This pretty strawberry roll cake recipe features soft sponge cake, a fluffy strawberry cream cheese and whipped cream filling, enrobed by shiny mirror glaze and topped with fresh berries and flowers.
Disclosure: The pastry course discussed in this post was provided to me for free by Alla’s Yummy Food for an unpaid review. All opinions are my own. This post contains affiliate links, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase. Learn more
Whether you call it strawberry cake roll, strawberry Swiss roll, or strawberry roulade, this treat tastes delicious and is perfect for entertaining guests. It’s a wonderful summer dessert that my family often requests during strawberry season. Of course, a good dessert roll cake recipe is nice to have at any time of the year.
Strawberry Cake Roll Recipe with Mirror Glaze
The sponge cake is made with only a few basic ingredients and has a delicate crumb and pleasant chewiness. The filling has an airy, mousse-like texture and is made with fresh strawberries, cream cheese, whipped cream and a hint of citrus.
Usually, I only dust my cake rolls with a bit of icing sugar, maybe a dollop of whipped cream, and call it a day. A dusting of icing sugar is a great way to dress up any cake quickly if you’re short on time. But for this recipe, I decided to go all out and create a fancy mousse-style cake roll with a luscious mirror glaze that gives the cake a stunning sheen.
To be honest, I always found making a mirror glaze a bit daunting. Beautiful but daunting. When Alla from Alla’s Yummy Food recently invited me to review one of her pastry courses, I felt confident to make mirror glaze successfully, and her techniques worked perfectly.
Alla’s Yummy Food Pastry Course Review and Coupon
Alla offers three cookery courses for different skill levels, range from beginner to intermediate and advanced. Her courses are a great resource to expand your baking and cake decorating repertoire. In this review, I will talk about the entry class, which is ideal if you’re a beginner and have no experience with mousse cakes or mirror glazes.
What will I learn?
Alla shares the secrets to making stunning mousse cakes with mirror glaze. You will learn how to make three different mousse cakes, as well as three different types and techniques of mirror glaze. The class has 22 video lessons, which start with an overview of the ingredients and tools you need, followed by very detailed recipe instructions.
The following recipes are included:
- two versions of classic mirror glaze
- caramel mirror glaze
- lemon strawberry mousse cake (lemon mousse, strawberry confit, and coconut dacquoise)
- salted caramel and spiced apple mousse cake (caramel mousse, apple spiced confit, apple caramel, and almond joconde)
- gluten-free chocolate and raspberry mousse cake (raspberry confit, raspberry chocolate ganache, gluten-free chocolate fudge brownie, dark chocolate mousse)
You’ll not only learn these recipes but also the correct cooking and baking processes and receive practical information about handling and storing glazed mousse cakes.
How does this course work?
The course is structured into 22 HD video streaming lessons that you can watch at your own pace, anytime and anywhere. Furthermore, every recipe comes with printable PDF instructions that list all ingredients and steps. And in case you have a question, contact Alla personally in the course’s comment section.
Each video is easy to follow and packed with useful information. The lessons build on each other, starting with an introduction to mousse cakes and an overview and explanation of important ingredients and tools. In the following lessons, you learn the ins-and-outs of preparing different types of mirror glaze. And believe me, the recipes are unlike any other you can find on the internet. The next three chapters are dedicated to learning how to prepare three delectable mousse cakes.
How can this course benefit me?
Alla has a clear objective for this course: sharing her knowledge in pastry making, so you will be able to master stunning mousse cakes on your own. Mousse cakes can seem intimidating to make — so many delicate layers. But after watching the course, you’ll feel confident to implement Alla’s true-and-tried recipes and put together intricate French pastry inspired confections in no time.
What I love most, is that you can use the recipes and techniques Alla teaches and apply them in other baking projects. Armed with the instructions, you can whip up so many different cakes and treats. The caramel mousse, for example, would make a delicious stand-alone dessert. Or the chocolate fudge brownie would be a lovely addition to your teatime.
I used the knowledge from the class to create this strawberry Swiss roll cake. Allas’s tips were very handy when I baked the sponge cake and made the strawberry mousse. I also would not have managed to glaze the cake roll as smoothly and (almost) bubble-free without her guidance.
Tips for making the strawberry cake roll
A stand mixer comes in handy when mixing the sponge batter and whipping up the strawberry mousse filling. Here are a few more tips for the best strawberry roulade ever:
It’s important to whip the eggs and egg yolks properly to give the sponge cake a fully and bouncy texture.
Once the sponge cake comes out of the oven, invert it immediately onto the kitchen towel and roll it up. Otherwise, the cake can break.
The cake roll is great for making a day or two in advance. It stores well in the fridge, and the strawberry cream cheese mousse filling actually tastes better with some time to rest.
- 4 eggs (US, CA, AUS & NZ: L / UK & Europe: M)
- 1 egg yolk
- 1 pinch of salt
- 3/4 cup (150 g / 5.3 oz) + 3 tbsp granulated sugar
- 3/4 cup + 1/2 tbsp (100 g / 3.5 oz) all-purpose flour
- 1/2 cup (60 g / 2 oz) cornflour (cornstarch)
- 1 tsp baking powder
Strawberry cream cheese filling
- 4 sheets leaf gelatin
- 7 oz (200 g) fresh strawberries, hulled and chopped
- 2 tsp lemon juice
- 1/4 cup (50 g / 1.8 oz) granulated sugar
- 8.5 oz (240 g) cream cheese, softened
- 1.5 cups (350 ml / 11.8 oz) cold whipping cream
- 1/4 cup (1/2 stick / 60 g / 2 oz) unsalted butter, at room temperature
- 1/2 cup (60 g / 2 oz) icing (confectioners’/powdered) sugar, sifted
- 8 sheets leaf gelatin
- 1/2 cup (150 ml / 7 oz) glucose syrup or corn syrup
- 3/4 cup (150 g / 5.3 oz) granulated sugar
- 1/2 cup (150 g / 5.3 oz) sweetened condensed milk
- 7 oz (200 g) white chocolate chips
- pink food colour
- fresh strawberries
- fresh flowers (e.g. polyantha roses, pansies, daisies)
- white chocolate shavings
- Line a 15 in x 10 in / 38 cm x 25 cm rimmed baking tray (sheet) with baking (parchment) paper.
- Preheat the oven to 400°F / 200°C / gas mark 6.
Bake the sponge cake
- Add the eggs, yolk, and salt into the mixing bowl of a stand mixer fitted with the wire whip attachment. Beat on the highest setting for 1 minute.
- Add the sugar and mix for 2 more minutes.
- Sift the flour, cornflour (cornstarch), and baking powder into a separate mixing bowl.
- Fold in the dry ingredients into the egg-sugar mixture until no dry lumps are visible.
- Pour the sponge cake batter into the prepared baking tray (sheet) and level the top with a spoon or spatula.
- Bake for 10 to 12 minutes.
- Sprinkle 3 tablespoons granulated sugar on a kitchen towel. After baking, turn out the sponge cake immediately onto the towel. Slowly peel away the baking (parchment) paper. Roll up the cake in the towel. Cover with another, damp kitchen towel and let cool, seam side down.
Make the strawberry cream cheese filling
- Submerge the gelatin sheets in cool water to soften for 5 to 10 minutes.
- Puree 5 oz (150 g) strawberries and lemon juice in a blender. Transfer the puree into a small saucepan and heat until it barely bubbles.
- Squeeze as much water out of the gelatin leaves as you can and stir into the warm strawberry puree until fully dissolved. Take off the heat.
- In a mixing bowl, whisk the room-temperature cream cheese and sugar until smooth. Add the lukewarm strawberry mixture and combine well.
- Whip the heavy cream in a sperate bowl until stiff peaks form.
- Fold the half of the whipped cream into the cream cheese to lighten. Then add the other half and fold until completely incorporated.
Mix the buttercream
- In a mixing bowl, beat the soft butter and icing (confectioners’/powdered sugar) for 5 minutes, until pale and fluffy.
Assemble the strawberry roulade cake
- Unroll the cooled cake. Spread evenly with the strawberry cream cheese filling, leaving a 0.8 in / 2 cm border on all sides. Top with the remaining chopped strawberries.
- Carefully roll up the cake tightly the same way you unrolled it. Once rolled, gently press into a log shape and place on a serving plate. Cut off the ends, so you have straight ends.
- Using an offset spatula, apply a thin coat of buttercream on the top, sides and ends of the cake roll.
- Place the strawberry cake roll in the freezer for 4 to 6 hours or overnight.
How to make the mirror glaze
- Put the gelatine leaves into a small bowl and let soak in cold water for 5 to 10 minutes.
- Add the glucose syrup, sugar, condensed milk into a heavy-bottom saucepan. Heat over a low flame and constantly stir until the sugar is completely dissolved. Take off the heat. Squeeze the water out of the gelatin and stir into the syrup mixture. Pour over the white chocolate chips and stir until the chocolate has melted.
- Tint the mirror glaze with a few drops food colour.
- Let cool to 85°F – 90°F / 30°C to 32°C.
Glaze and decorate the cake roll
- Line a baking tray (sheet) with baking (parchment) paper and put a cooling rack on top.
- Place the frozen cake roll on the cooling rack.
- Pour the mirror glaze generously over the cake.
- While the mirror glaze is still soft, decorate with fresh strawberries, chocolate shavings, flowers, nuts or gold leaf.
- Let the excess glaze drip off and allow to set for 15 minutes.
- Return the cake roll to the serving plate.
Shelf life and storage
The cake roll keeps fresh in the refrigerator for 5 days. Allow coming to room temperature before serving.
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