For the Cake Roll

• 4 large eggs, room temperature
• ¾ cup (150 g) granulated sugar
• 1 tsp vanilla extract
• ¼ cup (60 ml) neutral oil (such as canola or sunflower) or melted unsalted butter, cooled
• ¼ cup (60 ml) milk, room temperature
• 1 cup (125 g) all-purpose flour, spooned and leveled
• 1 tsp baking powder
• ¼ tsp fine salt

For rolling:

• ¼–⅓ cup (30–40 g) powdered sugar, to dust the tea towel and cake

For the Strawberry Layer

You can choose between a quick cooked filling or a shortcut version using jam. The cooked filling gives a fresh, bright flavor that feels like real strawberry shortcake.

• 2 cups (300 g) fresh strawberries, hulled and chopped
• 3–4 tbsp granulated sugar (adjust based on sweetness of berries)
• 2 tsp lemon juice
• 1 ½ tbsp cornstarch mixed with 2 tbsp cold water (slurry)

Shortcut option:

• ¾–1 cup good quality strawberry jam or preserves
• 1–2 tbsp water or lemon juice to loosen, if needed

For the Cheesecake Filling

• 8 oz (225 g) cream cheese, softened to room temperature
• ½ cup (60 g) powdered sugar, sifted
• 1 tsp vanilla extract
• Pinch of salt
• 1 cup (240 ml) heavy cream, very cold

For Whipped Cream & Decoration

• 1 cup (240 ml) heavy cream, cold
• 2–3 tbsp powdered sugar
• ½ tsp vanilla extract
• Fresh strawberries, halved or sliced, for topping
• Optional: crushed shortbread cookies or graham cracker crumbs for sprinkling