STRAWBERRY SWEET ROLL CAKE
1-1/2 cups flour ……………………………... 1/4 tsp salt
1/2 cup sugar or regular white Splenda......2 tsp baking powder
3/4 cup milk (any kind ~ I like unsweetened vanilla almond or cashew milk)
1 egg..............................................................1/2 tsp. baking soda (only if using Splenda)
1 tsp vanilla …………………………………...2 TB butter, melted
***
8-10 strawberries, cut up.............................1/4 cup strawberry preserves (can be sugar-free)
2 tsp. Fruit Fresh (recommended in warm weather, so the strawberries don't mold)
1 TB flour (to absorb the liquid contained in the fresh berries)
Mix together in a small bowl and set aside
***
ICING:
about 2 TB canned vanilla frosting (can be sugar-free)
about 2 tsp. liquid (milk, or flavored liquid coffee creamer ~ I like Italian Sweet Cream or French Vanilla ~ can be sugar-free) *** WHISK together in a small bowl and set aside
***
Preheat oven to 350. Spray an 8” or 9” square pan with non-stick baking spray.
Mix flour, sugar, salt, baking powder, milk, eggs, butter and vanilla on low in electric mixer. When flour is mixed in, turn speed to medium and mix until combined well. Spread batter in pan and smooth the top.
Drop the STRAWBERRY MIXTURE in 9 dollops on top of cake batter; use a knife to marble/swirl through the cake.
Bake at 350 for 20-22 minutes (or until toothpick comes out clean from center.) I put the icing on when it comes out of the oven, making sure to get it down the sides and corners of the cake, and into the cracks and crevices on top. ** Best warm (but can reheat pieces about 15 seconds in the microwave)