Start by combining sifted flour, salt, and baking powder in a bowl and set it aside.

Next, preheat the oven to 350 F (180 C).

Now, beat together eggs and sugar for 10 minutes on high speed or until the mixture is thick and fluffy. Then reduce the speed to low and add vanilla extract and raw honey. Increase speed to high again and beat for a couple more minutes.

Next, sift in the flour in two additions and fold it gently from the bottom up just until combined with no dry flour remaining.

Now pour and spread the batter evenly onto a greased baking sheet lined with parchment paper. I recommend making one end of the parchment paper a little longer for easier rolling after baking.

Bake the roll cake in the oven for 18 minutes at 350F (180 C).

Once done, remove the cake from the oven and let it cool for about 2 – 3 minutes. This allows the cake sponge to moisten and separate from parchment paper.

Next, roll the cake sponge roll into a loose log by using the parchment paper and let it cool completely before frosting. When the cake is still warm and we roll it, it helps it retain its shape better later and will also ensure that it doesn’t crack.

This is when the cake has the greatest elasticity and flexibility, and so rolling it when it's most pliable allows you to mold it into the form you wish.

While the sponge cake roll is cooling rinse the strawberries and pat them dry with a paper towel.

Next. pick out 3 of the best-looking strawberries and reserve them in a cool place to decorate the top of the roll cake with later. Slice the remaining strawberries into thin slices and set them aside.

Using the paddle attachment on a stand mixer, beat softened cream cheese and baker’s sugar together for a couple of minutes at high speed.

Next, reduce the speed to medium and add cold heavy cream, one cup at a time. Scrape down the sides of the mixer bowl with a silicone spatula and then beat the cream on high for a couple more minutes.

In case you don’t have a stand mixer, don’t worry. You can also whisk it using an electric mixer, although it may take longer.

Time to roll the Strawberry Roll Cake! Start by gently unrolling the cooled cake sponge.

Next, spread ⅓ of the cream onto the cake sponge evenly using an offset spatula, and then lay out sliced strawberries over the cream.

Now roll the cake the same way as before, keeping it together pretty firm, but not too tight or the cake sponge will crack.

Next, slightly cover the top and sides of the cake with cream. Then place the rest of the cream into a piping bag with a large 1M cupcake tip and pipe out roses on top and sides of the cake roll.

Pop the roll cake in the refrigerator for at least 4 hours or overnight before serving.

When it’s time to serve, cut the reserved strawberries in half and line them on top of the roll, from one end to the other, shortly before serving so the strawberries are fresh.

Slice each slice of the cake roll with a warmed knife by using hot water in a glass or by running the knife through running hot water. Wipe the knife before cutting the cake for clean and beautiful slices.

Enjoy the cake roll with a hot cup of tea or homemade latte.