Ever since I was a little girl, I always got the first Strawberry cake of the year on my birthday. After I got married I kept that tradition. So this morning, I made a strawberry shortcake roll.

Sorry about the fuzzy picture. I didn’t have much time to take it. LOL My kids fell over that cake like a pack of Hyenas that haven’t eaten in weeks. Five minutes after this picture was taken, the cake was gone. I had to put away a small slice for Rick.

The cake base is made with 3 eggs, 5 tablespoons of hot water, flour (80 gram), cornstarch (70 gram), 1 tbs baking powder, 150 gram of sugar and one pack of vanilla sugar. After it comes out of the oven you roll it up in a linen towel that’s sprinkled with sugar (to keep it from sticking). Once it’s cooled, you can unroll it, get the towel out and add the cream.

I am sorry. This is a recipe out of a German recipe book. We measure our ingredients in grams, not cups. I don’t have American measurements for it.

Also…Vanilla Sugar is what we bake with. We don’t use Vanilla extract. I guess you could use that instead of the sugar, but I wouldn’t know how much. I buy my Vanilla Sugar in the military commissary. I am not sure where else to get it. I think the Canadians have it. It’s a Dr. Oetker product.

To make the cake you beat the eggs and hot water for one minute. Then you add the sugar during another minute of mixing. Now you mix everything for 2 minutes. Put half of the dry ingredients in and mix on slow. When all mixed in add the second half of the flour/corn starch/baking powder mixture.

Line a deep baking sheet with parchment paper and add mixture. Bake for about 10 minutes on 400 degrees Fahrenheit. Check in between. You want the dough to be spongy and golden. If it gets too dark, it will break when you roll it up!

Cream: Whipcream, sugar, vanilla sugar, liquified strawberries, small strawberry chunks.

It was delicious!