1. Prepare Oven and Pan; Make Sponge Cake Batter:

• Preheat your oven to 350°F (175°C).
• Line a 9×13-inch baking sheet (jelly roll pan with sides) with parchment paper, allowing a slight overhang on the shorter sides for easy lifting. Lightly grease the parchment if desired.
• Make Cake Batter: In a large bowl using an electric mixer, beat the 4 room temperature eggs and ¾ cup granulated sugar on high speed for about 5-7 minutes, until the mixture is very thick, pale, fluffy, and ribbon-like (when you lift the beaters, the batter falls back in a thick ribbon that sits on the surface briefly). Beat in 1 teaspoon of vanilla extract.
• In a separate medium bowl, sift together the ¾ cup all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt.
• Gently sift or sprinkle about half of the dry ingredients over the whipped egg mixture. Using a large rubber spatula, carefully fold the dry ingredients in until just barely combined. Do not stir or beat!
• Gently fold in the ¼ cup of room temperature whole milk.
• Sift or sprinkle the remaining dry ingredients over the batter and continue folding gently only until no large streaks of flour remain.
• Finally, gently fold in the ½ cup of finely chopped fresh strawberries. Be careful not to overmix or deflate the airy batter.

2. Bake the Thin Sponge Cake Layer:

• Pour the prepared cake batter into the parchment-lined 9×13 inch pan.
• Gently spread the batter into an even layer using an offset spatula or the back of a spoon, ensuring it reaches all corners.
• Bake for 10-12 minutes. The cake is done when it springs back lightly when gently touched in the center, and a toothpick inserted comes out clean. Because it’s a thin layer, it bakes quickly – watch carefully to avoid overbaking.

3. Roll the Warm Cake with Parchment and Cool:

• While the cake is baking (or immediately after), if you have a separate clean kitchen towel, you can dust it with powdered sugar as per traditional jelly roll methods. However, this recipe states to roll with the parchment paper it was baked on.
• As soon as the cake comes out of the oven, carefully (it will be hot!) and quickly, starting from one of the short sides of the cake, use the parchment paper to help you roll the warm cake up into a log shape. The parchment paper will be rolled up inside the cake.
• Place the rolled-up cake (with parchment inside) seam-side down on a wire cooling rack. Let it cool completely in this rolled position, which will take at least 1 hour, or longer.

4. Make the Cheesecake Filling:

• While the cake roll cools, prepare the cheesecake filling. Ensure the cream cheese is properly softened to room temperature.
• In a large mixing bowl, using an electric mixer, beat the softened cream cheese, sifted powdered sugar, and 1 teaspoon vanilla extract (for filling) on medium speed until completely smooth and creamy. Scrape down the bowl.
• In a separate, clean, chilled medium bowl, whip the cold heavy whipping cream with an electric mixer (using whisk attachments) until stiff peaks form.
• Gently fold the prepared stiffly whipped cream into the cream cheese mixture using a rubber spatula until just combined and no streaks remain. Be careful not to overmix and deflate the whipped cream. Set this filling aside (you can chill it briefly if your kitchen is very warm).

5. Make the Strawberry Shortcake Crumble:

• Crush the Golden Oreos (with filling) into fine crumbs with some slightly larger pieces for texture (using a food processor or a sealed bag and rolling pin). You’ll need about 1 cup of crumbs.
• In a small bowl, combine the 1 cup of crushed Golden Oreos, 2 tablespoons of dry strawberry gelatin powder, and 2 tablespoons of melted butter. Stir with a fork until the mixture is evenly moistened and crumbly. Set aside.

6. Assemble the Roll Cake:

• Once the rolled cake is completely cool, gently and carefully unroll it flat, still on its parchment paper.
• Spread an even layer of the prepared cheesecake filling over the entire surface of the unrolled cake, leaving about a ½-inch border along the edges.
• Gently re-roll the cake, without the parchment paper this time, starting from the same short side you started rolling from initially. Roll it up snugly but gently, trying to keep the filling intact and the cake roll tight.

7. Coat with Crumble and Chill:

• Carefully transfer the assembled roll cake, seam-side down, to a long platter or a baking sheet lined with fresh parchment or plastic wrap.
• If you have a little leftover cheesecake filling (or make a tiny bit extra), you can very thinly coat the outside of the cake roll with it. This helps the crumble stick. (Recipe text says “Coat the roll with extra cheesecake filling,” implying you reserve some or it makes enough for this).
• Gently press or sprinkle the prepared Strawberry Shortcake Crumble all over the outside of the frosted cake roll, ensuring it’s well coated.
• Wrap the crumb-coated cake roll securely in plastic wrap.
• Refrigerate for at least 2 hours (or preferably 4+ hours or overnight) to allow the filling to firm up completely and the flavors to meld. This also makes slicing much neater.

8. Decorate and Serve:

• Just before serving, unwrap the chilled Strawberry Shortcake Cheesecake Roll.
• Decorate the top with dollops or swirls of whipped cream, fresh sliced strawberries, and an optional drizzle of strawberry sauce.
• Dust lightly with powdered sugar, if desired.
• Using a sharp serrated knife, slice the cake roll into 1-inch or 1.5-inch portions. Wipe the knife clean with a damp paper towel between slices for the neatest presentation.
• Serve immediately and enjoy this stunning dessert!