Strawberry Jelly Roll

• 1 package (16 ounces) angel food cake mix
• 1 quart fresh strawberries, sliced
• 1/4 cup sugar
• 4 cups fat-free whipped topping

1. Mix cake according to package directions. Spread batter into a greased and waxed paper-lined 15x10x1-in. baking pan. Bake at 375u0b0 for 15-17 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
2. Invert onto a kitchen towel dusted with confectioners; sugar. 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.
3. Combine strawberries and sugar; set aside. To serve, drain strawberries. Unroll cake; spread with half of the topping. Cover with the berries. Roll up again. Place on a serving plate, seam side down. Spread with remaining topping. Refrigerate for 30 minutes before serving.

angel food cake mix, fresh strawberries, sugar

Taken from www.tasteofhome.com/recipes/strawberry-jelly-roll/ (may not work)