One last recipe before Easter, and I felt like a light, fresh, spring-themed dessert was in order. The strawberries here have been gorgeous the last week or so; they’re ruby-red, plump, and amazingly sweet. It seemed a shame to not use them in some way this weekend when thinking up dessert ideas.

When I was a kid, my favorite thing to eat during the summer was angel food cake. Yes, you could feed me chocolate and peanut butter all year round, but once the seasons changed so too did my taste buds. When it was time to spend my days sloshing down a slip n’ slide and my evenings barefoot in the cool grass catching lightning bugs, it was time for angel food cake.

My grandma always had an angel food cake on hand for dessert on Sundays during the summer. I loved getting a huge piece, topped with sliced strawberries, and a massive mound of whipped cream. Nothing could beat it on a warm summer day. This dessert is a riff on the classic angel food cake, strawberries, and whipped cream dessert. While it makes a beautiful presentation, it’s also very easy to make and not very time-consuming. That’s the best kind of dessert there is, right?!

Angel food cakes can sometimes be intimidating due to using a tube pan, precise cooling methods, unmolding, etc. This recipe takes all of the guesswork out of that by baking a thin angel food cake in a jelly roll pan. The bonus is that it only takes about 15 minutes to bake and cools relatively quickly. Believe it or not, this was my first time making a rolled cake. Now that I know how easy it is, I can’t wait to try all sorts of new combinations!

I made the filling by folding a ton of chopped fresh strawberries into sweetened whipped cream. This filling is unbelievably delicious. So light and naturally sweet. I ate spoonful after spoonful before I even got it onto the cake. It would certainly make for a perfect summertime treat to keep on hand anytime, whether you have a cake to fill or not.

Save This Recipe

Enter your email address, and we'll send it straight to your inbox!

The combination of the light and spongy angel food cake with a strawberries and cream topping rolled right inside is fabulous. It tastes fresh, doesn’t weigh you down, and is everything wonderful about the fruits of spring. I think it would be a fabulous way to top off your Easter menu – it provides nice balance at the end of a sometimes heavy meal.

If you love strawberries and whipped cream, be sure to give my homemade strawberry shortcake a try, too!

What are you planning to make for dessert on Sunday?

One year ago: Salted Caramel Ice Cream

Strawberries and Cream Angel Food Cake Roll

Yield: 10 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
A delicious dessert roll filled with fresh strawberries
4.71 (17 ratings)
Print Pin Rate

Ingredients

For the Cake:

  • 9 egg whites
  • 1½ teaspoons (1.5 teaspoons) vanilla extract
  • ¾ teaspoon (0.75 teaspoon) cream of tartar
  • 1 cup (200 g) + 2 tablespoons granulated sugar
  • ¾ cup (93.75 g) cake flour
  • 1 tablespoon powdered sugar

For the Filling:

  • 2 cups (476 ml) heavy whipping cream, chilled
  • 6 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 3 cups (432 g) diced strawberries
  • Powdered sugar, for dusting top of cake (optional)

Instructions 

  • Place the egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
  • Meanwhile, line a 15×10-inch baking pan with waxed paper; lightly coat paper with cooking spray and set aside. Preheat oven to 350 degrees F.
  • Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, ¼ cup at a time.
  • Carefully spread batter into prepared pan. Bake for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
  • Dust a clean kitchen towel with 1 tablespoon powdered sugar. Turn the cake out onto the kitchen towel. 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.
  • Meanwhile, in a medium bowl, beat the cream on medium speed until it begins to thicken. Add powdered sugar and vanilla; increase the speed to medium-high and beat until soft peaks form. Gently fold in the strawberries. Store in the refrigerator until ready to use.
  • Unroll cooled cake; spread filling to within ½-inch of edges (you will have some filling leftover). Roll up again. Place seam side down on a serving plate; sprinkle with additional powdered sugar, if desired. Serve with any leftover strawberries and cream filling. Store leftovers, covered with plastic wrap, in the refrigerator.
Calories: 328kcal, Carbohydrates: 37g, Protein: 5g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 65mg, Sodium: 64mg, Potassium: 192mg, Fiber: 1g, Sugar: 27g, Vitamin A: 705IU, Vitamin C: 25.7mg, Calcium: 41mg, Iron: 0.3mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle Lettrich
Course: Dessert
Cuisine: American