Instructions
Step 1: Preheat oven according to the cake mix instructions. Line a jelly roll pan (10×15-inch) with parchment paper and lightly grease it.
Step 2: Prepare the strawberry cake mix batter according to the package directions. Pour the batter into the prepared pan and spread evenly. Bake as directed, until a toothpick inserted in the center comes out clean.
Step 3: While the cake is still warm, gently roll it up with the parchment paper from the short end. Let it cool completely while rolled.
Step 4: In a mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Step 5: Carefully unroll the cooled cake and spread a thin layer of strawberry jam if using. Then spread the cream cheese filling evenly over the cake.
Step 6: Gently re-roll the cake (without the parchment paper this time) and refrigerate for at least 1 hour to set.
Step 7: In a separate bowl, beat the heavy whipping cream with powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the roll, then sprinkle with crushed cookies.
Step 8: Garnish with sliced fresh strawberries. Slice and serve chilled.
Storage Information
Store the rolls in an airtight container in the refrigerator for up to 3 days. For best texture, serve chilled. Avoid freezing, as the whipped topping and cream cheese filling may separate upon thawing.
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