Strawberry Cream Roll

Strawberry Cream Roll

61 Reviews 20 Pics
JJOHN32
Recipe by  JJOHN32

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 jelly roll cake

ADVERTISEMENT

Directions

  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 tin.
  3. Bake for 15 minutes. It should be springy to the touch, and beginning to shrink away from the sides of the pan.
  4. Lay out a tea towel, and sprinkle it with confectioners' sugar. Turn the jelly roll out on the towel. Take off the paper or foil. Cut away crusty edges. 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. Cover the top with more whipped cream when serving.

Share It

Reviews (61)

Rate This Recipe
NYJEN
68

NYJEN

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
44

DetectiveL

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
33

LUCYLYNN23

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.

More Reviews

Similar Recipes

Easy, Eggless Strawberry Ice Cream
(111)

Easy, Eggless Strawberry Ice Cream

Strawberry Ice Cream
(60)

Strawberry Ice Cream

Strawberry Rhubarb Cream Pie
(61)

Strawberry Rhubarb Cream Pie

Strawberry Cream Cheese Clouds
(21)

Strawberry Cream Cheese Clouds

Strawberry Cream Cheese Cobbler
(22)

Strawberry Cream Cheese Cobbler

Strawberry and Peanut Butter Cream Cake Roll
(9)

Strawberry and Peanut Butter Cream Cake Roll

Nutrition

Amount Per Serving (15 total)

  • Calories
  • 167 cal
  • 8%
  • Fat
  • 7 g
  • 11%
  • Carbs
  • 24 g
  • 8%
  • Protein
  • 2.6 g
  • 5%
  • Cholesterol
  • 64 mg
  • 21%
  • Sodium
  • 92 mg
  • 4%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Easy, Eggless Strawberry Ice Cream

>

next recipe:

Angel Food Cake and Strawberry Cream Roll