Ms. Rose’s Twist to Strawberry Shortcake 😊

Everyone loves a good Strawberry Shortcake and here at Ms. Rose’s our staff is no different! So for #NationalStrawberryShortcakeDay we decided to roll with a slightly different twist to this classic summer dessert and share Pastry Chef Liz Gorman’s Strawberry Swiss Roll and it is simply delicious!

Oh, please don’t forget to show us your strawberry swiss rolls by tagging @MsRosesFineFood and using the hashtag #RosesStrawberrySwissRoll on Facebook & Instagram.

Happy Baking!

Strawberry Swiss Roll

● 6 whole eggs, room temp
● 1 cup of sugar
● 1 cup of ap flour, sifted
● ½ tsp of baking powder
● Dish towel
● Powder sugar

Preheat oven to 325°. Prepare a jelly roll pan with pan spray and wax paper.
Whip eggs in stand mixer for 1 minute
Slowly add sugar to eggs and whip on high until eggs are thick and fluffy, 6-8 minutes
Sift the flour and powder together in a separate bowl.
Working with a ⅓ of the dry, gently fold into egg mixture with a rubber spatula until incorporated then add the next ⅓ and so on.
Pour batter into prepared pan and bake for 12-15 minutes until light brown.
Allow pan to cool 10 minutes
Place a dish towel on the counter and dust with powder sugar and carefully flip warm cake onto towel.
Peel off wax paper and starting short length of the cake, roll cake and allow to cool completely in the towel.

Strawberry Filling
● 2 cups heavy cream
● ⅓ cup powder sugar
● 3 tbsp water
● 2 tsp of unflavored gelatin
● Vanilla
● 1 cups chopped strawberries

Sprinkle gelatin over water and allow to bloom for a couple of minutes
Place cream, vanilla, powder sugar in stand mixer. Whip until soft peaks
Melt gelatin in microwave for 15 seconds or until smooth.
Slowly pour into whip cream and whip into medium peaks.
Gently fold strawberries into whip cream.

Finishing the cake
Unroll cooled cake and evenly spread filling
Roll the cake up again and place in freezer for 30 minutes before cutting to ensure clean cuts
Decorate with powder sugar and/or strawberries