Angel Berry Roll

One of the greatest things about baking is that sometimes it's perfectly acceptable to take a shortcut. This is definitely one of those recipes. I mean, if you have this overwhelming urge to bake an angel food cake from scratch, far be it for me to dissuade you, but I know which one I'm choosing. :) 

• 1 Box Angel Food Cake Mix
• 1/2 C. Powdered Sugar
• 8oz Cream Cheese, Room Temperature
• 8oz Tub of Whipped Cream, thawed
• 2/3 C. Powdered Sugar
• 8oz Strawberries, Sliced
• 8oz Blueberries

Prepare Angel Food Cake Mix according to package directions. Bake in a large cookie sheet or jelly roll pan. You will need to line with parchment or wax paper or spray with non-stick cooking spray.

Remove cake from oven and gently loosen edges from sides of pan. Sprinkle with 1/2 C. Powdered Sugar, cover with a kitchen towel and turn upside down so cake falls out. If you used parchment or wax paper, peel off. While cake is still warm, roll loosely with sugar covered towel inside roll. Let cool this way for 1-2 hours.

In a bowl, beat Cream Cheese, Whipped Cream and 2/3 C. Powdered Sugar until smooth.

Gently unroll cake & remove towel. (Don't panic if you get a crack or break in it, you can cover that up and no one will know the difference.) Spread 2/3 of the filling inside of cake. Top with 2/3 of the Strawberries and Blueberries.

Carefully roll cake back up and place on serving dish. Spread remaining filling and berries on top of roll. Refrigerated until ready to serve.

I love the versatility with this recipe! No matter what kind of berry you have access to, it works with this. Add some coconut to kick it up if you want. Heck, drizzle with chocolate...okay...I know...maybe that's too far, but you get the point. Use what you have. It will be delicious no matter what.