Strawberry Cheesecake Crunch Roll Cake

1. Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. In a large bowl, beat the eggs and sugar with a hand or stand mixer on high speed until thick, pale, and ribbon-like (about 5–7 minutes). This step is crucial for a fluffy sponge cake.
3. Add the vanilla extract and gently mix.
4. Sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
5. Add the milk and fold gently until combined.
6. Pour the batter evenly into the prepared pan, smoothing the surface. Bake for 10–12 minutes, or until the top springs back when lightly touched.
7. While the cake is still warm, dust a clean kitchen towel with powdered sugar. Turn the cake out onto the towel, peel off the parchment paper, and roll the cake (with the towel) from the short end. Let it cool completely.

2. Make the Cheesecake Filling:

1. In a bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
2. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
3. Gently fold the whipped cream into the cream cheese mixture.
4. Stir in the diced strawberries. Refrigerate until ready to use.

3. Prepare the Crunch Topping:

1. In a food processor, pulse the freeze-dried strawberries and vanilla wafer cookies until crumbly.
2. Mix in the melted butter to form a crumbly mixture. Set aside.

4. Assemble the Roll Cake:

1. Carefully unroll the cooled sponge cake and spread an even layer of the cheesecake filling over the surface, leaving a 1-inch border.
2. Roll the cake back up tightly (without the towel), and place it seam-side down on a serving platter.
3. Spread a thin layer of the remaining cheesecake filling (or whipped cream) over the outside of the roll cake.
4. Press the strawberry crunch topping onto the surface of the cake, covering it completely.

5. Chill and Serve:

1. Refrigerate the roll cake for at least 1 hour to set.
2. Slice and serve your Strawberry Cheesecake Crunch Roll Cake with fresh strawberries or a drizzle of strawberry sauce for an extra treat.

Tips for Success:

• Don’t Overbake the Sponge Cake: This keeps it pliable and easy to roll.
• Work Quickly with the Cake: Roll it while warm to prevent cracking.
• Chill for Best Results: Refrigerating the assembled cake ensures clean slices and better flavor.

This Strawberry Cheesecake Crunch Roll Cake is a dreamy dessert with a nostalgic crunch topping and luscious filling. Perfect for celebrations, brunches, or simply indulging your sweet tooth! Who will you share this treat with, or will it be your personal indulgence? 😋🍓