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Strawberries-and-Cream Roll


Spongecake Roll

  • 4 large eggs, at room temperature
  • 2/3 cup sugar
  • 1 tsp. vanilla extract
  • 2/3 cup flour
  • 1/4 cup confectioners' sugar

Strawberries-and-Cream Filling

  • 1 pint strawberries, rinsed hulled and sliced
  • 1 cup heavy (whipping) cream
  • 3 Tbsp. sugar
  • Mint leaves (opt.)


Heat oven to 350 degrees F. Grease bottom and sides of jellyroll pan. Line with waxed paper. Grease paper. Beat eggs and sugar in large bowl with electric mixer on high 8-10 minutes until very thick and tripled in volume. Beat in vanilla. Sprinkle flour over top, and fold in gently with a rubber spatula just until blended.

Spread batter in pan. Bake 13-15 minutes until cake is golden around edges. Cool in pan on wire rack for 10 minutes or until pan can be handled without pot holders.

Meanwhile, lay a cloth kitchen towel on counter top. Sprinkle evenly with confectioners' sugar that has been put through a strainer. Invert cake on towel and remove pan. Peel off waxed paper. Roll up cake and towel from a narrow end of cake. Cake must be at room temperature before you unroll and fill.


Mash 1 1/2 cups sliced strawberries with a potato masher or fork. Beat cream and sugar in a medium size bowl with electric mixer until stiff peaks form when beaters are lifted. Reserve 1/2 cup for garnish. Fold mashed berries into remaining cream.

When ready to fill, unroll. Spread filling to within 1 inch of all sides. Re-roll gently, starting at same end as when cake was originally rolled. Transfer to serving platter. Garnish with reserved cream, remaining berries and the mint leaves. May be refrigerated for up to 1 hour. Slice with a serrated knife.

By Robin from Washington, IA

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