Strawberry & Blueberry Roulade
  • 1 Box Angel Food Cake Mix
  • 1 Quarts of Fresh Strawberries, sliced
  • 1 Cup of Blueberries
  • ½ Cup of Sugar
  • 2 Cups of Whipped Cream
  1. Preheat oven to 350 degrees.
  2. Mix all but 2 tbsp each of strawberries and blueberries with ½ cup of sugar.
  3. Mix cake according to instructions.
  4. Pour cake batter into cookie sheet, making sure you spread out the batter across the entire pan.
  5. Bake for 30 minutes until golden brown.
  6. To remove cake from the pan, turn pan upside down over wax paper and gently scrape around the edges using a butter knife, allowing the cake to slowly lay onto the wax paper.
  7. Roll up the cake. Be sure to have a little extra wax paper at the end so the cake doesn’t stick to itself.
  8. Place in the fridge to cool.
  9. Once cool, unroll and spread half of the whipped cream over the cake.
  10. Spoon the strawberries and blueberries over the whipped cream.
  11. Roll the cake back up.
  12. Spread rest of whipped cream over the top and sides.
  13. To[p with some sliced strawberries and blueberries.
Recipe by Motherhood on the Rocks at