Kardinalschnitte wi/ Roasted Strawberries & Strawberry Cream
A Viennese-inspired showstopper made simple for home kitchens. This elegant layered dessert combines airy meringue and sponge cake ribbons with slow-roasted vanilla strawberries and strawberry-infused whipped cream. Finished with a dusting of powdered sugar—and optionally, a tangy rhubarb sauce—this version offers a bright, seasonal twist on the Austrian classic.
This recipe was generously shared with Chef’s Pencil by Pastry Chef Eric Wolitzky, a featured Chef of the Week.
Kardinalschnitte with Roasted Strawberries & Strawberry Cream
A stunning twist on the Austrian classic, this version features ribbons of airy meringue and sponge cake layered with roasted strawberries, strawberry whipped cream, and an optional rhubarb sauce for a sweet-tart finish.
Equipment
- 2 half-sheet trays
- 2 sheets parchment paper
- 1 ruler
- 1 pencil
- piping bag fitted with 1/2-inch round tip
Ingredients
For the Meringue:
- 4 large egg whites
- 1/3 cup + 1 tbsp granulated sugar
- 2/3 cup confectioners' sugar
- 1/8 tsp salt
- 1 tsp vanilla extract
For the Sponge:
- 4 large whole eggs
- 4 egg yolks
- 1/4 cup granulated sugar
- 3/4 cup + 1 tbsp all-purpose flour
- 1/8 tsp salt
- 1 tsp vanilla extract
- zest of 1 lime
For the Vanilla Roasted Strawberries:
- 2 lbs strawberries hulled and sliced
- 1 ¾ cups granulated sugar 383g (adjust to taste)
- zest and juice of 1 lemon
- 2 tbsp balsamic vinegar
- 2 tsp vanilla extract
- 1 tbsp pectin
- 1/4 tsp fresh ground black pepper
- 1 pinch salt
- fresh basil – a few torn leaves
For the Strawberry Whipped Cream:
- 1 ½ cups heavy cream
- 1/2 cup confectioners' sugar
- 1/4 cup freeze-dried strawberries
For the Rhubarb Sauce (Optional):
- 4 cups rhubarb fresh or frozen
- 1 ¼ cups granulated sugar
- 3/4 cup champagne or sparkling rosé
- 3 pods star anise
- zest of 1 orange
Instructions
For the Meringue & Sponge Layers:
- Preheat oven to 300°F/ 150°C.
- On one sheet of parchment, draw two 3×15-inch (8 x 40cm) rectangles. On the second sheet, draw one more. Flip both sheets over and place on sheet trays.
- In a stand mixer with the whisk attachment, beat egg whites and salt on low until soft peaks form. Gradually add granulated sugar and whip on high to stiff, glossy peaks. Beat in vanilla.
- Sift confectioners’ sugar over meringue in 3 additions, folding gently.
- Pipe three long meringue lines into each rectangle.
- Add remaining sponge ingredients to the meringue still in the mixer bowl. Whip 5 minutes until thick and ribbony. Sift in flour and fold gently.
- Pipe two slightly taller sponge lines between the three meringue lines in each rectangle, connecting the rows.
- Bake for 20–35 minutes, rotating halfway and leaving the oven door cracked. Meringue should feel dry to the touch.
- Turn off oven and leave cakes inside for 10–15 minutes to dry fully.
- Cool completely. Flip cakes upside down and peel parchment away gently — don’t use an offset spatula.
For the Vanilla Roasted Strawberries:
- Preheat oven to 375°F/ 190°C.
- Whisk pectin into sugar, then massage in lemon zest and vanilla.
- Toss all ingredients together and roast in a 9×13-inch (22 x 33cm) pan for 20 minutes, until berries are soft but hold shape in a thick syrup. Set aside to cool completely and store in refrigerator until ready to use.
For the Strawberry Whipped Cream:
- Blend freeze-dried strawberries and sugar in a food processor until fine.
- Add cream and whip until thick but not stiff.
For the Rhubarb Sauce (optional):
- Combine ingredients in a pot and cook until rhubarb is soft.
- Blend until smooth, strain, and chill.
To Assemble:
- Trim the cake layers. Place one layer on a platter.
- Spoon 1/3 of the roasted strawberries onto the cake, letting juices soak in.
- Pipe or dollop whipped cream over the berries.
- Repeat with the second layer of cake and filling.
- Add the final layer on top and chill for 30 minutes to set.
- Dust with powdered sugar and drizzle with rhubarb sauce (if using). Garnish with fresh basil or edible flowers.
Notes
Tried this recipe?Let us know how it was!
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