This strawberry cake roll looks very elegant and impressive and it’s great to serve to company. They don’t need to know how easy it is. It’s also lower in fat than a lot of desserts because the base is angel food cake. Here is what you will need for this:
1 Angel Food Cake Mix
1 1/2 cups confectioner’s sugar, divided
2 pints fresh strawberries
3 Tbs. granulated sugar
1 8 oz. pkg. cream cheese, softened
3 Tbs. milk
1/2 tsp. vanilla
Preheat oven to 350 degrees.
Line a jelly roll pan (15 1/2″ x 10 1/2″) with waxed paper and spray it with nonstick spray. Prepare cake mix as directed on the package and spread evenly in the pan. Bake 35 to 40 minutes.
Sprinkle a clean kitchen towel well with confectioners sugar. Invert the cake onto the towel and peel off the wax paper. Cut any crisp edges from the cake. From the narrow end, roll the cake and the towel together. Place the roll seam side down an a rack to cool.
While the cake cools, cap and slice 1 pint of strawberries in thin slices. Sprinkle them with the 3 Tbs. granulated sugar. Stir them and let them sit until the sugar is dissolved.
In bowl, with an electric mixer, beat the cream cheese with the milk until smooth. Blend in the vanilla and 1 cup confectioners sugar.
Unroll the cake and spread with the cream cheese mixture. Cover the cream cheese mixture with the sliced strawberries. Reroll the cake and sprinkle generously with the remainder of the confectioners sugar. Place seam side down on a pretty platter or plate and refrigerate for at least 2 hours.
Slice and serve with the remainder of the strawberries. You can slice them and macerate them in sugar and just a little water to make a syrup, like you would for strawberry shortcake, or just serve the fresh berries alongside. It also looks pretty to garnish the platter with a few berries.