Strawberries and cream are the essence of a classic dessert combination, and this strawberry shortcake roulade recipe takes that pairing to new heights. A light, fluffy sponge cake rolled around a sweet whipped cream filling and fresh strawberries, this dessert is as beautiful as it is delicious. Whether for a summer party, afternoon tea, or a special celebration, this roulade is guaranteed to impress.
Strawberry Shortcake Roulade: The Perfect Dessert Roll
A roulade, or rolled cake, is a dessert that’s surprisingly simple to make but looks stunning on any table. This strawberry shortcake roulade recipe is inspired by the timeless flavors of shortcake, with the added elegance of a rolled presentation. It’s light, fresh, and perfect for showcasing the natural sweetness of strawberries.
Ingredients for the Strawberry Shortcake Roulade Recipe
Sponge Cake:
- 4 large eggs, separated
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, sifted
- ½ teaspoon baking powder
- Pinch of salt
Filling:
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
Decoration:
- Powdered sugar for dusting
- Fresh strawberries for garnish
- Mint leaves (optional)
How to Make Strawberry Shortcake Roulade
1. Prepare the Sponge Cake
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, beat the egg yolks with ½ cup of sugar and vanilla extract until pale and thick.
- In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup of sugar, beating until stiff peaks form.
- Gently fold the egg whites into the yolk mixture. Sift the flour, baking powder, and salt over the batter, and fold gently until fully combined.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 12–15 minutes, or until the top is golden and springs back when touched.
2. Roll the Cake
- While the cake is still warm, place a clean kitchen towel on a flat surface and dust it with powdered sugar.
- Carefully invert the cake onto the towel, remove the parchment paper, and roll the cake tightly with the towel (starting from the shorter side). Allow it to cool completely while rolled.
Prepare the Whipped Cream Filling
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Fold in the sliced strawberries, reserving a few for garnish.
Assembling the Strawberry Shortcake Roulade
1. Unroll the Cake
- Gently unroll the cooled cake. Spread the whipped cream and strawberry filling evenly over the surface, leaving a 1-inch border around the edges.
2. Roll It Back
- Carefully roll the cake back up without the towel, keeping it tight but gentle to avoid tearing. Place the roulade seam-side down on a serving plate.
3. Add Final Touches
- Dust the roulade with powdered sugar and garnish with fresh strawberries and mint leaves. Chill for at least 30 minutes before slicing.
Why This Strawberry Shortcake Roulade Recipe Stands Out
This roulade is more than just a dessert—it’s an experience. The airy sponge cake melts in your mouth, perfectly complemented by the creamy filling and bursts of fresh strawberries. It’s a dessert that feels indulgent but remains light and refreshing, making it ideal for warm-weather occasions.
Plus, the rolled presentation adds a touch of sophistication, making it a centerpiece-worthy dessert for any table.
Tips for Perfecting the Roulade
- Use Room-Temperature Eggs: This helps achieve maximum volume when beating the yolks and whites.
- Roll While Warm: Rolling the cake while it’s warm prevents cracks and helps it hold its shape.
- Work Gently: Avoid overmixing the batter or handling the cake too roughly to maintain its light texture.
- Chill Before Serving: Chilling the roulade ensures clean slices and allows the flavors to meld.
FAQs
Can I use other fruits in this roulade?
Yes, this recipe is versatile. Try substituting or adding fruits like raspberries, blueberries, or peaches.
What if my roulade cracks while rolling?
Don’t worry! Use powdered sugar or extra whipped cream to hide imperfections. It’ll still taste amazing.
Can I make this roulade ahead of time?
Absolutely! Prepare it up to 1 day in advance and store it in the refrigerator.
How do I keep the cake from sticking to the towel?
Dust the towel generously with powdered sugar before rolling to prevent sticking.
What’s the best way to slice the roulade?
Use a sharp, serrated knife and wipe it clean between cuts for neat slices.
Can I make this recipe gluten-free?
Yes, use a 1:1 gluten-free flour substitute for the sponge cake.
Where Can I Find More Recipe Ideas? You can explore more recipes in our categories: Breakfast, Lunch, and Dinner. For additional inspiration, check out popular sites like AllRecipes and Tasty.
Conclusion
This strawberry shortcake roulade recipe is a delightful twist on a classic dessert. Its light, airy texture and fresh, fruity flavor make it perfect for any occasion, from casual gatherings to formal celebrations. With its elegant presentation and crowd-pleasing taste, this roulade is sure to become a favorite in your dessert repertoire. Try it today and enjoy the magic of strawberries and cream in every bite!