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Cake Roll with Berries

 Cake Roll with Berries
“Mom always had fresh-baked desserts like this one for us every week. We all love this cake’s cream filling and fresh strawberries.” —Nancy Kreiser, Lebanon, Pennsylvania
10 ServingsPrep: 40 min. Bake: 15 min. + chilling

Ingredients

  • 3 eggs
  • 1 cup sugar
  • 1/3 cup water
  • 1 teaspoon vanilla extract
  • 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Confectioners' sugar
  • FILLING:
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1 cup milk
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • BERRIES:
  • 3 cups sliced fresh strawberries
  • 1/4 cup sugar

Directions

  • Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper
  • and grease the paper; set aside.

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Cake Roll with Berries (continued)

Directions (continued)

  • In a large bowl, beat eggs on high speed for 3 minutes. Gradually add
  • sugar, beating until mixture becomes thick and lemon-colored. Beat
  • in water and vanilla. Combine the flour, baking powder and salt;
  • fold into egg mixture. Spread batter into prepared pan.
  • Bake at 375° for 12-15 minutes or until cake springs back when
  • lightly touched. Cool for 5 minutes. Invert onto a kitchen towel
  • dusted with confectioners’ sugar. Gently peel off waxed paper. Roll
  • up cake in the towel jelly-roll style, starting with a short side.
  • Cool completely on a wire rack.
  • Meanwhile, for filling, combine flour and milk in a small saucepan
  • until smooth. Cook and stir over medium heat until mixture comes to
  • a boil; cook and stir 2 minutes longer (mixture will be very thick).
  • Transfer to a bowl; press waxed paper onto surface of mixture. Cool
  • completely.
  • In a large bowl, cream the butter, shortening and sugar until light
  • and fluffy. Beat in vanilla and salt. Gradually beat in milk
  • mixture; beat for 5 minutes or until filling is light and fluffy.
  • Unroll cake; spread filling over cake to within 1/2 in. of edges.
  • Roll up again. Place seam side down on a serving platter. Sprinkle
  • with confectioners’ sugar. Combine strawberries and sugar;
  • refrigerate cake and berries for 1 hour before serving. Yield: 10
  • servings.
Nutritional Facts: 1 slice with about 1/4 cup strawberries equals 453 calories, 21 g fat (9 g saturated fat), 90 mg cholesterol, 254 mg sodium, 62 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.