Strawberries and Cream Angel Food Cake Roll

Preheat the oven according to the directions on the cake mix. Instead of using a roll pan, grab two 9×13 inch pans. Do not grease the pans unless told to do so on box.

Prepare the cake mix according to the directions on the back of the box. Pour the batter evenly into the prepared pans until the batter is about 1 inch thick (no more than 1/3 of the way up the side of the pans). The thinner the cake, the easier it will be to roll later. Bake for 15-20 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cakes cool in pans for about 5 minutes.

Dust a clean cloth kitchen or tea towel with powdered sugar. Turn a cake out onto the cloth and roll up the cake in the towel starting with the short side. Repeat for the second cake and let both cakes cool completely in the towels on a wire rack.

To make the filling, whip the whipping cream on medium-high speed until soft peaks form. Beat in the vanilla extract and 2 tablespoons of powdered sugar. Gently fold in the strawberries and place in fridge.

To assemble the cake, unroll a cake completely and spread half of the filling on the inside of the cake to within about 1/2 inch from the edge. Roll the cake back up and store in the fridge, covered in plastic wrap, until ready to serve. Repeat with the second cake and the remaining filling.

Right before serving, dust the cake with powdered sugar (if desired). Cut the cake using a back and forth motion with a serrated knife. Serve with any leftover strawberries and cream. Will last up to 3 days in the refrigerator.

Adapted from Brown Eyed Baker.