Succulent, bright red sweet strawberries make this strawberry meringe roulade a fabulous strawberry dessert. Make it when strawberries are in the height of season for the best flavours. No strawberries around?  You could also use blueberries or any other type of berry.

You need to try this strawberry meringue roulade

According to strawberry growers, eating eight strawberries a day will lower your blood pressure, improve your memory and heart health.  That sounds like a triple bonus to me! Straight from the kitchen of cooking maven Jocelyn Hancock, comes this recipe for a delicate strawberry roulade. Jocelyn would only use strawberries from Queensland’s southern country, in season of course, but you might have to cheat a little. If you can get to the Granite Belt, this is the place to buy strawberries fresh from the farm.

Head to the end of the post for a printable recipe card.

Strawberry roulade

Strawberry Roulade

You’ll make this strawberry dessert once and it will become a family favourite.

Serves 8

Set oven to 200c to start, then 160c to finish

You will need

1 swiss roll tin, lined and lightly greased (33 x 25cm) and allow 2cm overlap of paper

Ingredients

  • 5gm melted butter for brushing paper-lined tray140gm room temp egg white (approx 5 egg whites)
  • 275g caster sugar
  • 47g flaked almonds

Filling 

  • 300ml cream
  • 1 tsp vanilla paste
  • 30g icing sugar + icing sugar for dusting
  • 1 punnet strawberries quartered or 1 punnet blueberries
  • 1 punnet raspberries
Strawberry roulade dessert

Method

  • Whisk egg whites in a bowl until soft peaks form, gradually add sugar, 1 tablespoon at a time, still on high speed.
  • When stiff and glossy, spread smoothly and quickly into the prepared tin.  Sprinkle with almonds.
  • Bake in the middle of the oven at 200c for 8 minutes then reduce temp to 160c for a further 15 minutes until just golden.  The meringue will puff up and crack slightly.
  • While baking, place the whipped cream in a medium-sized mixing bowl with vanilla and icing sugar.  Combine until just firm, don’t overbeat.
  • Remove the meringue from the oven and set for a few minutes then invert onto a sheet of baking paper dusted with icing sugar.  slide the whole meringue and paper onto a cooling wire.  Remove top sheet of paper from meringue gently and allow to cool for 10 minutes.
  • Top with whipped cream, allowing a 2 cm border on longer sides.
  • Sprinkle with sliced strawberries/blueberries and raspberries.
  • Create the roulade by beginning the roll with the longest edge closest to you.  Once firmly rolled, fold the overlapping end paper under the roulade to secure the roll.
  • Chill for a minimum of 2 hours before unwrapping and redesign with icing sugar.
  • Serve with extra strawberries, fresh raspberries or poached rhubarb.
  • Cut with a hot dry knife to achieve a clean and neat slice.

Disclaimer:  Thank you to Jocelyn Hancock and Southern Queensland Country for this recipe and a beautiful dinner.

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Freshly picked strawberries
strawberry roulade, strawberry dessert
Yield: 8

Strawberry Roulade

Prep Time: 30 minutes
Cook Time: 23 minutes
Additional Time: 2 hours
Total Time: 2 hours 53 minutes

Succulent, bright red sweet strawberries make this strawberry roulade with its soft meringue a fabulous strawberry dessert.

Ingredients

  • 5gm melted butter for brushing paper-lined tray140gm room temp egg white (approx 5 egg whites)
  • 275g caster sugar
  • 47g flaked almonds
  • 300ml cream
  • 1 tsp vanilla paste
  • 30g icing sugar + icing sugar for dusting
  • 1 punnet strawberries quartered or 1 punnet blueberries
  • 1 punnet raspberries

Instructions

  1. You will need 1 swiss roll tin, lined and lightly greased (33 x 25cm) and allow 2cm overlap of paper.
  2. Set oven to 200c to start, then 160c to finish.
  3. Whisk egg whites in a bowl until soft peaks form, gradually add sugar, 1 tablespoon at a time, still on high speed.
  4. When stiff and glossy, spread smoothly and quickly into prepared tin.  Sprinkle with almonds.
  5. Bake in the middle of the oven at 200c for 8 minutes then reduce temp to 160c for a further 15 minutes until just golden.  The meringue will puff up and crack slightly.
  6. While baking, place the whipped cream a medium-sized mixing bowl with vanilla and icing sugar.  Combine until just firm, don’t overbeat.
  7. Remove the meringue from the oven and set for a few minutes then invert onto a sheet of baking paper dusted with icing sugar.  slide the whole meringue and paper onto a cooling wire.  Remove top sheet of paper from meringue gently and allow to cool for 10 minutes.
  8. Top with whipped cream, allowing a 2 cm border on longer sides.
  9. Sprinkle with sliced strawberries/blueberries and raspberries.
  10. Create the roulade by beginning the roll with the longest edge closest to you.  Once firmly rolled, fold the overlapping endpaper under the roulade to secure the roll.
  11. Chill for a minimum of 2 hours before unwrapping and redesign with icing sugar.
  12. Serve with extra strawberries, fresh raspberries or poached rhubarb.
  13. Cut with a hot dry knife to achieve a clean and neat slice.

Notes

According to strawberry growers, eating eight strawberries a day will lower your blood pressure, improve memory and heart health.  

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 387Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 47mgSodium: 59mgCarbohydrates: 56gNet Carbohydrates: 56gFiber: 1gSugar: 54gSugar Alcohols: 54gProtein: 3g