Strawberry and Lemon Cream Roulade Recipe
Cake:
1 package (16 oz.) angel food cake mix
powdered sugar
6 C. (2 lbs.) whole stemmed strawberries, divided
Lemon Cream:
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
http://www.razzledazzlerecipes.com
All graphics from Simply Debbie's