Strawberry Pinwheel

Strawberry Pinwheel


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This strawberry pinwheel is any strawberry lovers roll of heaven. This light and fluffy dessert is perfect for a hot summer day paired with some iced coffee!

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Time needed

20 min preparation + 10 min cooking

Serving Size / Yield

8 servings


  • 4 egg yolks
  • 2 eggs
  • ½ cup sugar
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1½ teaspoon warm water
  • 2 teaspoons vegetable oil
  • 1 teaspoon vanilla extract
  • powdered sugar
  • Filling:
  • 2 cups whipping cream
  • 2 tablespoons sugar
  • 6 tablespoons lemon curd, room temperature
  • 5 cups fresh strawberries, washed and cubed

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Preheat the oven to 375°F. Line a pan with aluminum foil and grease with non-stick spray. In a large bowl, beat the yolks and eggs for 5 minutes, or until thickened. Continue beating while you add the sugar and all the dry ingredients except the powdered sugar. Blend well before adding in the water, oil and vanilla. Spread the mix evenly in the greased pan and bake for 10 minutes, or until springy to touch. While baking, spread powdered sugar onto a clean dishtowel and gently place the hot cake onto the towel along the edge. Cut off ½ inch off each side of the cake. Starting from long side, gently, but tightly, roll the cake and towel and set to the side to cool. In a bowl, whip together the cream and sugar. Fold in the lemon curd and strawberries, until well blended. Gently unroll the cake and spread the strawberry mix evenly on the cake and re-roll, placing seam down to press together. Let stand for 2 hours before serving.

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