This past weekend my family got together to celebrate a very special lady: my mom. It was a gorgeous, warm sunny day that reminded me of all the great things there are to look forward to in the coming summer months. Like strawberries! This roulade cake that I made for the occasion was the perfect way to kick off strawberry season. I’ve made a few chocolate desserts in recent months but for Mother’s Day I wanted to make something light, fresh, and not at all fussy. This strawberry cream roulade looks super impressive but it was actually way easier to make than I imagined. I love the simplicity of this recipe – flour, eggs, sugar, strawberries, cream. That’s pretty much it. So wholesome. The cake turned out beautifully and it was no trouble at all to roll, which was obviously the part I was most nervous about. I found some sweet, juicy strawberries at the grocery store (not exactly local, but it is only mid-May) and this dessert really let them shine. Light, airy vanilla-scented cake, berry-stained cream filling, and clouds of whipped cream to finish. The whole family enjoyed this one, and according to my mom (who got dibbs on the leftovers, of course), it was even better the next day.
Strawberry Cream Roulade
- Unsalted butter, for pan
- 8 eggs, room temperature, separated
- ½ cup granulated sugar
- ½ teaspoon pure vanilla extract
- ½ cup cake flour (not self-rising)
- 2 teaspoons baking powder
- Pinch salt
Filling and frosting
- 3 cups whipping cream
- 2 tablespoons confectioners’ sugar, plus more for work towel
- 4 cups strawberries, washed, dried, and hulls removed
- Make the cake
Preheat the oven to 350°F. Butter and line a rimmed jelly roll pan (15”x10”x1”) with parchment paper. Set aside.
In a medium bowl, whisk together cake flour, baking powder, and salt. In a large bowl, beat egg yolks and sugar together until light in colour, 1-2 minutes. Stir in ½ teaspoon vanilla. Add flour mixture; stir until well combined.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold egg whites into flour mixture. Pour the cake batter into the prepared pan and spread evenly with a spatula. Bake until cake springs back when touched, about 20 minutes.
Lay a clean kitchen towel flat on a work surface with one of the short ends facing you. Generously sprinkle the towel with confectioners’ sugar. While the cake is still warm, carefully flip it onto the towel, remove baking sheet, and peel off parchment paper. Using the dish towel, roll the cake away from you; allow the cake to cool in rolled position.
- Make the filling/frosting
Set aside 6 strawberries for garnish. Finely chop the remaining strawberries. Place heavy cream in the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed. Slowly add remaining teaspoon vanilla and 2 tablespoons confectioners’ sugar. Continue beating until soft peaks form. Set half of the whipped cream aside. Gently fold chopped strawberries into the remaining half.
- Assemble the cake
Unroll the cake. Evenly spread the strawberry whipped-cream mixture over surface of the cake and re-roll. Trim the ends if needed. Transfer the cake to a serving plate and evenly spread the top and sides of cake with reserved whipped cream. Cut reserved whole strawberries in half lengthwise and place on top of the cake for garnish.