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Strawberry Filled Meringue Roulade | A simple baked meringue rolled around strawberries and cream!

Strawberry Filled Meringue Roulade

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This Strawberry Filled Meringue Roulade starts with a dreamy, melt in your mouth meringue rolled around whipped cream and berries. An incredibly light and luscious dessert!

Strawberry Filled Meringue Roulade slice on a white dessert plate

Strawberry Filled Meringue Roulade

I had never heard of this dessert until Ann, a friend and fellow blogger, posted about her version of this Strawberry Meringue Roulade, created for her husband’s birthday. With ripe summer berries near the peak of their season, I had already made a Strawberry Cheesecake Lush, but it was the perfect time to treat my family to another special dessert.

Strawberry Filled Meringue Roulade on a white ceramic serving tray

How to Make a Meringue Roulade

It took more than one attempt to get this meringue roulade just right. Looking through various recipes, the baking times, temperatures, covering for the pan, etc. were all over the place. For this final version, I used Ann’s baking instructions which produced a less weepy meringue.

Parchment worked better than non-stick foil to line the baking pan, and I liked a touch of booze and vanilla in the whipped cream for a flavor boost.  I cut my berries very thinly and didn’t overlap them at all. I also cut a slice from both ends before moving the roulade to a platter for a prettier presentation.

Strawberry Filled Meringue Roulade slilce on a square white plate with a red handled fork and strawberry garnish

A Few Tips for Making a Perfect Meringue

As with most meringue desserts, it’s important to follow some general rules for the best results. My family raved about both attempts, so don’t worry if yours isn’t picture perfect the first time. The meringue gets a little sticky and it’s not particularly easy to transfer to the serving dish. You can just slice and plate it.

  • PRO-Tip: As with all meringues, let egg whites sit out at room temperature for at least 30 minutes. They will beat better when they’re not icy cold.
  • Use superfine sugar to mix into the egg whites as it will dissolve easier. I just whiz regular sugar in my mini food processor.
  • Add sugar slowly, giving it time to dissolve into the batter.
  • PRO-Tip: Make sure your beater and bowl are scrupulously clean. Any grease will prevent the whites from whipping properly. The meringue should be fluffy, white and glossy. Any yolk in the whites will also hinder the process.
  • Dust the finished roulade with powdered sugar to camouflage any imperfections.
  • Use two long spatulas to transfer the roulade to your serving platter.
  • Pro-Tip: Older, though not necessarily expired, eggs have more of an eggy or sulfuric flavor. In this delicate dessert, that is not optimal so use the freshest eggs available to you.

More Strawberry Desserts You’ll Love:

Strawberry Filled Meringue Roulade

Strawberry Filled Meringue Roulade


This Strawberry Filled Meringue Roulade starts with a dreamy, melt in your mouth meringue rolled around whipped cream and berries. An incredibly light and luscious dessert!

Prep Time 30 minutes
Cook Time 16 minutes
Total Time 46 minutes
Yield 10 servings


For meringue:

  • 4 egg whites, at room temperature
  • 1 cup superfine sugar
  • 1 teaspoon vanilla

For filling:

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 tablespoon Grand Marnier, optional
  • 1 teaspoon vanilla
  • 8 ounces fresh strawberries, hulled and sliced thin
  • Powdered sugar, to garnish


  1. Line a 10 x 15 rimmed baking sheet with parchment. Preheat oven to 400 degrees.
  2. Beat egg whites on medium speed until soft peaks form. Increase the speed to medium-high and slowly add the sugar until it's dissolved, about 2-3 minutes.
  3. Cover a 10 X 15 cookie sheet with parchment. Spread the meringue evenly in the pan and smooth with an offset spatula.
  4. Bake for 8 minutes, then reduce oven temperature to 325 and bake for another 8 minutes.
  5. Carefully flip the meringue onto a tea towel and remove the parchment paper. Let cool 15-20 minutes. Carefully reflip the meringue so the browned top side is up (still on tea towel).
  6. Whip cream with powdered sugar, Grand Mariner (if using) and vanilla until soft peaks form. Spread over cooled meringue leaving a 1½ inch border on the long side nearest you.
  7. Top with one layer of strawberries, then using the tea towel to assist, start rolling the meringue from the long side closest to you to the long side away from you.
  8. Carefully transfer to a platter, trimming off ends first, if desired. Chill for at least an hour before serving. Dust with powered sugar and garnish with berries to serve.


Adapted form Thibeault's Table and Fine Cooking

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 232Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 29mgCarbohydrates: 37gFiber: 0gSugar: 36gProtein: 2g


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Strawberry Filled Meringue Roulade | A simple baked meringue rolled around strawberries and cream!

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30 comments on “Strawberry Filled Meringue Roulade”

  1. Oh my goodness that filling is over the top scrumptious. I love this recipe.. a little time is worth all the effort in this one! Thanks Liz!

  2. This Meringue Roulade looks so pretty and intriguing, Liz. And that strawberry filling sounds even more inviting. YUM!

  3. Oh my goodness, this looks melt in your mouth delicious! So beautiful too!

  4. That’s just like angel food cake in a roulade form. Excellent, Liz!

  5. My goodness, sounds just like Pavlova roulade. It has my name all over it!

  6. This is beautiful. I have never made a meringue before so thank you for your tips. I need to try this out soon. Love those fresh strawberries.

  7. I make a lot of desserts but I’ve never made anything like this. I have to try it! Gorgeous!

  8. My favorite summer dessert! This looks perfect for an afternoon gathering!

  9. What a coincidence, Liz, I just finished baking a meringue crunch cake for JTs birthday on Sunday. The meringue in my cake was baked until hard and the buttercream softens it over time (just like a macaron). The texture is out of this world! I love your recipe, it’s like an angel food roulade! So pretty and it looks so light. I’m definitely baking this for my BFFs birthday as she is gluten intolerant.

  10. What a perfect dessert for Summer, will have to make this soon. Looks so light and refreshing!

  11. I love meringue roulade!

  12. That’s one great dessert that my family and friends would flip over. It looks delicious! It looks like a keeper, thanks!

  13. This looks lovely. It is a picture-perfect dessert. I bet it taste as yummy as it looks.

  14. This Meringue Roulade looks so delicious. And love that strawberry filling. You made me hungry. Yum 🙂

  15. So gorgeous and scrumptious!!!!

  16. Oh my goodness – this is a beautiful dessert! So light and lovely – a real winner! I want some 🙂

  17. Super light and fluffy and I bet it just melts in your mouth. Thanks for all the helpful hints as this sounds like a medium difficult recipe to pull off. Sharing, of course!

  18. Wow. You’ve outdone yourself with this — and that takes some doing, because you’re a dessert maven. Excellent stuff — thanks.

  19. Thanks for going the extra yard and including that transfer tip. We’ve all had disasters! GREG

  20. OK super impressed by this recipe, it is gorgeous. really the meringue is soft enugh to be maleable after cooking?

  21. Wow! This is impressive. And it looks so delicious!

  22. What a gorgeous dessert! Maybe I’ll work up my courage and make it for Hubby.

  23. Gorgeous and pinning! Hope you hear my applause from California. I admire your ability to conquer a roulade and meringue!

  24. Love those colours! Have a wonderful week, dear! xoxo

  25. Just gorgeous, Liz! I love this roulade for a light and airy summer dessert!

  26. Then again maybe I’ll make this one! Liz, you have too many to choose! Wish I could try them all!

  27. Hello.  I tried this seemingly to the tee but my meringue came out with a scrambled egg taste… HELP!

    • Great question, Joe, as I’ve noticed this on the rare occasion, too. I did some research and it looks like older (not necessarily expired) eggs hold more sulfuric flavor. I’m betting that was the problem. I’m going to make a note of this in my recipes. We go through a lot of eggs at our house, so that’s probably why I have not experienced this in a while. Hope that helps.

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