Strawberry Roll Cake


  • Vegetable oil
  • 1 pkg angel food cake mix
  • Powdered sugar
  • 1 quart strawberries, sliced
  • 1/4 c sugar
  • 2 cups whipping cream
  • 3 T powdered sugar
  • Whole strawberries


Grease a 17x 11 1/2 x 1 inch jellyroll pan with vegetable oil, and line with
waxed paper. Grease waxed paper with vegetable oil; and set aside.
Prepare cake mix according to the package directions; spread batter in
prepared pan. Bake at 375 degrees for 10-12 minutes or until firm to touch
(do not over bake). Sift powdered sugar in a 17 x 11 1/2 inch rectangle on a linen towel. When cake is done immediately loosen from sides of pan, and turn out on powdered
sugar. Peel off waxed paper. Starting at narrow end, roll up cake and
towel together; cool on wire rack 20 minutes, seam side down.
Combine the sliced strawberries and sugar; set aside. Beat whipping cream
until foamy; gradually add 3 T powdered sugar, beating until soft peaks
form. Drain strawberries. Unroll cake and remove towel. Spread cake with half of
whipped cream. Top with berries; re-roll. Place on serving plate, seam
side down; spread remaining whipped cream on all sides. Garnish with whole
strawberries. Chill before serving.

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