A few summers ago, I visited my friend Linda at her cozy countryside home, where her garden was overflowing with strawberries so ripe they looked like tiny rubies glistening under the sun. We spent the afternoon chatting on her porch, sipping iced tea, and slicing bowls of those berries to share with the neighbors.
Somewhere between laughter and conversation, Linda brought out a light sponge cake rolled with cream and strawberries—simple, but heavenly. That memory inspired me to create my own version with a twist of creamy cheesecake filling.
This Strawberry Cheesecake Roll is one of those desserts that feels like sunshine on a plate. It’s elegant yet approachable, sweet but not overly rich. The sponge is feather-soft, the cheesecake filling is silky and tangy, and the strawberries add a burst of freshness in every bite. It’s the kind of dessert that makes people pause after the first forkful and say, “Oh, that’s lovely.”
Short Description
This Strawberry Cheesecake Roll combines a soft, airy sponge cake with a smooth cream cheese filling and juicy strawberries. Light, creamy, and beautifully rolled, it’s a show-stopping dessert perfect for spring gatherings or a simple treat with tea.
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:
- 1½ cups (200 g) fresh strawberries, finely chopped
- 2 tablespoons granulated sugar
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
- Whisk
- Kitchen towel
Cooking Instructions
Step 1: Prep the Strawberries
Wash, hull, and finely chop the strawberries. Toss them with 2 tablespoons sugar and set aside to draw out their juices and deepen the flavor.
Step 2: Make the Sponge Cake
Preheat the 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 eggs and sugar for 5–7 minutes until the mixture becomes pale, thick, and triples in volume. Add vanilla extract and stir gently. Sift together flour, baking powder, and salt, then fold into the egg mixture in two parts.
Combine milk and oil in a small bowl, and slowly stream it into the batter while gently folding. Spread evenly into the pan. Bake for 10–12 minutes, until golden and springy to the touch.
Step 3: Roll the Cake While Warm
While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel away the parchment paper. Roll the cake up gently from the short side, with the towel inside, and let it cool completely. This step prevents cracks when you later fill it.
Step 4: Make the Cheesecake Filling
Beat softened cream cheese until smooth. Add powdered sugar and vanilla, mixing until creamy. In another bowl, whip chilled heavy cream to stiff peaks, then fold it into the cream cheese mixture until fluffy and light.
Step 5: Assemble the Roll
Unroll the cooled sponge. Spread the cheesecake filling evenly over the surface, leaving a small border at the edges. Scatter the macerated strawberries over the top. Roll it back up gently (without the towel), keeping it snug but not tight enough to squeeze out filling. Wrap in plastic wrap and chill for at least 1–2 hours.
Step 6: Serve and Garnish
Unwrap and place on a serving platter. Dust lightly with powdered sugar and decorate with halved strawberries or whipped cream swirls. Slice into 1-inch rounds and serve chilled.
Why You’ll Love This Recipe
Light Yet Decadent: The airy sponge and creamy cheesecake filling strike the perfect balance of sweetness and texture.
Beautifully Fresh: Fresh strawberries make it taste bright and summery.
Simple but Elegant: It looks bakery-worthy but is surprisingly easy to make at home.
Make-Ahead Friendly: You can prepare it a day ahead and keep it chilled until serving.
Perfect for Gatherings: Ideal for spring brunches, afternoon teas, or family celebrations.
Mistakes to Avoid & Solutions
Overbaking the Sponge: Even an extra minute can dry it out. Keep an eye on color—it should be lightly golden.
Skipping the Warm Roll: Rolling it while hot sets its memory shape; skipping this makes it crack when filled.
Overmixing the Batter: Gentle folding keeps the sponge airy. Stirring too much deflates it.
Too Much Filling: It might ooze out while rolling. Spread evenly and leave space at the edges.
Filling Too Soft: If the cream is under-whipped, it won’t hold shape. Whip until stiff peaks form.
Serving and Pairing Suggestions
Serve chilled with a dollop of whipped cream or a drizzle of melted white chocolate.
Pairs beautifully with a cup of earl grey or chamomile tea.
For a summery touch, add a few mint leaves or serve with a side of fresh berries.
For a special occasion, plate slices with a strawberry sauce swirl for an elegant dessert presentation.
Storage and Reheating Tips
Refrigerate: Keep leftovers wrapped tightly in plastic wrap or an airtight container for up to 3 days.
Freezing: Wrap the roll tightly in plastic wrap and then foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
Do Not Reheat: The filling will melt—always serve chilled.
FAQs
1. Can I use frozen strawberries?
Yes, but thaw them first and drain off excess liquid to prevent sogginess.
2. My sponge cracked while rolling—what can I do?
If it cracks slightly, just cover it with powdered sugar or whipped cream. It’ll still taste wonderful.
3. Can I make the roll a day ahead?
Absolutely! The flavor even deepens after chilling overnight.
4. What can I use instead of cream cheese?
Mascarpone works beautifully for a slightly sweeter, Italian-style version.
5. How do I keep my sponge soft?
Don’t overbake, and store it wrapped tightly to prevent drying out.
Tips & Tricks
Beat eggs long enough to create volume—it’s what gives the sponge its lift.
Use room temperature ingredients for smoother blending.
Cool the cake completely before spreading the filling.
For neater slices, use a sharp, clean knife and wipe it between cuts.
Recipe Variations
Chocolate Strawberry Roll: Replace 2 tablespoons of flour with cocoa powder and fill with chocolate whipped cream and strawberries.
Lemon Cheesecake Roll: Add 1 teaspoon lemon zest to the filling and use blueberries instead of strawberries.
Mixed Berry Roll: Combine raspberries, blackberries, and strawberries for a tart, colorful twist.
Vanilla Cream Roll: Skip the cream cheese for a lighter vanilla whipped cream filling.
Strawberry Shortcake Roll: Add crushed graham crackers on top of the filling before rolling for extra texture.
Final Thoughts
When I brought this Strawberry Cheesecake Roll to my daughter’s Sunday brunch last spring, I placed it quietly among her dishes of quiche and fruit salad. By the time I went to grab a slice for myself, it was nearly gone—my grandkids had devoured it, leaving a few strawberry-streaked plates behind. I took that as the highest compliment.
This recipe carries a little bit of sunshine, friendship, and family in every layer. It’s not just dessert; it’s a celebration of simple moments that bring sweetness into our days. If you find yourself with fresh strawberries and a bit of time, I hope you’ll give it a try and share it with someone you love.
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:
- 1½ cups 200 g fresh strawberries, finely chopped
- 2 tablespoons granulated sugar
For Garnish:
- Fresh strawberries halved
- Powdered sugar for dusting
- Optional: whipped cream swirls
Instructions
- Wash, hull, and finely chop the strawberries. Toss with 2 tablespoons of sugar and let sit to release their juices.
- Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. Beat eggs and sugar for 5–7 minutes until pale and thick, then stir in vanilla.
- Sift together flour, baking powder, and salt, and gently fold into the egg mixture. Mix milk and oil, stream it in, and fold gently. Spread the batter evenly in the pan and bake for 10–12 minutes until golden and springy.
- Invert the warm cake onto a kitchen towel dusted with powdered sugar, peel off the parchment, and roll it up with the towel inside. Let it cool completely.
- Beat cream cheese until smooth, then add powdered sugar and vanilla. Whip the heavy cream to stiff peaks and fold it into the cream cheese until light and fluffy.
- Unroll the cooled cake, spread the filling evenly, and scatter the strawberries on top. Roll it up gently, wrap in plastic, and chill for 1–2 hours.
- Place on a serving platter, dust with powdered sugar, and garnish with fresh strawberries or whipped cream. Slice and serve chilled.
