Aug 26

Aug 26 Strawberry Roulade

This roulade, or rolled cake, is refreshingly light and decadently delicious. Guaranteed to be a crowd pleaser and a fabulous use for those garden-fresh strawberries.

Strawberry Roulade

Step 1: Cake

Prepare a sheet pan (15”x10”), covering with a layer of parchment, do not grease the pan or paper
Preheat oven to 375F
Make one batch of Angel Food Cake batter
- Substitute: prepare an Angel Food box mix instead of making from scratch
Spoon the batter evenly over the parchment covered sheet pan
- It’s best to dollop evenly across the surface of the pan
- Avoid unnecessary smoothing out as the egg whites can deflate
Bake at 375F for 15 minutes (up to 20 minutes, but be careful not to dry out the cake)
Remove from oven and cool 5 minutes
Starting on a short end, carefully roll cake into a cylinder, and peeling off the parchment paper
Allow to continue to cool to room temp, ~15 minutes
Meanwhile prepare the filling:

Step 2: Filling

To a small mixing bowl, add:
~2 cups strawberries, hulled and cut into quarters
2 Tbsp sugar (add more if desired)
Fold together, set aside.
To the bowl of a stand mixer, add:
1 cup heavy cream
1 Tbsp sugar
Beat until soft peaks form. Transfer to a small bowl and set aside.
To the used bowl of the stand mixer, add:
4 oz cream cheese, softened
4 Tbsp sugar
1 tsp vanilla
Mix until smooth and creamy.
Fold in:
Strawberry and sugar mixture (including any macerated juice)
Once well combined, carefully fold in:
Whipped heavy cream

Step 3: Roulade

Carefully unroll the cooled Angel Food Cake
Drop filling by the spoonful over ~7/8 of the cakes surface
- Why 7/8? Filling will spread during rolling, not covering the full surface now allows space, preventing wasted filling
Using an offset spatula, spread filling over ~7/8 of surface
Carefully roll cake into a tube, rolling just tight enough to keep all the filling inside
Dust the outside of the roll with
Powdered sugar
Transfer to serving platter and serve immediately, or refrigerate up to 24 hours