Spring brings fresh fruits – strawberries and rhubarb come about the same time, and are often used together. Several years ago I posted my Rhubarb Rollup dessert. This year I had en epiphany….why not use strawberries in it too! I mean really, after all these years how did I never think of this?

The original recipe came from one of my very first cookbooks – my aunt gave me a copy of The National Grange Bicentennial Year Cookbook for my high school graduation, over 40 years ago. AS you can see, it’s been well loved.

So here’s my new adaptation with strawberries. They add a punch of color on top of the biscuit dough. I had some really ripe strawberries, so I used the overripe pieces to make the sauce. They broke up and reduces nicely.

I used more strawberries than rhubarb, simply because that’s what I had on hand. Certainly equal amounts or more rhubarb could be used. The dough is basically biscuit dough. It should be fairly moist, without being too sticky, as you have to roll it up. If it tears, no worries – just pinch it back together. As it bakes, you’ll never know.

Today I used sour cream on the dough, but melted butter is good, and yogurt gives a bit of tang, if that’s your style. Press the fruit in slightly before rolling up. Use a sharp knife to slice – I usually cut in half, then each half in half (4 large pieces) and then it’s easy to cut each into thirds, making 12 slices. If the ends don’t have much fruit, don’t worry. Pick up whatever falls out as you slice and drop onto the tops of those slices.

I love this dessert warm – the syrup soaks into the biscuit dough and turn gooey and decadent when warm. Top with ice cream, whipped cream or even a drizzle of chocolate sauce.