Tasty Strawberry Roll Food

TASTY STRAWBERRY ROLL

Steps:

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

STRAWBERRY CHEESECAKE FRENCH TOAST ROLL RECIPE BY TASTY

Steps:

• Make the filling: In a large bowl, use a spatula to combine the cream cheese, powdered sugar, and the vanilla extract. Mix together until fluffy and smooth.
• Lay out a piece of plastic wrap and arrange 4 rows of 2 whole slices of brioche bread. Cut 2 pieces of brioche bread in half and add to the end of each row.
• Beat 1 egg in a small bowl. Brush egg wash on the left side of each piece of bread, except for the farthest left pieces in each row. Overlap the right edges over the egg wash and press to adhere. Brush egg was along the bottom of each row of bread, except for the bottom row. Overlap the top edges of each row over the egg wash and press to adhere.
• Use a spatula to spread an even layer of the filling over the bread. Distribute the strawberries over the filling.
• Using the plastic wrap for help, roll up the bread. Twist the ends of the plastic to seal.
• Freeze for 1 hour.
• In a medium bowl, whisk together the remaining 3 eggs, the milk, sugar, and cinnamon.
• Preheat the oven to 425°F (220°C).
• Remove the roll from the freezer. Remove plastic wrap and transfer to a greased baking sheet. Brush all over with the cinnamon egg mixture.
• Bake for 12 minutes, or until golden brown.
• Remove from oven. Dust with powdered sugar, slice, and serve with a drizzle of maple syrup.
• Enjoy!

STRAWBERRY CINNAMON ROLLS

Steps:

• Combine water, sugar, and yeast in the bowl of a stand mixer. Allow yeast to bloom until foamy, about 10 minutes.
• Gradually add flour to the yeast mixture. Heat butter in a small microwave-safe bowl until melted; add to the flour mixture. Add egg and salt. Mix until a soft, sticky dough forms. Transfer dough to the counter and cover with plastic wrap. Let rest until doubled in size, about 1 hour.
• Roll dough out to a 9x16-inch rectangle on a lightly floured surface. Spread butter on top. Mix brown sugar and cinnamon together in a small bowl; sprinkle over butter. Roll up dough tightly. Cut into 12 pieces.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Place rolls in the baking dish. Gently cover with a piece of foil. Allow rolls to rise in a warm area, about 25 minutes.
• Uncover rolls and bake in the preheated oven until centers are lightly golden brown, 15 to 18 minutes.
• While rolls are cooling slightly, prepare the glaze. Combine powdered sugar, strawberry puree, vanilla extract, and salt; beat by hand or with an electric mixer until smooth. Spread over the tops of the rolls.

STRAWBERRY CREAM ROLL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper.
• Beat the eggs until thick and lemon colored. Gradually add 1 cup white sugar, beating constantly. Stir in water and vanilla extract. Fold in flour, baking powder, and salt. Pour batter into prepared pan.
• Bake until cake is springy to the touch and beginning to shrink away from the sides of the pan, about 15 minutes.
• Lay out a tea towel, and sprinkle it with confectioners' sugar. Turn the cake out on the towel. Peel off the paper or foil. Cut away crusty edges with kitchen shears or a sharp paring knife. Roll the cake up in the towel, and leave it to cool.
• In a microwave-safe bowl, sprinkle the gelatin over the cold water and set aside. Wash and hull the strawberries; if they're large, you may halve or chop them. Melt gelatin in microwave, checking every 15 seconds. Pour gelatin and 1 tablespoon sugar over strawberries.
• Whip the cream to medium-stiff peaks. Fold in cooled strawberry mixture. Unroll the cake, spread with the strawberry cream, and roll up again. Chill cake for at least 1 hour.
• Before serving, dust cake with confectioners' sugar or top with additional whipped cream.

STRAWBERRY CREAM CHEESE FRENCH TOAST ROLL-UP RECIPE BY TASTY

Steps:

• Roll each slice of bread flat with a rolling pin. Carefully cut off the crusts.
• Spread desired amount of cream cheese and strawberries along the edge of the bread, and roll up.
• In a bowl, combine eggs, milk, cinnamon, and vanilla.
• Dip each roll-up in egg mixture, and pan fry in a buttered skillet until all sides are golden brown.
• Enjoy!

STRAWBERRY CHEESECAKE CRESCENT ROLLS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (175˚C).
• In a large bowl, combine softened cream cheese, sugar, and vanilla extract until well-incorporated.
• Gently fold half of the strawberries into the mixture.
• Open the crescent rolls and separate into individual triangles.
• Drop one tablespoon of the mixture onto the wide end of the triangle and roll, starting at the wide edge.
• Place on a baking sheet that has been lined with parchment paper. Bake for 13 minutes or until golden brown (times and temperatures may vary based on oven).
• To make a strawberry glaze, mash the rest of the strawberries and powdered sugar. Continue mashing until all of the sugar has dissolved.
• Drizzle glaze over crescent roll and sprinkle powdered sugar on top.
• Enjoy!

STRAWBERRY CHEESECAKE CAKE ROLL RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, whisk the eggs until pale yellow, about 2 minutes.
• Add in the ¹¹⁄₄ cups (150 grams) sugar and whisk again until combined.
• Mix in oil, baking powder, salt, and vanilla.
• Add in flour, and fold until smooth and combined.
• Pour the batter on a parchment paper-lined baking sheet and spread evenly. Gently tap the baking sheet on the counter to release any air bubbles.
• Bake for 10-15 minutes, or until cooked through.
• Lay out a kitchen towel and sprinkle with powdered sugar.
• Once the cake is done, invert it onto the towel and lift the towel to roll the cake into a log. The towel will wrap into the cake.
• Refrigerate cake for 30 minutes.
• In a bowl, mix the cream cheese, remaining sugar, and vanilla. Set aside.
• Place the cake on the counter and unroll.
• Spread the cream cheese mixture in an even layer over the cake and top with sliced strawberries.
• Tightly roll the cake bake up, this time just using the towel as a guide.
• Top with powdered sugar.
• Slice and serve.
• Enjoy!