Ingredients
Vanilla Sponge Cake
• 4 large eggs
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
Cheesecake Filling
• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1½ cups heavy whipping cream
Strawberry Layer
• 2 cups finely diced fresh strawberries
Shortcake Crumble
• ¾ cup vanilla sandwich cookie crumbs
• 2 tablespoons melted butter
Instructions
Preheat the oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper.
Beat the eggs and sugar until thick and pale.
Mix in the vanilla.
Fold in the flour, baking powder, and salt.
Spread evenly in the prepared pan and bake for 10–12 minutes.
Roll the warm cake in a clean kitchen towel and cool completely.
Beat the cream cheese, powdered sugar, and vanilla until smooth.
Whip the heavy cream to stiff peaks and fold into the cream cheese mixture.
Unroll the cake, spread with the filling, and scatter the strawberries evenly over the top.
Roll tightly, chill for 2 hours, and sprinkle with the cookie crumble before slicing.