Strawberry Recipe #8

I tried out this recipe about a month ago and was beginning to wonder whether I could still post it, but I was reassured today that, indeed, I could, since the strawberries are still coming on! I was able to pick about a quart today.

I found this recipe on-line and would give credit to its author, but I have absolutely no idea what website it was. So to whoever originally came up with and published this fabulous dessert, thank-you and I give you full credit!


Strawberry Roll

3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
4 eggs, separated
1/2 cup sugar
Another 1/2 cup sugar
1 teaspoon vanilla
Powdered sugar
1 tub of Cool Whip
2 pints strawberries, cut into bite sized pieces

Preheat oven to 375 degrees. Spray a cookie sheet with cooking spray and line with wax paper.

Mix the flour, baking powder and salt in a bowl. With an electic mixer, beat egg whites until foamy (high speed). Add 1/2 cup of sugar a little at a time and beat until you have stiff peaks. In another bowl, beat egg yolks and another 1/2 cup of sugar. Beat in 1 teaspoon of vanilla. Then fold the flour and yolk mixture into the egg whites using a rubber spatula until just blended. Spread on the cookie sheet. Bake 15 minutes.

Spread a clean dish towel on the counter and dust with powdered sugar. When the cake is done and cooled for a few minutes, slide a knife around the edge of the cookie sheet and turn the cake out onto the dish towel. Peel off the waxed paper. Roll the cake and the dish towel together and let it cool.

Break open the Cool Whip tub and stir in the strawberry pieces. Then unroll the cake gently, spread the cream and strawberries on it and re-roll.

Sprinkle the whole thing with more powdered sugar if you want. Slice into thick pieces. Store in the refrigerator.