Strawberry Cream Roll Recipe - Allrecipes.com
Strawberry Cream Roll Recipe

Strawberry Cream Roll

Recipe by  

"Ideal for that special ending to a special luncheon. Decorate this jelly roll with crystallized violets, if desired. A few fresh violet leaves on top also may be used."

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Ingredients Edit and Save

Original recipe makes 1 jelly roll cake Change Servings
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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper.
  2. Beat the eggs until thick and lemon colored. Gradually add 1 cup white sugar, beating constantly. Stir in water and vanilla extract. Fold in flour, baking powder, and salt. Pour batter into tin.
  3. Bake for 15 minutes. It should be springy to the touch, and beginning to shrink away from the sides of the pan.
  4. Lay out a tea towel, and sprinkle it with confectioners' sugar. Turn the jelly roll out on the towel. Take off the paper or foil. Cut away crusty edges. Roll the cake up in the towel, and leave it to cool.
  5. Whip the cream. Add unflavored gelatin and 1 tablespoon sugar. Fold in strawberries. Unroll the cake. Spread with the strawberry cream, and roll up again. Chill. Cover the top with more whipped cream when serving.
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Reviews More Reviews

Most Helpful Positive Review
Aug 08, 2005

This was so good!! I used alot of tips from previous reviewers, thanks!! First I added some lemon zest to the jelly roll batter, then I added about 4 oz of cream cheese to the filling and I used strawberry jello instead of unflavored gelatin. The strawberry jello added a really nice color. I dusted the top of the rolled cake with powdered sugar and placed three dollops of reserved filling mixture on top of the roll then on top of each dollop I placed a fanned out strawberry. Both childern and adults loved this recipe. So yummy!!

 
Most Helpful Critical Review
Jul 02, 2007

The cake roll stuck to my towel. I ended up having to put the whole diaster into a big bowl. My husband stil said it tasted good, but it looks like big mess. Need more explaniation on making jelly rolls.

 

71 Ratings

Jun 15, 2007

The first time I made this, the cake turned out very rubbery. I suspected that it was a mistake on my part, so I made it again and beat the eggs more. That time, the cake was great. I suggest beating the eggs with a mixer on the high setting for no less than 5 minutes. I added strawberry gelatin to the cream and omitted the sugar, since the gelatin was already sweetened.

 
Nov 03, 2003

Very light! Reminds me of Spring. I didn't have unflavored gelatin so I used strawberry jello powder. Turned out to be a great substitute- Gave it a nice light pink color and wonderful added taste.

 
May 15, 2006

This roll was so easy to make and it looks very pretty. I chopped up the strawberries before measuring them and stirred in 2 Tablespoons of sugar. I also added three drops of red food coloring to the filling. (See my picture) When you trim the crusty edges make sure you don't toss them they are soooo good! I like to let the roll sit outside the refrigerator for a little while before eating so that the cake is softer. It tastes just like strawberry short cake. A+

 
Apr 25, 2005

My family loved this. I added one 8 oz. cream cheese to the cream. Excellent!!!

 
Apr 07, 2012

I've made this roll numerous times and it is great...with a couple modifications. I whip the cream and add 8 ounces of light cream cheese. I use 1 teaspoon of strawberry gelatin instead of the unflavored gelatin (it gives the cream a beautiful pink color) and omit the 1 tablespoon of sugar. I chop 2 cups of strawberries into a small dice. You will actually have enough cream left over to top everyone's dessert as a garnish! A tip for people just making this for a first time, leave about 4 inches on one of the end of the roll when spreading the cream and leave about one inch on either side. Roll from the cream side to the non-cream side and it shouldn't "squish" out the end or the sides.

 
Mar 16, 2004

I made this last night for a baby shower this afternoon. It was a hit. Didn't think of it until later, but some lemon zest would have been great in the cake batter. Delicious.

 

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Nutrition

  • Calories
  • 167 kcal
  • 8%
  • Carbohydrates
  • 24 g
  • 8%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 92 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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