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Strawberry Swirls
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2 cups sugar
2 cups water
1/2 cup butter, melted
1/2 cup shortening
1-1/2 cups self-rising flour
1/2 cup milk
2 cups finely chopped fresh strawberries, drained
Whipped cream, optional
In a saucepan, combine sugar and water; cook and stir over medium heat until sugar
is dissolved. Remove from the heat; allow to cool. Pour butter into a 13-in. x
9-in. x 2-in. baking dish; set aside. In a bowl, cut shortening into flour
until mixture resembles coarse crumbs. Stir in milk until moistened. Turn onto
a lightly floured surface; knead until smooth, about 8-10 times. Roll into a
12-in. x 8-in. rectangle; sprinkle with the strawberries. Roll up, jelly-roll
style, starting with a long side; seal the seam. Cut into 12 slices. Place with
cut side down over butter. Carefully pour syrup around rolls. Bake at 350°
for 40-45 minutes or until golden brown and edges are bubbly. Serve warm with
whipped cream if desired.
Yield: 12 servings.
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Printed from tasteofhome.com Jul 5, 2008Copyright Reiman Media Group, Inc © 2008 |