Prepare the Sponge Cake

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with foil or parchment paper and lightly coat it with non-stick baking spray.

In a large mixing bowl, beat the eggs on medium speed for about 5 minutes until pale, thick, and fluffy.

Add the granulated sugar and continue mixing for another 2 minutes.

Mix in the vegetable oil, vanilla extract, baking powder, and salt.

Gradually add the flour, mixing only until no dry streaks remain.

Spread the batter evenly into the prepared pan and gently tap the pan on the counter to remove air bubbles.

Bake for 10–15 minutes, or until the cake springs back when lightly touched.

Roll the Cake

While the cake bakes, spread about ¼ cup powdered sugar over a clean kitchen towel.

Carefully invert the hot cake onto the towel.

Remove the pan and peel away the foil or parchment.

Starting from the short end, gently roll the cake together with the towel.

Allow the rolled cake to cool completely.

Prepare the Filling

Beat the softened cream cheese and sugar until smooth and creamy.

Add the vanilla extract.

Slowly pour in the cold heavy whipping cream while mixing.

Increase the mixer speed and beat until stiff peaks form.

Assemble the Strawberry Shortcake Roll Recipe

Wash and thoroughly dry the strawberries.

Dice about three-quarters of the strawberries into small pieces and pat them dry with paper towels.

Carefully unroll the cooled cake.

Spread about two-thirds of the whipped cream mixture evenly over the cake.

Sprinkle the chopped strawberries across the filling.

Gently roll the cake back up, removing the towel as you go.

Wrap the cake in plastic wrap and refrigerate for at least one hour.

Decorate and Serve

Spread the remaining whipped cream over the chilled cake.

Decorate with fresh strawberries and, if desired, pipe decorative swirls using a large star tip.

Slice and serve chilled.