One of my favorite gluten-free cookbooks, hands down, is Gluten-Free Baking Classics by Annalise Roberts. Everything in this book is delicious. We have tried most of the recipes and each of them is better than the next. Our favorites are the pumpkin muffins, the lemon cake with lemon buttercream, the scones and the vanilla birthday cake. The other day, I decided to make our first wheat free jelly roll. Before I had kids, I used to make jelly rolls all of the time. Either as yule logs at Christmas or just as a nice treat to have in the summer. Berries and whipped cream go nicely with the vanilla cake. It has been a hot week in Los Angeles and it seemed like this would be a fun variation on strawberry shortcake. I baked the cake, according to instructions. After it cooled, I spread Strawberry Whipped Cream all over it, evenly and then slowly rolled it up. It is best when chilled so I would suggest putting it in the refrigerator for at least an hour, covered. Upon serving, slice and dust each piece with powdered sugar. Garnish with sliced berries.
Strawberry Whipped Cream
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup diced fresh strawberries
Whip the cream in a cold metal bowl, if possible, until it thickens. Add the sugar and vanilla. Whip until thick, close to stiff peaks. Fold in the strawberries until evenly distributed.