SABOR’S BEEF PICADILLO as featured in KANSAS! 2025, vol 81, issue 4

 One of our favorite eating places was featured in the Taste section of KANSAS! (vol 81, 2025, issue 4) and included this recipe. Beef Picadillo is not only one of Sabor’s specialties, it’s a Latin American favorite that varies by region. Sabor’s interpretation of this classic dish is flavored with their own labor-intensive mole sauce made with a base of chile peppers and tons of spices. Store-bought mole can be substituted when making this recipe that goes quickly from skillet to plate. . By the way—the name picadillo (pee-cah-DEE-yo) essentially means  “all chopped up” in Spanish and translates to ``hash'' in English.

Designed to be quick-to-make at the restaurant, it is also ideal for a quick fix recipe for home cooks It was done in record time when we tested it at home. Chef Garson Harody Saavedra's instructions were also easy to follow. I did serve the piccadilly over polenta rather than the mashed potatoes used at Sabor.

  

SABOR’S BEEF PICADILLO     

Yield: One generous serving 

INGREDIENTS 

3 tablespoons cooking oil

6 ounces beef tips, cut into bite-sized pieces 

1/2 medium red pepper, thinly sliced

1/4 medium yellow onion, thinly sliced

1 cup button mushrooms, cut into 1/4-inch slices 

1/2 cup frozen corn 

4 ounces (1/2 cup) mole sauce 

Garnishes: pepperoncini pepper & chopped cilantro

STEP-BY-STEP INSRUCTIONS 

1.   Heat oil in a skillet set over medium-high heat. 

2.   Once the skillet is hot, add beef tips and sauté, tossing and stirring occasionally, just until no longer pink on the outside. 

3.   Add onions, peppers and mushrooms; toss or stir occasionally for about another 3 minutes or until onions are translucent. 

4.   Add corn and mole; simmer for 3 minutes allowing flavors to meld.

5.   Plate and garnish with a pepperoncini pepper and chopped cilantro.

To plate this dish the chefs at Sabor spoon chipotle mashed potatoes onto one side of the plate and then add a generous portion of Beef Picadillo. This meal pairs well with a glass of Sabor’s handcrafted red sangria. 

(For those with smaller appetites, this could very well make two home-style servings.) 

 

 Recipe without photos . . .SABOR’S BEEF PICADILLO     

Yield: One generous serving 

INGREDIENTS 

3 tablespoons cooking oil

6 ounces beef tips, cut into bite-sized pieces 

1/2 medium red pepper, thinly sliced

1/4 medium yellow onion, thinly sliced

1 cup button mushrooms, cut into 1/4-inch slices 

1/2 cup frozen corn 

4 ounces (1/2 cup) mole sauce 

Garnishes: pepperoncini pepper & chopped cilantro

STEP-BY-STEP INSRUCTIONS 

1.   Heat oil in a skillet set over medium-high heat. 

2.   Once the skillet is hot, add beef tips and sauté, tossing and stirring occasionally, just until no longer pink on the outside. 

3.   Add onions, peppers and mushrooms; toss or stir occasionally for about another 3 minutes or until onions are translucent. 

4.   Add corn and mole; simmer for 3 minutes allowing flavors to meld.

5.   Plate and garnish with a pepperoncini pepper and chopped cilantro.

To plate this dish the chefs at Sabor spoon chipotle mashed potatoes onto one side of the plate and then add a generous portion of Beef Picadillo. This meal pairs well with a glass of Sabor’s handcrafted red sangria. 

(For those with smaller appetites, this could very well make two home-style servings.) 

Eddie Morris’ Carrot Cake for Virginia Hoffman's 103rd Birthday

Moist and delightfully delicious, this cake was the centerpiece for Virginia Hoffman’s 103^rd birthday party. As she blew out a candle (just one), a  gathering of friends sang  “Happy Birthday” Without missing a beat, she interjected in a strong, loud voice, “Well I’m certainly glad you didn’t add . . . and many more!” 

There were a dozen of us at Virginian's party at Homestead. Afterward, when talking to another friend who was unable to attend the party, Virginia not only named each person in attendance but explained where each one had been seated. 

The celebratory recipe comes from Eddie Morris via Jane Medina and according to Jane it was the recipe she used to make her daughter’s tiered wedding cake.

 

Eddie Morris’ Carrot Cake for Virginia Hoffman's 103rd Birthday    Makes a 2-layer cake (9-inch rounds)

Cake

2 cups granulated sugar

1 ½ cups vegetable oil

4 large eggs

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

3 cups grated carrots

 

Icing

1 (8 oz.) package cream cheese @ room temperature

1 stick margarine (1 used butter) @ room temperature

1 lb. powdered sugar (3 ¼ cups – but can be adjusted as needed)

Note: I also added about a tablespoon of milk for the consistency I prefer – easily spreadable but not runny + added 1 teaspoon of maple flavoring and a dusting of ground nutmeg on top of the frosted cake (the maple and nutmeg additions are the finishing touches used on Miss Ellie’s Carrot Cake as featured in The Kirby House Cookbook). I also tinted white chocolate melts and piped stylized carrots that I added to the top of the cake + used mint leaves for the carrot tops. 

1. Cake — Line two 9-inch round cake pans with parchment paper and spray with pan release. Preheat oven to 350°.
2.  In a mixing bowl, cream sugar and oil.
   
3. Add eggs, one at a time and beat.
   
4. In a separate bowl, mix the dry ingredients.
5. Add dry ingredients to the egg mixture, ALTERNATING with the grated carrots (ending with flour mixture).
   
6. Divide the mixture between two prepared pans. 
   
7. Place pans in the middle of the preheated oven and bake for 30 to 45 minutes, until toothpick inserted in the center of the cake comes out clean (if using an instant read thermometer, the temperate should be 200 to 210°).
8. Place cakes on a cooling rack and remove from pans when cool. 
9. Frost when cool (or wrap and freeze, and frost later).
10. To Frost — place one layer, rounded side down on cake plate. Spread with a layer of cream cheese icing. Add 2^nd later, flat side down and spread icing on top and sides. If desired decorate with tinted and stylized carrots and mint leaves; dust with nutmeg.
11. Icing — Mix softened cream cheese and margarine (butter) in a mixer. Add powdered sugar about one cup at a time. Add milk and flavoring if desired.

Recipe without photos . . . Eddie Morris’ Carrot Cake for Virginia Hoffman's 103rd Birthday    Makes a 2-layer cake (9-inch rounds)

2 cups granulated sugar

1 ½ cups vegetable oil

4 large eggs

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

3 cups grated carrots

 

Icing

1 (8 oz.) package cream cheese @ room temperature

1 stick margarine (1 used butter) @ room temperature

1 lb. powdered sugar (3 ¼ cups – but can be adjusted as needed)

Note: I also added about a tablespoon of milk for the consistency I prefer – easily spreadable but not runny + added 1 teaspoon of maple flavoring and a dusting of ground nutmeg on top of the frosted cake (the maple and nutmeg additions are the finishing touches used on Miss Ellie’s Carrot Cake as featured in The Kirby House Cookbook). I also tinted white chocolate melts and piped stylized carrots that I added to the top of the cake + used mint leaves for the carrot tops. 

1. Cake — Line two 9-inch round cake pans with parchment paper and spray with pan release. Preheat oven to 350°.
2.  In a mixing bowl, cream sugar and oil.
3. Add eggs, one at a time and beat.
4. In a separate bowl, mix the dry ingredients.
5. Add dry ingredients to the egg mixture, ALTERNATING with the grated carrots (ending with flour mixture).
6. Divide the mixture between two prepared pans. 
7. Place pans in the middle of the preheated oven and bake for 30 to 45 minutes, until toothpick inserted in the center of the cake comes out clean (if using an instant read thermometer, the temperate should be 200 to 210°).
8. Place cakes on a cooling rack and remove from pans when cool. 
9. Frost when cool (or wrap and freeze, and frost later).
10. To Frost — place one layer, rounded side down on cake plate. Spread with a layer of cream cheese icing. Add 2^nd later, flat side down and spread icing on top and sides. If desired decorate with tinted and stylized carrots and mint leaves; dust with nutmeg.
11. Icing — Mix softened cream cheese and margarine (butter) in a mixer. Add powdered sugar about one cup at a time. Add milk and flavoring if desired.

CHOCOLATE WALNUT TORTE

This  rich, dense, fudge cake tops our list of FAVORITE desserts. It was a favorite as a dessert when we did cooking classes around the state and continues to be a favorite with our at-home guests. The recipe is from Jennifer Kassebaum. 

CHOCOLATE WALNUT TORTE    Serves 10-12.    

4 oz unsweetened chocolate  or 3/4 cup unsweetened cocoa powder. + 1/4 cup vegetable oil

2 sticks butter (1 cup or 1/2 lb.)

4 large eggs

2 cups granulated sugar

1 cup unsifted all-purpose flour

1 tablespoon rum

2 tablespoons vanilla

1/4 teaspoon salt

2 cups walnut halves (amount can be reduced to 1 cup)

 

Ganache

1/2 cup whipping cream

1/2 cup dark corn syrup

9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

    (1 1/3 cup + heaping 2 1/2 T.)

12 perfect walnut halves for garnish if desired. 

1. Totre Preheat oven to 350.  Grease a 8” or 9” cake pan with shortening, and line pan with circle of greased parchment paper.  
2. Melt chocolate with butter over low heat (or in double boiler or in microwave on med-high heat for 60-95 seconds.)  Set aside.
3. Place eggs in large mixing bowl with sugar and beat with whisk until just blended and smooth. Do not over beat. 
   
4. Stir in the chocolate mixture and add flour, vanilla, salt and rum; mix well.  
5. Fold in nuts.
   
6. Pour batter into pan. 
   
   
   
7. Bake 40-45 minutes. 
8. Cool in pan 10 minutes, then turn out and remove parchment paper.  Ice the cake while still warm.
9. Glaze: Bring cream and corn syrup to simmer in medium saucepan. 
   
10. Remove from heat. Add chocolate and whisk until melted and smooth.  
    
11. Place cake on rack set over baking sheet, or simply place on cake plate with strips of wax paper underneath (see photo below); once cake is frosted, gently pull out the wax paper strips. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. (Note: If allowed to set for awhile, the ganache will thicken up and is not so runny. I've also just refrigerated the cake, rather than put it in the freezer, and then added another layer of ganache. I've never used all of the ganache but that's my preference. I refrigerate the extra and use it to make truffles, or it can be reheated and used as spreadable ganache.)
    
    
    
12. Placecake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) 
13. Garnish with walnut halves (if desired). Serve at room temperature.
    
    
    

Recipe without photos . . .

CHOCOLATE WALNUT TORTE    Serves 10-12   

4 oz unsweetened chocolate  or 3/4 cup unsweetened cocoa powder. + 1/4 cup vegetable oil

2 sticks butter (1 cup or 1/2 lb.)

4 large eggs

2 cups granulated sugar

1 cup unsifted all-purpose flour

1 bablespoon rum

2 teaspoons vanilla

1/4 teaspoonsalt

2 cups walnut halves (amount can be reduced to 1 cup)

 

Ganache

1/2 cup whipping cream

1/2 cup dark corn syrup

9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

    (1 1/3 cup + heaping 2 1/2 T.)

12 perfect walnut halves for garnish, if desired

1. Totre Preheat oven to 350.  Grease a 8” or 9” cake pan with shortening, and line pan with circle of greased parchment paper.  
2. Melt chocolate with butter over low heat (or in double boiler or in microwave on med-high heat for 60-95 seconds.)  Set aside.
3. Place eggs in large mixing bowl with sugar and beat with whisk until just blended and smooth. Do not over beat. 
4. Stir in the chocolate mixture and add flour, vanilla, salt and rum; mix well.  
5. Fold in nuts.
6. Pour batter into pan. 
7. Bake 40-45 minutes. 
8. Cool in pan 10 minutes, then turn out and remove parchment paper.  Ice the cake while still warm.
9. Glaze: Bring cream and corn syrup to simmer in medium saucepan. 
10. Remove from heat. Add chocolate and whisk until melted and smooth. 
11. Place cake on rack set over baking sheet, or simply place on cake plate with strips of wax paper underneath (see photo above); once cake is frosted, gently pull out the wax paper strips. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top.  (Note: If allowed to set for awhile, the ganache will thicken up and is not so runny. I've also just refrigerated the cake, rather than put it in the freezer, and then added another layer of ganache. I've never used all of the ganache but that's my preference. I refrigerate the extra and use it to make truffles, or it can be reheated and used as spreadable ganache.)
12. Placecake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) 
13. Garnish with walnut halves (if desired). Serve at room temperature.

Autumn Apple Cake with Brown Sugar Butter Sauce

Autumn Apple Cake fit in quite nicely with our German-inspired meal for a 90^th birthday celebration. Moist and flavorful, this call is chock-full of  apple chunks and walnuts and finished with a brown sugar butter sauce.  

Autumn Apple Cake with Brown Sugar Butter Sauce  Yield: One bundt cake

Cake:

1 1/2 cups granulated sugar

1 cup vegetable oil

1/2 cup (1 stick) butter, softened

3 large eggs

1/2 teaspoon vanilla 

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups peeled & diced apples

1 cup chopped walnuts

Brown Sugar Butter Sauce:

1 cup brown sugar

1/2 cup (1 stick) butter

1/4 cup milk

1. Preheat the oven to 325°F (165 degrees C). Grease and flour a standard-sized bundt pan or a 10-inch tube pan.
2. Cake: Combine sugar, oil, and softened butter in a large mixing bowl; beat with an electric mixer until smooth and creamy. 
3. Mix in eggs, one at a time, then mix in vanilla. 
4. Gradually mix in flour, baking soda, and salt until well combined. 
   
5. Stir in apples and walnuts. 
   
6. Pour batter into the prepared pan.
   
7. Bake in the preheated oven until a cake tester inserted in the center comes out clean, about 90 minutes. 
8. Remove from the oven and let cool from the pan for a few minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.
   
9. Brown Sugar Butter Sauce: While the cake is cooling, make the glaze: Combine brown sugar, butter, and milk in a small saucepan; bring to a boil. Once boiling, stir for 1 minute to combine.
10. Let cool til just slightly thickened. Pour about half the sauce over the cake and save the other half to drizzle over slices of the cake. 
    
    
    

Recipe without photos . . . 

Autumn Apple Cake  Yield: One bundt cake

Cake:

1 1/2 cups granulated sugar

1 cup vegetable oil

1/2 cup (1 stick) butter, softened

3 large eggs

1/2 teaspoon vanilla 

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups peeled & diced apples

1 cup chopped walnuts

Brown Sugar Butter Sauce:

1 cup brown sugar

1/2 cup (1 stick) butter

1/4 cup milk

1. Preheat the oven to 325°F (165 degrees C). Grease and flour a standard-sized bundt pan or a 10-inch tube pan.
2. Cake: Combine sugar, oil, and softened butter in a large mixing bowl; beat with an electric mixer until smooth and creamy. 
3. Mix in eggs, one at a time, then mix in vanilla. 
4. Gradually mix in flour, baking soda, and salt until well combined. 
5. Stir in apples and walnuts. 
6. Pour batter into the prepared pan.
7. Bake in the preheated oven until a cake tester inserted in the center comes out clean, about 90 minutes. 
8. Remove from the oven and let cool from the pan for a few minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.
9. Brown Sugar Butter Sauce: While the cake is cooling, make the glaze: Combine brown sugar, butter, and milk in a small saucepan; bring to a boil. Once boiling, stir for 1 minute to combine.
10. Let cool til just slightly thickened. Pour about half the sauce over the cake and save the other half to drizzle over slices of the cake.  

Chunky Apple Cake

Fall is here and this chunky apple cake captures the season with  warm spices and walnut additions. I served it for a special occasion brunch topped with whipped cream and pie cut outs, but it would make a yummy anytime dessert.

Chunky Apple Cake      Yield: one 9-inch springform cake

Cake batter

1 1/2 cups all-purpose flour sifted

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup granulated sugar

¼ cup vegetable oil

½ cup Greek yogurt or sour cream

1 teaspoon vanilla 

2 eggs

Additions:

4 apples peeled, cored, and chopped into small square chunks

1 teaspoon cinnamon

¼ teaspoon nutmeg

¼ cup brown sugar

3/4 cup chopped walnuts (or pecans)

1. Preheat oven to 350°F with rack in middle.

2. Use a 9x3-inch springform pan or a 9-inch round cake pan (at least 2 inches tall).

3. Grease the side and the bottom of the springform pan with butter or cooking spray. Line the bottom of a 9x3-inch springform pan (or 9-inch round cake pan) with parchment paper. Grease the parchment paper too.

4. In a  medium mixing bowl, combine together flour, baking powder, baking soda, and salt.

   
5. In another, large bowl, whisk together 1 cup of white sugar, vegetable oil, yogurt, and vanilla until very smooth. Add eggs and whisk until smooth.

   
6. Add dry ingredients (flour mixture) into wet ingredients and mix until just combined. Do not overmix.

   
7. Core, peel, and slice apples into chunks. In a medium bowl, toss apple chunks with cinnamon, nutmeg, and brown sugar.

   
8. Pour half of the batter into the greased pan, top with two-thirds of the apple chunks, then pour the remaining half of the batter on top of the apple layer; sprinkle with chopped walnuts.
   
9. Bake the cake until set in the middle - 1 to 1 1/2 hours. Halfway through baking (about 30 to 45 minutes after purring in the oven) remove the cake from the oven and top it with the remaining one-third of the apple chunks. 
   
10. Return the cake to the oven and continue baking until the cake is done —when the toothpick inserted in the center comes out clean).
    

Recipe without photos . . . Chunky Apple Cake      Yield: one 9-inch springform cake

Cake batter

1 1/2 cups all-purpose flour sifted

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup granulated sugar

¼ cup vegetable oil

½ cup Greek yogurt or sour cream

1 teaspoon vanilla 

2 eggs

Additions:

4 apples peeled, cored, and chopped into small square chunks

1 teaspoon cinnamon

¼ teaspoon nutmeg

¼ cup brown sugar

3/4 cup chopped walnuts (or pecans)

1. Preheat oven to 350°F with rack in middle.
Use a 9x3-inch springform pan or a 9-inch round cake pan (at least 2 inches tall).

2. Grease the side and the bottom of the springform pan with butter or cooking spray. Line the bottom of a 9x3-inch springform pan (or 9-inch round cake pan) with parchment paper. Grease the parchment paper too.

3. In a  medium mixing bowl, combine together flour, baking powder, baking soda, and salt.

4. In another, large bowl, whisk together 1 cup of white sugar, vegetable oil, yogurt, and vanilla until very smooth. Add eggs and whisk until smooth.

5. Add dry ingredients (flour mixture) into wet ingredients and mix until just combined. Do not overmix.

6. Core, peel, and slice apples into chunks. In a medium bowl, toss apple chunks with cinnamon, nutmeg, and brown sugar.

7. Pour half of the batter into the greased pan, top with two-thirds of the apple chunks, then pour the remaining half of the batter on top of the apple layer.

8. Bake the cake until set in the middle - 1 to 1 1/2 hours. Halfway through baking (about 30 to 45 minutes after purring in the oven) remove the cake from the oven and top it with the remaining one-third of the apple chunks; sprinkle with chopped walnuts 
9. Return the cake to the oven and continue baking until the cake is done —when the toothpick inserted in the center comes out clean).

Strawberry Cake Roll

The summertime cake is light, laden with strawberries and a great way to celebrate a birthday! 

Strawberry Cake Roll

Cake

5 egg yolks room temperature

2 tablespoons vegetable oil

3 tablespoons milk

1 teaspoon vanill

1 cup granulated sugar divided

1 tablespoons lemon zest

¾ cup all purpose flour

2 tablespoons cornstarch

1 teaspoon baking powder

¼ teaspoon salt

4 egg whites room temperature

 

Filling

1 (8 oz. pkg.) cream cheese, softened

4 tablespoons butter, softened

1 cup powdered sugar

2 teaspoons maple syrup

1 teaspoon vanilla 

!/2 cup finely diced  strawberries

 

Garnishing &/or Serving

Additional Strawberries (could also include blueberries, etc. 

Fresh Mint 

Ice Cream or Sweetened whipped Cream

1. Preheat oven to 350°F
2. Cake: Spray a 12x17-inch rimmed baking sheet and line with parchment paper. Grease the parchment paper with butter. Set aside.
3. In a medium bowl, whisk together the egg yolks, oil, milk, vanilla extract, two-thirds cup of sugar, and lemon zest if using.
   
4. In a small bowl, whisk together the flour, cornstarch, baking powder and salt.
5. Stir dry ingredients into the wet just until combined.
6. In a medium bowl, beat egg whites on med-high until soft peaks form (1 to 2 minutes). Add the remaining one-third cup of sugar and continue beating on med-high speed until stiff peaks form (another 1 to 2 minutes).
   
7. Fold egg whites into the batter until fully incorporated.
   
8. Pour batter onto prepared baking sheet and bake for 15 minutes or until the top of the cake is light brown. Let cool completely.

   

   Cake batter ready to go into the oven. 

   
   
9. Filling: Using an electric mixer, beat the cream cheese, powdered sugar, maple syrup and butter. until light and fluffy. 
10. Spread filling over cooled cake evenly, leaving about 1/2 inch on the border. Sprinkle with strawberries.
    
11. Carefully, roll the cake, starting from the short end. Peel away or remove the parchment paper as you roll.
    

    
12. Once rolled, position the seam so it is on the bottom; sprinkle with a little extra powdered sugar and then wrap the cake with plastic wrap and chill in refrigerator for about 1 hour. Or, cover and freeze if preferred. 
13. Once chilled, unwrap the roll. Cut ends with a sharp knife. Dust with confectioner's sugar and top with strawberries and fresh mint. Serve with ice cream or sweetened whipped cream.

Recipe without photos . . .Strawberry Cake Roll

Cake

5 egg yolks room temperature

2 tablespoons vegetable oil

3 tablespoons milk

1 teaspoon vanilla

1 cup granulated sugar divided

1 tablespoons lemon zest

¾ cup all purpose flour

2 tablespoons cornstarch

1 teaspoon baking powder

¼ teaspoon salt

4 egg whites room temperature

 

Filling

1 (8 oz. pkg.) cream cheese, softened

4 tablespoons butter, softened

1 cup powdered sugar

2 teaspoons maple syrup

1 teaspoon vanilla 

!/2 cup finely diced  strawberries

 

Garnishing &/or Serving

Additional Strawberries (could also include blueberries, etc. 

Fresh Mint 

Ice Cream or Sweetened whipped Cream

1. Preheat oven to 350°F
2. Cake: Spray a 12x17-inch rimmed baking sheet and line with parchment paper. Grease the parchment paper with butter. Set aside.
3. In a medium bowl, whisk together the egg yolks, oil, milk, vanilla extract, two-thirds cup of sugar, and lemon zest if using.
4. In a small bowl, whisk together the flour, cornstarch, baking powder and salt.
5. Stir dry ingredients into the wet just until combined.
6. In a medium bowl, beat egg whites on med-high until soft peaks form (1 to 2 minutes). Add the remaining one-third cup of sugar and continue beating on med-high speed until stiff peaks form (another 1 to 2 minutes).
7. Fold egg whites into the batter until fully incorporated.
8. Pour batter onto prepared baking sheet and bake for 15 minutes or until the top of the cake is light brown. Let cool completely.
9. Filling: Using an electric mixer, beat the cream cheese, powdered sugar, maple syrup and butter. until light and fluffy. 
10. Spread filling over cooled cake evenly, leaving about 1/2 inch on the border. Sprinkle with strawberries.
11. Carefully, roll the cake, starting from the short end. Peel away or remove the parchment paper as you roll.
12. Once rolled, position the seam so it is on the bottom; sprinkle with a little extra powdered sugar and then wrap the cake with plastic wrap and chill in refrigerator for about 1 hour. Or, cover and freeze if preferred. 
13. Once chilled, unwrap the roll. Cut ends with a sharp knife. Dust with confectioner's sugar and top with strawberries and fresh mint. Serve with ice cream or sweetened whipped cream.