Strawberry Shortcake Cheesecake Rolls

Strawberry Shortcake Cheesecake Rolls

Ingredients:

• 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 powdered sugar
• 8 oz cream cheese, softened
• 1/2 cup heavy cream
• 1 cup fresh strawberries, diced
• Additional powdered sugar, for dusting

Directions:

1. Preheat the oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper.
2. In a small bowl, whisk together the flour, baking powder, and salt. In a separate bowl, beat the eggs and granulated sugar together until thick and pale. Stir in the vanilla extract.
3. Gradually fold in the dry ingredients until just combined. Spread the batter evenly into the prepared pan and bake for 10-12 minutes, or until the cake springs back when touched.
4. While the cake is baking, beat the cream cheese, powdered sugar, and heavy cream together until smooth and creamy.
5. Once the cake is done, invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake and towel together from the short end. Let it cool completely.
6. Carefully unroll the cake and spread the cream cheese mixture over the surface. Sprinkle the diced strawberries on top. Roll the cake back up without the towel and refrigerate for at least 1 hour.
7. Before serving, dust the top of the cake with additional powdered sugar. Slice and enjoy!
   Tips:

• Make sure to beat the eggs and sugar until they are thick and pale to ensure a light and fluffy cake.
• Refrigerating the cake roll before serving will help set the cheesecake filling and make it easier to slice.
• Feel free to use other fruits like raspberries or blueberries for a different twist on this dessert.
  Prep time: 30 minutes
  Calories: 250 calories per serving