Warm strawberry scrolls
Warm strawberry scrolls are a simple dessert featuring sweet strawberries and zesty lemon, enveloped in tender buttermilk dough. They're baked until golden and served warm for a comforting treat.
Cook time 12 min
Prep time 30 min
Ingredients:
1 cup strawberries2 tsp sugar
2 tbsp lemon zest
1/2 cup self-raising flour
1/3 cup buttermilk
Warm strawberry scrolls are a delightful and simple dessert that combines the sweetness of strawberries, the tanginess of lemon zest, and the unique texture of buttermilk. This recipe is perfect for a cozy evening treat or an impressive dessert for guests. With just a few ingredients, you can create a delicious and aromatic dish that will leave everyone wanting more.
Instructions:
- Preheat your oven to 180°C (350°F).
- Wash and dice the strawberries into small pieces.
- Place the diced strawberries in a medium bowl and sprinkle with the 2 teaspoons of sugar. Mix gently and set aside.
- In another mixing bowl, combine the self-raising flour and lemon zest.
- Gradually add the buttermilk to the flour mixture, stirring until a soft dough forms.
- Lightly flour a clean countertop or board and turn the dough out onto it.
- Gently knead the dough a few times until smooth, but be careful not to overwork it.
- Roll the dough out into a rectangle, approximately 1cm thick.
- Evenly spread the sugared strawberries over the surface of the dough.
- Starting from one of the longer edges, gently roll the dough into a tight log, encasing the strawberries inside.
- Cut the log into equal pieces, roughly 2-3cm wide, to form individual scrolls.
- Place the scrolls cut-side up in a baking dish or on a parchment-lined baking sheet, leaving a bit of space between each scroll.
- Bake in the preheated oven for 20-25 minutes, or until the scrolls are golden brown and cooked through.
- Remove from the oven and let cool for a few minutes.
- Serve warm, optionally with a drizzle of icing or a dusting of powdered sugar for added sweetness.
Warm strawberry scrolls are a quick and easy way to bring a touch of sweetness to any gathering. With minimal effort, you can create a beautiful and tasty dessert that showcases the fresh flavors of strawberries and lemon zest. Remember to follow the tips for the best results and enjoy the delightful aroma and taste of your freshly baked scrolls.
Warm strawberry scrolls FAQ:
Bake the scrolls in a preheated oven at 180°C (350°F) for 20-25 minutes, or until they are golden brown and cooked through.
The scrolls are done when they are golden brown on top and a toothpick inserted in the center comes out clean. They should also feel firm to the touch.
Yes, you can substitute strawberries with other fruits like raspberries, blueberries, or diced peaches. Adjust the sugar if the substitute fruit is less sweet.
Store any leftover scrolls in an airtight container at room temperature for up to 2 days. You can also refrigerate them for up to a week, but they are best enjoyed fresh.
You can use a baking dish or a parchment-lined baking sheet. Ensure there's enough space between the scrolls for even baking, so a 9x13 inch pan is a good size.
Cooking Tips:
- For best results, use fresh strawberries. If using frozen strawberries, make sure to thaw and drain the excess liquid to avoid making the dough too wet.
- Zest the lemon finely to ensure the zest is evenly distributed throughout the dough.
- If you don't have self-raising flour, you can make your own by combining 1/2 cup of all-purpose flour with 3/4 tsp of baking powder and a pinch of salt.
- Buttermilk can be substituted with a homemade version by mixing 1/3 cup of milk with 1 tsp of lemon juice or white vinegar. Let it sit for a few minutes before using.
- To enhance the flavor, consider adding a pinch of cinnamon or vanilla extract to the dough.
- Keep an eye on the baking time as oven temperatures can vary. The scrolls are done when they are golden brown and a toothpick inserted in the center comes out clean.
Nutrition Facts
4 ServingsCalories 90kcal
Protein 2.51g
Carbohydrates 20g
Fiber 1.28g
Sugar 4.68g
Fat 0.41g
More recipes
Lemon-berry coconut skillet cake
Enjoy a refreshing lemon-berry coconut skillet cake, gluten-free and easy to make.
06 May 2026Pork chops with roasted pepper and arugula salad
Juicy pork chops with roasted pepper arugula salad.
05 May 2026Chocolate and orange custard tart
Delicious chocolate and orange custard tart with a nutty crust.
05 May 2026Lamb and spinach patties with chickpea salad
Savory lamb and spinach patties served with chickpea salad.
05 May 2026Banana cake with cream cheese icing
Moist banana cake topped with tangy cream cheese icing.
05 May 2026