Strawberry Nut Roll Recipe

5 1 1
Strawberry Nut Roll Recipe
Strawberry Nut Roll Recipe photo by Taste of Home
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Strawberry Nut Roll Recipe

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5 1 1
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Strawberry Nut Roll in Taste of Home December/January 2001, p25

  • 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
  1. 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.
  2. 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).
  3. In a large bowl with clean beaters, beat egg whites on medium speed 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.
  4. Bake at 375° for 15-17 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
  5. 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.
  6. 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.
  7. 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.
Originally published as Strawberry Nut Roll in Taste of Home December/January 2001, p25

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MY REVIEW
Ellengabla User ID: 6334462 77426
Reviewed Jan. 13, 2012

"everyone who tries this loves it. It's a family favorite and frequently requested!"

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