This is a lovely dessert for the spring and summer months! It’s light and airy with a smooth sweetness. I made this recipe using an angel food cake mix for time constraint purposes, but you can make your own sponge cake recipe from scratch and it will work just as well! Your friends and family will be wowed by how easy, delicious, and fabulous this dessert looks!
Ingredients
1 angel food cake mix
1 8 oz package cream cheese, room temp
1 1/2 cups strawberry preserves
2 quarts fresh strawberries, room temp
1/2 cup powdered sugar
Supplies
kitchen towel
mixing bowl
mixer
spatula
3 small prep bowls
1 medium bowls
cooling rack
jelly roll pan
parchment paper
butter knife
paring knife
cutting board
dessert plate
Preheat oven to 350.
Wash strawberries and pat dry. Place in a medium size bowl and set aside.
Line the jelly roll pan with parchment paper.
Prepare angel food cake mix according to package directions.
Pour cake mix into the jelly roll pan and spread evenly.
Bake at 350 for 30-32 minutes. The cake is done when the top is a dark golden brown.
While the cake is baking prepare the kitchen towel by laying it out on the table and sprinkling liberally with powdered sugar. Set aside.
When the cake is done carefully use a butter knife to loosen the cake away from the edges of the cake pan. Slide the knife under the cake on all sides to be sure it is not stuck anywhere.
NOTE:
If you want the textured golden side of the cake to be on the outside of the finished cake roll, carefully flip the baked cake out onto the powdered towel, making sure the short edge of the cake is very close to the short edge of the towel.
Peal the parchment paper away from the cake. Gently roll the cake up in the towel.
If you want the white underside of the cake roll to be the outside of the finished cake roll, flip the cake out onto another piece of parchment paper. Peal the exposed parchment paper off the back of the baked cake, then flip the cake onto the kitchen towel and gently roll the cake up.
Set the cake roll onto the cooling rack seam side down.
While cake is cooling prepare the filling.
Mix cream cheese together with strawberry preserves, make sure there are no lumps of cream cheese left. Place in refrigerator.
Cut 6-7 strawberries in half and set aside in a bowl.
Cut 10-12 strawberries into small slices and set aside in a bowl.
Fan cut the remaining strawberries for garnish. To do this, set the strawberry down on the leafy end and carefully make five vertical slices 3/4 of the way down the strawberry.
Gently fan out the strawberries and set aside.
When the cake roll is cool carefully unroll it and spread on the cream cheese mixture. Spread the filling to the edge of the short side that you will start rolling with. Leave a 1/2″ border along the other sides of the cake. When you roll the cake up it will push the filling to the edges.
Starting at the inside edge, arrange the 1/2 slices of strawberries in a line across the width of the short end.
Roll a small portion of the cake around the strawberries. Place the remaining slices of strawberries over the cream cheese mixture.
Using the towel for support, gently re-roll the cake.
Carefully transfer the roll to the dessert plate. Trim the ends off the roll and refrigerate until ready to serve.
To garnish the cake roll, arrange the fanned strawberries around the platter and on top of the cake roll. Dust with powdered sugar and serve!
