1. Bake the Vanilla Sponge

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
2. In a bowl, beat eggs + sugar on high speed for 5 mins (until pale and thick).
3. Fold in vanilla, flour, baking powder, and salt gently (don’t deflate the batter!).
4. Spread evenly in the pan and bake for 10-12 mins (until springy to touch).

2. Prep the Cake for Rolling

• Immediately flip the cake onto a clean towel dusted with powdered sugar.
• Peel off parchment paper, then roll cake + towel from the short end. Cool completely.

3. Make the Cheesecake Filling

1. Beat cream cheese + powdered sugar + vanilla until smooth.
2. Gently fold in whipped cream.

4. Assemble the Rolls

1. Unroll the cooled cake and spread with cheesecake filling.
2. Scatter diced strawberries evenly over the filling.
3. Re-roll tightly (without the towel this time).
4. Chill for 2+ hours before slicing.

5. Serve & Shine!

• Brush with warmed strawberry jam for gloss (optional).
• Garnish with whipped cream, strawberry slices, and mint.

Pro Tips for Success 🔥

✔ Room-temperature eggs = fluffier cake!
✔ Don’t overbake the sponge – It should be just set.
✔ Chill before slicing for clean cuts.

✔ Swap berries – Blueberries or raspberries work too!

Serving Suggestions 🍽️

✨ With afternoon tea or coffee
✨ Drizzled with chocolate or caramel sauce
✨ As a showstopping party dessert

Final Verdict: A Slice of Heaven!

These Strawberry Shortcake Cheesecake Rolls are light, creamy, and bursting with fresh flavor—a guaranteed crowd-pleaser!

Roll one up this weekend and watch jaws drop! 😍