I love desserts, and I’m excited to share this Strawberry Shortcake Roulade recipe with you. It’s a light, airy cake filled with whipped cream and fresh strawberries. It’s the perfect summer dessert, great for parties, BBQs, or just a cool treat.
Key Takeaways
- Delightful combination of strawberry shortcake in a rolled cake format
- Light and airy sponge cake with a sweet whipped cream and fresh strawberry filling
- Perfect for summer gatherings, BBQs, and refreshing dessert cravings
- Easy to make at home with simple ingredients and straightforward instructions
- Visually stunning presentation that’s sure to impress your guests
Introduction to the Perfect Summer Dessert
As summer warms up, light desserts become the stars. The Strawberry Shortcake Roulade is a summer hit. It’s a rolled cake that brings together the flavors of strawberry shortcake in a stunning way.
Why Strawberry Roulade Is a Summer Favorite
The Strawberry Shortcake Roulade is loved for its fresh strawberries and light texture. The vanilla sponge cake, filled with strawberries and whipped cream, is a perfect summer treat. It’s a favorite, with a 4.9 out of 5 rating from 9 reviews.
What Makes This Recipe Special
This Strawberry Shortcake Roulade is special because it’s easy to make yet looks like it came from a bakery. It takes only 4 hours and 10 minutes, including a 30-minute bake. It’s ideal for a light cake and easy summer dessert.
The recipe uses a 10×15-inch jelly roll pan for the right size. The mix of strawberry dessert recipes and a fluffy sponge cake makes it both beautiful and tasty.
Essential Ingredients for Your Roulade
Creating the perfect strawberry shortcake roulade starts with top-notch ingredients. You’ll need fresh strawberries, a fluffy sponge cake, and creamy filling. Each part is crucial for a delicious summer dessert. Let’s explore the key ingredients for this tasty treat.
The cake’s base is 4 large eggs (200 grams) and ⅔ cup (133 grams) of granulated sugar. These mix to make a cake that’s light and easy to roll. For structure and softness, we add ½ cup (63 grams) of all-purpose flour and 5 tablespoons (40 grams) of cornstarch.
3 tablespoons (42 grams) of unsalted butter add richness and moisture. A bit of ¼ teaspoon (1 gram) of kosher salt and a splash of 1 teaspoon (4 grams) of vanilla extract and ½ teaspoon (2 grams) of almond extract enhance the taste.
The highlight is the 1 cup (170 grams) of fresh, ripe strawberries. They’re the heart of the filling and the topping.
To make the creamy filling, you’ll need 8 ounces (226 grams) of cream cheese and ¼ cup (45 grams) of diced fresh strawberries. Then, 1 cup (240 grams) of heavy whipping cream is whipped until it’s light and fluffy.
With these ingredients, you’re ready to make a strawberry shortcake roulade that will impress everyone. Let’s start baking!
| Ingredient | Amount | Metric Measurement |
|---|---|---|
| Eggs | 4 large | 200 grams |
| Granulated Sugar | ⅔ cup | 133 grams |
| All-Purpose Flour | ½ cup | 63 grams |
| Cornstarch | 5 tablespoons | 40 grams |
| Unsalted Butter | 3 tablespoons | 42 grams |
| Kosher Salt | ¼ teaspoon | 1 gram |
| Vanilla Extract | 1 teaspoon | 4 grams |
| Almond Extract | ½ teaspoon | 2 grams |
| Fresh Strawberries | 1 cup, chopped | 170 grams |
| Cream Cheese | 8 ounces | 226 grams |
| Heavy Whipping Cream | 1 cup | 240 grams |
Kitchen Tools and Equipment Needed
Creating the perfect Strawberry Shortcake Roulade requires the right tools. Let’s explore the must-haves and some optional tools to enhance your baking.
Baking Essentials
- Jelly roll pan or rimmed baking sheet: This is the base for your sponge cake.
- Parchment paper: It makes the cake easy to remove from the baking sheet.
- Electric mixer (hand or stand): It’s key for whipping eggs and making the cake batter light and airy.
- Mixing bowls: You’ll need them for separating eggs, mixing batters, and whipping cream.
- Clean kitchen towel: It’s crucial for rolling the cake after baking, helping it achieve the perfect spiral shape.
Optional Tools for Professional Results
For a more polished Strawberry Shortcake Roulade, consider these tools:
- Piping bag and tips: They help add intricate designs or decorations to your roulade.
- Fine-mesh sieve: It allows for an even dusting of powdered sugar on top, giving a professional look.
With these baking tools, cake roll equipment, and kitchen essentials, you’ll be ready to make a stunning Strawberry Shortcake Roulade. It will surely impress your loved ones.
Strawberry Shortcake Roulade Recipe
Get ready to indulge in a delightful strawberry roulade recipe that will transport you straight to a summer garden party. This homemade dessert recipe combines a light and airy sponge cake with a luscious strawberry cream filling. It creates a visually stunning and flavor-packed cake roll that’s sure to impress your guests.
The key to this strawberry shortcake roulade lies in the perfect execution of the sponge cake base and the creamy strawberry filling. By following a few simple steps, you can master the art of rolling and assembling this delightful dessert. It results in a bakery-quality treat that’s bursting with freshness and sweetness.
- Start by preparing the sponge cake batter. You’ll need 3 eggs, 70 grams of granulated sugar, 20 grams of corn starch, and all-purpose flour. Whip the eggs and sugar together for 5 minutes until the mixture is light and fluffy, then gently fold in the dry ingredients.
- Bake the sponge cake in a preheated oven at 350°F for 12 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
- While the cake is baking, prepare the strawberry cream filling. Whip 1 cup of heavy cream until stiff peaks form, then fold in 4 ounces of cream cheese and 1 pound of fresh strawberries, chopped.
- Once the cake is baked, carefully roll it up while it’s still warm, without the filling. This will help the cake maintain its shape and prevent cracking when you add the filling later.
- Unroll the cake and spread the strawberry cream filling evenly over the surface. Gently roll the cake back up, ensuring a tight spiral.
- Wrap the strawberry shortcake roulade in plastic wrap and refrigerate it for at least 2 hours, or until ready to serve. Enjoy this homemade dessert recipe on the day it’s made to savor the freshness of the berries.
For a fun twist, consider trying variations like a Spice Roulade with Custard Sauce or a Spiced Pumpkin Roulade with Creamy Grand Marnier filling for the fall season. No matter the flavor, this cake roll technique is a surefire way to impress your loved ones with a delightful and visually stunning strawberry roulade recipe.
Making the Perfect Sponge Cake Base
Creating a light and airy sponge cake is key for a great Strawberry Shortcake Roulade. Paying attention to temperature and timing is crucial. Also, mastering the right mixing techniques is important.
Temperature and Timing Tips
To bake a perfect sponge cake, keep the oven at 350°F. This temperature helps the cake bake evenly. It prevents the air bubbles from getting too big, making the cake dense.
The cake should bake for 16 to 18 minutes. This time lets it rise and set right, without drying out.
Mixing Techniques for Light Texture
Proper mixing is vital for a light sponge. Start by beating eggs, sugar, and vanilla for up to 10 minutes. This makes the mixture light, fluffy, and triples in volume.
This step adds air to the batter, which is crucial for a tender crumb. After the meringue is ready, fold in the dry ingredients gently with a spatula. Be careful not to mix too much and lose the air pockets.
By following these sponge cake tips and baking techniques, you’ll make a light cake texture. This will be the perfect base for your Strawberry Shortcake Roulade.
Creating the Strawberry Cream Filling
The secret to a great strawberry shortcake roulade is its creamy filling. This recipe mixes whipped cream, cream cheese, and fresh strawberries. It’s light and full of flavor.
We start by whisking cream cheese and sugar until smooth. This makes the whipped cream stable and keeps the roulade neat.
Then, we fold in fresh whipped cream carefully. This keeps it light and airy. Finally, we add diced fresh strawberries for a sweet and juicy touch.
For more strawberry flavor, make a strawberry compote. Cook fresh strawberries with a bit of sugar. You can swirl it into the filling or use it as a topping.
The strawberry cream filling looks amazing and tastes incredible. It’s perfect with the soft cake. Your guests will love this summer dessert!
| Ingredient | Quantity |
|---|---|
| Cream cheese, softened | 8 oz |
| Granulated sugar | 1/2 cup |
| Heavy whipping cream, chilled | 2 cups |
| Fresh strawberries, diced | 1 pound |
Rolling Techniques for a Beautiful Spiral
Rolling a roulade or spiral cake right is crucial for a stunning dessert. Roll the cake while it’s still warm to avoid cracks. Use a tea towel or parchment paper with powdered sugar to prevent sticking.
Common Rolling Mistakes to Avoid
Rolling the cake too tightly is a common error. It can cause cracks and tears. Also, rolling a completely cool cake can lead to breakage. Too much filling can spill out while rolling.
Troubleshooting Tips
- If the cake cracks, don’t worry. Gently unroll it and try again, being careful not to press too hard.
- If it sticks, add more powdered sugar to the towel or parchment paper.
- For uneven edges or a loose spiral, use a cake leveler or knife to trim before rolling.
With practice and care, you’ll master rolling your strawberry shortcake roulade. It will be a beautiful, spiral dessert that wows everyone.
Decorating Your Roulade
Turning your strawberry shortcake roulade into a stunning dessert is simple. Start by dusting the top with powdered sugar for a classic look. Then, use a piping bag with a large star tip to create whipped cream rosettes around the edges.
For a burst of color and flavor, top the roulade with fresh strawberries. Arrange the halved or quartered berries in a pretty pattern. The strawberries’ sweetness will match the cake’s lightness and creamy filling.
To add texture, sprinkle toasted sponge crumbs on top. These crumbs contrast nicely with the smooth filling, making the presentation beautiful.
Decorating your roulade presentation is all about highlighting the strawberry dessert garnishes. With a few touches, your homemade roulade will become a masterpiece that wows your guests.
Storage Tips and Make-Ahead Instructions
Keeping your homemade strawberry shortcake roulade fresh is simple. Enjoy it on the day you make it for the best taste. But, you can store it in the fridge for up to 24 hours if you follow some tips.
Proper Storage Methods
To keep your roulade fresh, wrap it loosely in plastic wrap before refrigerating. This helps prevent the sponge cake from drying out. You can also prepare the sponge cake a day in advance. Just roll it up in a clean kitchen towel and store it in an airtight container until you’re ready to assemble the dessert.
Shelf Life Guidelines
- Assembled roulade: Can be stored in the refrigerator for up to 24 hours.
- Sponge cake base: Can be made a day in advance and stored rolled in a towel.
- Macerated strawberries: Can be prepared up to 3 days in advance and kept in the fridge.
When assembling the roulade, do it close to serving time. This keeps the strawberries from weeping and ruining the cake’s texture. With these dessert storage tips and make-ahead desserts tricks, you can enjoy the cake freshness of your homemade strawberry shortcake roulade all year round.
Serving Suggestions and Variations
Serve this strawberry shortcake roulade chilled for the best taste and texture. The cool filling goes well with the light cake. You can also use raspberries or blackberries for a new twist.
For a citrusy dessert, add lemon zest to the filling. Or, mix in some melted chocolate for a rich taste.
This recipe is very flexible, perfect for any season. You can make it light and fruity for summer or warm and cozy for fall. Try different flavors and enjoy the endless possibilities.
FAQ
What makes Strawberry Shortcake Roulade a quintessential summer dessert?
Strawberry Shortcake Roulade is loved in summer for its refreshing taste. It uses fresh strawberries, making it both tasty and beautiful.
What sets this Strawberry Shortcake Roulade recipe apart?
This recipe is special because of its fluffy cake, strawberry and whipped cream filling, and easy steps. It’s a stunning dessert perfect for any celebration or a cool treat.
What are the key ingredients in this Strawberry Shortcake Roulade recipe?
The main ingredients are eggs, sugar, flour, and baking powder. You also need oil, milk, vanilla, heavy cream, fresh strawberries, and powdered sugar. Cream cheese is used to make the whipped cream frosting stable.
What essential tools are needed to make the Strawberry Shortcake Roulade?
You’ll need a jelly roll pan, parchment paper, and an electric mixer. Also, mixing bowls and a clean towel for rolling are must-haves. For a fancy look, you might want a piping bag and a fine-mesh sieve for powdered sugar.
How do you achieve the perfect sponge cake for the Strawberry Shortcake Roulade?
For a perfect sponge cake, bake at 350°F to avoid air bubbles. Beat eggs until they triple in volume and fold in dry ingredients gently. This makes the cake light and flexible.
How do you make the strawberry cream filling for the roulade?
The filling mixes whipped cream, cream cheese, and strawberries. A cream cheese and sugar mix makes the whipped cream stable. The recipe also shows how to make a strawberry compote for extra flavor.
What are the key steps for rolling the Strawberry Shortcake Roulade?
Roll the cake while it’s warm to avoid cracks. Use powdered sugar-dusted parchment paper to prevent sticking. Avoid rolling too tight and wait until the cake is warm to roll. Tips are given for fixing common mistakes.
How can you decorate the Strawberry Shortcake Roulade?
You can dust it with powdered sugar or pipe whipped cream rosettes. Garnish with fresh strawberries for a beautiful look. Use a 1M piping tip for decorative roses.
How should the Strawberry Shortcake Roulade be stored and served?
Serve it on the day it’s made for the best taste. Store it in the fridge for up to 24 hours. Wrap it loosely in plastic wrap to keep it moist. Assemble with filling just before serving to keep the cake fresh. Serve chilled for the best flavor.
What are some variations of the Strawberry Shortcake Roulade?
You can use different fruits or add lemon zest for a twist. Try adding chocolate for a new flavor. This makes the recipe versatile for any season.