Strawberry Cake Roll

To Prep:

1. Preheat the oven to 350 degrees F. Coat a large cookie sheet (with raised sides) or jelly roll pan with non-stick baking spray, and line with parchment paper. The baking spray helps keep the parchment paper in place.

To Make The Cake:

1. Using a standing mixer, beat the eggs until thick and lighter in color, about 6 minutes.
2. Beat in the cake mix, water, and oil until combined. Pour the batter onto the prepared pan and spread evenly. Bake for 12-14 minutes, or until the cake bounces back when lightly touched.
3. Place a larger sheet of parchment paper onto the counter and sprinkle powdered sugar on top. Remove the cake from the oven and carefully flip over onto the parchment paper.
4. Peel back and remove the other sheet of parchment paper from the back of the rolled cake (the sheet that baked in the pan with the cake).
5. While the cake is still warm, use the fresh sheet of parchment paper to help you roll up the cake into a log.
6. Allow the cake to cool on the counter for 1 hour before moving into the fridge to cool completely.

To Make The Frosting:

1. Using a standing mixer, beat the cream cheese, butter, powdered sugar, vanilla, and heavy whipping cream until combined, smooth, and stiff peaks form.
2. Scoop about 1 cup of the frosting into a piping bag and set aside.
3. Remove the COOLED rolled cake from the fridge and gently unroll the cake.
4. Spread 1 1/2 cups of frosting onto the cake and gently roll the cake back up, without the parchment paper.
5. Place the cake in the fridge to set.
6. Take the cake back out of the fridge and place on a clean cutting board or cake plate.
7. Using the remaining frosting in the bowl, frost the entire rolled cake.
8. Use the piping bag to decorate the top of the cake.
9. Place the frosted cake back into the fridge and allow the frosting to set before slicing and serving.