Strawberry Roll Cake

Peel back and remove the parchment paper from the cake.
Carefully roll up the cake into a log. Cool on the countertop for 1 hour. Transfer to refrigerator.
Make the strawberry filling
Add strawberries and granulated sugar to blender. Process until smooth.
Pour puree through a fine mesh strainer; should have about ½ cup puree.
Add puree to saucepan and bring to a boil over medium heat. Once it boils, turn the heat down to a simmer and cook for 10-15 minutes or until the puree thickens to about 3 tablespoons. Cool to room temperature.
Beat the cream cheese until smooth. Add in butter and beat until smooth. Gradually mix in powdered sugar, salt, and vanilla. Beat until light and fluffy. Beat in strawberry mixture.
Set aside 1 cup frosting for the top of the cake, if using instead of whipped cream.
Remove cake from refrigerator and gently unroll it. Evenly spread remaining frosting onto the cake and gently roll the cake back up. Transfer to refrigerator to cool and firm.
Frost the top of the cake with remaining frosting or whipped cream.
Garnish with diced strawberries – optional.
Cut into slices and serve.
NOTES