It’s strawberry season again, so it’s a safe bet that lots of us will be enjoying some of those delicious berries with whipped cream, ice cream, or simply all on their own. But if you’re looking for something a bit more lavish and you have the time, strawberry shortcake is a beautifully decadent dessert that your friends and family will enjoy. And this year you can put a real twist on it — or should we say “swirl”?
Strawberry Shortcake Swirl
Ingredients
- 3 eggs
- 2.5 oz sugar
- 2 tsp vanilla sugar
- 3 oz flour
- 1/2 cup jam of your choice
- 9 oz strawberries
- 4 oz sugar
- 0.5 oz gelatine
- 1 3/4 cups cream
Instructions
- Beat the eggs in a bowl and add the sugar and vanilla sugar. Mix the ingredients with a mixer until you have a creamy batter. Now mix in the flour and spread the dough on a baking tray covered with parchment paper. Bake for 15 minutes at 355 F.
- When the crust has cooled, turn it onto a fresh sheet of parchment paper and cut off the edges. Spread on some jam of your choice and roll it up lengthwise.
- Line a large, round bowl with plastic wrap and press it tight to the rim of the bowl. Now cut the cake roll into slices about the thickness of your finger and line the inside of the bowl with them until you reach the rim. If they go over the rim, simply trim them to size.
- Purée the strawberries and mix them with the sugar. Heat up the berries in a pot and add the prepared gelatin. Whip the cream and mix the strawberries into it. Now fill the cake-lined bowl with the strawberries and cream mix and cover it with another layer of cake rolls. Cover with plastic wrap and refrigerate.
- After a few hours of cooling, you can remove the plastic wrap, carefully flip the bowl over, and let the cake slide out onto a plate. It's ready to serve!
VIDEO
We used strawberries in this version because, well, it is the season after all. But at other times of the year you can use other seasonal fruits and try out all sorts of flavor combinations. In the end there’s really only one rule: keep it swirly!