strawberry cake roll

★★★★★ 1 Review
junieb avatar
By June Butts
from Cullman, AL

I got this recipe from my sister, who is the best cook ever. I tried it this week and my family loved it so much that I will be making it often, especially during strawberry season. It is not too time-consuming, as you would think and it is well worth the effort. Hope you enjoy it as much as my family has and a great BIG THANK YOU to my one and only sister, Patricia Rhodes.

★★★★★ 1 Review
serves 12-15 people
prep time 2 Hr 15 Min
cook time 10 Min

Ingredients For strawberry cake roll

  • 2/3 c
    all-purpose flour
  • 1 tsp
    baking powder
  • 1/4 tsp
    salt
  • 3/4 c
    sugar
  • 1/2 tsp
    vanilla extract
  • 4
    eggs
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How To Make strawberry cake roll

  • 1
    Sift together flour, baking powder and salt and set aside. In a large mixing bowl, beat eggs with electric mixer on high speed for 5 minutes, gradually beat in granulated sugar. Beat in vanilla. Add to dry ingredients, mix well. Spread batter into 15 X 10 X 1-inch jelly roll pan that has been sprayed with baking spray with flour. Bake at 375 degrees for 10-12 minutes or until cake springs back when lightly touched. Cool 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Roll up cake in the towel. Cool completely on a wire rack.
  • 2
    INGREDIENTS FOR THE FILLING; 2 8-OZ CARTONS OF SPREADABLE STRAWBERRY CREAM CHEESE 1 7-OZ JAR OF MARSHMALLOW CREME 3 CUPS SLICED STRAWBERRIES Mix together well. Unroll cake and spread mixture to within 1/2 inch of edges. Top with 2-1/2 cups strawberries. Roll up again. Place seem side down on a platter. Refrigerate for at least 2 hours. Just before serving, garnish with remaining strawberries.

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