Strawberry Roll

• 1 (14.5 oz.) pkg. white angel food cake mix
• powdered sugar
• 1 qt. strawberries, sliced
• 1/4 c. sugar
• 2 c. whipping cream
• 3 Tbsp. powdered sugar

1. Grease a 17 x 11 1/2 x 1-inch jelly roll pan with oil and line with waxed paper.
2. Grease waxed paper with oil; set aside. Prepare cake mix according to package directions; spread batter in prepared pan.
3. Bake at 375u0b0 for 10 to 12 minutes or until firm to touch.
4. Sift powdered sugar in a 17 x 11 1/2-inch rectangle on a linen towel.
5. When cake is done, immediately loosen from sides of pan and turn out on powdered sugar.
6. Peel off waxed paper. Starting at narrow end, roll up cake and towel together.
7. Cool 20 minutes, seam side down.
8. Combine sliced strawberries and sugar; set aside.
9. Beat whipped cream until foamy; gradually add 3 tablespoons powdered sugar, beating until soft peaks form.
10. Drain strawberries.
11. Unroll cake and remove towel.
12. Spread cake with half of whipped cream.
13. Top with berries; reroll.
14. Place on serving dish, seam side down; spreading remaining whipped cream on all sides.
15. Chill before serving.

white angel, powdered sugar, strawberries, sugar, whipping cream, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=175167 (may not work)