Gluten Free Erdbeerroulade (Strawberry Cake Roll)

Get ready to indulge in a stunning dessert that's both beautiful and delicious - Gluten-Free Erdbeerroulade, known as Strawberry Cake Roll in the US. This classic dessert is made by baking a thin layer of sponge cake, filling it with whipped cream and fresh strawberries, and rolling it into its signature spiral shape. The result is a stunning dessert that is as delicious as it is eye-catching.

While the exact origins of this dessert are uncertain, one thing is for sure - it's considered a classic German and Austrian dessert that people can't get enough of during the spring and summer months when strawberries are in season.

Recipe Ingredient Notes

Gluten Free Flour: I've tried this recipe for Gluten Free Erdbeerroulade with three different gluten-free flour blends: Cup4Cup, my own blend, and Bob's Red Mill 1-to-1. Although all three blends worked well for making the gluten free sponge cake, the batter made with my blend and Bob's 1-1 was lighter and airier than the one made with Cup4Cup. Cup4Cup is primarily made from corn starch, which quickly absorbs the liquid in the sponge cake batter, causing this difference. In terms of taste, I prefer the biskuit made with Bob's Red Mill and my gluten-free flour blend. The one made with Cup4Cup had a starchy aftertaste. The gluten free flour blends I used to test this recipe contain xanthan gum.

Eggs: Eggs are a key ingredient for the gluten free sponge cake to make this Strawberry Roll Cake. Without eggs, a sponge cake would be dense and heavy. As well it would be lacking the characteristic lightness and texture that makes it so appealing. This recipe will not work with egg substitutions.

Oil: Adding a little bit of neutral-tasting oil to a Strawberry Cake Roll recipe can help to keep the cake roll moist and tender, as well as improve its texture. Using oil instead of butter in a recipe can create a lighter and more delicate cake with a finer crumb, while still adding moisture and texture.

Vanilla Extract/Vanilla Paste: Typically, an Erdbeerroulade recipe calls for Vanillezucker, a vanilla-flavored zucker commonly used in German-speaking countries. It may be challenging to find in American grocery stores. I recommend using Vanilla Paste or Vanilla Extract for Vanillezucker as a substitute.

Instant Vanilla Pudding Mix: The added vanilla pudding mix is a stabilizer and sweetener for the whipped cream filling. I use the Instant Vanilla Pudding found at Aldi (it is gluten Free). Should you have access to "Sahnesteif" ("Whip It" called in the US) you may use that instead of the pudding mix. Sahnesteif is a German term that translates to "whipped cream stabilizer" in English. It is a powder that is added to heavy whipping cream to help it hold its shape. Sahnesteif typically contains cornstarch, gelatin, and sometimes sugar, and is considered gluten-free.

Strawberries: The best strawberries for a strawberry cake roll are those that are ripe, packed with sweet flavor, and juicy. Look for fresh strawberries that are bright red, plump, and firm to the touch, with no signs of mold or bruising.

Tools needed to make an Erdbeerroulade

To successfully make this strawberry cake roll recipe, you will need a few kitchen tools. Most of them are available on Amazon which I have linked.

Jelly Roll Pan: a jelly roll pan is typically required to make a Strawberry Cake Roll. The pan is about 10x15 inches with shallow sides, around 1 inch in height. If you don't have a jelly roll pan, you could try using a similar-sized baking sheet. I have had good luck finding very affordable Swiss roll pans at discount stores such as TJ Maxx.

A clean kitchen towel: The gluten free cake is rolled up in the towel while it is still warm. Allowing it to cool in the rolled shape. While some recipes call for parchment paper I think a kitchen towel is more flexible and there will be fewer cracks in the cake.

You will also need a mixer (electric hand mixer or stand mixer), two large mixing bowls, a whisk, a flexible rubber spatula, an offset knife, and a sifter.

How to make a Gluten Free Erdbeerroulade

The biggest hassle to make gluten-free strawberry roll cake? You will need two mixing bowls - one to whisk the egg whites and one to whisk the egg yolks and sugar. In case you have only one bowl for your stand mixer, it's advisable to start by whisking the egg whites until they form stiff peaks, and then transfer them carefully to a separate bowl. This will allow you to reuse the same bowl for whisking egg yolks and sugar without having to wash it. However, if you're using a hand mixer, you need not worry about this step.

Step 1: Preheat the oven to 350F. Spray the jelly roll pan with cooking spray and line it with parchment paper and set them aside.

Step 2: In a small bowl combine the gluten-free flour and kosher salt. Set aside. Separate the eggs and place the 5 egg whites in the bowl of your stand mixer or mixing bowl. Keep the egg yolks in a separate small bowl.

Step 3: In the clean bowl of a stand mixer (fitted with the whisk attachment) or a clean large bowl whisk the egg whites combined with a pinch of salt until they appear frothy. Add the granulated sugar little by little and mix until the egg whites appear glossy and shiny. The egg whites should be a soft/medium stiff. Overmixed egg whites appear dull and dry. If you only have one bowl for your stand mixer, carefully transfer the egg whites to a separate bowl. Set them aside.

Step 4: Add egg yolks, powdered sugar, and vanilla paste/extract to the bowl of your stand mixer (after you removed the egg whites!), and at a medium-high speed whisk them until they have tripled in volume. This can take several minutes. Once they appear light and fluffy , drizzle the vegetable oil into the mixture and mix until fully combined.

Step 5: After preparing the egg yolk and sugar mixture, take the bowl out of your stand mixer and incorporate approximately ¼ of the whipped egg whites. By folding in this small quantity initially, the batter will become less dense. Gradually add in the remaining egg whites and fold them in carefully. Your batter should have a light and airy texture.

Step 6: Using a sifter, sift one-third of the flour at a time over the egg white mixture. Then, using either a flexible rubber spatula or whisk, start to fold the flour into the wet ingredients. The batter may seem stiff and dry, but trust the process as it will eventually come together. Ensure that all ingredients are fully combined and there are no pockets of flour remaining. Adding all the flour at once will make it impossible for it to be incorporated into the wet ingredients without losing all the air from the egg whites. Make sure not to knock out all the air bubbles of the egg whites!

Step 6: Pour the gluten free sponge cake batter into the prepared jelly roll cake pan. With a small offset spatula, carefully spread it out evenly. Carefully transfer the pan to the preheated oven.

Step 7: While the cake for the erdbeerroulade is baking, prepare the clean kitchen towel which is used to roll up the still-hot roulade. Lay the kitchen towel on top of a large cutting board, large baking sheet or table and dust it with some powdered sugar.

Step 8: Bake the sponge cake for 12-14 minutes until it is just barely light golden brown and springs back when gently pressed in the center. Remove the cake from the oven and allow it to cool for 1 minute on a cooling rack. Use a dinner knife and run it around the edges of the cake to loosen it from the pan.

Step 9: Quickly (but carefully) flip the cake out of the pan on top of the sugared kitchen towel. Gently peel off the parchment from the bottom of the cake. Should it stick to the cake use a wet towel to soften the parchment paper.

Step 10: Once the parchment paper is removed, it's time to roll up the cake. Roll the warm cake gently from one short edge to the other, using the kitchen towel. Avoid rolling it too tightly, but don't make it too loose either. Rolling it too tightly will cause it to break while rolling it too loosely will result in an unattractive roll. Let the cake cool completely, ensuring that the final seam is facing downwards.

Whipped Cream Filling & Strawberries

This lightly sweetened whipped cream frosting pairs perfectly with the fresh berries and tender gluten-free sponge cake making it the perfect filling for this Gluten Free Erdbeerroulade.

To make the whipped cream frosting, combine the cold whipping cream, vanilla pudding mix, and powdered sugar in the bowl of your stand mixer. Whisk at a medium speed until medium-stiff peaks have formed. Adjust the sweetened if you like. The juices of the strawberries will contribute sweetness to the Gluten Free Strawberry Roll Cake. Store the whipped cream filling in the fridge until ready to use. I like to wait to make the filling until the biskuitrolle is ready to be filled.

For the strawberries, rinse the strawberries under cold running water to remove any dirt or debris. Be gentle while washing to avoid bruising the fruit. Pat the strawberries dry with a paper towel or a clean kitchen towel. With a paring knife, remove the stem and the green leaves from the top of the strawberry. Cut the strawberries into small pieces. You may also slice them.

How to fill a Strawberry Cake Roll

Step 1: Start by gently and carefully unrolling the cooled gluten free jelly roll cake.

Step 2: Top the cake with the whipped cream filling and spread it evenly over the surface of the cake. Make sure to leave leaving a small margin around the edges to avoid the filling spilling out when rolled. I like to leave a ½ inch border around the long sides and a 1" inch border on the short end. Trust me, the filling will spread when you roll up your gluten-free erdbeerroulade.

Step 3: Top the whipped cream with an even layer of the cut strawberries, gently pressing them into the whipped cream.

Step 4: Roll the erdbeerroulade up gently and slowly, without the use of the towel this time. Ensure that the cake is rolled tightly to maintain an even spiral shape, but be careful not to press too hard and push out too much of the filling.

Step 5: Wrap the cake in the kitchen towel or plastic wrap and place the Gluten Free Erdbeerroulade on a sheet tray seam-side down. Allow the cake roll to chill in the fridge for about an hour to allow it to fully set up. This way strawberry swiss roll cake will also be easier to slice and serve.

How to serve a Gluten Free Erdbeerroulade

Once the strawberry cake roll has cooled and set in the refrigerator, remove it from the baking sheet and place it on a serving platter or cake stand. It should be sturdy enough to be transferred without any issues.

Dust the top of the jelly roll with powdered sugar. Some people like to top the cake with additional whipped cream so if you like you can do that.

Use a sharp knife to slice the Gluten Free Strawberry Cake Roll into rounds. To get clean and neat slices, wipe the knife clean between each cut. Arrange the slices on individual plates and serve this perfect cake immediately to your guests.

Storage & Freezing

Store any leftovers of the Strawberry Swiss Roll in an airtight container in the fridge for up to 3 days. This cake is the best the day it was baked but does store well for a few days. If you dusted the roll with powdered sugar please be aware that the sugar may melt in the fridge and cause it to become damp. The cake will still taste amazing but may be a bit sticky.

While it is possible to freeze a cake with whipped cream filling, the texture and quality of the whipped cream may be affected when frozen and thawed. The water in the whipped cream can crystallize and cause it to become grainy or separated. Therefore I don't recommend freezing any leftovers of this erdbeerkuchen.

Pro Tips for making a Gluten Free Erdbeerroulade

Beat the egg ypolks and sugar until light and fluffy: This is the most important step in making a Swiss roll cake. Beat the eggs and sugar until they are light and fluffy, as this will create a stable foam that will help the cake rise and maintain its shape.

Fold the dry ingredients into the egg mixture gently: When adding the dry ingredients to the egg mixture, be sure to fold them in gently with a spatula. Overmixing can cause the batter to deflate, resulting in a dense cake.

Use parchment paper to line the pan: Grease the pan and then line it with parchment paper. This will help prevent the cake from sticking to the pan and make it easier to roll.

Bake the cake until it springs back when touched: Bake the cake until it is just set and springs back when touched lightly with a finger. Overbaking can cause the cake to become dry and difficult to roll.

Roll the cake while it's still warm: Roll the cake up while it's still warm. This will help it maintain its shape and prevent cracking.

Let the cake cool completely before filling: Once the gluten free cake has been rolled up, let it cool completely before adding the filling. This will prevent the filling from melting or leaking out of the cake.

Use a light hand when rolling the cake: When unrolling and rerolling the Erdbeerroulade with the filling, use a light hand to avoid cracking or damaging the cake.

Chill the Erdbeerroulade before serving: Chill the Swiss roll cake for at least 30 minutes before serving. This will help the filling set and make it easier to slice.

FAQ about Strawberry Cake Rolls