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Strawberry Shortcake Jelly Roll

Becky Luigart-Stayner
Yield 8 servings (serving size: 1 cake slice, about 1/2 cup berries, and about 2 tablespoons whipped cream)
Fresh strawberries and whipped cream make this a lovely springtime dessert. A curl of orange rind adds a nice garnish.

Ingredients

  • 4 cups quartered strawberries (about 1 1/2 pounds)
  • 3/4 cup sugar, divided
  • Cooking spray
  • 2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 egg whites
  • 3 egg yolks
  • 2 teaspoons grated lemon rind
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered sugar
  • 1 (10-ounce) jar strawberry jam
  • 1/2 cup whipping cream
  • Orange rind strips (optional)

Nutrition Information

  • calories 318
  • caloriesfromfat 22 %
  • fat 7.6 g
  • satfat 4.1 g
  • monofat 2.4 g
  • polyfat 0.6 g
  • protein 5.2 g
  • carbohydrate 59.3 g
  • fiber 2 g
  • cholesterol 97 mg
  • iron 1.1 mg
  • sodium 179 mg
  • calcium 69 mg

How to Make It

  1. Combine the strawberries and 1/4 cup sugar in a medium bowl. Cover and chill 1 hour; stir occasionally.

  2. Preheat oven to 400°.

  3. Coat a 15 x 10-inch jelly-roll pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.

  4. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Set aside.

  5. Place remaining 1/2 cup sugar, egg whites, and egg yolks in a large bowl; beat with a mixer at high speed until pale and fluffy (about 5 minutes). Stir in lemon rind and vanilla. Sift half of flour mixture over egg mixture; fold in. Repeat procedure with remaining flour mixture. Spoon batter into prepared pan; spread evenly.

  6. Bake at 400° for 10 minutes or until cake springs back when touched lightly in center. Loosen cake from sides of pan; turn out onto a dishtowel dusted with powdered sugar. Carefully peel off wax paper; let cake cool 2 minutes. Starting at narrow end, roll up cake and towel together. Place, seam side down, on a wire rack; cool completely (about 1 hour). Unroll carefully; remove towel. Spread jam over cake, leaving a 1/2-inch border. Reroll cake, and place, seam side down, on a platter. Cut into 8 slices.

  7. Beat cream with a mixer at high speed until stiff peaks form. Serve strawberries and whipped cream with cake. Garnish with orange rind, if desired.