Buttercream Bakers: Strawberry Roll Cake

Wednesday, May 8, 2013

Strawberry Roll Cake

by Cindy

I've been a little lax lately and haven't posted in a few weeks. I actually made 2 pink desserts, but one turned out a mess and the other was just ok., so I didn't post them. I been trying to find more cake roll recipes because I like making pumpkin rolls so much. I found this recipe with fresh strawberries. It's kind of like a strawberry shortcake but rolled up. I think rolled cakes make an impressive dessert. They aren't that hard, and with this cake, the flaws can be hidden by whipped topping. The strawberries I bought were so delicious. I remember picking strawberries with my dad and brother and eating more than I picked. There seems to be a pattern there. lol Strawberries are plentiful in the grocery stores, but the memories of picking them with the family are priceless, so make memories with your family.

Strawberry Roll Cake

1 hrs 15 mins

Prep: 1 hour

Cook: 15 mins

1 cup flour

1 1/2 t baking powder

1/4 t salt

4 medium eggs

1 1/2 c sugar

1/2 cup water

1/2 t vanilla extract

1/4 cup powdered sugar

8 ounces whipped topping

16 ounces fresh strawberries, chopped (2 cups)

1. Preheat oven to 375 degrees and line a jelly roll pan with wax paper. (Make sure the paper is turned where the paper is rolled down. If it's the other way the edges can roll up and batter will get under it and bake there).
2. In a small bowl, sift together the flour, baking powder and salt.
3. In a separate larger bowl, beat eggs until thick. (4 to 5 minutes)
4. Gradually beat in sugar.
5. Blend in water and vanilla.
6. Gradually add sifted dry ingredients and beat just until smooth.
7. Pour batter onto wax lined sheet and spread evenly with spatula.
8. Bake 12-15 minutes in oven.
9. While cake is hot and fresh from the oven, turn out on a powdered sugar covered towel. Roll from the short end and place in the refrigerator until cooled completely. At least an hour.