Fresh-picked strawberries and almond-flavored whipped cream make a mouthwatering filling for this special summertime cake roll dessert. You can make the cake ahead of time, refrigerate, and fill an hour or so before serving. You can even freeze the unfilled cake roll for three to four weeks before using. 
Serves about 10 people.

Jelly Roll Pan (15 1/2"x10 1/2"x1")
Aluminum Foil 
Lint Free Kitchen Towel (must be larger than 15 1/2"x10 1/2")
Large Mixing Bowl
Measuring Cups and Spoons
Large Cooling Rack
Confectioners Sugar 
Margarine

Ingredients:

CAKE

3 eggs
1 cup granulated sugar
1/3 cup water
1 tsp. almond extract
1 cup cake flour 
1 tsp. baking powder 
1/4 tsp. salt

FILLING

2 cups sliced strawberries
1 cup heavy cream
2 tbsp. confectioners sugar
1/2 tsp. almond extract

Note: Chill bowl and beaters before preparing whipped cream filling.

Preheat oven to 375 degrees. Line pan with aluminum foil and generously grease foil with margarine. 

Beat eggs in bowl at high speed for at least 5 minutes until thick and the color of lemons. Gradually add sugar, then reduce to low speed and add water and almond extract. Combine remaining dry ingredients and add to mixture slowly. 

Beat at low speed until batter is smooth. Pour into greased, foil-lined pan. Bake 12 to 15 minutes until toothpick inserted in center comes out clean. Remove immediately from pan and carefully invert onto towel that has been dusted abundantly with confectioners sugar. Carefully remove foil and trim any hard edges. Lightly dust cake bottom with additional powdered sugar. 

While still hot, carefully roll cake and towel to form a 10 1/2" roll. Cool 30-40 minutes on wire rack. While cake is cooling, slice strawberries and prepare almond whipped cream by beating remaining filling ingredients
at medium speed until stiff. Unroll cake, remove towel, and spread cake with half of whipped cream. Arrange sliced strawberries on top and re-roll. Dust with powdered sugar, cover with plastic wrap and refrigerate about an hour before
serving. 

Slice and top with additional whipped cream. Shaved chocolate or toasted sliced almonds are excellent as additional toppings

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Berry Trifle

I made this as the fruit course on the Fourth of July. It's very patriotic in red, white, and blue! It looks pretty, but don't hesitate digging in - it's delicious! ... Ginny Ciraldo

Ingredients

3 to 4 cups berries (blueberries, strawberries, etc.)

2 bananas, sliced

Angel food cake

Whipped cream

In the bottom of the trifle bowl, place 1-1/2 to 2 cups blueberries. Tear angel food cake into bite-size pieces and layer on top of blueberries. Place sliced bananas on top of cake. Spread a thin layer of whipped cream on top of bananas. Top with sliced strawberries. Garnish with dollops of whipped cream.

For whipped cream: Beat 1 pint whipping cream at high speed until peaks begin to from. Gradually add 3 Tablespoons powdered sugar. Add 1/2 teaspoon vanilla. Continue beating until stiff peaks form.

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Chocolate Strawberry Shortcake

Ingredients

2 cups flour

2 teaspoons baking powder

4 Tablespoons unsweetened cocoa

1/3 cup sugar

1/2 teaspoon salt

5 Tablespoons cold unsalted butter, cut into five portions

4 ounces chocolate chips

3/4 cup milk

Combine flour, baking powder, cocoa, sugar, baking soda, and salt in a food processor. Add butter and chocolate chips and process until crumbly. Begin processing and add milk until mixture is crumbly but will hold together when pinched with fingers. Turn moistened dough out onto counter, form into a ball, and flatten into a circle approximately one inch thick.

Using a 2-inch round cutter, make 12 to 15 shortcakes. Place on cookie sheet lined with parchment paper. Bake in a 450-degree oven for 13 minutes. When slightly cooled, place on plate and cover with plastic wrap to keep them moist.

Strawberry Sauce: Pure 2 quarts strawberries in a food processor. Remove from processor, pour into bowl, and add 2 cups sugar and 1/2 cup orange juice. Add 2 quarts sliced berries to the pureed mixture.

Whipped Cream: Whip 2 cups heavy cream in bowl of electric mixer on high speed. When the mixture begins to thicken, add 1/2 cup confectioners sugar and teaspoons vanilla extract.

Assembly of Individual Shortcakes: Place a Tablespoon of sauce in the bottom of a dish. Place the bottom half of the shortcake on the sauce. Continue on with 2 Tablespoons sauce, 1 Tablespoon whipped cream, the top half of the shortcake, 2 more Tablespoons sauce, and top with 1 Tablespoon whipped cream. Garnish with fresh mint leaves

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Rhubarb and Strawberry Crisp

Ingredients:

1 cup sugar

1 Tablespoon cornstarch

3 cups diced rhubarb

One 10-ounce package frozen strawberries (thawed)

2/3 cup brown sugar

1/2 cup butter

1/2 cup flour

1/2 cup quick cooking oatmeal

1 teaspoon grated lemon rind

2 teaspoons cinnamon

Combine sugar, cornstarch, rhubarb, and strawberries. Mix thoroughly and spoon into lightly buttered 1-1/2 quart baking dish. Combine remaining ingredients until like coarse crumbs. Sprinkle over rhubarb and strawberry mixture. Bake at 350 degrees for 30 to 40 minutes or until crust is lightly browned.

Serves: 6

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Strawberry Bread

Ingredients:

Two 10-ounce bags frozen or fresh strawberries

4 eggs

1-1/4 cups oil

3 cups flour

1-3/4 cups sugar

3 Tablespoons cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped nuts (walnuts)

Mix strawberries, eggs, and oil in bowl. Add all dry ingredients. Blend, pour in 2 bread pans (9-1/2 x 11 inches). Bake at 350 degrees for 1 hour.

Hint: All breads should be taken from the pans while hot and cooled on racks or towels. While still hot, brush tops lightly with butter to keep the crust from cracking.

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Strawberry Butter

 

1/2 cup unsalted butter at room temperature

1/4 cup strawberry preserves or jam

Beat butter until creamy. Beat in preserves, 1 tablespoon at a time. It may look curdled, but not to worry! Keep in refrigerator. Before serving, let it soften at room temperature without stirring.

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Strawberry Rhubarb Jam

Ingredients

1 pound fresh rhubarb

1 pound box commercially frozen sliced, sweetened strawberries

5-1/2 cups sugar (2 pounds, 7 ounces)

1 pouch CERTO liquid fruit pectin

Clean and dice rhubarb. Put in saucepan with 1/4 cup water and simmer until rhubarb is soft, about 5 minutes. Thaw strawberries and mash with potato masher or in food processor. If using food processor, be sure to pulse and chop, not puree.

Put rhubarb and strawberries in a 6- or 8-quart sauce pot. Stir sugar into fruit mixture. Bring mixture to full rolling boil on high heat, stirring constantly.

Open CERTO pouch and quickly stir contents into fruit mixture. Return to full rolling boil and boil exactly 1 minute, stirring constantly.

Remove from heat. Using metal spoon, skim off any foam. Immediately fill jars to within 1/8 inch of top rim and seal, following manufacturer's directions.

Makes: 6 or more 8-ounce jars

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Memèrés French Breakfast Crepes

Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3 eggs

1-3/4 cups milk

Solid shortening

Fresh slices of strawberries or raspberries

Warm maple syrup

Combine flour, baking soda, and salt. In a separate bowl, beat eggs and milk with a wire whisk and add to flour mixture. Batter should be smooth and without lumps. Melt 1 tablespoon of shortening in a pan over moderately high heat. When shortening begins to smoke, it's time to add the batter. Carefully place 2 serving spoons of batter in a circular direction. Using the back of the spoon, quickly spread the batter to cover the bottom of a cast iron pan (note: It must be cast iron) and fill any holes. Flip when underside browns and sides begin to curl. Brown this side and serve immediately. Repeat with rest of batter. Garnish with fresh sliced strawberries or raspberries and top with warm maple syrup.

Makes: approximately 10 crepes.

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