Strawberries ‘n’ Cream Cake Roll

You will love this light and fluffy strawberries ‘n’ cream cake roll! It’s a sponge jelly roll cake with a delicious homemade strawberry cream filling.

Ingredients

1 cup (118g) cake flour* (spooned & leveled)
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, at room temperature and divided
3/4 cup (150g) granulated sugar, divided
2 Tablespoons (30ml) buttermilk*
1 and 1/2 teaspoons pure vanilla extract
seeds scraped from 1/2 vanilla bean*
1 cup (120g) confectioners’ sugar

Strawberry Cream Cheese Frosting

1 cup (about 25g) freeze-dried strawberries*
8 ounces (226g) full-fat brick cream cheese, softened to room temperature
1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
2 and 1/2 cups (300g) confectioners’ sugar
1 teaspoon pure vanilla extract
salt, to taste

Instructions

Read the instructions through before beginning. Make sure you are prepared for step 7 immediately when that cake comes out!
Preheat oven to 350°F (177°C). Spray a 10×15-inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases in step 5. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
Sift the cake flour, baking powder, and salt together. Set aside.
Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and 1/4 cup sugar together on high speed for 4-5 minutes or until stiff peaks form. Transfer to another bowl. Using the same mixing bowl you just had the egg whites in (no need to clean it),