Strawberry Roll Cake

1. Preheat the oven to 350 degrees and spray a large cookie sheet with baking spray and line parchment paper on top. This will help keep the parchment paper in place.
2. Using a standing mixer, beat the eggs until the thick and light color, about 6 minutes.
3. Mix in the cake mix, water, and oil until combined.
4. Pour the batter into the cookie sheet and spread evenly.
5. Place the cookie sheet into the oven and bake for 12-14 minutes or until the cake bounces back when lightly touched.
6. Place a larger sheet of parchment paper onto the counter and dust powdered sugar on top.
7. Remove the cake from the oven and flip it over onto the parchment paper.
8. Remove the parchment paper from the back of the rolled cake.
9. Use the end of the bottom parchment paper and carefully roll up the cake into a log.
10. Allow the cake to cool on the counter for 1 hour before moving into the fridge.

Make the Frosting

1. Using a standing mixer, beat the cream cheese, butter, powdered sugar, vanilla, and heavy whipping cream until combined, smooth, and holds a peak.
2. Scoop about 1 cup of the frosting into the piping bag and set it aside.

Assembly

1. Remove the rolled cake from the fridge and gently unroll the cake.
2. Spread 1 ½ cups of frosting onto the cake and gently roll the cake back up. Place into the fridge to firm up.
3. Remove cake from fridge and place onto a cutting board.
4. Using the remaining frosting in the bowl, frost the entire rolled cake.
5. Using the piping bag, pipe a squiggle line of frosting on the top center.
6. Place back into the fridge and allow the frosting to firm up before cutting into slices and enjoy!