Preparation

• Prepare the base: separate the egg yolks from the whites and beat the whites to stiff peaks.
  In another bowl, beat the yolks with the sugar and honey using electric beaters until you obtain a light and frothy mixture.
  Gently fold the beaten egg whites into the yolk mixture using upward motions so as not to deflate the batter.
  Add the sifted flour and combine at low speed with the beaters (or use a spatula) until the batter is homogeneous.
  Line a baking sheet (about 15 3/4 × 11 13/16 in) with parchment paper and spread the batter in the thinnest, most even layer possible, helping yourself with a spatula.
  Bake in a preheated oven at 392°F for about 5 minutes.
  Remove the sponge from the oven, dust it with a little sugar and immediately cover it with plastic wrap until completely cooled, so it remains soft and elastic.

• In a very cold bowl, whip the cream with the powdered sugar. Add the cream cheese and incorporate it using the beaters at the lowest speed until you obtain a smooth, homogeneous cream.
  Wash the strawberries, remove the stems and slice them into not-too-thin slices (about 1/4 inch). If you prefer, you can then halve each slice.
  Assemble: take the now-cold base and spread the cream over it in an even layer, leaving about 3/8 inch free around the edges.
  Arrange the strawberries on the cream forming alternating strips: one strip of strawberries and one left empty, until the whole surface is covered.
  Gently roll the base onto itself, helping yourself with the parchment paper or plastic wrap to keep the roll compact.
  Transfer the roll to the refrigerator for at least 1 hour (or to the freezer for about 20 minutes) to firm up.
  After resting, cut the roll into slices about 3/4 inch thick. Your cheesecake pinwheels are ready!