A creamy, dreamy sponge cake roll filled with cheesecake and strawberries, finished with nostalgic crumble topping.

For the Sponge Cake:

4 large eggs

¾ cup granulated sugar

1 teaspoon vanilla extract

¾ cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

¼ cup whole milk

½ cup finely chopped strawberries

For the Cheesecake Filling:

8 oz cream cheese, softened

½ cup powdered sugar

1 cup heavy whipping cream

1 teaspoon vanilla extract

For the Strawberry Shortcake Crumble:

1 cup golden Oreos, crushed

2 tablespoons strawberry gelatin powder

2 tablespoons melted butter

Topping:

Fresh strawberries, sliced

Whipped cream

Drizzle of strawberry sauce

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350°F. Line and grease a 10×15-inch pan.

2. Beat eggs and sugar until thick. Add vanilla.

3. Fold in flour, baking powder, salt. Add milk and strawberries.

4. Spread batter in pan. Bake for 12–14 mins.

5. Invert warm cake onto towel. Roll and cool completely.

6. Beat cream cheese, powdered sugar, and vanilla until smooth.

7. Fold in whipped cream until light.

8. Mix crumble ingredients in a bowl.

9. Unroll cake, spread filling, re-roll.

10. Top with whipped cream, crumble, strawberries. Serve chilled.

Make the sponge a day ahead to save time. Freeze roll without toppings up to 1 month.