Reviewed: Apr. 10, 2013

I found the cake quite dry with a coffee cake texture. If I have another go I will look for a recipe more pound cake like. Once the dry edges were trimmed the recipe came together easily. Good flavour. Thanks for sharing.

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Reviewer:

cynjne

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Mar. 4, 2013

this was perfect! I followed the recipe exactly but for rolling first I used baking paper then I covered whole of the roll by towel and left it to cool.it tasted so good.thanks.

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Reviewer:

jessica

Reviewed: Feb. 25, 2013

This recipe is great. I made it for family dinner at my in-laws and it was a big hit. I used 1 1/2 filling and substituted berry applesauce for the egg, because my mother in-law is allergic. When I served it I used strawberry short cake toppings on the slices. I got 12 servings out of this roll. I am making it for the other side of the family tomorrow with the egg!

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Reviewer:

stephMC

Reviewed: Feb. 18, 2013

I'd give this 4.5 stars. I made it according to the recipe but used strawberry-rhubarb jam for filling instead. I was concerned about using buttered foil, and about it sticking to the towel, but it all came apart really nicely. As a previous reviewer said, the eggs need to be beaten quite a long time. The cake is very sweet. I like sweet but it was very, very sweet. I was impressed how well it worked overall though.

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Reviewer:

northspruce

Reviewed: Feb. 1, 2013

I have made this recipe 2 times and it was wonderful both times. I did add lemon zest to the cake batter, beat the eggs 5 minutes and baked it exactly 11 minutes. There were no crusty sides. Some reviews said they had trouble removing the towel,you may need more powdered sugar on the towel. I put the strawberry gelatin powder in the whipping cream the first time and did not much care for it. I used 2 cups whipping cream both times and sweetened it to my taste. I simply washed, dried and sliced the strawberries and placed in an even layer on the whipped cream layer, rolled up the cake roll and iced the entire roll with the remaining whipped cream. Absolutely delicious and very pretty. Thank you for the recipe and reviews.

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Reviewer:

Louise

Reviewed: Oct. 25, 2012

Made this twice. First I made it as written. It was ok but it was lacking strawberry flavor looking for as the title says. The smell of the roll to me was eggy & didn't care for it. The Second time I made this after reading several reviews. I added a lemon rind & squeeze a little of its juice. Used strawberry jello instead of unflavored gelatin elimited the 1 Tbs sugar & used an extra Tbs jello. I thought I needed more filling so I made a little more. Rolled & chilled. Served it with fresh strawberries & our favorite store brought whipped cream. It was delish. Some family members did the works on serving them selves added ice cream, stawberry, bananas, whipcream & syrup, it was a hit. Family requested I make this again.

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Reviewer:

OrangeHibiscus

Cooking Level: Intermediate

Reviewed: Jul. 24, 2012

Made the recipe exactly as written. Filling is delectable--not particularly sweet, creamy and fresh. Used 1 teaspoon of strawberry flavored gelatin, and indeed, it turned out a lovely pink color. However, cake was heavy and stiff. The whole thing was gorgeous to look at but I would never make it again.

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Reviewer:

ginny

Reviewed: Jul. 2, 2012

I followed the recipe but omitted gelatin since I had none and only baked for 10 minutes on middle rack. Turned out perfect. I used mashed strawberries and sugar mixed with whipped cream for the filling. I then iced the cake with whipped cream but felt it needed something so I covered the whole thing in grated chocolate, thats when I went overboard and diced chocolate cubes for the top and followed with candied chocolate eggs around the base and sprinkled candy coating all over. When serving, I drizzled the strawberry juice I got from straining the mash. Too bad I didn't take a picture, it was a hit and spectacular!

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Reviewer:

ashathechef

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Reviewed: Apr. 7, 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.

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Reviewer:

Jennylynn

Cooking Level: Expert

Reviewed: Dec. 3, 2011

This came out perfect! I added two tablespoons of lemon juice to the cake batter. I also made more 1/2 more of the filling. I added two tablespoons of sugar to the filling mixture instead of one. It was perfect! I am going to make a bunch of these for Christmas Gifts for the office.

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