Strawberry nut roll is a nutty shortcake, creamy filling and fresh strawberries make pretty swirled slices. From Judy Hayes of Peosta Iowa.

Ingredients 

6 eggs, separated

3/4 cup sugar, divided

1 cup ground walnuts, toasted

1/4 cup dry bread crumbs

1/4 cup all-purpose flour

1/8 teaspoon salt

Confectioners’ sugar

FILLING:

1 pint fresh strawberries

1 cup heavy whipping cream

2 tablespoons sugar

1 teaspoon vanilla extract

Confectioners’ sugar

Method 

In a large mixing bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff peaks form. Set aside.

In another large mixing bowl, beat egg yolks and remaining sugar until thick and lemon-colored.

Combine walnuts, bread crumbs, flour and salt; add to yolk mixture.

Mix well. Fold in egg white mixture. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper. Spread batter evenly into pan.

Bake at 375° for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes.

Invert cake onto a kitchen towel dusted with confectioners’ sugar.

Gently peel off waxed paper. Roll up cake in the towel, jelly-roll style, starting with a short

side.

Cool on a wire rack. Slice six large strawberries in half; set aside for garnish.

Thinly slice remaining berries; set aside. In a large mixing bowl, beat cream until soft peaks form.

Gradually add sugar and vanilla, beating until stiff peaks form. Unroll cake; spread with filling to within 1/2 in. of edges. Top with sliced berries. Roll up again.

Place, seam side down, on serving platter. Chill. Dust with confectioners’ sugar.

Garnish with reserved strawberries. Refrigerate leftovers. Yield: 12 servings.