This Thursday, June 14th is National Strawberry Shortcake day. Yeah, yeah another national something day, It seems like theres a national day for everything these days! Well actually there is almost, A few of my favorites after doing some Googling on the subject were these momentous days in June.
June 15th, National Flip Flop day. Nothing better than sunning my feet parts.
June 20th, National Daylight Appreciation day. I for one really love daylight, It helps me see.
June 21st, National Recess At Work Day. Tell your boss this is mandatory, even for the President.
Don’t forget July 15th which is National Nude Day, just laying it out there….Lets get back to the shortcake which can be made a zillion ways but is nearly always some kind of sponge cake or biscuit dough as the home for the filling. Personally I’m more of a sponge shortcaker (don’t be hatin’ on me biscuit people), I just like the light summery feel to it. This is a truly simple dessert to make and will always be the favorite at main holidays and summer cookouts. Many grocery stores even sell individual sponge cake cups and all you need to do is fill them with cream and top with some juicy fresh strawberries. Voila, your the hero cook at the party and everyone else who brought thumbprint cookies and jello can kiss your butt (be careful if it’s July 15th)
I decided to make my shortcake into a Swiss roll. I know for a fact you probably have all of the ingredients in your kitchen right now to make the sponge, It’s so easy! The rolling can be a little tricky but remember, even if it breaks/cracks/squidges it will still taste the same and can still be served in a fancy glass or bowl with a sprig of fresh mint on top. I drizzled some honey over the cut strawberries and added cardamom, an awesome spice which I liken to vanilla. The smell it releases is top notch and a little goes a long way…I heart cardamom! After letting these three ingredients get to know each other a little better, your left with juicy macerated strawberries and a sauce rich in flavor from the cardamom and honey. Can’t get any better…
Here’s the recipe adapted from BBC Good Food
For the sponge,
3 ounces of sugar plus 1 tablespoon for dusting the parchment paper later
3 ounces of plain flour, sifted
1 teaspoon of baking powder, sifted into the flour
1 teaspoon of vanilla extract
For the filling,
2 Cups of heavy whipping cream
1 Tablespoon of sugar
12 ounces of fresh strawberries, hulled and halved
1 1/2 Tablespoons of honey
1/4 teaspoon of cardamom
Preheat the oven to 350 degrees. Grease a 30cm x 24cm baking tray and line with parchment paper. Grease the parchment also. Mix the eggs and sugar in a mixer for 5 minutes until very fluffy and pale. Add the sifted flour and baking powder and gently fold through the egg mixture.
Finally fold in the vanilla and drop the mixture into the prepared pan. Spread gently until it’s evenly distributed.
Bake in the oven for about 10-15 minutes. When it’s in the oven take another sheet of parchment a little larger than the sponge and dust it with the tablespoon of sugar.
Once the sponge is ready, take it from the oven and let it rest for 2 minutes. Turn it out onto the parchment paper and peel of the first sheet of parchment. Roll towards you with the parchment making sure to keep it
nice and tight and between the paper. Once fully rolled let it cool.
Mix the strawberries, honey and cardamom in a bowl and set aside. Once the sponge is cool whip the cream and the sugar until soft peaks appear.
Unroll the sponge and spread about 2 cups of cream on it, don’t put too much filling on it or it’ll be harder to roll into shape. Any extra cream can be used for serving.
Randomly spread some of the strawberries on top of the cream, again you’ll have extra but you can use them to top the dessert when serving.
Take a hold of the end of the paper and start to bring it towards you the same way as the first time. This time you’ll let the sponge roll itself and not let the paper go inside of the roll.
Roll it until you get to the end and make sure it’s nice and tight. Cut into slices with a sharp knife and enjoy.
The Swiss roll will last covered in the fridge for 2 days.