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Strawberry arctic roll with strawberry milkshake

Published on May 11, 2015
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Strawberry arctic roll recipe

This classic arctic roll recipe has been brought bang up-to-date, served with strawberry milkshake and roasted and macerated strawberries.

Serves 6

You will need

  • Eggs 4
  • Caster sugar 120g, and 1 tsp for macerating
  • Flour 85g
  • Vanilla extract 2 tsp
  • Cocoa powder 30g
  • Strawberry ice cream 1 tub, good quality
  • Strawberry jam 2 tbsp
  • Milk ¼ pint
  • Strawberries 18
  • Icing sugar 2 tsp
  • Lime 1, juice of
  • Butter 50g
  • Honey 2 tbsp
  • Balsamic vinegar 1 tsp


  1. Preheat the oven to 180°c/gas 4.
  2. For the vanilla sponge, whisk 2 eggs and 60g sugar with an electric mixer until doubled in volume. Add 1 tsp vanilla extract, fold in 60g flour and put into a piping bag.
  3. Repeat the process for the chocolate sponge, but use a mixture of 25g flour and 30g of cocoa powder and omit the vanilla. Put into a second piping bag.
  4. Line 2 standard baking trays with parchment paper and pipe the vanilla sponge in lines across it, leaving a 1cm gap between each line. Fill in the gap with lines of chocolate sponge.
  5. Bake in the oven for 10 minutes or until the sponge springs back when pressed.
  6. Allow to cool, then turn out on to a clean sheet of parchment paper. Carefully pull off the parchment and leave to cool.
  7. For the milkshake, put 2 scoops of ice cream in a blender along with the milk, 4 strawberries, 1 tsp vanilla extract and the icing sugar. Blend until smooth and pour into mini bottles or shot glasses.
  8. For the macerated strawberries, chop 6 strawberries and mash with the lime juice and 1 tsp sugar then leave for 30 minutes.
  9. To assemble the arctic rolls, cut strips of paper to fit inside a 10cm diameter ring. Cut the sponge into 6 strips, brush with jam, then roll them round to fit inside the ring. Wrap clingfilm around the bottom of the ring and fill with ice cream. Freeze until needed.
  10. Halve 4 of the remaining 8 strawberries. Heat a frying pan and add the butter, honey, vinegar and the 8 chopped and whole strawberries to the pan. Keep turning until they’re soft on the outside, but firm in the middle.
  11. Remove the arctic rolls from the freezer, take them out of the moulds and trim the edges. Put each roll on a plate with a milkshake bottle. Scatter with macerated strawberries and spread the roasted strawberries on top.

Chef’s tip: ‘I particularly love Cheddar strawberries – they are some of the best in the world,’ says Sean Horwood of The Restaurant @ Centurion. ‘The gariguette variety is another a favourite of mine as they are sweet and flavourful. This dish shows how diverse strawberries can be. I also wanted it to be fun!’

Best Western Plus Centurion Hotel, Charlton Lane, Midsomer Norton, Radstock, Somerset, BA3 4BD.

01761 412214

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