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Strawberry Cheesecake Roll

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.
Calories:
Author: Sandra Myers

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.