Easy Strawberry Roulé

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I first made this delicious Strawberry Roulé for one of my Tuesday Bake Alongs on Instagram and there was a lot of love for it so I thought I’d share the recipe on here too. It looks complexe, but this recipe is pretty straight forward and it will surely impress your guests.

The génoise is light, beautifully soft and importantly doesn’t break when it comes to rolling! I already know that this is one I’ll be making on repeat throughout the summer. The only extra piece of equipement you’ll need is a piping bag, and some food colorant.

You can watch my Strawberry Roulé reel for decor and rolling techniques.



For the strawberry decor

  • 30g of soft butter
  • 30g of sugar
  • 40g of plain flour
  • 1 egg white 
  • food colorant (green and red) 

For the génoise 

  • 3 large eggs
  • 75g of sugar
  • 25ml of milk
  • 70g of plain flour
  • 1 tsp of vegetable oil
  • 1/2 tsp of almond extract
  • 1 pinch of salt 

For the strawberry mousse filling

  • 5 large strawberries 
  • 300ml of double cream (very cool) 
  • 3 sheets of gelatine (or 8g) 
  • 50g of sugar 


1* Make the decor paste: cream the butter and the sugar using a spatula. Add the egg white and mix well, finish with the flour. Divide that into 3 small bowls and add some green colorant, red colorant and just 1 drop of red for a lighter colour. 
2* Transfer each colour to a piping bag. Line a baking tray with butter and cover with baking paper. Design some little strawberries and some dots. Keep in the freezer.
3* Make the génoise. Separate the egg whites and yolks. Pour the yolks and 3/4 of the sugar in the bowl of an electric mixer and whisk for 2 minutes. Then add the oil, mix, and add the milk and mix. Pour the flour on top and use a spatula to fold it in. 
4* Finally, in another bowl, start to whisk the egg whites until soft peaks form. Add the rest of sugar and continue to whisk for an extra couple of minutes. 
5* Fold the egg whites in with the first mix. Spread the batter over the frozen designs. Bake at 180C fan oven for 10 minutes sharp. 
6* When cooked, remove the baking paper gently and leave to cool. 
7* Make the filling. Purée the strawberries with the sugar. Soak the gelatine in water for 5 minutes, then add it to a pan with the purée. Warm the mix on a very low heat just to dissolve the gelatine. 
8* Whisk the double cream for a few minutes until soft peaks start to form and add the purée and gelatine mix and whisk for a minute. 
9* Spread the mousse over the génoise (keeping the decor on the outside) and use a tea towel to help roll the roulé. 
Put in the fridge for 2 hours and then it’s ready to eat! 


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