Celebrate the start of summer with this sweet cake—perfect for a church picnic, Sunday dessert or anytime you want to bring on smiles
Fresh Strawberry Roulade
Active time: 30 min. Total time: 11⁄2 hrs. Serves: 8
- 12⁄3 cups sliced strawberries
- 1 Tbs. orange liqueur (optional)
- 1 cup, plus 1 Tbs. granulated sugar, divided
- 3⁄4 cup cake flour
- 1 tsp. baking soda
- 3 Tbs. powdered sugar
- 3 large eggs
- 2 tsp. vanilla extract, divided
- 3⁄4 cup (6 oz.) cream cheese
- 1⁄2 cup heavy cream
- 3 Tbs. strawberry jam
Heat oven to 325ºF. Line and grease 9" x 13" pan. In bowl, combine berries, liqueur and 1 Tbs. granulated sugar; set aside. In bowl, combine flour and baking soda. Place cotton towel on cooling rack. Sift powdered sugar over towel.
Using electric mixer on high speed, beat 1⁄2 cup granulated sugar, eggs and 1 tsp. vanilla extract 5 min. or until light yellow and increased in volume. With spatula, fold flour mixture into egg mixture. Spread batter in prepared pan. Bake 10 to 12 min. or until done. Immediately loosen cake from sides of pan with knife; invert cake onto sugar-coated towel and remove paper. Starting at short end, roll cake in towel. Let cool.
Using electric mixer on medium speed, beat cream cheese and remaining granulated sugar 3 min. Add remaining vanilla and heavy cream. Beat 3 min. or until light and fluffy. Drain berries; reserve 1 Tbs. liquid. In bowl, combine jam and reserved liquid. Unroll cake and spread jam mixture over cake. Cover with cream cheese filling. Arrange berries over filling. Re-roll cake; transfer to platter. Garnish with powdered sugar and berries, if desired.