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Strawberry Jelly Roll

 Strawberry Jelly Roll
This pretty jelly roll makes a wonderful dessert for summer or any time of year. It gets a head start with a convenient angel food cake mix.—Jeanette Fuehring, Concordia, Missouri
10 ServingsPrep: 15 min. + chilling Bake: 15 min. + cooling


  • 1 package (16 ounces) angel food cake mix
  • 1 quart fresh strawberries, sliced
  • 1/4 cup sugar
  • 4 cups fat-free whipped topping


  • Mix cake according to package directions. Spread batter into a
  • greased and waxed paper-lined 15-in. x 10-in. x 1-in. baking pan.
  • Bake at 375° for 15-17 minutes or until cake springs back when
  • lightly touched. Cool for 5 minutes.
  • Invert onto a kitchen towel dusted with confectioners; sugar. Gently
  • peel off waxed paper. Roll up cake in the towel jelly-roll style,
  • starting with a short side. Cool completely on a wire rack.
  • Combine strawberries and sugar; set aside. To serve, drain
  • strawberries. Unroll cake; spread with half of the topping. Cover
  • with the berries. Roll up again. Place on a serving plate, seam side
  • down. Spread with remaining topping. Refrigerate for 30 minutes
  • before serving.
  • Yield: 10 servings.
Nutritional Facts: One serving equals 244 calories, trace fat (0 saturated fat), 0 cholesterol, 348 mg sodium, 55 g carbohydrate, 0 fiber,

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Strawberry Jelly Roll (continued)

Nutritional Facts: 4 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fruit.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.