Ingredients:
1 (16 ounce) packages angel food cake mix
3/4 cup powdered sugar ( divided)
1 (11 3/4 ounce) jars strawberry ice cream topping ( divided)
1 (8 ounce) packages cream cheese ( softened)
1 -2 lemons
7 drops yellow food coloring (optional)
1 (8 ounce) containers frozen light whipped dessert topping, thawed, divided
powdered sugar
12 whole strawberries ( with stems and lemon slices for garnish)
Directions:
Preheat oven to 350 degrees.
Cut 18 inch long piece of parchment paper, press into bottom and up sides of cookie sheet or pan.
Prepare angel food cake mix as directed on box, pour batter over parchment (spread evenly).
Bake 30-35 minutes or until top springs back when lightly touched with fingertip.
Remove and allow to cool.
Sprinkle 1/2 cup of powdered sugar over cake. Place sheet of parchment over cake and carefully turn cake over onto clean dish towel.
Remove pan, and starting on the short end, roll up cake with towel and parchment. Leave rolled up and cool completely in fridge.
Unroll cake and transfer to clean surface, discard parchment on top.
Spread 1/4 cup of strawberry ice cream topping on cake, press lightly.
Combine cream cheese and 1/4 cup of powdered sugar.
Add 1 T of lemon zest ( I personally like about 2 T and lots of juice to make it really a strong lemon flavor).
Add food coloring and mix well.
Fold in 1 cup of the whipped topping, gently spread over the strawberry topping (within 1 inch of the edges).
Reroll the cake (without the parchment paper!).
Sprinkle with additional powdered sugar and slice with serrated knife.
Garnish with whipped topping, fresh strawberries and lemon slices.
Servings: Serve
Time preparation: 35 min.
Time total: 60 min.