Monday, June 3, 2013


One of the best summer recipes I have in my recipe box, would be this gem - something passed on by a long-ago friend with no name really (the cake, not the friend), but a Strawberry Shortcake "Roll", is probably close enough.  Done, from start to finish, in under 30 minutes - large enough to feed a small crowd (perspective is off because these strawberries were almost the size of my palm, but that's about a 15" cake platter up there).  Whipped cream, strawberries, Angel Food Cake - heaven on a plate.  Here's how...
1 box Angel Food Cake Mix
Large cookie sheet with sides on it (mine is 18" X 12")
Waxed Paper
Strawberries (amount is up to you - I use a sm. box container)
1 pint container Heavy Whipping Cream
2 - 3 Tbsp. Powdered Sugar
1/4 tsp. Cream of Tartar
Mix Angel Food Cake according to box directions.  Line your cookie sheet with waxed paper, making sure some of it goes up each of the sides (you will, undoubtedly, need to run a sharp knife around the edges, once it's done baking, as it will rise above your pan).  Spread cake mixture into pan, smoothing out - it should not fill the pan all the way (remember, it will rise a bit) - if it looks like your pan is too small, you may want to divide your batter and make a second cake.
Bake at temperature recommended on box, and start watching at around 10 - 12 minutes - because the layer is so thin, it takes, practically no time to bake.  You want it to be nice and golden on top - it will crack a bit, like Angel Food Cakes do.  Average baking time is around 15 minutes, give or take...depending on your own oven.
Fast - while this is baking, whip up your whipped cream.  I add 2 Tbsp. powdered sugar to sweeten, but do this to your own taste.  Add your 1/4 tsp. Cream of Tartar - this helps keeps the cream "stiff" and not runny, later on.  Slice up your berries and incorporate them into whipped cream - refrigerate.
When cake is golden brown on top and done baking, remove from oven and let sit in pan for 5 minutes - no more, no less.  At the end of those five minutes (have some waxed paper laid out on your counter), run your sharp knife around the sides of your pan, and flip it over onto the waxed paper, releasing the cake from it (it will now be top down on your counter).  Peel the waxed paper, from baking, off the back.  Let cool for 5 more minutes - no more, no less...DEFINITELY no more!  It has to still be warm enough to roll (and the mistake HAS been made).
Flip the cake back over so that the golden side is now face up.  Spread the whipped cream/strawberry mixture over the top, leaving edges about 3/4" clear.  Have a large platter ready - starting from a short end, roll the cake up, and place on platter.
Cover and refrigerate until needed - slice - serve - savor!  Beautiful, elegant, and looks like you've been in the kitchen for hours - our secret.
And then, because you're doing the 24-Day Challenge, to get yourself looking hot for Bobby Flay in the kitchen, grab the healthy snack in the bottom right, but feel good that you still baked the decadent dessert for the rest of the family, even though they don't care WHAT you look like for Bobby Flay.  Happy Monday!