Heavenly Strawberry Roll Cake
This Heavenly Strawberry Roll Cake is sure to be a hit with your
family and friends. Fresh strawberries, cool whip and more!
- 1 pkg. (16 oz.) angel food cake mix
- 1/4 cup powdered sugar
cups fresh strawberries, divided
- 1 pkg. (3.4 oz.) JELL-O Vanilla
Flavor Instant Pudding
- 1 cup cold milk
- 1 pkg. (8 oz.) COOL WHIP
Whipped Topping, thawed, divided
- HEAT oven to 350ºF.
- LINE 15x10x1-inch pan with parchment paper;
spray with cooking spray. Prepare cake batter as directed on package;
pour into prepared pan. Spread batter to cover bottom of pan. (Pan will
be full.) Bake 20 to 22 min. or until top is golden brown and cake
springs back when touched lightly in center. Cool in pan 30 min.
- SIFT sugar over clean kitchen towel. Invert cake immediately onto towel;
remove pan. Carefully peel off parchment. Starting at one long side,
roll up cake and towel together. Cool completely. Reserve 1 cup berries;
coarsely chop remaining berries.
- BEAT pudding mix and milk in
medium bowl with whisk 2 min. Refrigerate 5 min. Stir in 1 cup COOL WHIP
and chopped berries. Unroll cake; remove towel. Spread berry mixture
over cake, leaving 1-inch border around all sides. Reroll cake; wrap in
plastic wrap. Refrigerate 1 hour. Unwrap just before serving; place,
seam-side down, on platter. Frost with remaining COOL WHIP. Top with
Kraft kitchens tips NOTE For best result, use a
serrated knife to slice the dessert. This will help prevent the cake
roll from tearing or being crushed as it is sliced.
Nutritional info per serving
Calories 180 Total fat 3.5 g
Saturated fat 3 g Cholesterol 0 mg Sodium 290 mg Carbohydrate 36 g
Dietary fiber 1 g Sugars 18 g Protein 3 g Vitamin A 0 %DV Vitamin C 25
%DV Calcium 6 %DV Iron 0 %DV
Recipe and Photo Courtesy of
Kraft Foods Used with