Lightly grease a 15 x 10 x 1 inch baking pan with cooking spray and line with wax paper or parchment paper. Lightly coat paper with non-stick cooking spray. Set aside.

Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake at 350 degrees for 25-30 minutes.

Turn cake onto a linen towel lightly dusted with powdered sugar. Gently peel off waxed paper. Dust with 1/4 c. powdered sugar.

Roll up cake in the towel, jelly-roll style, starting with a short side. Cool completely on a wire rack (about 45 minutes to an hour).

For filling, beat cream cheese and 1/2 c. powdered sugar. Stir in lemon juice and peel. Fold in whipped topping and food coloring if desired.

Unroll cake, spread with filling to within 1 inch of edges. Roll up again. Refrigerate for 1-2 hours.

When ready to serve, dust with remaining powdered sugar. Cut into slices, and garnish with fresh strawberries, raspberries or blueberries, or the berry sauce.

Berry Sauce: Cook ingredients until thick, cool until ready to serve.