Prepare the strawberries: To start, wash and remove the stems from the strawberries. Set aside a few for decoration and cut the rest into small pieces. Sprinkle them with a little sugar and let them sit while you prepare the cake.
Make the sponge cake: Heat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Line a cake pan with parchment paper.
In a bowl, mix the eggs and sugar until you get a thick, light texture.
Pass the flour through a sieve and mix gently. Pour the dough into the prepared pan, distributing it evenly.
Bake for 10 to 12 minutes or until cake is lightly browned and springs back when touched.
Roll the cake: Once the cake is warm, gently turn it out onto a clean tea towel dusted with powdered sugar. Remove the parchment paper and wrap the cake in the towel, starting from the short end. Leave it to cool completely in this rolled position.
Make the filling: In a bowl, beat the cream cheese until smooth. Mix the cream, sugar, vanilla, and lemon juice until light and fluffy. Add the chopped strawberries into three small pieces.
To make the rolled cake, open the cooled cake and spread the filling evenly over the top. Gently roll up the cake without using the tea towel to seal in the filling. Place the rolled cake with the union down on a plate.
Decorate: Spoon some whipped cream or topping on top of the bread. Add halved strawberries and sprinkle with icing sugar.
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