Place 2 flatbreads on a cutting board. In the bowl of an electric mixer, beat softened cream cheese and sugar together until obtaining a creamy, homogeneous mixture. Add the whipped cream and beat just until mixture is homogeneous. Stir in the vanilla.
Spread half of the cream on one flatbread and the remaining half on the other. Place half of the chopped strawberries on top of one of the flatbreads and the remainder of the strawberries on top of the other flatbread. Roll up each roll. Wrap each roll with plastic wrap and refrigerate for at least 30-60 minutes. Unwrap, sift extra powered sugar on top of the rolls, slice, and serve. Enjoy! Yield: 2 rolls.
This recipe is inspired by Rocambole de Morango com Chantilly (Strawberry and Chantilly Cream Swiss Roll).
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.