Strawberry Shortcake Cake Roll

Could there be a prettier dessert? It’s a Strawberry Shortcake Cake Roll filled with fresh strawberries and an easy cream cheese whipped cream!
Strawberry Shortcake Cake Roll

INGREDIENTS
FOR THE CAKE:
  •  3 large eggs
  •  3/4 cup granulated sugar
  •  1 tablespoon vegetable oil
  •  1 teaspoon baking powder
  •  1/4 teaspoon salt
  •  1 teaspoon vanilla extract
  •  3/4 cup all purpose flour
  •  Powdered sugar — to aid in rolling

FOR THE FILLING AND TOPPING:
  •  8 ounces Challenge cream cheese — softened
  •  1/2 cup granulated sugar
  •  1 teaspoon vanilla
  •  2 cups cold heavy whipping cream
  •  1 pound fresh strawberries — plus more for topping, if desired

INSTRUCTIONS
  1. Preheat oven to 350°F. Line a 10x15” or 10.5x15” cake/jelly roll pan with foil and spray with floured nonstick cooking spray.
  2. Place eggs in a large bowl or the bowl of an electric mixer. Beat at medium speed with mixer for 5 minutes until foamy and yellow. Add sugar and mix for 2 more minutes, until the mixture is thickened slightly. Mix in oil, baking powder, salt, and vanilla, then add flour and mix slowly until just combined. Pour into prepared pan, spreading as needed with a spatula. Tap the pan twice on the counter to release air bubbles, then bake for 10-15 minutes, or until the top is browned and the cake springs back when touched lightly. (Mine took 12 minutes, but all ovens differ.)
  3. While the cake is baking, lay out a clean kitchen towel onto the counter. Spread with about 1/4 cup powdered sugar.
  4. Remove the hot cake from the oven and carefully, using oven mitts so you don’t burn yourself, flip the cake onto the towel. This might make a mess, but that’s okay. Carefully remove the pan and foil (they’re hot!) and then, using the towel, roll up the cake from the short side. The towel will be rolled into the cake. Let this cool completely before continuing.
  5. Note: you can wrap the cooled cake in plastic wrap and let it sit overnight before finishing.
  6. Make the filling: place cream cheese and sugar in a large bowl or the bowl of an electric mixer. Use mixer to beat the cream cheese and sugar until it’s smooth and fluffy, then beat in vanilla. Slowly add the heavy whipping cream, then turn the mixer up to high and beat until stiff peaks form.