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This Strawberry Roulade is an easy dessert recipe that consists of a light rolled sponge filled with strawberry jam and whipped cream. In this recipe, I have used my Strawberry and Rose Geranium Jam for the filling which gives it a subtle flavour of rose. In essence, it is a posh strawberry Swiss Roll.
It is a good dessert for a party as it looks impressive on the table, can be made in advance and is easy to slice into individual portions. It is a bit retro but, in my view, is none the worse for that. If you are looking for another good roulade recipe, you might also like my Rhubarb Roulade.
What you need to know about this Strawberry Roulade recipe
- You need a Swiss Roll tin – a shallow, flat tin (approximately 38 cm x 26 cm or 10 x 15 inches) to make this recipe. It also makes it much easier if you have a food-processor with a whisk attachment or an electric whisk as hand-whisking the mixture can take a while.
- This is a very quick recipe. The sponge is thin so it cooks in 15 minutes which is much more quickly than a cake.
- It is vital that you roll up the roulade (step 8) while it is still warm. If you leave it to cool before doing this, it will be very hard to roll.
- It is good for a party as, in addition to looking good on the table, it is easy to slice into individual portions.
- I use my Strawberry and Rose Geranium Jam to add a hint of rose flavour. If you want to add a note of rose to your roulade, you can add a few drops of rosewater to a good home-made or shop-bought strawberry jam.
- In this recipe, I used whipped cream and strawberry jam to fill the roulade. However, you could use another type of jam – raspberry or black cherry are good options – or honey as a substitute. You could also use fresh fruit, or a mixture of jam and fruit if you prefer. Any fresh berry, such as raspberries or blueberries, are good. You could also use a fruit compote, a simple mixture of fresh fruit and sugar which has been cooked very quickly, as a substitute. I have a recipe for Rhubarb Roulade which uses rhubarb compote.
Other easy dessert recipes
If you are looking for an easy, make-ahead dessert, you might also like some of my other recipes.
- Rhubarb Roulade – an easy roulade recipe with a filling of rhubarb compote
- Banoffee Pie – a quick and easy recipe with the winning combination of bananas, caramel and cream
- Lime Cheesecake – an easy make-ahead, no-cook recipe with a zesty lime flavour
- Strawberry Pavlova – classic meringue, cream and berry combination
- Lemon Pavlova – light meringue with whipped cream and lemon curd
- Rose and Raspberry Pavlova – rose-flavoured meringue topped with whipped cream and fresh raspberries
- Rose Meringues – simple meringues flavoured with rosewater
- Summer Pudding – a traditional pudding featuring a mixture of juicy fresh berries
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Other strawberry recipes
Strawberry Roulade recipePrint
This easy Strawberry Roulade is filled with fresh strawberries and cream and enhanced with a hint of rose.
- 3 eggs
- 85 g (3 oz) caster sugar plus 1 tablespoon
- 85 g (3 oz) plain flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Around 5 tablespoons of strawberry jam (such as my home-made Strawberry and Rose Geranium Jam)
- 200 ml (700 fluid oz) double cream, whipped to form soft peaks
- A little icing sugar
- Set oven to 180 C, 350 F or Gas Mark 4.
- Line your Swiss roll tin with baking parchment or grease-proof paper.
- Combine the eggs and sugar and whisk until thick and foamy. This can take up to 5 minutes. This is one recipe where you really need a food processor with a whisk attachment or an electric whisk rather than attempting to do it with a hand whisk.
- Fold the flour and baking powder into the foamy egg and sugar mixture.
- Pour the combined mixture into your Swiss roll tin.
- Put the tin in the oven and bake the sponge for 15 minutes until firm and golden.
- Turn the cooked sponge onto another sheet of baking parchment or grease-proof paper on which you have sprinkled around a tablespoon of caster sugar.
- While the sponge is still warm, roll it up so it looks like a Swiss roll with the paper inside. You need to roll it up while it is warm – you can’t do this when it has cooled off as the cake will crack! Allow to cool completely.
- You need to construct your roulade a couple of hours before you are ready to eat it – otherwise, the cream and jam will make it soggy. You need to unroll the sponge and remove the paper. Spread your jam over the sponge and top it with the whipped double cream. Don’t spread filling too thick and don’t take it quite up to the edge of the sponge (leave a gap of a couple of centimetres). This will avoid too much squidging out when you roll the cake up again!
- Roll the filled cake up into a Swiss roll shape again.
- Dust with sieved icing sugar.
Keywords: strawberry roulade, rose
Loved this recipe? Checkout the Recipe Index.