Strawberry Roulade Cake with Whipped Cream Frosting

Delicious strawberries are starting to come into season now and this is the perfect time for a strawberry filled dessert that is frosted with cool and fresh whipped cream. This cake is made with a basic genoise cake which is light and fluffy. The best thing is that this cake can be put together on a busy day the the active time isn't much. We used to live a few minutes from a strawberry picking patch but we never went and that would be so much fun. We also lived near several apple orchards and we did go apple picking. Since I'm already off topic I will say fresh apple butter from an orchard is the best! So. good.

So, back to the strawberries. This recipe calls for a pint and most strawberries come in a quart so you will have some extra. I feel like farmers markets usually have them in pint though and if you can get them there then you should because they would be the freshest probably. I love going to farmers markets. We went to one last weekend locally that has food trucks and we had a green tea doughnut with ginger glaze and a gouda covered pretzel. We also picked up some purple potatoes, a blue sweet potato, and some chioggia beets (the ones with white and red rings inside). I was pretty excited. I love to find such cool stuff as the farmers markets. :) On to the recipe! It looks long but don't be afraid, it's just detailed :).

Strawberry Roulade
Makes about 6-8 servings

Genoise cake
- 3 large eggs
- 3 large egg yolks
- Pinch of salt
- ¾ cup sugar
- ½ cup cake flour (spoon flour into dry-measure cup and level off), or ½ cup minus 1 ½ teaspoons all-purpose flour
- ¼ cup cornstarch

Strawberry filling
- 1 pint strawberries
- 2 tablespoons sugar
- 2 tablespoon fresh lemon juice
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract

Frosting
- ¾ cup heavy cream
- 1-2 tablespoons confectioners sugar
- 1 teaspoon vanilla extract

Directions:
1. Set a rack in the middle level of the oven and preheat to 350 degrees. Grease a jelly roll pan with butter or cooking spray. Cut a piece of parchment paper to fit the bottom of the pan and lay it in the pan. Butter or spray the parchment.
 
2. Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering.
 
3. For the genoise cake, whisk the eggs, yolks, salt, and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees (test with your finger). Attach the bowl to the mixer and, with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume. The egg foam will be thick and will form a slowly dissolving ribbon falling back onto the bowl of whipped eggs when the whisk is lifted.
 
4. While the eggs are whipping, stir together the flour and cornstarch.
 
5. Sift one-third of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps. Repeat with another third of the flour mixture and finally with the remainder.
 
6. Scrape the batter into the prepared pan and smooth the top.
 
7. Bake the gênoise for about 17-20 minutes, or until well risen, deep gold, and firm to the touch.
 
8. Immediately use a small pairing knife to loosen the cake from the sides of the pan. Invert the cake onto a rack and peel off the paper then re-invert onto a kitchen towel dusted with confectioners sugar, set the paper aside. Gently roll the cake into a jelly roll starting with the short side facing you. Set aside and let cool.
 
9. To make the filling, rinse the strawberries. Select 4 or 5 of the best berries to use for decoration and refrigerate them. Hull and slice the remaining berries. Combine the sliced berries with the sugar and lemon juice in a bowl and refrigerate for 1 hour.
 
10. Drain the berries, reserving the juice. In a medium bowl, whip the cream until soft peaks form then stir in the vanilla. Fold in the berries.
 
11. To assemble, gently unroll the genoise. Moisten the cake with the reserved strawberry juices. Spread with the filling and roll it up, wrapping it tightly in the paper. Place in the freezer while the frosting is being prepared.
 
12. Whip the ¾ cup heavy cream until soft peaks form. Add in confectioners sugar and vanilla extract. Continue whipping until stiff peaks form. Remove cake from freezer and place on a platter. Frost cake with the whipped cream. Decorate with fresh strawberries. 

Printable recipe

Recipe adapted from Epicurious

This recipe may be linked up to:

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· A Slice of Southern - Southern Sundays 

· Me and My Sweets - My Sweet Party