Strawberry Shortcake Roulade Recipe

Strawberry Shortcake Roulade is a delightful dessert that combines the sweetness of strawberries with a light and fluffy cake. This rolled cake is not only beautiful but also easy to serve. It’s perfect for special occasions or just a sweet treat at home.

Why Make This Recipe

Making a Strawberry Shortcake Roulade is a great way to impress your family and friends. It’s a wonderful mix of flavors and textures. The soft cake, creamy filling, and fresh strawberries come together for a delightful dessert. Plus, it’s fun to make and even more fun to eat!

How to Make Strawberry Shortcake Roulade

Follow these simple steps to create your Strawberry Shortcake Roulade at home.

Ingredients

5 egg yolks (room temperature)
2 tablespoons vegetable oil
3 tablespoons milk
1 teaspoon vanilla extract
1 cup sugar (divided)
1 tablespoon lemon zest
3/4 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
4 egg whites (room temperature)
1 cup heavy whipping cream
1 tablespoon sour cream
1/2 teaspoon vanilla extract
1/4 cup powdered sugar (plus more for dusting)
1 pound strawberries (washed, hulled, and sliced)
1 tablespoon sugar
1 tablespoon lemon zest

Directions

Preheat your oven to 350°F (175°C). Spray a 12×17-inch rimmed baking sheet with non-stick spray and line it with parchment paper. Grease the parchment paper with butter and set aside.
In a medium bowl, whisk together the egg yolks, vegetable oil, milk, vanilla extract, 2/3 cup of sugar, and lemon zest. In another small bowl, whisk the flour, cornstarch, baking powder, and salt. Gradually stir the dry ingredients into the wet mixture until just combined.
In a separate medium bowl, beat the egg whites on medium-high speed until soft peaks form. Add the remaining 1/3 cup of sugar and continue beating until stiff peaks form.
Gently fold the whipped egg whites into the cake batter until fully incorporated.
Pour the batter onto the prepared baking sheet and spread it evenly. Bake for 15 minutes or until the top is light brown. Let it cool completely on a cooling rack.
In a large bowl, beat the heavy whipping cream until soft peaks form. Add sour cream, vanilla extract, and powdered sugar. Continue beating until stiff peaks form.
In a small bowl, combine the sliced strawberries, 1 tablespoon of sugar, and lemon zest.
Gently spread the whipped cream mixture onto the cooled cake, leaving a 1-inch border. Scatter the sugared strawberries over the whipped cream. Starting at the short end of the cake, carefully roll it up.
Place the rolled cake seam-side down on a serving platter. Dust with powdered sugar if desired. Enjoy your Strawberry Shortcake Roulade!

How to Serve Strawberry Shortcake Roulade

Slice the roulade into even pieces and serve it on a plate. You can add extra strawberries on top or a dollop of whipped cream for extra yumminess!

How to Store Strawberry Shortcake Roulade

Store any leftovers in the fridge. Cover the roulade lightly with plastic wrap or foil to keep it fresh. It’s best to eat it within a couple of days for the best taste and texture.

Tips to Make Strawberry Shortcake Roulade

Make sure your eggs are at room temperature for better volume.
Be gentle when folding in the egg whites to keep the batter light and airy.
You can use other fruits like raspberries or blueberries if you like.

Variation

You can add a layer of lemon curd for an additional tangy flavor or use different flavored extracts like almond for a unique twist!

FAQs

1. Can I make this ahead of time?

Yes, you can prepare the cake a day in advance and fill it just before serving.

2. How do I know when the cake is fully baked?

The cake should be light brown on top and spring back when lightly touched.

3. Can I freeze the roulade?

Yes, you can freeze it without the filling. Wrap it tightly in plastic wrap and foil. When ready to serve, thaw it in the fridge overnight and fill with whipped cream and strawberries before serving.

Enjoy making and sharing your delicious Strawberry Shortcake Roulade!