Strawberry Roll - white angel

Method

• Grease a 17 x 11 1/2 x 1-inch jelly roll pan with oil and line with waxed paper.
• Grease waxed paper with oil; set aside. Prepare cake mix according to package directions; spread batter in prepared pan.
• Bake at 375° for 10 to 12 minutes or until firm to touch.
• Sift powdered sugar in a 17 x 11 1/2-inch rectangle on a linen towel.
• When cake is done, immediately loosen from sides of pan and turn out on powdered sugar.
• Peel off waxed paper. Starting at narrow end, roll up cake and towel together.
• Cool 20 minutes, seam side down.
• Combine sliced strawberries and sugar; set aside.
• Beat whipped cream until foamy; gradually add 3 tablespoons powdered sugar, beating until soft peaks form.
• Drain strawberries.
• Unroll cake and remove towel.
• Spread cake with half of whipped cream.
• Top with berries; reroll.
• Place on serving dish, seam side down; spreading remaining whipped cream on all sides.
• Chill before serving.