Strawberry and Lemon Cream Roulade Recipe
1 package (16 oz.) angel food cake mix
6 C. (2 lbs.) whole stemmed strawberries, divided
1 package (8 oz.) cream cheese, softened
1/2 C. powdered sugar
1 T. lemon juice
2 t. grated lemon peel
Heat oven to 350°F. Line 15 x 10 inch jelly roll baking pan with wax paper or aluminum foil. (Do not grease.) Prepare cake mix as package directs. Pour batter into prepared pan, spreading evenly. Bake 20-24 minutes or until golden brown and top springs back when touched lightly.
While still warm, loosen cake from edges of pan; turn upside down onto large baking sheet. Remove wax paper; turn cake again onto towel sprinkled with powdered sugar. Roll up cake with towel, beginning at short end; cool on wire rack.
Meanwhile, in mixing bowl, beat all ingredients for Lemon Cream until smooth and creamy. On clean surface, unroll cake. Trim any hard edges from cake. Spread evenly with filling to within 1/2-inch of edges. Cut 1 cup of the strawberries into slices; arrange in even layer over filling. Roll up; transfer, seam-side down, to serving platter. Cover and refrigerate 30 minutes to firm filling.
In blender container, process 2 cups of the strawberries until smooth; sweeten with sugar as desired. Set aside. Cut remaining 3 cups strawberries into quarters; sweeten with sugar as desired.
To serve, sprinkle top of cake with powdered sugar; cut into 12 slices. Serve slices on individual dessert plates with 1/4 cup quartered strawberries and about 1 tablespoon strawberry sauce for each serving.
Makes 12 servings.
Recipe from Razzle Dazzle Recipes
All graphics from Simply Debbie's