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Strawberry Angel Roll

Strawberry Angel Roll

A light, angel food cake base is spread with rich, strawberry cream and rolled up jellyroll style before slicing to serve.

Strawberry Angel Roll


Servings: 24

3 prepared half sheetpans of angel food cake batter (lined with parchment)

Confectioners’ sugar, as needed

1 1/2 qt. (52 oz.) LUCKY LEAF® Strawberry Pie Filling

1 1/2 qt. frozen whipped dessert topping, thawed


  1. Place 3 prepared half sheetpans with angel food cake batter, prepared according to package directions, into preheated 325°F convection or 375°F conventional oven for 12-13 minutes. Do not over-bake. Loosen edges and immediately turn each cake upside down onto a towel sprinkled with confectioners’ sugar. Roll up in towel and allow cake to cool to room temperature before filling.
  2. In a large bowl fold strawberry pie filling into whipped dessert topping and mix thoroughly. Divide filling and spread evenly onto top of each angel food cake, leaving a 1-inch border all around. Gently roll each cake up to encase filling, like a jellyroll. Wrap each in plastic wrap and chill in refrigerator for at least one hour before serving.
  3. To Serve: Sprinkle cake with confectioner’s sugar and slice each roll into 8 slices and serve each slice topped with extra whipped topping, if desired.

Special Note:

LUCKY LEAF/MUSSELMAN'S Cherry, Peach or Blueberry or LUCKY LEAF Pineapple Pie Fillings can be substituted for Strawberry Pie Filling.

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