If you’re dreaming of the perfect spring or summer dessert, this Strawberry Lemon Angel Food Cake Roll is pure bliss on a plate! Airy angel food cake wraps around tangy, homemade lemon curd, clouds of cream cheese whipped cream, and bursts of sweet strawberries—each slice is a ray of sunshine you can eat.
Why You Should Make This Recipe
- Show-stopping presentation: The pretty swirl of cake, lemon, and berries makes this roll a centerpiece dessert that’s sure to wow your guests!
- Bright, fresh flavors: Sunny lemon curd and ripe strawberries bring the ideal balance of tart and sweet for an irresistible treat.
- Light yet indulgent: Thanks to angel food cake and whipped cream, this Strawberry Lemon Angel Food Cake Roll feels ultra-decadent without being heavy.
- Make-ahead friendly: Prep components in advance and assemble when you’re ready for a no-stress dessert at any gathering!
Ingredients & Substitutions
Each ingredient in this Strawberry Lemon Angel Food Cake Roll recipe is thoughtfully chosen for taste and texture—don’t worry, they’re all easy to find! While the components seem simple on their own, they combine for layers of flavor and an unforgettable cake roll.
- Angel Food Cake mix: Using a boxed mix makes the cake layer super easy and reliably light—just add water as directed.
- Fresh lemon juice & zest: Absolutely key for bright, aromatic lemon curd—squeeze fresh lemons for the best flavor.
- Granulated sugar: Sweetens both the lemon curd and stabilizes the Angel Food Cake.
- Eggs: Essential for thickening the lemon curd, creating that luscious, spoonable texture.
- Butter: Adds silky richness to the homemade lemon curd—don’t skip!
- Cream cheese: Softened cream cheese adds tang and body to the whipped cream, making it stable and extra creamy.
- Powdered sugar: Perfect for sweetening and smoothing out the cream cheese whipped cream.
- Heavy whipping cream: Whips up into a billowy topping or filling—super important for that dreamy texture.
- Fresh strawberries: Juicy and sweet, they add a burst of freshness and color throughout the cake roll.
How to Make Strawberry Lemon Angel Food Cake Roll
Step 1: Bake and Roll the Angel Food Cake
Preheat your oven and line a 10×15-inch rimmed baking sheet with parchment. Prepare the angel food cake mix according to package directions (usually just add water and whisk until foamy). Pour the batter into your pan, spreading evenly, and bake until golden and springy. Once baked, turn the warm cake onto a powdered sugar-dusted towel, carefully peel off the parchment, and gently roll it up in the towel, starting at the short end—this forms the memory for a pretty cake roll later!
Step 2: Make Homemade Lemon Curd
While the cake cools, whisk sugar, eggs, lemon juice, and zest together in a saucepan over medium heat. Keep whisking constantly as the mixture thickens—a few minutes is all it takes for it to coat the back of a spoon! Stir in the butter for added silkiness, then push the curd through a fine sieve for the smoothest texture. Chill with plastic wrap pressed directly onto the curd until set.
Step 3: Whip Up the Cream Cheese Whipped Cream
Beat room temperature cream cheese until perfectly smooth, then add powdered sugar. Pour in the cold cream and whip on low at first, increasing speed until everything turns fluffy, thick, and luscious. This dreamy whipped cream will hold its shape—meaning your Strawberry Lemon Angel Food Cake Roll stays gorgeous!
Step 4: Assemble and Roll
Once the cake is cool, gently unroll it and spread the lemon curd evenly, leaving a small border at one end to avoid spillage as you roll. Sprinkle over most of the chopped strawberries, reserving a few for decoration. Carefully roll up the cake again (without the towel), then transfer to a serving platter.
Step 5: Frost and Decorate
Generously slather the outside of your cake roll with cream cheese whipped cream, then top with those reserved strawberries and, if you like, a few lemon slices or a dusting of powdered sugar. Now your Strawberry Lemon Angel Food Cake Roll is ready for its moment in the spotlight!
How to Serve Strawberry Lemon Angel Food Cake Roll
Garnishes
Finish your Strawberry Lemon Angel Food Cake Roll with extra chopped or halved strawberries, paper-thin lemon slices, and a gentle dusting of powdered sugar for a little sparkle. Fresh mint leaves add a pop of green and a refreshingly elegant vibe if you want extra wow!
Side Dishes
This cake roll shines alongside light accompaniments like vanilla bean ice cream, homemade lemonade, or a platter of fresh fruit. If you’re hosting a brunch, try pairing with tea sandwiches or a sparkling mimosa for a truly festive spread.
Creative Ways to Present
Slice the Strawberry Lemon Angel Food Cake Roll into generous rounds and arrange them on a long platter, sprinkle with freeze-dried strawberry bits or edible flowers for a special touch, or serve individual slices in dessert dishes topped with a drizzle of extra lemon curd or berry coulis.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake roll well in plastic wrap or store in an airtight container in the refrigerator. It’ll keep fresh and moist for up to three days—ideal for sneaking an extra slice with your afternoon coffee!
Freezing
You can absolutely freeze the Strawberry Lemon Angel Food Cake Roll (before adding the whipped cream topping works best). Wrap the un-topped, assembled roll tightly in plastic and foil, then freeze up to two months; thaw overnight in the fridge before finishing and serving.
Reheating
This cake is best enjoyed chilled or at room temperature, so there’s no need to reheat! Just remove it from the fridge 20 minutes before serving for the perfect texture and flavor.
FAQs
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Can I use store-bought lemon curd instead of homemade?
Yes! If you’re short on time, high-quality store-bought lemon curd works well and makes assembly even quicker, but making your own gives this Strawberry Lemon Angel Food Cake Roll an incredible fresh flavor.
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What if my cake cracks when I roll it?
Minor cracks are very common and nothing to stress about—they’ll usually disappear under the whipped cream and toppings. For best results, roll the cake while it’s still warm and let it cool rolled up in the towel to “train” it into shape.
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Can I make this cake roll gluten free?
Absolutely! Look for a gluten-free angel food cake mix at your supermarket and swap it in. All the other layers—lemon curd, whipped cream, and strawberries—are naturally gluten free.
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How far in advance can I assemble the cake roll?
The Strawberry Lemon Angel Food Cake Roll is best assembled the day you plan to serve, but you can bake the cake and make the lemon curd up to two days ahead. Whip the cream and assemble up to four hours before serving for a beautiful, fresh result.
Final Thoughts
There’s just something magical about this Strawberry Lemon Angel Food Cake Roll—every slice is as beautiful as it is delicious! Whether it’s for a special occasion or just to celebrate the sweetness of the season, I can’t recommend this recipe enough. Gather your favorite people, whip up this cheery dessert, and enjoy the smiles all around your table.
Print
Strawberry Lemon Angel Food Cake Roll Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 10 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Strawberry Lemon Angel Food Cake Roll is a light and refreshing dessert that is perfect for any occasion. The fluffy angel food cake is filled with tangy lemon curd, fresh strawberries, and topped with a creamy cream cheese whipped cream.
Ingredients
Angel Food Cake:
- 1 box plain Angel Food Cake mix
- 1 1/4 cups cold water (or what is required on box)
Lemon Curd:
- 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 (1/2 250g package) room temperature
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1 lb fresh strawberries, finely chopped
Instructions
- Angel Food Cake: Preheat oven to 350 degrees F and line a 10x15x1″ rimmed baking sheet with parchment paper. Whisk together cake mix and water, pour into pan, and bake until golden brown. Roll and let cool.
- Lemon Curd: In a saucepan, whisk together sugar, eggs, lemon juice, and zest. Cook until thickened, then refrigerate until chilled.
- Assembly: Make whipped cream, spread lemon curd on cooled cake, top with strawberries, roll up, cover with cream cheese whipped cream, and decorate with strawberries and lemon slices.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
