Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan and line it with parchment paper. Grease the parchment paper as well.

Make the Strawberry Shortcake Roll:
In a large bowl, beat egg yolks with 1/2 cup of granulated sugar until thick and pale yellow. Stir in the vanilla extract

In another bowl, sift together cake flour, salt, and baking powder

Gradually add the dry ingredients to the egg yolk mixture, mixing until smooth

Fold in the finely chopped strawberries

Whip Egg Whites:
In a clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar, beating until stiff peaks form.

Combine Batter:
Gently fold the beaten egg whites into the egg yolk mixture, a third at a time, until well combined and no streaks remain

Bake the Cake:
Spread the batter evenly into the prepared jelly roll pan, smoothing the top with a spatula

Bake for 12-15 minutes, or until the cake springs back when lightly touched.

Prepare for Rolling:
While the cake is baking, prepare the strawberry topping. In a small saucepan, combine sliced strawberries, granulated sugar, and lemon juice. Cook over medium heat until the strawberries release their juices.

Add the cornstarch mixture to the saucepan and stir until the sauce thickens. Remove from heat and let cool

Lay out a clean kitchen towel and dust it generously with powdered sugar

Roll the Cake:
When the cake is done, immediately invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper

Spread half of the cooled strawberry topping evenly over the warm cake

Starting at one of the short ends, gently roll the cake and towel together into a tight spiral. Place seam side down on a wire rack to cool completely

Make the Cheesecake Filling: In a medium bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and creamy

In another bowl, whip the heavy cream until stiff peaks form

Gently fold the whipped cream into the cream cheese mixture until fully combined

Assemble the Cake:
Carefully unroll the cooled cake and remove the towel. Spread the cheesecake filling evenly over the cake, leaving a small border around the edges.

Spread the remaining half of the cooled strawberry topping over the cheesecake filling

Starting from the same end as before, carefully roll the cake back up, gently peeling away the parchment paper as you roll. Place seam side down on a serving platter

Chill and Serve:
Cover the cake with plastic wrap and refrigerate for at least 1 hour before serving to set.

Before serving, garnish with additional sliced strawberries if desired

Enjoy this delightful Strawberry Shortcake Roll Cheesecake Cake