If you’re searching for a dessert that’s as beautiful as it is delicious, a Strawberry Cheesecake Roll is the perfect choice. Imagine a soft, fluffy sponge cake rolled up with a luscious cheesecake filling and fresh strawberries—every bite feels like a mix between a classic cheesecake and a light strawberry shortcake. This dessert is elegant enough for special occasions yet simple enough to make at home.
Why You’ll Love This Recipe
Light yet indulgent: The sponge cake is airy, and the cream cheese filling adds just the right amount of richness. Fresh flavor: Strawberries bring a sweet, juicy burst of freshness. Eye-catching presentation: The swirl of cheesecake filling and strawberries inside the roll makes it look bakery-worthy. Customizable: Swap strawberries for raspberries, blueberries, or even a mix of berries for variety.
Ingredients You’ll Need
For the Cake:
4 large eggs
¾ cup granulated sugar
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
¼ tsp salt
¼ cup milk
For the Cheesecake Filling:
8 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream (cold)
For the Strawberry Layer:
1 ½ cups fresh strawberries, chopped
1 tbsp sugar (optional, for extra sweetness)
For Garnish:
Powdered sugar (for dusting) Extra fresh strawberries
Step-by-Step Instructions
1. Make the Sponge Cake
Preheat your oven to 350°F (175°C).
Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. In a large bowl, beat the eggs and sugar together until pale, fluffy, and doubled in volume (about 4–5 minutes).
Add vanilla extract and mix well.
In a separate bowl, whisk together flour, baking powder, and salt.
Gently fold dry ingredients into the egg mixture, alternating with the milk, until smooth.
Spread batter evenly in the prepared pan.
Bake for 10–12 minutes, until the cake springs back when lightly touched.
2. Roll the Cake
While still warm, carefully turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. Roll the cake up gently (with the towel inside) starting from the short end. Let it cool completely while rolled.
3. Prepare the Cheesecake Filling
Beat cream cheese, powdered sugar, and vanilla until smooth and creamy. In another bowl, whip the cold heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture to create a light, fluffy filling.
4. Assemble the Roll
Carefully unroll the cooled cake. Spread the cheesecake filling evenly over the surface. Sprinkle chopped strawberries over the filling. Roll the cake back up tightly (without the towel this time). Place seam-side down on a serving platter and chill for at least 1 hour before slicing.
Tips for Success
Don’t overbake the sponge: A dry cake will crack when you roll it. Roll while warm: This helps the cake “remember” its shape and prevents breaking. Use cold cream: Whipping cream must be cold to hold stiff peaks. Chill before serving: This helps the flavors meld and makes slicing easier.
Serving Suggestions
Dust with powdered sugar for a simple finish. Add a drizzle of strawberry sauce or melted white chocolate for extra indulgence. Serve with a side of fresh berries and mint leaves for a refreshing touch.
Final Thoughts
The Strawberry Cheesecake Roll is the perfect balance of creamy, fruity, and fluffy. It’s a dessert that looks impressive but isn’t complicated to make. Whether you’re celebrating a birthday, hosting a dinner, or just craving something sweet and fresh, this roll will definitely steal the show.