Strawberry Nut Roll Recipes

STRAWBERRY CREAM ROLL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper.
• Beat the eggs until thick and lemon colored. Gradually add 1 cup white sugar, beating constantly. Stir in water and vanilla extract. Fold in flour, baking powder, and salt. Pour batter into prepared pan.
• Bake until cake is springy to the touch and beginning to shrink away from the sides of the pan, about 15 minutes.
• Lay out a tea towel, and sprinkle it with confectioners' sugar. Turn the cake out on the towel. Peel off the paper or foil. Cut away crusty edges with kitchen shears or a sharp paring knife. Roll the cake up in the towel, and leave it to cool.
• In a microwave-safe bowl, sprinkle the gelatin over the cold water and set aside. Wash and hull the strawberries; if they're large, you may halve or chop them. Melt gelatin in microwave, checking every 15 seconds. Pour gelatin and 1 tablespoon sugar over strawberries.
• Whip the cream to medium-stiff peaks. Fold in cooled strawberry mixture. Unroll the cake, spread with the strawberry cream, and roll up again. Chill cake for at least 1 hour.
• Before serving, dust cake with confectioners' sugar or top with additional whipped cream.

NUT ROLLS

Steps:

• In a large bowl, mix together 1 cup white sugar, 1/4 teaspoon salt, 1 cup melted butter, and 3 eggs. Mix and add 1/2 pint sour cream. Mix together yeast with warm milk and 1 teaspoon sugar. Add to mixture. Add flour. Mix and knead. Divide dough into 7 equal parts.
• To Make Filling: Melt 1 cup plus 3 tablespoons butter. Add 2 cups sugar and stir to dissolve. Add to ground walnuts and mix until coated. Add ground cinnamon and vanilla extract to taste, if desired. Divide filling into 7 equal amounts.
• Roll each dough ball into rectangle. Spread slightly beaten egg white on top of dough. Spread equal amounts of filling on top of each rectangle. Roll in edges and spread edges with egg whites to seal. Then roll length wise. Brush tops with egg whites.
• Bake in a 350 degrees F (175 degrees C) preheated oven for 30 minutes or until lightly brown. Cool. These freeze well.

STRAWBERRY ROLLS

Steps:

• First prepare the biscuit dough: Sift the flour with the baking powder and salt.
• Cut in the butter until the mixture resembles coarse meal (with some lumps the size of peas).
• Drizzle the milk evenly over the dry ingredients and work in with fork just until incorporated and the dough forms small clumps.
• Turn out the dough onto a work surface and knead once or twice to gather it into a mass - DO NOT OVERWORK THE DOUGH - pat into a rectangle.
• The dough can be made up to 2 hour ahead; wrap tightly and refrigerate.
• Preheat the oven to 450°F and line the oven floor with foil to catch any drippings.
• Spread the strawberries on paper towels to dry.
• In a small bowl, stir the jam to loosen it.
• In a saucepan, melt the butter and keep it warm.
• In a large bowl, whisk together the cornstarch, tapioca, spices and sugar.
• Halve any very large berries.
• Gently toss the berries with the dry ingredients.
• On a lightly-floured surface, roll out the biscuit dough into a 10 by 18-inch rectangle.
• Square off the corners.
• Brush the dough lightly with about half the melted butter.
• Using a spatula, spread the jam over the rectangle, leaving a ½-inch border on one long side.
• Starting at the opposite long side, roll up the dough jellyroll fashion and pinch the seam closed.
• Roll the log so that it is an even diameter, 18-inches long; turn the log seam side down.
• Quarter the log, then cut each quarter into 3 equal pieces so that there will be 12 rolls in all.
• Give the strawberry filling a couple of gently folds to remix and spoon into a 9 inch glass pie plate and smooth the top as well as you can.
• Arrange 8 biscuits around the perimeter of the pie dish and the remaining 4 biscuits into the center.
• Don't push the biscuits down into the strawberries.
• Bake the Strawberry Rolls for 20 minutes, or until the top is golden-brown and the filling is bubbling.
• Lower the oven temperature to 350°F, loosely cover the Rolls with foil and bake for 15 minutes longer.
• Cool for 30 minutes before serving.

STRAWBERRY JELLY ROLL

Steps:

• Preheat the oven to 375 degrees F.
• Spray a heavy, medium-sized shallow rectangular pan with cooking spray. Line the pan with waxed paper, and also spray paper.
• In a medium mixing bowl, beat egg whites and cream of tartar on medium speed until foamy. Add 1/4 cup sugar and beat on high speed until soft peaks form. Set aside.
• In a separate medium mixing bowl, beat oil and 1/2 cup sugar on medium speed. Add the vanilla and then the sifted flour, and mix until well blended. Fold 1/4 of the egg whites into the batter. Then carefully fold in the remaining egg whites. Spread the batter evenly into the pan.
• Bake for 12 minutes, or until lightly browned. The cake should spring back when touched lightly. While cake is still warm, loosen it from the pan, and sprinkle it with some of the powdered sugar. Cover cake with a baking cloth. Invert the cake by placing a large cookie sheet over the cloth and turning the cake over. Remove the waxed paper and roll the cake in the cloth. Cool the cake on a wire rack while mixing the filling. Do not let cake cool longer than it takes to mix the filling or it will become too stiff to handle.
• For the filling, mix the cream cheese, sour cream, jam, and strawberries together in a medium bowl until well blended.
• Unroll the cake. Spread the filling on the cake, leaving a 1/2-inch border. Carefully re-roll the cake.
• Garnish with powdered sugar.

STRAWBERRY NUT ROLL

Steps:

• In a mixing bowl, beat egg whites until soft peaks form.
• Gradually add 1/4 Celsius sugar, beating until stiff peaks form.
• Set aside.
• In another mixing bowl, beat egg yolks and remaining sugar until thick and lemon colored.
• Combine walnuts, bread crumbs, flour and salt; add to yolk mixture.
• Mix well.
• Fold in egg white mixture.
• Line a greased 15 x 10 x 1 inch baking pan with waxed paper; grease the paper.
• Spread batter evenly into pan.
• Bake at 375 for 15 minutes or until cake springs back when lightly touched.
• Cool for 5 minutes.
• Invert cake onto a kitchen towel dusted with confectioners'.
• Gently peel off waxed paper.
• Roll up cake in the towel, jelly-roll style, starting with a short side.
• Cool on a wire rack.
• Slice six large strawberries in half; set aside for garnish.
• Thinly slice remaining berries; set aside.
• In a mixing bowl, beat cream until soft peaks form.
• Gradually add sugar and vanilla, beating until stiff peaks form.
• Unroll cake; spread filling to within 1/2 inch of edges.
• Top with sliced berries.
• Roll up again.
• Place, seam side down, on serving platter.
• Chill until serving.
• Dust with confectioners' sugar.
• Garnish with reserved strawberries.
• Refrigerate leftovers.

STRAWBERRY SWEET ROLLS RECIPE BY TASTY

Steps:

• Generously grease a 9-inch (23 cm) cast iron or cake pan.
• In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (40˚C). If hotter, allow to cool slightly.
• Sprinkle the yeast evenly over the warm mixture and let sit for 1 minute.
• Add 4 cups (500 grams) of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.
• Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
• Preheat oven to 325˚F (160˚C).
• After 1 hour, the dough should have nearly doubled in size. Remove the towel and add an additional ¾ cup (95 grams) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
• Knead the dough lightly, adding additional flour as necessary, about ½ cup (60 grams), until the dough just loses its stickiness and does not stick to the surface.
• Roll the dough out into a large rectangle, about ½-inch (12 mm) thick.
• In a small bowl combine the strawberry preserves and butter, stir to combine.
• Spread the filling mixture evenly over the rolled out dough, leave about 1½ inches (4 cm) from the edge.
• Starting from the bottom roll the dough upward, being careful not to squeeze the filling out.
• With a knife cut the rolled dough into 8 pieces.
• Place strawberry roll in the prepared cast iron or cake pan and cover with plastic wrap. Place in a warm spot and leave to rise for 30 minutes. The strawberry rolls should expand to the edges of the pan during this time.
• Bake for 45 minutes. Cover the rolls with foil to prevent the outside from burning, and bake for an additional 35 minutes.
• While the strawberry rolls are baking, prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, vanilla, whole milk, and powdered sugar, until smooth.
• Remove the strawberry rolls from the oven and let cool in the pan for at least 20 minutes. Once cool, drizzle frosting over the rolls before serving.
• Enjoy!

STRAWBERRY ROLL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a rimmed 9x13-inch baking sheet.
• Beat cake mix, water, vegetable oil, and egg whites together in a bowl using an electric mixer on low speed until moistened, about 30 seconds. Beat batter on medium speed for 2 minutes. Pour batter into prepared baking sheet.
• Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 15 to 20 minutes. Cool cake for at least 30 minutes.
• Gently release cake onto a clean towel. Place a second clean towel on top of cake and smooth out any wrinkles in towel. Slowly roll cake around top towel.
• Strain strawberries, reserving juice. Mix strawberry juice and icing together in a bowl until icing turns pink.
• Stir strawberries and strawberry glaze together in a separate bowl.
• Gently unroll cake and remove top towel. Spread icing onto cake; top icing with strawberry mixture. Carefully roll cake around the filling; slice into rounds.

TASTY STRAWBERRY ROLL

Steps:

• Grease 17 x 11 1/2 x 1 inch jelly roll pan with vegetable oil and line with waxed paper, grease the wax paper.
• Prepare cake as directed on package.
• Spread batter in pan.
• Bake at 375 degrees F for 10 to 12 minutes.
• Sift powdered sugar in a 17 x 11 1/2 inch rectangle on a clean dry kitchen towel.
• When cake is done, loosen sides and turn out onto powdered sugar on towel.
• Peel off waxed paper.
• Starting at narrow end, roll up cake and towel together.
• Cool on wire rack for 30 minutes seam side down.
• Combine strawberries and sugar and set aside.
• If using heavy cream, beat cream until foamy, gradually add 3 tablespoons powdered sugar and continue beating til soft peaks form.
• Drain berries thoroughly.
• Unroll cake and remove towel.
• Spread cake with 1/2 the whipped cream or non-dairy whipped topping.
• Top with sliced strawberries.
• Reroll the cake (without the towel).
• Place on serving plate, seam side down.
• Spread with remaining whipped cream or topping.
• Chill and slice and enjoy!

STRAWBERRY JELLY ROLL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 15 1/2x10 1/2x1-inch jelly roll pan with aluminum foil. Spray generously with cooking spray.
• Beat eggs in a small bowl with an electric mixer on high speed until very thick and lemon colored, about 5 minutes. Pour into a larger bowl and beat in sugar gradually. Beat in water and vanilla on low speed.
• Add flour, baking powder, and salt gradually, beating just until batter is smooth. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.
• Remove cake from the oven. Immediately loosen cake from the edges of the pan and invert onto a kitchen towel. Carefully remove aluminum foil and trim off any stiff edges if needed.
• Sprinkle generously with powdered sugar and carefully roll the hot cake and towel from the narrow end. Place on a wire rack and cool for at least 30 minutes.
• Beat jelly slightly with a fork to soften.
• Unroll cake and remove towel. Spread jelly over the cake. Roll cake, transfer to a serving platter, and sprinkle with powdered sugar.