Strawberry Shortcake Cream Roll
Author: Nikki
This Strawberry Shortcake Cream Roll is light, refreshing and the perfect treat to indulge in! It begins with an angel food cake that is filled with cream and strawberries. This will be the hit of any gathering!
  • angel food cake mix, and ingredients called for
Cream Filling
  • 8 ounces cream cheese, softened
  • ½ cup powdered sugar
  • 1 cup whipped cream
Additional Filling
  • 2 cups slices strawberries
  1. Preheat oven to 350 degrees F.
  2. Line a 15"x10" jelly roll pan with parchment paper.
  3. Prepare angel cake according to the instructions on the box.
  4. Pour batter into the lined jelly roll pan.
  5. Bake at 350 degrees F for 30-35 minutes or until golden brown and the cake springs back to the touch.
  6. Let cake rest in pan for 5 minutes.
  7. With a knife, carefully slide knife around the edges of the pan, making sure the cake is completely detatched from the pan.
  8. Invert cake onto a clean dish towel that has been sprinkled with powdered sugar.
  9. Carefully remove parchment and then place the pachment loosely over the cake again.
  10. Allow cake to cool for 10 minute like this and then roll it, starting with one of the short/narrow sides and rolling until you meet the other short/narrow side.
While the cake is cooling make filling.
  1. Place cream cheese in a medium bowl and beat until smooth.
  2. Add powdered sugar and beat again.
  3. Fold in whipped cream.
  4. Cover and set aside.
  1. When the cake is completely cool, spread filling mixture evenly over cake.
  2. Place sliced strawberries over filling and roll again.
  3. Dust with powdered sugar.
  4. Refridgerate for 1 hour before serving.
Recipe by Chef in Training at