Triple Berry Angel Food Cake Roll

10 February 2020 Bookmark1
This Triple Berry Angel Food Cake Roll is a simple red, white and blue dessert (or just red and white!) for the 4th of July or Canada Day, or any day! Perfect with fresh summer strawberries, raspberries and blueberries.

I figured I’d start with my favorite cake roll, and roll it up such as you do a cake roll, and it might just work.

Triple Berry Angel Food Cake Roll
Triple Berry Angel Food Cake Roll

So I made my cake . and that i rolled it up. once I unrolled it, it had been in about 8 different pieces — it had cracked like crazy! I made it again. I rolled it up again. once more — about 8 different pieces of cake that might definitely not be rolling copy . The cake is so moist and delicious, I even have no idea why it wouldn’t unroll in one piece. an excessive amount of moisture maybe?

Since i used to be totally inspired by this Strawberry Shortcake Roll from Dorothy of Crazy for Crust — she is that the queen of cake rolls, friends — i assumed maybe I’d do something vanilla. I had made cake rolls with angel food cake before and that they had clothed so well, so maybe I’ll go that route.

And because there's nothing better than fresh berries with angel food cake and topping , and it’s May, and therefore the whole red, white and blue orrrrr red and white thing (maybe you recognize I’m a proud Canadian, but I even have many proud American friends here!)…. this is often what we got.

Triple Berry Angel Food Cake Roll


  • 1 Angel Food Cake mix plus ingredients to prepare
  • 1/4 cup + 3/4 cup powdered sugar divided
  • 8 oz light cream cheese room temperature
  • 1 1/2 cups heavy cream 35%
  • 1 teaspoon vanilla
  • 1 1/2 cups fresh strawberries diced
  • 1 1/2 cups fresh blueberries
  • 1 1/2 cups fresh raspberries


  1. Preheat oven to 350 degrees F and line the bottom of a 10x15x1" rimmed baking sheet with parchment paper (make sure that it lays flat on the bottom). Do not grease the pan.
  2. Prepare cake mix according to package directions. Pour into prepared pan and bake for about 20 minutes, until the top is golden and the edges start to crack. *NOTE: It will rise up in the pan significantly, even over the top. But even though it gets high it should not flow over -- if you're concerned, slip an extra baking sheet or a piece of foil underneath just in case.
  3. Loosen cake from the edges of the pan while it's still warm -- it's going to be a little sticky, like angel food cake is, but it will come away easily.
  4. Spread out a clean kitchen towel and sprinkle evenly with ¼ cup powdered sugar. Flip warm cake out onto the towel, peel off the parchment paper and immediately roll up starting at the short end, WITH the towel inside. Let cool completely (at room temperature for 1-2 hours or pop it in the fridge or freeze momentarily if you're impatient like me! You don't want it hot inside when you add your filling.)
  5. In a large bowl, beat the cream cheese with an electric mixer until smooth. Add ¾ cup powdered sugar, vanilla and cream and beat on low until combined, then on high for 3-4 minutes until fluffy and stiff peaks form.
  6. Unroll cooled cake (you can just leave it laying on the towel) and spread with half of the filling and top with half of the berries. Carefully roll back up (this time without the towel!) and place on a serving plate. Spread top and sides with remaining filling and top with remaining berries. Serve immediately (leftovers are best eaten within 24 hours).


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