Strawberry Cream Roll

Strawberry Cream Roll

62
JJOHN32 9

"Ideal for that special ending to a special luncheon. Decorate this jelly roll with crystallized violets, if desired. A few fresh violet leaves on top also may be used."

Ingredients 2 h 30 m {{adjustedServings}} servings 171 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 92 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper.
  2. Beat the eggs until thick and lemon colored. Gradually add 1 cup white sugar, beating constantly. Stir in water and vanilla extract. Fold in flour, baking powder, and salt. Pour batter into prepared pan.
  3. Bake until cake is springy to the touch and beginning to shrink away from the sides of the pan, about 15 minutes.
  4. Lay out a tea towel, and sprinkle it with confectioners' sugar. Turn the cake out on the towel. Peel off the paper or foil. Cut away crusty edges with kitchen shears or a sharp paring knife. Roll the cake up in the towel, and leave it to cool.
  5. Whip the cream. Add unflavored gelatin and 1 tablespoon sugar. Fold in strawberries. Unroll the cake. Spread with the strawberry cream, and roll up again. Chill cake for at least 1 hour.
  6. Before serving, dust cake with confectioners' sugar or top with additional whipped cream.
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Reviews 62

  1. 74 Ratings

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NYJEN
8/8/2005

This was so good!! I used alot of tips from previous reviewers, thanks!! First I added some lemon zest to the jelly roll batter, then I added about 4 oz of cream cheese to the filling and I used strawberry jello instead of unflavored gelatin. The strawberry jello added a really nice color. I dusted the top of the rolled cake with powdered sugar and placed three dollops of reserved filling mixture on top of the roll then on top of each dollop I placed a fanned out strawberry. Both childern and adults loved this recipe. So yummy!!

DetectiveL
6/15/2007

The first time I made this, the cake turned out very rubbery. I suspected that it was a mistake on my part, so I made it again and beat the eggs more. That time, the cake was great. I suggest beating the eggs with a mixer on the high setting for no less than 5 minutes. I added strawberry gelatin to the cream and omitted the sugar, since the gelatin was already sweetened.

LUCYLYNN23
11/3/2003

Very light! Reminds me of Spring. I didn't have unflavored gelatin so I used strawberry jello powder. Turned out to be a great substitute- Gave it a nice light pink color and wonderful added taste.