Strawberry cream roulade

Strawberry cream roulade

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 15 mins Cook: 30 mins Plus chilling

More effort

Serves 8
The meringue for this roulade is baked for only a short time to ensure it stays marshmallowy inside and rolls up easily

Nutrition and extra info

Nutrition: per serving

  • kcal303
  • fat14g
  • saturates7g
  • carbs41g
  • sugars39g
  • fibre1g
  • protein5g
  • salt0.19g
Save to My Good Food
Please sign in or register to save recipes.


For the custard

  • 250ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 vanilla pod
  • 3 large egg yolks
  • 50g caster sugar
  • 1 rounded tbsp plain flour
  • knob of butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

For the meringue

  • 1 tsp each cornflour, white vinegar and vanilla extract
  • 4 large egg whites
  • 100g caster sugar
  • 100g icing sugar, plus a little extra

To finish

  • 150ml tub double cream
  • 450g strawberries, sliced



    Once available in Britain for just a brief period during the summer, strawberries are now a year…


  1. Pour milk into a pan. Split vanilla pod lengthways and scrape out seeds, adding both to the pan. Slowly bring to the boil. Reduce heat and simmer for 2 mins.

  2. Meanwhile, put egg yolks, sugar and flour into a bowl. Using an electric beater, whisk until pale and fluffy. Whisk in a third of the hot milk, then add remainder. Add mixture to the pan and bring to the boil, stirring, until the custard is thickened. Reduce heat and simmer for 2 mins, stirring constantly. Fish out vanilla pod, beat in the butter and pour into a bowl. Cover surface with cling film, leave to cool, then chill. Can be made 1 day ahead.

  3. Heat oven to 160C/140C fan/gas 3. Line the base and sides of a 23 x 33cm Swiss roll tin with baking parchment. Blend cornflour, vinegar and vanilla extract to a smooth paste. Tip egg whites into a clean bowl. Mix together sugars in a separate bowl. Whisk egg whites until stiff, then gradually whisk in the sugar, alternating with a little paste until the mixture is thick and glossy. Spoon into the prepared tin and smooth the top. Bake for 20 mins until crisp on top. Meanwhile, whisk the cream and fold into the custard.

  4. Remove the meringue from the oven and turn out onto a sheet of baking parchment, peel off the lining paper and leave to cool for a few mins.

  5. Spread the custard evenly over the meringue to within 5cm of the short ends and to the edge of the long ends. Scatter with the sliced strawberries. Using the parchment to help you, roll up the meringue from one short end. Transfer to a flat plate and dust with icing sugar

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (2)

saschlet's picture

I didn't make the custard, just the roulade. Pretty easy to make. Used red wine vinegar instead of white which seemed to make little difference. Also used 2tsp cornflour as it seemed a little runny which made he meringue quite marshmallowy. I did find cooking time was nowhere near 20 mins but more like 60 mins at 120 to not be raw in the middle. With some whipped cream and raspberries, a special treat dessert. Will make again.

talianamexicana's picture

Lovely, quite easy (especially if you make the custard ahead of time!), but either use more milk or less flour for the custard or you'll end up needing to thin it!

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Jacqui3's picture

Make sure you plan in the time for the custard to cool, not too clear from opening statement. Lovely recipe and really much easier than I expected to roll the roulade.

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.