Recipe by merrilife
I found this in one of my pampered chef recipe books and it has become my favorite dessert to serve. This recipe makes two rolls, and once I brought one roll to a potluck, and wrapped the other one in wax paper and put it in a ziplock bag and froze it!! We pulled it out a few weeks later and it was just as delicious even after being defrosted! Enjoy!
Top Review by um-um-good
I loved 1/2 of this recipe. I will make again; but, will change a few things. 5 stars for how easy the cake part was! Super easy. I rolled mine when it was cooled about 15 minutes. I added the food coloring & didn't like the look of the yellow-just personal preference. We all agreed the "creamy" part was really sweet. So next time, i'm going to cut back the icing sugar to 1/8 cup. I used the zest of 2 big lemons & think i'll add a squeeze of lemon juice next time. Also, i'm going to elminiate the ice cream topping. I'll spread out the "creamy" part & then toss on some blueberries/raspberries & roll. Parts of it (the ease, the presentation were 5 star worthy). I personally will tweak the "insides" & post how it turns out.
- 1 (16 ounce) package angel food cake mix
- 3⁄4 cup powdered sugar (divided)
- 1 (11 3/4 ounce) jar strawberry ice cream topping (divided)
- 1 (8 ounce) package cream cheese (softened)
- 1 -2 lemon
- 7 drops yellow food coloring (optional)
- 1 (8 ounce) container frozen light whipped dessert topping, thawed, divided
- powdered sugar
- 12 whole strawberries (with stems and lemon slices for garnish)
Directions See How It's Made
- Preheat oven to 350 degrees.
- Cut 18 inch long piece of parchment paper, press into bottom and up sides of cookie sheet or pan.
- Prepare angel food cake mix as directed on box, pour batter over parchment (spread evenly).
- Bake 30-35 minutes or until top springs back when lightly touched with fingertip.
- Remove and allow to cool.
- Sprinkle ½ cup of powdered sugar over cake. Place sheet of parchment over cake and carefully turn cake over onto clean dish towel.
- Remove pan, and starting on the short end, roll up cake with towel and parchment. Leave rolled up and cool completely in fridge.
- Unroll cake and transfer to clean surface, discard parchment on top.
- Spread ¼ cup of strawberry ice cream topping on cake, press lightly.
- Combine cream cheese and ¼ cup of powdered sugar.
- Add 1 T of lemon zest ( I personally like about 2 T and lots of juice to make it really a strong lemon flavor).
- Add food coloring and mix well.
- Fold in 1 cup of the whipped topping, gently spread over the strawberry topping (within 1 inch of the edges).
- Reroll the cake (without the parchment paper!).
- Sprinkle with additional powdered sugar and slice with serrated knife.
- Garnish with whipped topping, fresh strawberries and lemon slices.