Strawberry Whipped Cream Rolls

It is strawberry time!  And the sight of those tubs full of beautiful juicy red berries that the sisters are bringing in every morning is a joyful one to behold.  It makes me so happy just to look at them and I see a smile come over the face of each person who sees them.

This week we will celebrate the 80th birthday of one of the sisters with old fashioned fresh strawberry shortcake made with traditional biscuits and whipped cream. In the days ahead different sisters will volunteer to make their favorite strawberry desserts and I am making a request right now for my mother’s special strawberry whipped cream rolls. Helping her make them is one of my most pleasant childhood memories.

 Strawberry Whipped Cream Rolls

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Strawberry Whipped Cream Rolls



Sponge cake:
  1. Combine flour and baking powder, set aside.
  2. In a bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick.
  3. Gradually add sugar; beat at medium speed for 4 to 5 minutes or until light and fluffy.
  4. Add the flour mixture; beat at low to medium speed just until combined.
  5. In a saucepan heat and stir the milk and butter until butter melts; remove from heat and add vanilla extract.
  6. Add milk mixture to the batter, beating until combined.
  7. Pour into a greased, wax-papered jelly roll pan.
  8. Bake at 350 degrees for 15 minutes or until golden but not dry.
To assemble:
  1. Cool and cut into 4 ½ inch squares.
  2. Spread with sweetened whipped cream.
  3. Place sliced strawberries on whip cream, roll up and sprinkle with confectioners’ sugar.
  4. Wrap tightly in waxed paper and refrigerate until serving.
  5. Great to pack in lunches or picnic baskets–fancier dressed up with extra sliced berries and cream as a plated dessert.

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