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Berry Pinwheel Cake

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Serves 8 servings | Prep Time 30 minutes | Cook Time 10 + cooling

Why I Love This Recipe

I am still on a strawberry kick at my house, our strawberry season is so short I tend to go nuts with all the strawberry recipes I have. I make this great tasting recipe every year when I get fresh strawberries, frozen ones just do not work for this. Don't be afraid to try this jelly-roll style is easy to make and it is a nice change from strawberry pie or strawberry shortcake.

Ingredients You'll Need

4 egg yolks
2 eggs
1/2 cup sugar
4 1/2 teaspoons water
2 teaspoons vegetable oil
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
Confectioners' sugar


1 cup heavy whipping cream
1 tablespoon sugar
3 tablespoons lemon curd (see recipe)
2 cups chopped fresh strawberries


In a large mixing bowl, beat the egg yolks, eggs and sugar until thick and lemon-colored. Beat in the water, oil and vanilla. Combine flour, baking powder and salt; gradually add to egg mixture. Grease a 15-in. x 10-in. x 1-in. baking pan and line with waxed paper; grease and flour the paper. Spread batter into pan.

Bake at 375 F. for 10-12 minutes or until the cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool on a wire rack.

In a mixing bowl, beat cream until soft peaks form; add sugar, beating until stiff. Fold in lemon curd; gradually fold in strawberries. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again; dust with confectioners' sugar. Cover and chill for 1 hour before serving. Refrigerate leftovers. Yield: 8 servings.

You can buy lemon curd in a jar or you can make your own:

This recipe makes about 1-2/3 cups and will last in the refrigerator for about a week. I also like to use it as a filling between a lemon layer cake.

Lemon Curd:

3 eggs

1 cup sugar

1/2 cup lemon juice (about 2 lemons)

1/4 cup butter melted

1 tablespoon grated lemon peel

In a heavy saucepan, beat eggs and sugar. Stir in lemon juice, butter and lemon peel. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160 F. Let cool before using.

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