Strawberry Shortcake Roll (Erdbeerroulade)

When strawberries and cream turn into a cake, you get this soft, spongey, and light Strawberry Shortcake Roll!

What is the difference between a Swiss Roll and a Roulade?

A roulade is the German name for a rolled recipe, it can be sweet or savory and filled with almost anything. When sweet, the cake is made with what is called a biskuitrolle. On the other hand, a Swiss roll is always sweet made with a sponge cake and rolled with just jam.

How do I keep my Swiss roll from cracking?

There are a few factors that keep a roll cake from cracking, including: ingredients, baking time, technique. It’s a little counterintuitive, but having a sponge cake without fat aka a fatless sponge will help keep the cake from breaking! Additionally it’s important not to bake the cake for too long as this will dry it out and cause cracking. Finally, it’s important to roll the cake while it is still warm without the filling and let it cool rolled up to allow it to remember the shape so it won’t crack when you roll it up with the filling.

Can you make a Strawberry Shortcake Roll the day before?

Yes! This cake is actually great if you make it the day before because it allows the filling to firm up inside the cake – making it easier to slice without all of the filling squeezing out. Add question

Tips for making a sweet roulade

• While you don’t want to knock the air out of the batter, be sure to mix it fully. You don’t want clumps of egg white or dry ingredients left in the batter before baking.
• Don’t over bake the cake, it should barely start to turn a golden brown color on top.
• Roll the cake without filling while it is still warm. Then allow it to cool fully while still rolled, before filling the cake.
• Whipped cream is a soft filling so you can either make a stabilized whipped cream using cream cheese or you can keep it as this recipe is with just whipped cream, powdered sugar, and vanilla. In order to create a more sturdy whipped cream, whip it on a medium speed and then medium high. But, never whip it on high because that will cause too large of air bubbles to incorporate in and create a weaker whipped cream.

Additional German Cake Recipes to try!

• Erdbeerkuchen – German Strawberry Cake Recipe
• Lemon Roulade
• Strawberries and Cream Blättertorte

Ingredients for Strawberry Swiss Roll

• Eggs: Eggs are the key to this cake recipe, the egg whites are used to leaven the cake and the eggs keep the cake flexible and moist after baking.
• Sugar: Granulated sugar is mixed with both the egg yolks and egg whites as well as powdered sugar used to roll the cake and to sweeten the whipped cream.
• Corn starch: Corn starch is sifted in with the flour to create a mixture similar to cake flour which creates a lighter and fluffier texture.
• AP Flour: A little all purpose flour gives the substance to the sponge so that it isn’t just eggs and sugar.
• Vanilla Extract: The cake and whipped cream are really there to support the flavor of the fresh strawberries and the vanilla enhances the sweetness and flavor of both!
• Heavy Cream: I always use heavy whipping cream for best success! Be sure that it is cold before you start whipping it.
• Strawberries: Fresh strawberries are the highlight of the cake – be sure to pick fresh ripe strawberries for the best success. However, if you think this cake will be eaten within a day or two, feel free to use slightly too ripe strawberries.

How to make a Strawberry Shortcake Roll?

Biskuitrolle

• Preheat the oven to 350 F. Place a rack in the center of the oven. Line a baking sheet with a silicone baking mat (my preferred option) or a sheet of parchment paper.
• Separate all 7 eggs. Place 5 egg whites into the bowl of a stand mixer and 7 egg yolks into a separate medium bowl.
• Add half of the sugar into the bowl with the egg whites. Beat the egg whites with the whisk attachment first on medium low speed until frothy and then increase the speed to medium high until stiff peaks form.
• Just before the egg whites have hit stiff peaks, add the remaining sugar and vanilla extract into the bowl with the egg yolks and whisk by hand until fully combined.
• Once stiff peaks have formed, remove the bowl from the mixer and pour the whisked egg yolks on top. Fold the egg yolks into the egg whites until fully combined – being careful not to knock all of the air out of the whites.
• Sift the corn starch and flour into the egg mixture and fold to combine. Be sure the mixture is fully mixed – you don’t want any clumps of egg whites or dry ingredients left.

Bake the cake

• Once fully mixed, pour the batter onto the lined baking sheet. Lightly spread the batter over the baking sheet all the way to the edges. Try to make the cake as even as possible as it won’t spread as it bakes.
• Bake the cake in the middle of the preheated oven. First bake for 12 minutes, until just barely golden brown on top.
• Remove the baking sheet from the oven and place on a cooling rack for 3 minutes.
• Gently run a dinner knife along all edges of the baking sheet to loosen the cake from the edges of the baking sheet.
• Dust the surface of the cake with powdered sugar and lay a thin kitchen towel over the surface of the cake.
• Holding the towel to the edges of the baking sheet, flip the baking sheet over so that the cake can fall away, onto the towel.
• Starting at one short edge, roll the cake between the towel and parchment paper or baking mat all the way to the other end.
• Once rolled, set the cake aside to cool fully before filling.

Roll the Strawberry Shortcake Roll

• Cut the tops off of all the strawberries and then cut them into 1/4″ x 1/2″ pieces. Set aside.
• Pour the cold heavy whipping cream, powdered sugar, and vanilla extract into a large bowl. Whip the cream with an electric whisk to stiff peaks – start on medium speed and then increase to medium high. Don’t rush it by increasing the speed to high because it will create large air bubbles and weaker whipped cream.
• Carefully unroll the cake. Very gently peel the parchment or baking mat off of the cake.
• Spread half of the whipped cream over the cake leaving a 1/2″ border on the two long edges and the short side furthest away.
• Sprinkle the chopped strawberries over the top, trying to make sure that they are all laying flat.
• Spread another thin layer of the whipped cream over the strawberries so that you can barely see strawberry bits poking through.
• If you have extra whipped cream, save it in the fridge and top the cake with it before serving.
• Use the towel to lift and roll the short side of the cake, closest to you, over the filling. If needed use your hands to gently tighten the roll.
• Roll all the way to the far end. Once rolled, wrap the cake tightly in plastic wrap and place in the fridge for at least 3-4 hours or overnight so the filling has a chance to firm up before slicing it.
• Serve with a dusting of powdered sugar and the extra whipped cream.