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Strawberries and Cream Angel Food Cake Roll: A Light and Lush Dessert for Any Occasion
If you’re in search of a dessert that’s light, refreshing, and perfect for any occasion, then look no further than the Strawberries and Cream Angel Food Cake Roll. This recipe combines the delicate fluffiness of angel food cake with the sweet and juicy goodness of strawberries and a rich cream filling, making it the perfect balance of light and indulgent. Whether you’re hosting a summer gathering, preparing a special treat for a loved one, or simply satisfying your sweet tooth, this cake roll is sure to impress.
This angel food cake roll is not only visually stunning but also incredibly easy to make. It’s a versatile dessert that’s perfect for celebrations, holiday dinners, or even just a sweet end to a weeknight meal. Let’s dive into this irresistible recipe!
Ingredients:
For the Angel Food Cake:
- 1 box of angel food cake mix (or homemade angel food cake if preferred)
- 1 cup water (as per the directions on the cake mix box)
For the Strawberries and Cream Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, hulled and sliced
- 2 tablespoons sugar (for macerating strawberries)
For Garnishing:
- Fresh whole strawberries (optional)
- Mint leaves (optional)
Instructions:
Step 1: Bake the Angel Food Cake
Start by preparing the angel food cake mix according to the instructions on the package. Typically, you’ll mix the cake mix with 1 cup of water and beat until fluffy. Then, spread the batter into a greased jelly roll pan (or baking sheet) lined with parchment paper. Bake at 350°F (175°C) for about 20-25 minutes or until the cake is golden and a toothpick inserted into the center comes out clean.
Once the cake is done, immediately invert it onto a clean kitchen towel that has been lightly dusted with powdered sugar. Allow the cake to cool for about 10 minutes. This helps preserve its airy texture and prevents it from collapsing.
Step 2: Prepare the Strawberries
While the cake is cooling, prepare your strawberries. Slice them thinly and place them in a bowl. Sprinkle with 2 tablespoons of sugar and gently toss to coat. Let them sit for about 10-15 minutes. This process will release the juices from the strawberries, making them wonderfully sweet and slightly syrupy.
Step 3: Make the Whipped Cream Filling
In a large mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. You can use a hand mixer or a stand mixer for this step. The cream should be light and fluffy, with the consistency of whipped cream. Be careful not to overwhip it, or it may turn into butter!
Step 4: Roll the Cake
Once the angel food cake has cooled down and the towel has been removed, spread a generous layer of the whipped cream over the cake, leaving a small border around the edges. Then, evenly distribute the macerated strawberries on top of the cream.
Carefully roll up the cake from one end to the other, using the towel to guide it if needed. The cake will roll easily because it’s light and airy. Once rolled, wrap it tightly in plastic wrap and refrigerate for at least 2 hours to help the flavors meld and the roll set.
Step 5: Serve and Garnish
Before serving, slice the cake roll into thick pieces. You can garnish with additional fresh strawberries, a sprig of mint, or a drizzle of extra whi
