This is my favorite summer dessert. For the Fourth of July I also mix in blueberries and it’s always a hit. I recommend making 2. One never seems to go far enough. Don’t say I didn’t warn you.
3/4 c. sugar
3/4 c. plain flour
3/4 tsp. baking powder
1/4 tsp. salt
4 eggs
1 tsp. vanilla
1 pt. strawberries
1/2 c. sugar
3/4 c. plain flour
3/4 tsp. baking powder
1/4 tsp. salt
4 eggs
1 tsp. vanilla
1 pt. strawberries
1/2 c. sugar
Powdered Sugar
Cool Whip (2 tubs)
Sift together flour, sugar, baking powder, and salt.
Separate eggs.
Add egg yolks, milk, and vanilla to dry mixture.
Beat egg whites until fluffy. Fold into cake batter.
Preheat oven to 350 degrees. Pour batter into greased and floured 11×13 shallow baking pan.
Bake at 350 for 20 minutes.
Slice Strawberries and set aside
Place powdered sugar on top of a clean kitchen cloth.
Turn cake over ontop of cloth and dust with additional powdered sugar.
Roll towel and allow to cool.
Carefully unroll cake
Spread strawberries and Cool Whip ontop of cake and carefully roll it back up.
Dust with Powdered sugar as needed.
Refrigerate, covered, until ready to serve.
