Recipe by JJOHN32
"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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sifted all-purpose flour
confectioners' sugar for dusting
heavy cream, chilled
confectioners' sugar, for dusting
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!!
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.
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.
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.
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+
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.
My family loved this. I added one 8 oz. cream cheese to the cream. Excellent!!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Strawberry Cream Roll
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 63
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