Preheat the Oven:
1. Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper.
Make the Cake:
1. In a medium bowl, whisk together the flour, baking powder, and salt.
2. In a large bowl, beat the eggs and granulated sugar with an electric mixer until the mixture is thick and pale, about 5 minutes.
3. Mix in the vanilla extract and milk.
4. Gradually fold the dry ingredients into the wet ingredients until just combined.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 10-12 minutes, until the cake springs back when lightly touched.
7. Let the cake cool in the pan for a few minutes, then turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and gently roll the cake up in the towel. Allow it to cool completely.
Prepare the Filling:
1. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. In a separate bowl, beat the softened cream cheese until smooth.
3. Fold the whipped cream into the cream cheese mixture until well combined.
4. Gently fold in the diced strawberries.
Make the Crunch:
1. In a small bowl, mix the crushed vanilla wafers with the melted butter until fully combined.
Assemble the Cake:
1. Unroll the cooled cake and spread the strawberry cream cheese filling evenly over it.
2. Sprinkle the crunch mixture over the filling.
3. Carefully roll the cake back up, this time without the towel. Place it seam side down on a serving platter.
Decorate and Serve:
1. Spread additional whipped cream over the top of the rolled cake.
2. Garnish with sliced strawberries and additional crunch, if desired.
3. Chill the cake for at least an hour before serving.
Enjoy this delicious Strawberry Cheesecake Crunch Roll Cake, a perfect treat to delight your guests!
