• Preheat oven to 350 degrees F.
• Line a 15"x10" jelly roll pan with parchment paper.
• Prepare angel cake according to the instructions on the box.
• Pour batter into the lined jelly roll pan.
• Bake at 350 degrees F for about 20 minutes or until golden brown and the cake springs back to the touch.
• Let cake rest in pan for 5 minutes.
• With a knife, carefully slide knife around the edges of the pan, making sure the cake is completely detatched from the pan.
• Invert cake onto a clean dish towel that has been sprinkled with powdered sugar.
• Carefully remove parchment and then place the pachment loosely over the cake again.
• 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 cake is cooling, make filling

• Place cream cheese in a medium bowl and beat until smooth.
• Add powdered sugar and beat again.
• Fold in whipped cream.
• Cover and set aside.

Assembly

• When the cake is completely cool, spread filling mixture evenly over cake.
• Place sliced strawberries over filling and roll again.
• Dust with powdered sugar.
• Refridgerate for 1 hour before serving.