On Apr 8, 7:57*am, Nancy2 > wrote:
> On Apr 7, 4:47*pm, Myrl Jeffcoat > wrote:
>
> > The strawberries are available once again. *They are a family
> > favorite. *I don't know how many flats we've consumed since Easter -
> > but likely close to 4.
>
> > I don't usually make jam or jelly - it doesn't easily get used up.
> > Other than the usual Strawberry Short Cake, etc., what other dishes or
> > recipes can you use an over abundance of strawberries in?
>
> > I also use them in smoothies, and fresh fruit salads. *But we need
> > something different!
>
> > Myrl Jeffcoat
>
> I have a recipe for a fresh strawberry cake roll:
>
> * * * * * * * * * * Strawberry Pinwheel Cake
>
> * * * * * * * * * * Cake:
>
> * * * * * * * * * * 4 large egg yolks
> * * * * * * * * * * 2 large eggs
> * * * * * * * * * * 1/2 C. sugar
> * * * * * * * * * * 1 C. sifted cake flour
> * * * * * * * * * * 1 tsp. baking powder
> * * * * * * * * * * 1/2 tsp. salt
> * * * * * * * * * * 1 1/2 T. warm water
> * * * * * * * * * * 2 tsp. vegetable oil
> * * * * * * * * * * 1 tsp. vanilla
> * * * * * * * * * * powdered sugar
>
> * * * * * * * * * * Strawberry filling:
>
> * * * * * * * * * * 1 C. whipping cream
> * * * * * * * * * * 1 T. sugar
> * * * * * * * * * * 3 T. prepared lemon curd, at room temp.
> * * * * * * * * * * 1 pint basket strawberries, stemmed and coarsely
> chopped
>
> * * * * * * * * * * Garnish:
>
> * * * * * * * * * * powdered sugar
> * * * * * * * * * * 1 pint basket berries
>
> * * * * * * * * * * To make cake: *heat oven to 375 deg. *Line 15 x 10
> inch jelly
> * * * * * * * * * * roll pan with aluminum foil; coat with cooking
> spray. *In large
> * * * * * * * * * * mixer bowl, beat yolks and eggs at high speed
> about 5
> * * * * * * * * * * minutes, until thick and lemon-colored. Continuing
> at high
> * * * * * * * * * * speed, gradually beat in granulated sugar until
> mixture is pale
> * * * * * * * * * * and thick. *Gently fold in dry ingredients, except
> powdered
> * * * * * * * * * * sugar, to blend thoroughly. *Fold in water, oil
> and vanilla.
> * * * * * * * * * * Spread batter evenly in pan. *Bake in center of
> oven about 10
> * * * * * * * * * * minutes and until springy to touch..
>
> * * * * * * * * * * Meanwhile, coat a clean dish towel with powdered
> sugar.
> * * * * * * * * * * Invert hot cake onto towel close to one long
> edge. *Gently
> * * * * * * * * * * peel off foil. *Trim 1/2 inch off each short side
> of cake.
> * * * * * * * * * * Starting from long side, tightly roll cake and
> towel. *Set on
> * * * * * * * * * * rack to cool completely.
>
> * * * * * * * * * * To make filling: *in mixer bowl, whip cream to
> form soft
> * * * * * * * * * * peaks. *Beat in sugar to form stiff peaks. *Fold
> in lemon curd
> * * * * * * * * * * to blend thoroughly. *Fold in fresh strawberries.
> Gently unroll
> * * * * * * * * * * cake. *Spread strawberry mixture evenly on cake
> and reroll.
> * * * * * * * * * * Place seamside down on flat, clean surface.
>
> * * * * * * * * * * Dust cake with powdered sugar, then cut into 8
> (about 1 3/4
> * * * * * * * * * * inch) slices. *Place each slice on serving plate.
> Garnish with
> * * * * * * * * * * whole and halved strawberries. *(Makes 8
> servings.)
>
> (Sorry about the formatting)
>
> N.

That sounds really nice- perfect for summer!