Strawberries and Cream Angel Food Cake Roll

Strawberry season is right around the corner. My plants have the flowers on and we are just itching to get out and pick fresh berries. I recently came across a dessert idea I wanted to try with them. I first had my cooking class that I taught make it then I came home and made it myself so I could take pictures to share with you all. It's angel food cake meets jelly roll and they had a baby (that is, if you're into analogy's!)

Recipe with complete instructions will follow at the end. For now, here's step by step in pictures:

I used my kitchen aid mixer which was a huge help for this recipe but no worries, it can easily be done with a hand mixer. For beating all those egg whites, if you are afraid of your arm falling off while holding your mixer, now's a good time to enlist one of your kids to "help" you out. Just saying! 

Beat those egg whites (along with the vanilla & cream of tartar) until you see glossy stiff peaks. Look at those mountains of white reaching for the sky! (hopefully your arm is still in tact if you used a hand mixer).

Using parchment paper, take a sheet & spread it over your cookie sheet then spray with some non-cooking spray. In my cooking class, we used a 15x10 sheet. The one you see above is a bit bigger than that as I realized there is plenty to spread out making it a bit thinner of a roll. Spread that batter out as evenly as you can and bake it at 350 for 15-20.

This is what your fluffy cake should come out looking like. Mine took about 15 minutes and feels soft & springy to the touch. A few of the thin edges browned a bit. That's ok, I wanted that to happen so I had an excuse to cut a few pieces off. The chef (especially a pregnant one) needs a few bites to eat while baking!

Time to whip that heavy cream into submission. Maybe you might want to switch arms this time. Or pick another child to "help"! Once the cream is starting to thicken, you'll add in some vanilla & powdered sugar. Forget that chemical ladden cool whip, this homemade stuff rocks!!

Fold in those delicious strawberries (that yes, one of my kids so lovingly washed & diced for me while I was sneaking bits of the cake I had to cut off. Had to make sure it tasted good first!)

Spread the filling all over your lovely angel food roll. You will have some left over. Now's a good time to decide if you'll hide the leftover filling from the kids so you can eat it later when they are in bed (not that I've ever done that) or use the extra to add a dollup to each piece after cutting.

Carefully roll that baby up jellyroll style. Using a serrated knife with back & forth cutting motions, gently cut into pieces to serve.

Goes wonderful with a cup of tea or coffee! Enjoy!

For the Cake:
9 egg whites (save the yolks, they make a great pudding or custard!)
1½ teaspoons vanilla extract
¾ teaspoon cream of tartar
1 cup + 2 tablespoons granulated sugar
¾ cup cake flour
1 tablespoon powdered sugar
For the Filling:
2 cups heavy whipping cream, chilled
6 tablespoons powdered sugar
1 teaspoon vanilla extract
3 cups diced strawberries
Powdered sugar, for dusting top of cake (optional)


1. Place the egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
2. Meanwhile, line a 15x10-inch baking pan with waxed paper; lightly coat paper with cooking spray and set aside. Preheat oven to 350 degrees F.
3. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, ¼ cup at a time.
4. Carefully spread batter into prepared pan. Bake for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
5. Dust a clean kitchen towel with 1 tablespoon powdered sugar. Turn the cake out onto the kitchen towel. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
4. Meanwhile, in a medium bowl, beat the cream on medium speed until it begins to thicken. Add powdered sugar and vanilla; increase the speed to medium-high and beat until soft peaks form. Gently fold in the strawberries. Store in the refrigerator until ready to use.
5. Unroll cooled cake; spread filling to within ½-inch of edges (you will have some filling leftover). Roll up again. Place seam side down on a serving plate; sprinkle with additional powdered sugar, if desired. Serve with any leftover strawberries and cream filling. Store leftovers, covered with plastic wrap, in the refrigerator.

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  1. Yum...this looks so good. Love that you used real whipped cream:) This will go on my must-try list!!

  2. Thank you for the sweet comment♥ Happy Mother's day to you too!

  3. This looks absolutely amazing! Thanks so much for linking up with "Try a New Recipe Tuesday!" I am featuring this recipe this week! Congratulations! :-) Be sure to grab an "I've been featured" button from my sidebar for your blog. The post will go live around 11pm Eastern on Monday night. I hope you will be able to link up again this week. :-)


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