Strawberry Shortcake Roulade

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A roulade is a lot easier to make than you think. Whether it's a meringue roulade or a sponge, they're a simple dessert that can be jazzed up with a tasty filling. 

 

Roulades can be either savoury or sweet, opting for a traditional chocolate filling to a savoury one stuffed with mushroom and spinach, your options are endless.

Just in time for Labor day weekend a surprise for all your family and friends final celebration of Summer!

 I love rolled everything! So, this is just another roll! Very easy to do, just remember to roll while it is hot and in a towel.

  

Strawberry Shortcake Roulade

 Cake

3 large eggs

3/4 cup granulated sugar

1 T canola oil

1 tsp. baking powder

1/4 tsp. salt

1 tsp. vanilla extract

3/4 cup flour

* powered sugar for topping

 

Filling 

4 ounces cream cheese

1/4 cup granulated sugar

1/2 tsp. vanilla

1 cup heavy cream for whipping

1 lb. Fresh strawberries, a few more for garnish

 

 Garnish

Mint leaves or Strawberry Leaves

 

Line  a large sheet pan (10"X15")with parchment paper and spray with non stick spray. 

Pre heat oven to 350 F degrees.

Put the eggs in the bowl of electric mixer and beat at a medium speed for 5 minutes(set the timer this is important) Add the sugar and mix 2 more minutes, mixture should thicken a little. Mix in the oil, baking powder, salt and vanilla. Next, slow the mixer down and add the flour slowly. and until it is just combined.

Pour into  the sheet pan, spread with a spatula. Give the pan a couple taps on the counter to remove bubbles, and bake for 10 to 15 minutes. Top should be slightly brown, and touching the top springs back. In my oven it took 12 minutes.

While the cake is in the oven, spread out a slightly damp tee towel on the counter top. (What happens here is the cake forms into the tee towel and is more willing to roll after you fill it.)

 

When cake is done, remove from oven and flip onto the tee towel. It should come out easily with parchment stuck to the top. Carefully remove the parchment paper. Now, using the tee towel, roll the cake into the tee towel. LET IT COOL COMPLETELY BEFORE CONTINUING!

Now, we will make the filling! Beat the Cream cheese and sugar in the bowl of the electric mixer until fluffy, add vanilla. Slow the mixer down and add the cream, now turn the mixer to high and beat until peaks form.

Slice your clean berries and pat them dry. Carefully unroll your cake and spread with the cream cheese filling, top with the berries. Then, very carefully wrap the cake back up without the tee towel. You may need to pull it away from the towel, do this carefully. 

 

Wrap the cake in plastic wrap and refrigerate.

This is cake best eaten on the day it is made because of the berries. It can be made the night before, but, the berries may weep a bit.

 

* You can opt to garnish with mint leaves or strawberry leaves. You could even make a double batch of the Cream cheese filling and pipe onto the top then garnish with more strawberries. 

 

Some  of the other roulades I love for Fall-

Spice Roulade with Custard Sauce 

 

Spiced Pumpkin Roulade with Creamy Grand Marnier filling

 

Hungarian Nut Strudel    This one is not a cake roulade but uses phyllo instead of cake.

 

Chicken Pot Pie Braid  Not a roulade at all but a braided roll, with my favorite Chicken pot pie filling. Perfect for Fall!

 

From our home on the Spokane River in Coeur d' Alene, Idaho to your home where ever you live, I wish you a beautiful Fall!