Strawberry Lemon Angel Food Cake Roll

This recipe feels like a long time coming, but here we are.

Last year I made 3 or 4 angel food cake rolls alone, because you just loved them! Angel food cake rolls are seriously so easy, and you can fill them with almost anything.

So I’m back with something summery!

Strawberries and lemon are pretty much my two favorite dessert flavors ever, so we are combining them here for the ultimate fresh and fruity dessert.

Ingredients

Angel Food Cake

1 box plain Angel Food Cake mix

1 1/4 cups cold water (or what is required on box)

Lemon Curd

1 cup granulated sugar 200g

4 eggs

3/4 cup fresh squeezed lemon juice

zest of 1 lemon

2 tablespoons butter

Cream Cheese Whipped Cream

4 oz cream cheese (1/2 250g package) room temperature

1/2 cup powdered sugar

1 cup heavy whipping cream

1 lb fresh strawberries finely chopped

Instructions

Angel Food Cake

Preheat oven to 350 degrees F and line a 10x15x1″ rimmed baking sheet with parchment paper (a little cooking spray on the pan helps the parchment to stay put!)

In a large bowl, whisk together the cake mix and required amount of water as directed on the box.

Pour into prepared pan and bake for 20-23 minutes, until light golden brown on top.

Dust a clean, lint-free kitchen towel with powdered sugar and turn the warm cake out onto the towel. Peel off the parchment.

Roll the cake up with the towel, starting at the short end. Let cool completely (if leaving it more than a few hours, be sure to wrap completely in a towel or place in an airtight container or bag).

Lemon Curd

While your cake is cooling, make your lemon curd. In a large saucepan, whisk together sugar, eggs, lemon juice and lemon zest.

Cook over medium heat, whisking constantly, until thickened (it will coat the back of a spoon).

Strain through a fine mesh sieve to remove any lumps. Press a piece of wax paper or plastic wrap onto the surface of the lemon curd in the bowl and refrigerate until chilled, at least a few hours.

Assembly

Just before assembling, make your whipped cream. In a large bowl, beat your room temperature cream cheese with an electric mixer until smooth.

Add powdered sugar and beat again until combined. Add cream and beat on low until incorporated, then on high until thickened and fluffy (see video for desired texture).

Carefully unroll the cooled cake. Spread with lemon curd, leaving a few inches at the far end of the cake (it will squish down as you roll it).

Cover with chopped strawberries (save some for the top!) and carefully roll back up.

Place on a serving plate and cover with cream cheese whipped cream, then decorate with strawberries and lemon slices if desired.