Lana’s Strawberry Roll
"I created this dessert in 1982"Serves 8 | Prep Time 30 minutes | Cook Time 20 minutes
Why I Love This Recipe
I’ve been making this dessert every spring for 35 years when strawberries are in season. My children look forward to it and now they make it for their own families. It’s become a family tradition.
Ingredients You'll Need
1 bx Betty Crocker® Angel Food cake mix*
1¼ C Water
1 Lb Strawberries, sliced
16oz Cream Cheese, softened
½ C Powdered sugar
5 Tbsp Whole Milk
Metal Spatula ( Do not use rubber or oil of any kind or Angel Food cake will not rise)
16 X 13 inch baking pan, at least 1" deep
Kitchen towel at least 16 X 13"
● Prepare cake mix according to directions.
*I use this brand because it has been more consistent
● In a large bowl combine softened cream cheese, powdered sugar and milk.
● Beat with an electric mixer until smooth.
Layer bottom of pan with parchment paper.
Pour cake mix into 16 X 13 ungreased pan. (Batter MUST be about 1 inch thick) Bake at 350℉ for 20 minutes until golden brown. Top of cake will crack slightly when done.
Loosen sides of baked cake with a knife and flip cake onto a clean kitchen towel that’s been sprinkled generously with powdered sugar. (this will prevent it from sticking to the towel)
Roll warm cake lengthwise, using the towel to nudge it into a tight roll. Cover it with the same towel...so it doesn’t dry out.
Set aside to cool completely. You can cool it in the fridge. (If the cakes warm, the cream cheese mixture will melt)
Carefully unroll completely cooled cake and spread filling on top of cake
Layer top of filling with strawberry slices and roll up loosely so filling doesn’t squish out.
Cut into 1 inch slices and top with whipped cream and garnish with one whole strawberry.
Pairs Well With