Strawberries and Whipped Cream Roulade – Truskawkowa Rolada z Bita Smietana – Recipe #176


  • 6 eggs
  • 6 tbs of sugar
  • 3 tbs of flour
  • 3 tbs of corn starch
  • Pinch of salt
  • 500 ml of heavy whipping cream
  • 1 tsp of vanilla extract
  • 1 pack of strawberry jello powder (4 servings)
  • 1 cup of hot water
  • 300g of fresh strawberries


  1. Separate the egg yolks from egg whites.
  2. Beat the egg whites with a pinch of salt until stiff peaks.
  3. Beat the egg yolks with sugar until light and thick. Add flour and cornstarch and mixed until combined. Add egg whites in two additions gently folding in.
  4. Line the baking sheet with parchment paper and transfer the batter on it. Spread evenly and tap few times to get rid of any air bubbles.
  5. Bake in preheated oven to 180C/350F for 20 min.
  6. 2 min after removing from the oven, transfer the cake on a clean cloth – dusted with icing sugar, remove parchment paper and roll it. Let it rolled until it cools down completely.
  7. Add jello powder to 1 cup of hot water and stir until fully dissolved. Set aside to cool.
  8. When the cake is cooled and the jello cool but still liquid, beat the heavy cream until it starts to thicken. Slowly add jello constantly beating. 
  9. Check if you need more sugar and if yes add some icing sugar to taste. Mix it in.
  10. Wash the strawberries, remove the leaves and cut in pieces. Pat dry wit a paper towel.
  11. Add strawberries to the cream and mix until well incorporated.
  12. Unroll your cake, fill with cream and roll back again. Roll it in a aluminum foil to keep the shape and refrigerate for minimum 2 hours.
  13. Dust with icing sugar just before serving, cut and enjoy!

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