INGREDIENTS
For the Sponge Cake:
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4 large eggs, room temp
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¾ cup granulated sugar
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1 tsp vanilla extract
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¾ cup all-purpose flour, sifted
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½ tsp baking powder
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¼ tsp salt
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Powdered sugar (for dusting towel)
For the Cheesecake Filling:
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8 oz cream cheese, softened
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½ cup powdered sugar
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1 tsp vanilla extract
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1 cup heavy whipping cream (cold)
For the Strawberry Glaze & Garnish:
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1½ cups fresh strawberries, chopped
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¼ cup granulated sugar
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1 tsp lemon juice
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Extra fresh strawberries (halved or sliced)
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Whipped cream for topping
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Powdered sugar (optional)
INSTRUCTIONS
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Preheat & Prep:
Preheat oven to 350°F (175°C). Line a 10×15″ jelly roll pan with parchment paper and lightly grease. -
Make the Cake Batter:
In a bowl, beat eggs and sugar together for 5-6 minutes until pale and fluffy. Mix in vanilla.
Sift in flour, baking powder, and salt. Gently fold to combine—don’t overmix! -
Bake:
Pour batter into pan and spread evenly. Bake for 10-12 minutes or until it springs back to touch. -
Roll the Cake:
Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off parchment and roll cake (with towel) from short end. Let cool completely. -
Cheesecake Filling:
In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip cream to stiff peaks. Fold whipped cream into cream cheese mixture. -
Strawberry Glaze:
In a saucepan over medium heat, combine chopped strawberries, sugar, and lemon juice. Cook until thick and syrupy, about 8-10 minutes. Let cool. -
Assemble the Roll:
Carefully unroll the cooled cake. Spread cheesecake filling evenly. Top with some fresh chopped strawberries. Re-roll gently. -
Top It Off:
Drizzle with strawberry glaze, add whipped cream swirls, and garnish with fresh strawberries. Chill 1 hour before slicing for perfect cuts.
TIP: For clean slices, use a sharp serrated knife wiped clean between cuts!