If you have a soft spot for delicate, flavor-packed desserts, then this Matcha & Strawberry Roulade Recipe is about to steal your heart. Imagine a light, green tea-infused sponge cake that’s perfectly rolled around a luscious whipped cream filling bursting with the fresh sweetness of strawberries. It’s a stunning fusion of Japanese matcha and classic French roulade techniques, creating a dessert that looks impressive yet feels like a warm hug with every bite. Whether you want to treat yourself or impress guests, this recipe balances vibrant color, subtle earthiness, and fruity brightness in the most delightful way.

Matcha & Strawberry Roulade Recipe - Recipe Image

Ingredients You’ll Need

What’s fantastic about this Matcha & Strawberry Roulade Recipe is how simple and honest the ingredients are. Each one plays a key role in building texture, flavor, and that signature green hue that makes this cake truly special.

4 large eggs, separated: Provides the structure and lightness crucial to a fluffy roulade.
100g granulated sugar, divided: Sweetens the cake and stabilizes the egg whites for a tender crumb.
2 tbsp matcha green tea powder: Delivers a subtle, earthy flavor and beautiful green color.
65g all-purpose flour: The base that gives the cake its soft but sturdy texture.
½ tsp baking powder: Adds a little extra lift for that perfect springiness.
¼ tsp salt: Balances flavors and enhances the matcha’s earthiness.
1 tsp vanilla extract: Introduces a warm sweetness that complements the matcha and strawberries.
250ml heavy whipping cream: Whipped to heavenly peaks for a silky, rich filling.
2 tbsp powdered sugar: Sweetens the cream just enough without overpowering.
150g fresh strawberries, hulled and sliced: Bright, juicy, and bursting with natural sweetness to contrast the matcha.
Additional powdered sugar, for dusting: Adds a touch of elegance and a final hint of sweetness on top.

How to Make Matcha & Strawberry Roulade Recipe

Step 1: Prepping Your Batter

Start by preheating your oven to 350°F (175°C) and lining a 10×15 inch jelly roll pan with parchment paper. This ensures your cake will bake evenly and release easily. In a medium bowl, sift together the all-purpose flour, baking powder, salt, and matcha powder. This step is important to avoid lumps and create that smooth, evenly flavored sponge that is the foundation of the roulade.

Step 2: Whipping the Eggs and Sugar

Next, take your egg yolks and beat them vigorously with 50g of the sugar and vanilla extract until the mixture becomes pale and thick. This means you are incorporating air for a light cake. In a clean bowl, beat the egg whites until soft peaks form. Then, gradually add the remaining 50g sugar and continue beating until you get stiff, glossy peaks. The egg whites are key for adding that airy texture everyone loves in a roulade.

Step 3: Folding Ingredients Together

Now comes the gentle part. Fold the egg yolk mixture carefully into the beaten egg whites – the idea is to keep as much air in the batter as possible. Then, fold in the sifted dry ingredients until everything is just combined. Overmixing here can deflate your batter, so patience is key!

Step 4: Baking the Cake

Pour your beautiful green batter into the prepared pan and spread it out evenly. Slide it into the oven for about 10 to 12 minutes. You’ll know it’s ready when the cake springs back lightly to the touch. The sponge should be just set, soft, and pliable enough to roll without cracking.

Step 5: Rolling the Cake

While the cake is baking, prepare a clean kitchen towel and dust it generously with powdered sugar. Once out of the oven, quickly invert your cake onto this towel, peel off the parchment paper, and roll the cake up in the towel starting from the short side. This step is crucial to give your roulade its signature shape without breaking.

Step 6: Preparing the Filling

With your cake cooling completely while rolled, whip the heavy cream together with powdered sugar until soft peaks form. This luscious cream filling will pair so beautifully with the matcha sponge and fresh strawberries, adding richness and sweetness in every bite.

Step 7: Assembling the Roulade

Carefully unroll your cooled cake and spread the whipped cream evenly across the surface. Scatter the sliced strawberries generously over the cream, then roll the cake back up gently but firmly without the towel. Place it onto a serving platter, dust with a little more powdered sugar, and chill it for at least 30 minutes to set everything in place and heighten the flavors.

How to Serve Matcha & Strawberry Roulade Recipe

Garnishes

To take your Matcha & Strawberry Roulade Recipe to the next level, garnishing is an art form. A light dusting of powdered sugar is a classic choice, instantly adding a delicate snowy finish. Fresh mint leaves or extra strawberry slices on the side also bring a refreshing contrast and visual appeal.

Side Dishes

This roulade is a standalone star, but if you want to make a memorable spread, serve it alongside lightly brewed green tea or a cup of fragrant jasmine tea. The floral notes complement the matcha perfectly while keeping the palate fresh and balanced.

Creative Ways to Present

Want to impress your guests? Slice the roulade diagonally to reveal those beautiful green and red layers in a swirl pattern. You could even serve individual slices in clear glass plates to celebrate its colors. For a party, pipe some extra whipped cream on top and add a single strawberry for each slice—simple but striking!

Make Ahead and Storage

Storing Leftovers

Your roulade stays delicious refrigerated for up to 2 days. Keep it covered with plastic wrap or in an airtight container to avoid it absorbing any fridge odors and to maintain moisture in the sponge and cream.

Freezing

If you want to prepare this Matcha & Strawberry Roulade Recipe in advance, you can freeze it after assembling but before adding fresh strawberries, as freezing fruit can alter texture. Wrap the roulade tightly in plastic wrap and store it in the freezer for up to 1 month.

Reheating

When ready to enjoy, thaw the roulade in the fridge overnight. Since this dessert is best served chilled, reheating is usually not necessary. Just bring it to room temperature for a few minutes before slicing for optimum creaminess and flavor.

FAQs

Can I use different fruits instead of strawberries?

Absolutely! Raspberries, blueberries, or even sliced kiwi work beautifully with the matcha flavor. Feel free to experiment with what’s in season or your personal favorites to customize your roulade.

Is it possible to make this dessert dairy-free?

Yes! You can replace the heavy whipping cream with whipped coconut cream or another plant-based whipping cream for a dairy-free version that still has that rich, fluffy texture.

Why is it important to sift the matcha powder with the flour?

Sifting ensures any clumps in the matcha or flour are broken up, resulting in an even distribution of flavor and a smoother batter, which translates to a finer-textured cake.

How do I prevent the roulade from cracking when rolling?

The key is to roll the cake while it is still warm, using a generously powdered sugar-dusted towel to avoid sticking. Rolling early “trains” the cake to bend gently without breaking.

Can I make this roulade gluten-free?

Yes, by substituting the all-purpose flour with a gluten-free baking flour blend that includes xanthan gum. Keep in mind that texture may vary slightly, so gentle folding and careful baking times remain essential.

Final Thoughts

I truly hope this Matcha & Strawberry Roulade Recipe becomes one of your favorite desserts to share and savor. It combines simple, wholesome ingredients to create something truly magical in flavor and presentation. Once you master this roulade, you’ll find it perfect for everything from afternoon tea to celebratory occasions. It’s one of those recipes that fills not only your kitchen with enticing aromas but also your heart with joy.