Strawberry Cheesecake Crunch Roll Cake

Ingredients:

For the Cake:

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup milk
For the Filling:

2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
8 oz cream cheese (softened)
1 cup strawberries (diced)
For the Crunch:

1 cup crushed vanilla wafers
1/4 cup melted butter
For the Topping:

Additional whipped cream
Sliced strawberries
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C) and 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 eggs and sugar with an electric mixer until thick and pale (about 5 minutes).
Stir in vanilla extract and milk.
Gradually fold in the dry ingredients until just combined.
Spread the batter evenly in the prepared pan.
Bake for 10-12 minutes, until the cake springs back when lightly touched.
Cool in the pan for a few minutes, then invert onto a towel dusted with powdered sugar. Roll the cake up in the towel and allow it to cool completely.
Prepare the Filling:
Beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
In another bowl, beat the cream cheese until smooth.
Gently fold the whipped cream into the cream cheese, then fold in the diced strawberries.
Make the Crunch:
Mix the crushed vanilla wafers with melted butter until combined.
Assemble the Cake:
Unroll the cooled cake and spread the strawberry cream cheese filling evenly over it.
Sprinkle the crunch mixture on top of the filling.
Roll the cake back up (without the towel), and place it seam-side down on a serving platter.
Decorate and Serve:
Spread additional whipped cream over the top.
Garnish with sliced strawberries and more crunch if desired.
Chill for at least 1 hour before serving.
Enjoy this heavenly strawberry-filled dessert that’s perfect for special occasions or a sweet treat any time of the year