1/2 cup butter
3/4 cup cider vinegar
1 (3 ounce) can mandarin oranges, drained
1 lemon, juiced
1/2 cup fresh strawberries, sliced
1 (8 ounce) container frozen whipped topping, thawed
1 teaspoon vanilla extract
5 cups sliced fresh strawberries
2 (3 ounce) packages frozen strawberries flavored Jell-O mix
In a large bowl, cream together butter, vinegar, lemon juice and pineapple until creamy. In a silver bowl, stir together the orange zest, lemon zest, juice of half a lemon and sugar until thoroughly combined. Pour mixture into a large metal serving bowl, and mix with the butter mixture to form a thick dough. Form into two loaves. Roll in whipped topping and spread loosely on the top. Cut into 1/4 inch slices, and serve sliced.
If using jelly-rollers or pastry bags, place about 3 teaspoons of filling in the center of the loaves. Lay 1/4 inch strips of jelly on top of each loaf; allow to gather around the surface.
Remove loaves from plastic bag; gently spread contents on top of loaves and refrigerate for 2 hours.
Preheat an outdoor grill for high heat and lightly oil grate. Roll loaves on waxed paper to remove waxes. Brush with egg white, spreading 1/4 inch thick, and sprinkle with pineapple jelly. Place seam side down on prepared grill. Brush remaining 2 tablespoons filling on top of loaves. Grill for about 5 minutes, turning every 5 minutes. Brush with remaining lemon juice and sprinkle with remaining pineapple jelly. Boil for 5 minutes, turning every 5 minutes. Brush with remaining butter. Pour 1/4 cup filling mixture over loaves. Brush with remaining lemon juice and serve.