  • 2 T. coconut oil
  • 3 T. milk
  • ½ tsp. lemon extract
  • ½ tsp. vanilla
  • ⅔ c. sugar
  • ¾ c. flour
  • 2 T. cornstarch
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • ⅓ c. sugar
  • Filling:
  • 1 c. heavy cream
  • 1 T. sour cream
  • ½ tsp. vanilla
  • ¼ c. powdered sugar
  • Strawberry topping:
  • 1 lb. strawberries
  • 1 T. sugar
  • 1 T. lemon zest
Here's how...
  1. Put five eggs into a bowl of warm water to bring them to room temp within 15 minutes or so.
  2. Preheat the oven to 350 degrees.
  3. Spray a jelly-roll pan (11"x15") with non-stick cooking spray (I use coconut oil) -- or you can melt butter and brush it on the pan with a silicone brush. Line the baking sheet with parchment paper and then grease the paper heavily with spray or melted butter.
  4. Separate the eggs and yolks, discarding one of the egg whites.
  5. Zest one large or 2 small lemons to collect 1 T. of zest and set it aside.
  6. Lay a lint-free dishtowel out and sprinkle it generously with sifted powdered sugar
  7. In a medium bowl, mix together the following dry ingredients: flour, cornstarch, baking powder, and salt.
  8. In another bowl, mix the following wet ingredients: egg yolks, coconut oil, milk, vanilla, lemon extract, and ⅔ c. sugar.
  9. Mix the wet and dry ingredients stirring just until combined.
  10. In another bowl, use a mixer to beat the 4 egg whites until soft peaks form. Add in ⅓ c. sugar and continue to beat another 1-3 minutes until stiff peaks form. Use a spatula to gently fold the egg whites into the batter until it is one uniform light yellow color.
  11. Pour your batter into the greased pan and use an offset spatula to evenly spread it in the baking sheet.
  12. Bake for 15 minutes or until the top of the cake is just golden brown and springs back when lightly touched in the center. Remove from the oven and let it rest for five minutes or so. Then flip the hot cake carefully onto the powdered sugar-covered towel. Very gently, pull the parchment paper off and then start at the short end and roll the cake up tightly (within the towel). Set it seam-side down and let it cool completely (even overnight).
  13. While the cake is baking, wash and slice 1 lb. of fresh strawberries, place them in a bowl and sprinkle them with 1 T. sugar and the lemon zest and stir to distribute. Let it sit and macerate for at least 10 minutes to create the yummy juice from the berries.
  14. Prepare the filling by whipping 1 c. of heavy cream with the whisk attachment on your mixer to soft peaks. Add in sour cream, vanilla, and ¼ c. powdered sugar and continue to whip until stiff peaks form being careful not to overbeat.
  15. When the cake roll has completely cooled, gently unroll it and use and offset spatula to spread the filling leaving ½" border around the edges. Roll it back up and place it seam-side down on a serving platter. Sprinkle with sifted powdered sugar and scatter strawberries over the top at serving time.
Recipe by That Which Nourishes at