Strawberry Cheesecake Crunch Roll Cake

Preheat the Oven:

Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper.

Make the Cake:

In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, beat the eggs and sugar with an electric mixer until thick and pale, about 5 minutes.

Stir in the vanilla extract and milk.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Pour the batter into the prepared pan and spread it evenly.

Bake for 10-12 minutes, until the cake springs back when lightly touched.

Allow the cake to cool in the pan for a few minutes, then invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up in the towel. Let it cool completely.

Prepare the Filling:

In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

In another bowl, beat the cream cheese until smooth.

Fold the whipped cream into the cream cheese until well combined.

Gently fold in the diced strawberries.

Make the Crunch: