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.
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
Oven Temp ~ 375°
Baking Time ~ 10 -
Pan Type ~ 17 x 11 - 1/2 jellyroll pan
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
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!