Instructions:

Strawberry and Lemon Cream Roulade

Serves 12

1 (16 ounce) package angel food cake mix
Powdered sugar
Lemon Cream (recipe below)
6 cups (about 2 pounds) whole strawberries, divided use
Granulated sugar, to taste

Lemon Cream
1/2 cup powdered sugar
8 ounces cream cheese, softened
1 tablespoon lemon juice
2 teaspoons grated lemon peel

Preheat oven to 350 degrees F.

Line a 15 x 10-inch jellyroll baking pan with wax paper or aluminum foil. (Do not grease.)

Prepare cake mix as package directs. Pour batter into prepared pan, spreading evenly. Bake 20 to 24 minutes or until golden brown and top springs back when touched lightly. While still warm, loosen cake from edges of pan, turn upside down onto large baking sheet. Remove wax paper, turn cake again onto kitchen towel sprinkled with powdered sugar. Roll up cake with towel, beginning at short end, cool on wire rack.

Meanwhile, in mixing bowl, beat all ingredients for Lemon Cream until smooth and creamy.

On clean surface, unroll cake. Trim any hard edges from cake. Spread evenly with filling to within 1/2 inch of edges and set aside.

Rinse and stem strawberries and cut up 1 cup of them into slice; arrange the sliced berries in even layer over filling. Roll up and transfer, seam side down onto serving platter.

Cover and refrigerate 30 minutes to firm the filling.

In blender process 2 cups of the strawberries until smooth; sweeten with sugar, as desired. Set aside.

Cut remaining 3 cups strawberries into quarters; sweeten with sugar, as desired.

To serve, sprinkle top of cake with powdered sugar. Cut into 12 slices. Serve each on individual dessert plate with 1/4 cup quartered strawberries and about 1 tablespoon strawberry sauce.