You'll want seconds of this strawberry dessert

Succulent, bright red sweet strawberries are in season at the moment and there's no need to resist.

According to strawberry growers, eating eight strawberries a day will lower your blood pressure, improve memory and heart health.  Sounds like a triple bonus to me!

Straight from the kitchen of cooking maven Jocelyn Hancock, comes this recipe for a delicate strawberry roulade.

Jocelyn would only use strawberries from Queensland's southern country, in season of course, but you might have to cheat a little.


Strawberry Roulade

Serves 8
Set oven to 200c to start, then 160c to finish

You will need

1 swiss roll tin, lined and lightly greased (33 x 25cm) and allow 2cm overlap of paper

5gm melted butter for brushing paper-lined tray140gm room temp egg white (approx 5 egg whites)
275g caster sugar
47g flaked almonds

300ml cream
1 tsp vanilla paste
30g icing sugar + icing sugar for dusting
1 punnet strawberries quartered or 1 punnet blueberries
1 punnet raspberries


  • Whisk egg whites in a bowl until soft peaks form, gradually add sugar, 1 tablespoon at a time, still on high speed.
  • When stiff and glossy, spread smoothly and quickly into a prepared tin.  Sprinkle with almonds.
  • Bake in the middle of the oven at 200c for 8 minutes then reduce temp to 160c for a further 15 minutes until just golden.  The meringue will puff up and crack slightly.
  • While baking, place the whipped cream a medium sized mixing bowl with vanilla and icing sugar.  Combine until just firm, don't over beat.
  • Remove meringue from the oven and set for a few minutes then invert onto a sheet of baking paper dusted with icing sugar.  slide the whole meringue and paper onto a cooling wire.  Remove top sheet of paper from meringue gently and allow to cool for 10 minutes.
  • Top with whipped cream, allowing a 2 cm border on longer sides.
  • Sprinkle with sliced strawberries/blueberries and raspberries.
  • Create the roulade by beginning the roll with the longest edge closest to you.  Once firmly rolled, fold the overlapping end paper under the roulade to secure the roll.
  • Chill for a minimum of 2 hours before unwrapping and redesign with icing sugar.
  • Serve with extra strawberries, fresh raspberries or poached rhubarb.
  • Cut with a hot dry knife to achieve a clean and neat slice.
Disclaimer:  Thank you to Jocelyn Hancock and Southern Queensland Country for this recipe and a beautiful dinner.