Triple Berry Angel Food Cake Roll
A light, fluffy angel food cake filled with a creamy cream cheese mixture and fresh strawberries, blueberries, and raspberries. Perfect for celebrations or weekend treats with its vibrant presentation and fresh, fruity flavor.
Servings: 8 servings
Calories: 450kcal
Ingredients
- 1 Angel Food Cake mix (follow package instructions for water, egg whites, oil)
- 1/4 cup powdered sugar (for dusting and rolling)
- 8 oz cream cheese, cold
- 3/4 cup powdered sugar
- 1½ cups heavy whipping cream
- 1 tsp vanilla extract
- 1½ cups fresh strawberries, chopped
- 1½ cups fresh blueberries
- 1½ cups fresh raspberries
Instructions
- Preheat oven to 350°F. Line a 10x15x1-inch rimmed baking sheet with parchment paper (do not grease).
- Prepare Angel Food Cake mix according to package instructions. Pour batter into pan.
- Bake for 20 minutes or until golden and edges crack. Remove from oven and let sit for 7 minutes.
- Loosen cake edges and invert onto a clean kitchen towel dusted with 1/4 cup powdered sugar. Peel off parchment paper.
- Using the towel, roll the cake tightly from the short end. Cool completely for 1-2 hours.
- In a bowl, beat cold cream cheese until smooth. Gradually add powdered sugar, heavy whipping cream, and vanilla extract. Beat until fluffy. Gently unroll cake and spread the filling evenly over the surface. Re-roll and transfer to a serving platter.
Notes
Dust the towel with powdered sugar to prevent sticking. Use a serrated knife to slice even slices. Best served within 2 days if refrigerated.