“My friend's Grandmother made this one day and my family just gobbled it up. She then went to Germany before i could get her recipe. What I found is similar, something I found on the internet. I hope that you enjoy!”
READY IN:
3hrs 40mins
YIELD:
1 Roll
UNITS:
US

Ingredients Nutrition

Directions

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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: