Strawberry Cake Roll

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 cups fresh strawberries, hulled and diced
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper, and lightly grease it.
2. In a large mixing bowl, beat the eggs and sugar together until thick and pale. Stir in the vanilla extract.
3. Sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture, being careful not to deflate it.
4. Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
5. While the cake bakes, prepare the fresh strawberry filling by combining the strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the strawberries are soft and the mixture thickens.
6. Once the cake is baked, turn it out onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper, and carefully roll the cake up with the towel inside. Allow it to cool completely.
7. Prepare the cream cheese frosting by beating the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract until fully combined and fluffy.
8. Unroll the cooled cake and spread the strawberry filling evenly over the surface, followed by a layer of cream cheese frosting. Roll the cake back up without the towel.
9. Chill the strawberry cake roll in the refrigerator for at least an hour before slicing to ensure it holds its shape.