Strawberry Jelly Roll

I grew up eating and loving this, we always made this in the summer when the strawberries in the garden were ripe. It is so yummy. I had some strawberries from the summer in my freezer and they worked great too.

4 eggs

1 scant cup flour

1 cup sugar

2 T. warm water

1 tsp. vanilla

1 tsp. baking powder

1/2 tsp. salt

Beat eggs 5 minutes until thick and light colored. Gradually add sugar, beating 2 more minutes. Blend in water and vanilla. Fold in dry ingredients. Bake in a jelly roll pan lined with wax or parchment paper which has been sprayed with Pam. Bake at 375 for 10-12 minutes until golden brown. When you take it out of the oven, sprinkle a dish towel with powdered sugar. Dump the cake on the dishtowel and peel off the paper. Roll it up in the dishtowel while still warm and leave it until cooled. Unroll and put the filling in and roll it back up and refrigerate.

Strawberry filling:

1/2 cup fresh strawberries (I used 1 cup more)

1/2 cup powdered sugar

1 8 oz pkg. cream cheese

1 4 1/2 oz. cool whip

Crush berries, beat cheese, add sugar, fold in cool whip. Blend in Strawberries and spread on cake.

Strawberry Cream Puff Pie

After trying Janet’s muffins , I checked out  The Girl Who Ate Everything and spied this yummy looking treat. I made it when your mom and Janet were visiting and just between us we ate two entire pies! We did have the missionaries over, so I guess that makes it sound o.k. (except for the fact that we ate more treats than the missionaries!) Yum, yum, YUMMY!

Strawberry Cream Puff Pie

2 cups or one carton of strawberries, sliced
Cream Puff Base:
5 tablespoons butter
2/3 cup water
1 tablespoon sugar
2/3 cup flour
3 eggs
Cream Cheese Mixture:
4 ounces cream cheese, softened
1 teaspoon fresh orange zest
1/2 teaspoon vanilla
1 cup heavy whipping cream (a MUST—no cool whip here!)
2/3 cup powdered sugar

For the cream puff layer, preheat the oven to 375 degrees. Bring the butter, water and sugar to a boil in a medium saucepan. Add the flour all at once and stir quickly until the mixture pulls away from the sides of the pan. Remove the pan from the heat and stir the mixture until smooth. Let cool for 5 minutes. Add the eggs one at a time and beat until the mixture is shiny with a satiny sheen. Don’t overbeat. Lightly grease the bottom and sides of a 9-inch spring form pan (or in a pinch, you could use a 9-inch circle cake pan).
Using an offset spatula, spread the mixture on the bottom and one inch up the sides of the prepared pan.

Bake for 25 minutes. Remove from the oven and prick pastry with a toothpick 10-12 times. Return to the oven and bake 5-10 minutes more until golden brown but not over baked (you can insert a toothpick into the center and if it comes out with sticky dough, it still needs longer in the oven). Cool completely.

For the cream cheese mixture, beat the cream cheese until smooth. Gradually add the powdered sugar (sift if necessary) and beat with the cream cheese until mixture is smooth and light. Add the remaining ingredients and beat until stiff peaks form. Spread onto the cooled cream puff shell.

Top with fresh sliced strawberries. Keep in the fridge until serving.