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Strawberry Nut Roll

 Strawberry Nut Roll
The oldest of seven children, I did a lot of cooking and baking while I was growing up. Desserts like this refreshing rolled shortcake are my favorite. The nutty cake, creamy filling and fresh strawberries make pretty swirled slices.
12 ServingsPrep: 20 min. Bake: 15 min. + cooling

Ingredients

  • 6 eggs, separated
  • 3/4 cup sugar, divided
  • 1 cup ground walnuts, toasted
  • 1/4 cup dry bread crumbs
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • Confectioners' sugar
  • FILLING:
  • 1 pint fresh strawberries
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • Confectioners' sugar

Directions

  • Place egg whites in large bowl; let stand at room temperature for 30
  • minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with
  • waxed paper; grease the paper and set aside.
  • In a large bowl, beat egg yolks on high speed for 5 minutes or until
  • thick and lemon-colored. Gradually beat in 1/2 cup sugar. Stir in
  • walnuts and break crumbs. Sift flour and salt together twice;
  • gradually add to yolk mixture and mix well (batter will be very
  • thick).
  • In a large bowl with clean beaters, beat egg whites on medium speed

2 of 2

Strawberry Nut Roll (continued)

Directions (continued)

  • until soft peaks form. Gradually beat in remaining sugar, 1
  • tablespoon at a time, on high until stiff peaks form. Gradually fold
  • into batter. Spread evenly into prepared pan.
  • Bake at 375° for 15-17 minutes or until cake springs back when
  • lightly touched. Cool for 5 minutes.
  • Invert cake 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.
  • Slice six large strawberries in half; set aside for garnish. Thinly
  • slice remaining berries; set aside.
  • For the filling, in a large bowl, beat cream until soft peaks form.
  • Gradually add sugar and vanilla, beating until stiff peaks form.
  • Unroll cake; spread filling evenly over cake to within 1/2 in of
  • edges. Top with sliced berries. Roll up again.
  • Place, seam side down, on serving platter. Cover and refrigerate for
  • 1 hour. Dust with confectioners' sugar. Garnish with reserved
  • strawberries. Refrigerate leftovers. Yield: 12 servings.
Wine: This recipe pairs well with a sweet white wine.: Taste of Home Special Offer: Enjoy this recipe with Seven Daughters Moscato, sweet floral aromas of peach and honey. Buy now and get 4 bottles for $49.99. Order Now