The vibrant, refreshing fusion of flavors in the Matcha & Strawberry Roulade Recipe makes it an absolute showstopper for any dessert lover. This delightful Japanese-French inspired dessert combines the earthy, grassy notes of high-quality matcha with the natural sweetness and tartness of fresh strawberries, all elegantly wrapped in a light, fluffy cake and luscious whipped cream. Perfect for celebrations or simply treating yourself, this roulade is as impressive in taste as it is in appearance, offering a beautiful burst of color and a balanced harmony of flavors in every bite.
Ingredients You’ll Need
Creating the Matcha & Strawberry Roulade Recipe is wonderfully straightforward with just a handful of simple ingredients. Each component is essential not just for flavor but also to achieve the perfect texture and vibrant color that make this dessert stand out.
- 4 large eggs (room temperature): Eggs provide structure and stability, helping the roulade rise and maintain its light, airy texture.
- 2/3 cup granulated sugar: Adds sweetness that balances the earthy matcha and tart strawberries.
- 2 tablespoons honey: Brings a natural sweetness and moisture to the batter, enhancing the cake’s tenderness.
- 2/3 cup cake flour (sifted): Cake flour gives the roulade a delicate crumb and soft texture.
- 1 tablespoon matcha powder: The star ingredient that delivers a beautiful green hue and distinct grassy flavor.
- 1/2 teaspoon baking powder: Provides just the right lift to keep the cake light without overwhelming fluffiness.
- 1/4 teaspoon salt: Balances sweetness and enhances all the flavors.
- Powdered sugar (for dusting): Adds a light, decorative touch and prevents sticking during rolling.
- 1 cup heavy cream (chilled): Whipped to stiff peaks, this cream adds richness and a silky contrast to the cake.
- 2 tablespoons powdered sugar: Sweetens the whipped cream without weighing it down.
- 1/2 teaspoon vanilla extract: Adds subtle depth and aroma to the cream.
- 1 cup fresh strawberries (hulled and chopped): The fresh strawberries bring bursts of juicy sweetness and a pretty red contrast to the green cake.
- Optional extra strawberries for garnish: Perfect for adding a fresh, inviting look to the finished roulade.
How to Make Matcha & Strawberry Roulade Recipe
Step 1: Prepare Your Pan and Batter
Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to ensure the cake doesn’t stick. In a large bowl, beat the eggs, granulated sugar, and honey with an electric mixer on high speed for 5 to 6 minutes. You want the mixture to become pale, thick, and nearly triple in volume. This aeration is crucial for giving your roulade that tender, spongy texture.
Step 2: Combine Dry Ingredients
While your eggs and sugar whip into a cloud-like batter, sift together the cake flour, matcha powder, baking powder, and salt in a separate bowl. Sifting helps to evenly distribute the matcha and baking powder, guaranteeing a consistent rise and vibrant color throughout your roulade.
Step 3: Fold and Bake
Gently fold the dry ingredients into the whipped egg mixture in batches. Be careful not to deflate your well-aerated batter; use a light hand and slow, folding motions to keep the air bubbles intact. Pour the batter evenly into your prepared pan and smooth the surface. Bake for 10 to 12 minutes until the cake springs back when lightly pressed—a sign of perfect doneness.
Step 4: Roll While Warm
As the cake bakes, prepare a clean kitchen towel sprinkled generously with powdered sugar. Once your cake is out of the oven, immediately invert it onto the sugared towel and peel off the parchment paper. Starting at the short edge, roll the cake gently but snugly in the towel, then let it cool completely. This technique trains the cake to roll easily without cracking later.
Step 5: Prepare the Whipped Cream Filling
Take your chilled heavy cream and beat it with powdered sugar and vanilla extract until stiff peaks form. The whipped cream should be stable enough to hold its structure but still silky and spreadable, creating a luscious layer inside your roulade.
Step 6: Assemble the Roulade
Unroll the cooled cake carefully to avoid any cracks. Spread the whipped cream evenly over the surface, then sprinkle the chopped fresh strawberries on top. Re-roll the cake without the towel this time, placing the seam side down to seal in the cream and berries beautifully. Chill the roulade in the refrigerator for at least 1 hour to allow flavors to marry and the cake to set.
How to Serve Matcha & Strawberry Roulade Recipe
Garnishes
Presentation is everything when sharing the Matcha & Strawberry Roulade Recipe with friends or family. A light dusting of powdered sugar on top adds a delicate snow-like finish that emphasizes the vibrant green of the matcha. Garnishing with extra fresh strawberries not only enhances the visual appeal but also adds an inviting freshness in every bite.
Side Dishes
This roulade pairs wonderfully with a crisp, lightly sweetened green tea or a simple glass of sparkling water with a twist of lemon. For a more indulgent touch, serve alongside a scoop of vanilla or strawberry ice cream to complement the flavors and add textural contrast.
Creative Ways to Present
For a festive occasion, slice the roulade into elegant rounds and place each on a petite dessert plate drizzled with strawberry coulis or a zigzag of white chocolate sauce. Alternatively, you can also serve it as a showstopper centerpiece by presenting the whole roulade on a beautiful platter decorated with scattered edible flowers and mint leaves for that next-level wow factor.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from the Matcha & Strawberry Roulade Recipe, store them tightly wrapped in plastic wrap or an airtight container in the refrigerator. This will keep the cake moist and the cream fresh for up to 2 days while maintaining the delicious flavors.
Freezing
While fresh is best for this delicate roulade, you can freeze the cake for up to one month. Wrap it carefully in plastic wrap and then aluminum foil to prevent freezer burn. When ready to enjoy, thaw it overnight in the refrigerator to retain its texture and flavor without sogginess.
Reheating
Reheating is not recommended for this roulade because the whipped cream and strawberries are best served chilled and fresh. If slight warming is desired, allow the roulade to sit at room temperature for 15 to 20 minutes before serving, but skip any direct heating to avoid melting the cream.
FAQs
Can I substitute the strawberries with other fruits?
Absolutely! Raspberries, blueberries, or even thin slices of peaches work beautifully in the roulade. Each fruit will bring its own unique sweetness and color, making the dessert flexible to your tastes and seasons.
What type of matcha powder is best for this recipe?
Choose culinary-grade matcha powder for baking, as it has a strong, vibrant flavor and a beautiful green color. While ceremonial grade is more delicate and expensive, it’s better reserved for drinking and not cooking.
How do I prevent the roulade from cracking?
Rolling the cake while it is still warm and using a powdered sugar-dusted towel are key. This prevents cracks by allowing the cake to gently shape itself before cooling and becoming less pliable.
Can I prepare the roulade in advance for a party?
Yes! The roulade can be made a day ahead and stored in the refrigerator. This actually allows the flavors to meld wonderfully. Just ensure it’s well wrapped to keep fresh and moist.
Is this recipe suitable for vegetarians?
Yes, the Matcha & Strawberry Roulade Recipe is vegetarian-friendly, containing no meat or gelatin. The richness from eggs and cream provides enough indulgence for a satisfying dessert.
Final Thoughts
There is something truly magical about the Matcha & Strawberry Roulade Recipe that makes every occasion feel special. From its lush green hue to the decadent cream and fresh berries, it’s a dessert that promises smiles with every slice. I encourage you to give this recipe a try—it’s a beautiful balance of flavors, textures, and colors that will quickly become one of your all-time favorites to make and share.
Print
Matcha & Strawberry Roulade Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-French Fusion
- Diet: Vegetarian
Description
This Matcha & Strawberry Roulade is a light and elegant dessert that combines the earthy flavor of matcha green tea with fresh, sweet strawberries. A delicate sponge cake rolled with whipped cream and strawberries creates a visually stunning and delicious treat perfect for any occasion.
Ingredients
For the Cake:
- 4 large eggs (room temperature)
- 2/3 cup granulated sugar
- 2 tablespoons honey
- 2/3 cup cake flour (sifted)
- 1 tablespoon matcha powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- powdered sugar (for dusting)
For the Filling:
- 1 cup heavy cream (chilled)
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup fresh strawberries (hulled and chopped)
For Garnish (Optional):
- Extra strawberries
- Powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Beat Eggs and Sugar: In a large mixing bowl, use an electric mixer on high speed to beat the eggs, granulated sugar, and honey for 5–6 minutes until the mixture is pale, thick, and has nearly tripled in volume, ensuring a light and airy sponge.
- Mix Dry Ingredients: In a separate bowl, sift together cake flour, matcha powder, baking powder, and salt to ensure even distribution and no lumps.
- Fold Dry Ingredients: Gently fold the dry ingredients into the egg mixture in batches, being careful not to deflate the batter and maintaining its airiness.
- Bake the Cake: Pour the batter evenly into the prepared pan and smooth the surface. Bake for 10–12 minutes, or until the cake springs back lightly when touched, indicating it’s cooked through.
- Roll Cake to Cool: Lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. Immediately turn the warm cake onto the towel, peel off the parchment, and roll it up from the short end with the towel inside. Let it cool completely in this rolled shape to prevent cracking later.
- Prepare Whipped Cream: While the cake cools, whip the chilled heavy cream with powdered sugar and vanilla extract until stiff peaks form, ensuring a stable, fluffy filling.
- Assemble the Roulade: Carefully unroll the cooled cake, spread the whipped cream evenly over the surface, and sprinkle chopped strawberries on top. Gently re-roll the cake without the towel, seam-side down to keep it sealed.
- Chill Before Serving: Place the roulade in the refrigerator for at least 1 hour to set and make slicing easier.
- Finish and Serve: Dust the roulade with powdered sugar and garnish with extra strawberries before serving to add a fresh and decorative touch.
Notes
- Use high-quality matcha powder for the best vibrant color and authentic flavor.
- For variation, raspberries can replace strawberries for a different berry profile.
- Optionally, add a thin layer of strawberry jam under the whipped cream for enhanced berry sweetness.
