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Strawberry Dream
Strawberry Dream




Print This Delicious Strawberry Roll Cake Recipe

Strawberry Roll Cake Recipe

There are plenty of strawberry patches near my hometown and soon they'll be loaded with large juicy red berries. I discovered this recipe a few summers ago and have made it often. Believe me, it tastes wonderful! A quick and easy sponge cake rolled with a center of strawberries and whipped cream.

Strawberry Roll Cake

1 (14.5 oz.) pkg Angel food cake mix
1 quart Strawberries - sliced
1/4 cup Sugar
2 cups Whipping cream or large Cool Whip

Vegetable oil
Whole Strawberries

Oven Temp ~ 375°
Baking Time ~ 10 -
Pan Type ~ 17 x 11 - 1/2 jellyroll pan
Preheat oven, grease your pan with vegetable oil and line with parchment paper. Grease paper and then set aside.

Prepare cake as directed. Spread batter into prepared pan and bake.
Sift powdered sugar in a 17 x 11-1/2 inch rectangle on a linen towel.
When cake is done, loosen from sides of pan, turn out onto powdered sugar.
Peel off the parchment paper.
Starting from narrow end, roll up cake and towel together. Cool on wire rack 20 minutes, seam side down. Combine strawberries and sugar, set aside. Beat whipping cream until foamy; gradually add 3 tablespoons powdered sugar, beating till soft peaks form. Drain the Strawberries. Unroll cake and remove towel. Spread cake with 1/2 of the whipped cream. Top with strawberries. Roll cake up again. Place on serving platter, seam side down. Spread with remaining whipped cream. Garnish with whole strawberries and chill.

Nutrition facts: for the Strawberry Roll

Serving Size 106 g
Calories 178
Total Fat 6.4g 10%
Saturated Fat 3.9g 19%
Cholesterol 22mg 7%
Sodium 182mg 8%
Total Carbohydrates 28.6g 10%
Dietary Fiber 1.0g 4%
Sugars 17.0g
Protein 2.8g
Vitamin A 4% • Vitamin C 47% • Calcium 5% • Iron 2%



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User reviews

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!