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- Delicious strawberries are starting to
- come into season now and this is the perfect time for a strawberry filled
- dessert that is frosted with cool and fresh whipped cream. This cake is made
- with a basic genoise cake which is light and fluffy. The best thing is that
- this cake can be put together on a busy day the the active time isn't much. We
- used to live a few minutes from a strawberry picking patch but we never went
- and that would be so much fun. We also lived near several apple orchards and we
- did go apple picking. Since I'm already off topic I will say fresh apple butter
- from an orchard is the best! So. good.
- So, back to the strawberries. This recipe
- calls for a pint and most strawberries come in a quart so you will have some
- extra. I feel like farmers markets usually have them in pint though and if you
- can get them there then you should because they would be the freshest probably.
- I love going to farmers markets. We went to one last weekend locally that has
- food trucks and we had a green tea doughnut with ginger glaze and a gouda
- covered pretzel. We also picked up some purple potatoes, a blue sweet potato,
- and some chioggia beets (the ones with white and red rings inside). I was
- pretty excited. I love to find such cool stuff as the farmers markets. :) On to
- the recipe! It looks long but don't be afraid, it's just detailed :).
- Strawberry Roulade
- Makes about 6-8 servings
- Genoise cake
- 3 large eggs
- 3 large egg yolks
- Pinch of salt
- ¾ cup sugar
- ½ cup cake flour (spoon flour into dry-measure cup
- and level off), or ½ cup minus 1 ½ teaspoons all-purpose flour
- ¼ cup cornstarch
- Strawberry filling
- 1 pint strawberries
- 2 tablespoons sugar
- 2 tablespoon fresh lemon juice
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- Frosting
- ¾ cup heavy cream
- 1-2 tablespoons confectioners sugar
- 1 teaspoon vanilla extract
- refrigerate them. Hull and slice the remaining berries. Combine the sliced
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