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.
1Sift 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.
2INGREDIENTS 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.