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Strawberry And Lemon Roulade

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Serves 12 servings | Prep Time 25 minutes | Cook Time 20 minutes

Why I Love This Recipe

I normally do not like to use a cake mix but when a recipe calls for an angel food cake I use a mix. This recipe is so good but you really need to use fresh strawberries. This is a very light dessert and easy to make, then just sit back and enjoy the rave reviews.

Ingredients You'll Need

1 package angel food cake mix
icing sugar (for rolling and sprinkling)
1-1/2 quarts strawberries, stemmed and washed

Lemon cream:

1 (8 ounce) package cream cheese
1/2 cup icing sugar
1 tablespoon fresh lemon juice
2 teaspoons freshly grated zest


Line a 10-in. x 15-in. jelly roll pan with parchment paper. Do not grease.

Prepare cake mix as directed and pour into pan, spreading evenly.

Bake at 350 F. for about 20 minutes or until golden brown and top springs back when lightly touched.

While still warm, loosen cake from edges and turn cake upside down onto large baking sheet. Remove paper. Spread out clean tea towel and sprinkle with icing sugar. Turn cake onto towel and use towel to roll up cake, starting with the short end. Cool on wire rack.

Meanwhile, make lemon filling by beating cream cheese, icing sugar, lemon juice and zest until smooth and creamy.

On a clean surface, unroll cake. Trim any hard edges. Spread evenly with filling to within 1/2 inch of the perimeter. Slice 1 cup of the strawberries and arrange over the filling. Roll up and place seam side down on serving platter. Cover with plastic wrap; refrigerate 30 minutes to firm up filling.

In blender or food processor, process 2 cups of the strawberries until smooth, sweetening with sugar as desired.

Cut remaining strawberries into quarters and sweeten them with sugar as well.

To serve, sprinkle cake with icing sugar and cut into 12 pieces. Serve each slice on a dessert plate garnished with spoonfuls of sweetened strawberries and the strawberry sauce.

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