angel food cake and strawberry cream roll

Ingredients

• Servings: 1
• 2 tablespoons confectioners' sugar
• 1 (16 ounce) package angel food cake mix (such as betty crocker®)
• 1 1/4 cups cold water
• 1 pint fresh strawberries, sliced
• 2 tablespoons confectioners' sugar
• 1 pint heavy whipping cream
• 1 1/2 tablespoons confectioners' sugar
• 1 dash red food coloring, or as needed
• 2 whole strawberries

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c). grease a 17x11 3/8x3/4-inch jelly roll pan; line the bottom with waxed paper. sift 2 tablespoons confectioners' sugar a clean kitchen towel at least the same size as jelly roll pan.
• beat cake mix and cold water with an electric mixer on low in a large glass or metal bowl for 30 seconds; increase to medium speed and beat for 1 minute. pour 3/4 the batter into the prepared jelly roll pan.
• bake in the preheated oven until cake is firm to the touch, 15 to 17 minutes. loosen cake from pan and turn the floured towel; peel off waxed paper. carefully trim any browned edges. roll cake in the towel, starting from the narrow end; cool on a wire rack with seam side down for 20 minutes.
• toss sliced strawberries with 2 tablespoons confectioners' sugar in a bowl until coated.
• beat cream in a glass or metal bowl until foamy. gradually add 1 1/2 tablespoons confectioners' sugar, continuing to beat until soft peaks form. lift your beater or whisk straight up: whipped cream will form soft mounds. measure 1 1/2 cups whipped cream and set aside. fold sliced strawberries into the remaining whipped cream.
• unroll the cooled cake and spread strawberry-whipped cream mixture cake, leaving 1/2-inch border of cake exposed. roll cake (without towel) around whipped cream layer. transfer rolled cake, seam side down, to a serving platter.
• stir food coloring into the reserved 1 1/2 cups whipped cream until pink. frost the outside of rolled cake with pink whipped cream. garnish with whole strawberries.