Strawberry Cake Roll

Almost immediately after I received the email that the strawberry fields were open for business, I gathered up my daughter and buckets and headed out the door.  The plants were so covered in juicy, red berries that it only took about 15 minutes for us to pick 2 big buckets of strawberries. 

 

We ate a lot of the berries plain but we saved a few for some delicious strawberry treats.  I used a recipe from a Taste of Home magazine for my inspiration for this strawberry cake roll.  It's a simple combination of sponge cake, whipped cream and fresh strawberries.

Strawberry Cake Roll
3 eggs
1 cup sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt

Filling
Fresh whipped cream
Fresh sliced strawberries

Line a 10x15" baking pan with waxed paper.  Grease paper.  Preheat oven to 375.
Beat eggs for 3 minutes.

Gradually add sugar and beat until thick and lemon-colored.

Beat in water and vanilla.  Combine flour, baking powder and salt.  Fold into egg mixture.

Spread into greased pan.  Bake 12-15 minutes.

Invert cake onto a towel that has been sprinkled with a generous amount of powdered sugar.  Roll cake up in towel and let cool completely.

While cake cools, whip up a batch of fresh whipped cream.  (You can substitute cool whip topping.)

Carefully unroll cooled cake and spread whipped cream evenly over cake.

Add a layer of thinly sliced strawberries to the cake.

Reroll cake.

I like to put my cake roll in the freezer for a few minutes before slicing.  

Ciao!