One spring afternoon, I stopped by a little roadside fruit stand on my way home from visiting my sister. An older gentleman was selling baskets of strawberries he’d picked just that morning. They were still cool from the shade, each one plump and ruby red with tiny dew droplets clinging to the surface. I bought two baskets, thinking I’d make jam, but as I drove home, the thought of baking something fresh and light kept tugging at me.
That evening, my granddaughter Emma came over for a sleepover and asked if we could bake something “pretty enough for a tea party.” Her request sparked a memory of my mother’s sponge rolls, which she often filled with whipped cream and berries for Sunday dessert.
That’s how this Strawberry Cheesecake Roll came to life in my kitchen—born out of a chance meeting at a fruit stand and a little girl’s sweet wish. I spent the next hour whisking eggs and sugar until the batter was pale and airy, just like my mother used to do.
The scent of the warm sponge cake filled the house, and Emma kept tiptoeing to peek at it in the oven. When we finally spread the silky cheesecake filling and scattered the macerated strawberries inside, I knew we had created something special.
Short Description
A light and fluffy sponge cake rolled with creamy cheesecake filling and juicy strawberries, this Strawberry Cheesecake Roll is a delightful dessert that’s as beautiful as it is delicious.
Key Ingredients
For the Sponge Cake:
- 4 large eggs, room temperature
- ¾ cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (120 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup (60 ml) milk, room temperature
- 2 tablespoons vegetable oil
For the Cheesecake Filling:
- 8 oz (225 g) cream cheese, softened
- ½ cup (120 ml) heavy cream, chilled
- ½ cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
For the Strawberry Layer:
- 1 ½ cups (200 g) fresh strawberries, chopped small
- 2 tablespoons granulated sugar (for macerating berries)
For Garnish:
- Fresh strawberries (halved)
- Powdered sugar for dusting
- Optional: whipped cream swirls
Tools Needed
- 10×15-inch jelly roll pan
- Parchment paper
- Hand or stand mixer
- Mixing bowls
- Spatula
- Kitchen towel
- Plastic wrap
- Fine-mesh sieve for dusting powdered sugar
Cooking Instructions
Step 1: Prep the Strawberries
Wash, hull, and finely chop the strawberries. Toss them with 2 tablespoons sugar in a bowl and set aside to draw out juices and boost flavor.
Step 2: Make the Sponge Cake
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
In a mixing bowl, beat eggs and sugar for 5–7 minutes until pale, thick, and tripled in volume. Stir in vanilla.
Sift together flour, baking powder, and salt. Gently fold into the egg mixture in two additions.
Combine milk and oil in a small bowl and gently fold into the batter until smooth. Spread batter evenly in the prepared pan. Bake for 10–12 minutes or until golden and springy to the touch.
Step 3: Roll the Cake While Warm
Invert the hot cake 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 in this rolled shape to prevent cracks.
Step 4: Make the Cheesecake Filling
Beat cream cheese until smooth. Add powdered sugar and vanilla; mix until creamy.
In a separate bowl, whip chilled heavy cream to stiff peaks. Gently fold whipped cream into the cream cheese mixture until light and fluffy.
Step 5: Assemble the Roll
Carefully unroll the cooled sponge cake. Spread the cheesecake filling evenly over the cake, leaving a small border around the edges.
Scatter the macerated strawberries over the filling. Roll the cake back up tightly but gently to avoid squeezing out filling. Wrap the roll in plastic wrap and chill for at least 1–2 hours to set.
Step 6: Serve and Garnish
Dust the chilled roll with powdered sugar and garnish with fresh strawberry halves or whipped cream swirls.
Slice into 1-inch pieces and serve cold for the best flavor and texture.
Why You’ll Love This Recipe
Light but Creamy: The airy sponge cake pairs perfectly with the smooth cheesecake filling.
Fresh and Fruity: Juicy strawberries add a refreshing burst of sweetness.
Elegant Yet Simple: Beautiful presentation with minimal effort—great for gatherings or afternoon tea.
Make-Ahead Friendly: Can be prepared a day ahead, making entertaining stress-free.
Crowd-Pleasing Dessert: Loved by kids and adults alike.
Mistakes to Avoid & Solutions
Overmixing the Batter: Overmixing deflates the eggs, leading to a dense cake. Fold gently until just combined.
Skipping the Towel Roll: If you skip rolling while warm, the cake will likely crack when you roll it later.
Filling Too Thin: Ensure heavy cream is whipped to stiff peaks to keep the filling fluffy.
Rolling Too Tight: Rolling too tightly can squeeze out the filling—roll firmly but gently.
Not Chilling Enough: Skipping chill time makes slicing messy. Chill at least 1–2 hours for clean cuts.
Serving and Pairing Suggestions
Serve as a centerpiece dessert for brunch, afternoon tea, or family dinners.
Pair with a cup of Earl Grey tea, chamomile, or a light sparkling rosé for a delicate touch.
Add a drizzle of chocolate or berry coulis for a fancier presentation.
Storage and Reheating Tips
Wrap leftovers tightly in plastic wrap or store in an airtight container.
Refrigerate for up to 3 days.
Do not freeze after filling; the texture of the cheesecake layer can change.
Serve straight from the fridge—no reheating needed.
FAQs
1. Can I use frozen strawberries?
Yes, but thaw and drain them well to avoid excess moisture.
2. What if I don’t have a jelly roll pan?
Use a similar-sized rimmed baking sheet (10×15 inches).
3. How do I prevent cracks in the sponge cake?
Roll it up while still warm to keep it pliable.
4. Can I make it the night before serving?
Absolutely—chilling overnight enhances the flavor and makes slicing easier.
5. Can I reduce the sugar in the filling?
Yes, reduce powdered sugar by 1–2 tablespoons, but keep enough for structure and taste.
Tips & Tricks
Make sure eggs are at room temperature for maximum volume when whipped.
Sift dry ingredients to avoid lumps in the batter.
Use a serrated knife to slice the roll cleanly without squishing it.
Allow the cake to cool completely before adding the filling to prevent melting.
Recipe Variations
Chocolate Twist: Replace 2 tablespoons of flour with cocoa powder for a chocolate sponge.
Berry Medley: Swap strawberries for raspberries or blueberries for a colorful variation.
Citrus Zest: Add 1 teaspoon of lemon or orange zest to the sponge for a fragrant citrus note.
Gluten-Free Option: Use a 1:1 gluten-free baking flour mix to make it gluten-friendly.
Final Thoughts
Every time I bring this Strawberry Cheesecake Roll to the table, I see smiles before the first bite. It’s more than just dessert, it’s a small celebration of fresh ingredients, careful technique, and shared moments. Emma often insists on dusting the powdered sugar herself, claiming that’s her “special job,” which makes the process even sweeter.
For me, baking isn’t just about recipes; it’s about creating memories. This roll captures the spirit of spring and family togetherness with every slice. The balance of fluffy sponge, creamy filling, and juicy berries is worth every step, and it never fails to impress guests. If you’re looking for a dessert that’s light yet indulgent, easy to make yet elegant enough for company, this recipe is the one to try.
Strawberry Cheesecake Roll
Ingredients
For the Sponge Cake:
- 4 large eggs room temperature
- ¾ cup 150 g granulated sugar
- 1 teaspoon vanilla extract
- 1 cup 120 g all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup 60 ml milk, room temperature
- 2 tablespoons vegetable oil
For the Cheesecake Filling:
- 8 oz 225 g cream cheese, softened
- ½ cup 120 ml heavy cream, chilled
- ½ cup 60 g powdered sugar
- 1 teaspoon vanilla extract
For the Strawberry Layer:
- 1 ½ cups 200 g fresh strawberries, chopped small
- 2 tablespoons granulated sugar for macerating berries
For Garnish:
- Fresh strawberries halved
- Powdered sugar for dusting
- Optional: whipped cream swirls
Instructions
- Wash, hull, and finely chop the strawberries, then toss with 2 tablespoons sugar and set aside.
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease. Beat eggs and sugar for 5–7 minutes until pale, thick, and tripled in volume, then stir in vanilla.
- Sift together flour, baking powder, and salt; fold gently into the egg mixture in two additions. Combine milk and oil in a small bowl and fold into the batter until smooth. Spread evenly in the pan and bake for 10–12 minutes until golden and springy.
- Invert the hot cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment, then roll the cake up gently with the towel inside from the short end. Let it cool completely in this rolled shape to prevent cracks.
- Beat cream cheese until smooth, then mix in powdered sugar and vanilla. In a separate bowl, whip chilled heavy cream to stiff peaks and gently fold into the cream cheese mixture until light and fluffy.
- Unroll the cooled sponge cake and spread the cheesecake filling evenly, leaving a small border around the edges. Scatter macerated strawberries over the filling, roll it back up gently, and wrap in plastic wrap. Chill for 1–2 hours to set.
- Dust with powdered sugar, garnish with fresh strawberries or whipped cream swirls, slice into 1-inch pieces, and serve cold.
