Strawberry roulade

Strawberry roulade

Strawberry roulade with cream filling is a very delicate pastry that is very simple to prepare. Fresh berries perfectly complement the cream made from cottage cheese and cream.
5 from 1 vote
Cook Time 1 hour 45 minutes
Soaking time 2 hours
Total Time 3 hours 45 minutes
Course Bakery
Cuisine European
Servings 6 people
Calories 373 kcal


  • 1 baking sheet
  • 3 mix bowl
  • 1 spatula
  • 1 baking paper
  • 1 blender
  • 1 food wrap
  • 1 mixer
  • 1 towel



  • 100 g flour
  • 100 g sugar
  • 4 pcs egg
  • 40 ml milk hot
  • 1 tsp baking powder
  • 20 g cornstarch
  • 1 pinch salt


  • 120 g strawberry
  • 1-2 tbsp sugar
  • 1 tsp cornstarch
  • 200 g cottage cheese
  • 130 g cream 33%
  • 50 g powdered sugar (40 g for cheese and 10 g for cream)
  • 1 tsp vanilla extract


Preparing the sponge

  • Prepare the necessary ingredients.
    Ingredients for strawberry roulade
  • Whisk the eggs with sugar and a pinch of salt into a fluffy foam.
    4 pcs egg, 1 pinch salt, 100 g sugar
    Beaten eggs with sugar and salt
  • Add the sifted mixture of flour, baking powder, and cornstarch to the sugar-egg mass. Mix everything thoroughly and at the last moment carefully pour in the hot milk along the side of the bowl.
    100 g flour, 1 tsp baking powder, 20 g cornstarch, 40 ml milk
    Flour, baking powder, starch, milk
  • Line a 30×40 cm baking sheet with parchment paper, forming edges. Pour the sponge batter onto the prepared baking sheet and send it to an oven preheated to 180 °C. Bake the sponge for 20–25 minutes until a golden crust appears.
    Dough in a baking dish
  • The ready base for the roll should cool down a bit first in the turned-off oven, and then at room temperature.
    Sponge cake for a roll

Preparing the filling

  • Prepare the necessary ingredients.
    Ingredients for strawberry filling
  • Make the strawberry jam. For this, turn the berries into puree using a blender, then combine with cornstarch and sugar. The mixture needs to be cooked over low heat with constant stirring for 1–2 minutes until the mass begins to thicken.
    120 g strawberry, 1 tsp cornstarch, 1-2 tbsp sugar
    Strawberries, starch, sugar
  • Pour the ready jam into a bowl, cover with plastic wrap ‘in contact’ and let it cool completely first at room temperature, then in the refrigerator.
    Strawberry filling before cooling
  • Prepare the cream component of the filling. Using a mixer, combine cream cheese with 40 g of powdered sugar and vanilla. Whip the cold cream ‘to soft peaks’ with the rest of the sugar, then gently fold it into the cheese mass in several additions using a spatula. Chill the cream in the refrigerator for 30 minutes.
    200 g cottage cheese, 130 g cream, 50 g powdered sugar, 1 tsp vanilla extract
    Cream cheese, cream, powdered sugar, vanilla
  • Turn the warm sponge onto any flat surface like a large cutting board, previously covering it with a towel. Carefully remove the baking paper, turn the base over again and using the towel, roll it into a roll. In this form, let the pastry cool completely.
    Roll the base into a roll
  • Assemble the roll. Unroll the sponge onto a surface lined with plastic wrap, and spread it with strawberry jam.
    Strawberry jam
  • On top of the strawberry jam, apply a layer of cream, leaving 3–4 cm from the outer edge.
    Creamy cream
  • Roll the sponge with the filling into a roll, helping yourself with the plastic wrap. Twist the ends of the wrap tightly, turning the dessert into a candy-like shape. In this form, the roll should stay in the refrigerator for at least 2 hours for the filling to stabilize.
    Rolled roulade with filling
  • Trim the ends of the ready roll slightly, then decorate with powdered sugar and berries. Enjoy your meal!
    Strawberry roulade


Calories: 373kcalCarbohydrates: 45gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 61mgSodium: 225mgPotassium: 125mgFiber: 1gSugar: 28gVitamin A: 783IUVitamin C: 12mgCalcium: 61mgIron: 1mg




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