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For the Cheesecake Filling:
8 oz (226g) cream cheese, softened
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¼ cup powdered sugar
1 tsp vanilla extract
¾ cup heavy whipping cream
For the Strawberry Topping:
½ cup diced fresh strawberries
1 tbsp sugar (to macerate strawberries)
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Instructions
Step 1: Make the Cake Batter
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
In a bowl, sift together the flour, baking powder, and salt.
In another bowl, beat the eggs and sugar until pale and fluffy (about 5–7 minutes).
Mix in the vanilla extract, oil, and optional food coloring.
Gently fold in the dry ingredients until just combined.
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Step 2: Bake and Roll
Pour batter into prepared pan and spread evenly.
Bake for 10–12 minutes, or until the cake springs back when touched.
While warm, turn the cake onto a clean towel sprinkled with powdered sugar.
Roll the cake up gently (with the towel) and let cool completely.
Step 3: Prepare the Cheesecake Filling
In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture until light and fluffy.
Step 4: Assemble the Rolls
Unroll the cooled cake gently.
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