Shortcake With Strawberry Roulade

  1. Preheat oven to 350 degrees.
  2. Butter a 10-by-15-inch jelly-roll pan, line it with wax paper cut to fit the width but extending a few inches at either end.
  3. Butter the paper.
  4. Sift together the flour, baking powder and salt and set aside.
  5. Beat eggs at high speed in an electric mixer until very thick and light, almost like softly whipped cream.
  6. Gradually beat in the granulated sugar, then fold in the flour mixture.
  7. Spread this batter in the prepared pan.
  8. Bake 20 minutes, until puffed and golden brown.
  9. Quickly run a knife around the edges of the pan.
  10. Dust a clean linen towel or sheet of heavy-duty foil with sifted confectioners' sugar and invert the cake, pan and all, on it.
  11. Lift off the pan, peel off the wax paper and spread the cake with the preserves.
  12. Roll up the cake from the narrow side, wrap in foil and set aside until completely cooled, at least two hours.
  13. Rinse and hull the strawberries.
  14. Reserve 8 to 10 of the most attractive ones for garnish and slice the rest.
  15. Whip the cream.
  16. When the cake has cooled, cut it into 12 to 14 slices.
  17. Line the bottom of a nine-inch springform pan with wax paper and arrange half the slices of cake in a single layer in the pan, forcing the slices in to fit and fill any gaps.
  18. Fold the sliced strawberries into half the whipped cream and spoon this into the pan, smoothing the top.
  19. Arrange the remaining jelly roll slices on the whipped cream.
  20. Refrigerate for two to three hours or until ready to serve (but preferably not overnight).
  21. Just before serving, remove the sides of the pan and frost the top and sides of the cake with the remaining whipped cream.
  22. Garnish with whole strawberries and serve.

cake flour, baking powder, salt, eggs, sugar, confectioners, strawberry preserves, fresh strawberries, heavy cream

Taken from cooking.nytimes.com/recipes/6403 (may not work)

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