This Strawberry Lemon Angel Food Cake Roll is an easy dessert made with angel food cake mix, fresh lemon curd, and loads of fresh strawberries! The perfect summer dessert!
This recipe feels like a long time coming, but here we are.
Last year I made 3 or 4 angel food cake rolls alone, because you just loved them! Angel food cake rolls are seriously so easy, and you can fill them with almost anything.
So far we have:
- Triple Berry Angel Food Cake Roll
- Cherry Cheesecake Angel Food Cake Roll
- Pineapple Lush Angel Food Cake Roll
- Pumpkin Angel Food Cake Roll
So I’m back with something summery!
Strawberries and lemon are pretty much my two favorite dessert flavors ever, so we are combining them here for the ultimate fresh and fruity dessert.
It will get you rave reviews with anyone who tries it but it’s not going to take you all day (it’s just going to look like it took you all day 😉 )
Tips for making an Angel Food Cake Roll:
- Make sure you use a large rimmed baking sheet and line it with parchment paper — this will ensure you don’t have oven spillage and will help you remove the cake from the pan when it’s done baking.
- Sugar your towel well to help prevent sticking
- Let it cool for a good long time — if you try to fill it while it’s still warm, your filling will melt and slide all over the place.
- Once it’s rolled, be sure to let it chill for a good long time — this will help to ensure nice even slices.
Can I make this Angel Food Cake roll ahead?
Yes! Here are a few tips for making this dessert (or different components of it) ahead to serve later:
- You can make the angel food cake well in advance — simply bake, roll, then place in a plastic bag (or something airtight) and store on the counter for up to 2 days or freeze for up to 3 months — just be sure it is completely thawed to room temperature before you try to unroll it.
- You can make the lemon curd up to 2 weeks in advance.
- You can chop your strawberries and store refrigerate up to 1 day in advance.
- You can roll your cake, but leave the topping off so you can cover completely. This way you can refrigerate for 1-2 days before serving (depending on how your strawberries are looking), then just top and serve.
Variations on this Strawberry Lemon Angel Food Cake Roll:
- Try swapping the lemon curd with lime or another citrus
- All berries would be great in here! Blueberries, raspberries, cherries, even other fruit such as bananas or oranges, you just have to keep in mind how long they’ll last once it’s put together.
- Swap the lemon curd with Nutella or chocolate pudding for a fun chocolatey twist on this angel food cake roll
Tools you’ll need to make this recipe:
- You’ll need a large rimmed baking sheet (affiliate link) so your batter doesn’t spill over into the oven
- You’ll also need some parchment paper for lining your pan
- You’ll need an electric mixer — I use the KitchenAid hand mixer (affiliate link) — for whipping your topping.
- Other than that, you don’t need any fancy tools! A large bowl, whisk, a clean lint-free towel, and you’re set 🙂
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Strawberry Lemon Angel Food Cake Roll
Angel Food Cake
- 1 box plain Angel Food Cake mix
- 1 1/4 cups cold water (or what is required on box)
- 1 cup granulated sugar 200g
- 4 eggs
- 3/4 cup fresh squeezed lemon juice
- zest of 1 lemon
- 2 tablespoons butter
Cream Cheese Whipped Cream
- 4 oz cream cheese (½ 250g package) room temperature
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1 lb fresh strawberries finely chopped
Angel Food Cake
- Preheat oven to 350 degrees F and line a 10x15x1″ rimmed baking sheet with parchment paper (a little cooking spray on the pan helps the parchment to stay put!)
- In a large bowl, whisk together the cake mix and required amount of water as directed on the box.
- Pour into prepared pan and bake for 20-23 minutes, until light golden brown on top.
- Dust a clean, lint-free kitchen towel with powdered sugar and turn the warm cake out onto the towel. Peel off the parchment.
- Roll the cake up with the towel, starting at the short end. Let cool completely (if leaving it more than a few hours, be sure to wrap completely in a towel or place in an airtight container or bag).
- While your cake is cooling, make your lemon curd. In a large saucepan, whisk together sugar, eggs, lemon juice and lemon zest.
- Cook over medium heat, whisking constantly, until thickened (it will coat the back of a spoon). Stir in butter.
- Strain through a fine mesh sieve to remove any lumps. Press a piece of wax paper or plastic wrap onto the surface of the lemon curd in the bowl and refrigerate until chilled, at least a few hours.
- Just before assembling, make your whipped cream. In a large bowl, beat your room temperature cream cheese with an electric mixer until smooth.
- Add powdered sugar and beat again until combined. Add cream and beat on low until incorporated, then on high until thickened and fluffy (see video for desired texture).
- Carefully unroll the cooled cake. Spread with lemon curd, leaving a few inches at the far end of the cake (it will squish down as you roll it).
- Cover with chopped strawberries (save some for the top!) and carefully roll back up.
- Place on a serving plate and cover with cream cheese whipped cream, then decorate with strawberries and lemon slices if desired.
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