Monday, June 3, 2013

ANY WAY YOU SLICE IT, IT'S STRAWBERRY SHORTCAKE...

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...
 
STRAWBERRY SHORTCAKE ROLL
INGREDIENTS:
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
HOW IT GOES TOGETHER, IN NO TIME:
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! 



20 comments:

Dorthe said...

Oh dear Tanya, you can without doupt , take a slice or two, from this delicate and wonderful cake!! Then you can save the healthy snack for another day :-)
Thanks for the recipi sweets.
Hugs,Dorthe

Colleen Mcgraw said...

OMG this looks so great....when are we having it?

Maywyn Studio said...

Wow! Love the recipe thank you.
A son loves strawberry shortcake cake. The roll will be a real surprise for him.

Createology said...

Oh My this looks decadent and delicious. You are also too funny with the almonds and apple in order to look good for Bobby Flay in your kitchen. Somehow I think he will be looking at the Strawberry Shortcake even though you will be gorgeous! Now...Let them eat cake!!!

Hannapat said...

Yum, my mouth is watering, so wish I could eat the cake mix. Might have to try this wheat and dairy free, oh yes please! xoxo

Jackie said...

Oh I will have to make that for the next pool party! Thank you for sharing! And you look great don't lose too much weight..men like curves, dogs like bones!

My Garden Diaries said...

Really!?!?! I have never in my almost 36 years seen this!!! AMAZING!! We are crazy angel food cake fanatics over here!! My family is gonna flip...any dessert that is a roll needs to get in my belly!!! Reminds me of the ice cream roll cakes my pop used to buy for us when we were kids! Thanks for sharing this one...I'm thinking fourth of July for sure!!!

Elisabeth said...

Oooohhhhh yummy!!! The strawberries make it healthy :) xoxo

Kadee Willow said...

This is making my mouth drool and it's only 6:30 am!!!! Definitely going to do this one when I get my kitchen settled and before the in- season strawberries disappear! Wow! This recipe is a keeper!!

Quinn said...

That looks absolutely delicious! I must take a ride to the farm in the next town over, to see when the strawberries are expected to be ripe. It's a pick-your-own place, but doesn't advertise, because so many people show up!

Jillayne said...

What a great idea - I never thought of an angel food cake for a jelly roll - brilliantly easy!
And the cream of tartar tip too - I will definitely try that one. It's one of those ingredients that's always in the cupboard but I am never quite sure why....

Sea Witch said...

What a great recipe. I have made rolls but never like this. Thanks for sharing this.

The Primitive Bucket said...

You are a nut!! You know Bobby would love you no matter what.. Good job sticking to the Challenge, but one small slice after the Challenge won't hurt a bit!! :O) Love you

Vicki Boster said...

Tanya- you are kiting me-- if that was sitting here in front of me--- I could eat it all! What a beautiful dessert- and I have fresh strawberries in my fridge:)

Love
Vicki

Miss Maple said...

Mmmh! This cake looks super yummy. And since it's the time of the last strawberries I have to be quick to pick them to make this decadent cake.

Elizabeth Pollock said...

Oh My! That looks incredibly yummy! I do love strawberry shortcake no matter what shape it takes... I'm going to have to try this one.
Hugs and enjoy the weekend,
Beth P
P.S. sorry I haven't left a comment lately ... been going through a bit of a metamorphosis...

Maggie said...

Hi there Tanya! How are you and WHERE are you?? Hope all is well with you, and that you're off on an adventure. I've missed your blogposts, and I hope everything is ok. Your strawberry shortcake roll looked divine...it would last about 3 minutes in my house.

Take care. As always, you ROCK :-)
-maggie

Chris said...

Hi Tanya, just stopping by to say how delightful your blog is. Thanks so much for sharing. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris
http://chelencarter-retiredandlovingit.blogspot.ca/

Silva said...

Hola Tanya!!! Been missing your blog updates... hope you are well and out on many cool adventures!!

Six Twigs said...

Made this today and we loved it! I think this might be my Christmas dinner desert!

YOU rock with this recipe and instructions -- thanks so much!