1 angel food cake mix
1/2 lg. tub whipped topping (8 oz.)
1 (8 oz.) pkg. sweetened strawberries, strained

Make the angel food cake according to instructions. Put half the batter in a jelly roll pan and bake until brown, 10-20 minutes. Make a second jelly roll or cupcakes with the rest of the batter. Remove the cake onto a dish towel which you've dusted with powdered sugar. Roll up the cake and dish towel, unroll when cool, at least 1/2 hour.

Fill the cooled cake with the whipped topping which you've mixed with the strained strawberries. Re-roll the cake and frost the top with the remaining whipped topping. Keep refrigerated until serving time.