This recipe is for a Strawberries & Cream Roll. The original content mentions making a double batch in a video, but the provided ingredients and instructions are for a single roll. Colors and drawing on the cake are optional.
Start by making the strawberry puree. Add fresh strawberries (about a half pound) to the food processor and chop until puree. Strain the excess water in a fine strainer or cheesecloth and reserve the puree. In a mixer, combine all the dry ingredients (granulated sugar, flour, baking powder, baking soda, salt) and mix. Then, add the wet ingredients (eggs, strawberry puree, vanilla extract) and mix until there are no lumps. If you decide to draw, separate the batter needed for it and add a little more flour to make the batter thicker enough to draw. Place your image under parchment paper the size of a 1/2 sheet (the size of the baking pan needed) and draw over. Place in the oven at 375 F for a few minutes and let it cool down. Then, add the rest of the batter over it and bake at 375 F for 25-30 minutes or until a toothpick comes out clean when you stick it on the center. Let it cool down, and if your cake has a belly, cut it off to leave it even. Mix the cream cheese at room temperature with the powdered sugar to make the icing. Mix the glaze with the chopped strawberries. Place the cake over parchment paper and cut the edges longwise, spread the icing over the cake, leaving about three fingers of thickness longwise on the side that you are going to start rolling it, then add the strawberries with glaze over the icing but also leaving about three fingers of thickness longwise the end of the cake where is going to be the end. Roll it up as tight as possible, wrap it with more parchment paper, secure it on the ends of the roll, and put it in the fridge for at least two hours. To make it look better, cut the ends of the roll.
