Heavenly Strawberry Shortcake Cheesecake Roll

Step 1: Prepare the Cake

1. Preheat the Oven: Set your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, ensuring it fits snugly to prevent the batter from spilling. Lightly grease the paper for a smooth release.
2. Beat the Egg Yolks and Sugar: Using a hand or stand mixer, whip the yolks and sugar for 5–7 minutes. The mixture should become pale yellow and thick enough to ribbon off the whisk.
3. Add Vanilla and Milk: Stir in the vanilla extract and milk until fully incorporated.
4. Combine Dry Ingredients: Sift together the flour, baking powder, and salt to eliminate lumps. Gradually fold these into the yolk mixture with a spatula.
5. Whip the Egg Whites: In a separate clean bowl, whip the egg whites until stiff peaks form. This step is crucial for achieving a light sponge cake. Fold the egg whites into the batter gently to maintain the airiness.
6. Bake: Pour the batter evenly into the prepared pan, spreading it with an offset spatula. Bake for 10–12 minutes or until the surface springs back when touched lightly.

Step 2: Roll the Cake

1. Prepare the Towel: Lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
2. Invert the Cake: While the cake is still warm, invert it onto the prepared towel. Gently peel away the parchment paper.
3. Roll the Cake: Starting at the short end, roll the cake tightly with the towel. Allow it to cool completely, ensuring it holds its shape for assembly.

Step 3: Make the Cheesecake Filling

1. Cream the Base: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
2. Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. This ensures the filling has a light, airy texture.
3. Combine: Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy. Refrigerate to firm up slightly before spreading.

Step 4: Prepare the Strawberry Filling

1. Macerate the Strawberries: Toss the diced strawberries with granulated sugar in a bowl. Let them sit for 10–15 minutes to draw out their juices and intensify their sweetness.

Step 5: Assemble the Roll

1. Unroll the Cake: Carefully unroll the cooled cake, taking care not to crack it.
2. Spread the Cheesecake Filling: Using an offset spatula, spread an even layer of cheesecake filling over the cake, leaving a 1-inch border around the edges.
3. Add the Strawberry Filling: Spoon the macerated strawberries evenly over the cheesecake layer, allowing their juices to soak slightly into the cake for added flavor.
4. Re-roll the Cake: Starting at the same short end, re-roll the cake tightly (without the towel). Wrap the roll in plastic wrap and refrigerate for at least 2 hours or overnight to set.

Step 6: Garnish and Serve

1. Decorate: Place the chilled roll on a serving platter. Dust the top with powdered sugar and sprinkle crushed shortbread cookies or graham crackers for added texture.
2. Garnish: Add sliced fresh strawberries along the top, and if desired, pipe or dollop whipped cream for an extra touch of elegance.
3. Slice and Serve: Use a serrated knife to slice the roll into rounds, wiping the blade clean between cuts for a neat presentation.