We can’t get enough local strawberries now that they’re in season here in Vermont. Love them! It’s been quiet here the past few days with writing, post-race running (sort of) and gorgeous June weather, and I admit we’ve had strawberries every day. Plain, with yogurt, with whipped cream, bundled into shortcake. Can’t go wrong!

We love strawberry roulade. We first had it in Ardmore on the south Irish coast (where part of my Sharpe & Donovan series takes place!). It’s not that much work, and with two young grandchildren with celiac, we’re thrilled it’s naturally gluten-free.

The recipe is below and you can download and print it out here.

Strawberry Meringue Roulade

Ingredients

4 egg whites
1 c superfine sugar
1 pint heavy cream or whipping cream
1 pint fresh strawberries

Directions

Preheat oven to 300​°F.​ Line an 8″X12″ jelly roll pan with parchment paper. Using an electric mixer, beat egg whites with half the sugar until they form soft peaks. Slowly add the rest of the sugar and beat until stiff peaks form.

Spread the egg white and sugar mixture onto the parchment-lined pan and bake for about an hour. Let cool. Place a fresh piece of parchment paper on the counter and turn out the meringue onto the fresh parchment, upside down, and peel off the top layer.

Whip the cream. (No sugar necessary given the sweetness of the meringue.) Cap and slice the berries. Spread the cream on the meringue and dot with berries. Roll up the meringue, cream and berries. Top with dollops of cream and berries if desired.

Slice and serve. Makes about 8 servings.

Enjoy! And for added inspiration, here’s a photo we took in Ardmore in April. 🙂