Looking for the ultimate sweet treat that’s easy to make, tastes heavenly, and looks like a dessert straight out of a bakery window? This Strawberry Cheesecake Roll recipe is just what your dessert dreams are made of!
What is a Strawberry Cheesecake Roll?
So, what exactly is a Strawberry Cheesecake Roll? Is it a cake? Is it a cheesecake? Is it a rolled-up love letter to your taste buds? The answer is…yes! Think of a light, fluffy sponge cake rolled around a smooth, rich cream cheese filling, all swirled together with sweet, fresh strawberries. It’s part Swiss roll, part cheesecake, and 100% irresistible.
Why is it called a roll? Well, imagine if cheesecake and a strawberry shortcake went on a date and then decided to roll with it—literally! This dessert is the tasty proof that “the way to a man’s heart is through his stomach” (although let’s be honest, it works for everyone). So why not roll up your sleeves and give this sweet sensation a spin in your kitchen?
Why You’ll Love This Strawberry Cheesecake Roll:
Let’s break it down: why will this recipe be your new dessert obsession?
First, the star of the show—that cream cheese filling. It’s velvety, rich, and melts into the sponge cake like a dream. Second, this dessert is way more affordable than buying a fancy roll cake at a bakery. With a few basic ingredients, you can whip up a showstopper that rivals any patisserie. And third, the fresh strawberries and sweet glaze bring bursts of fruity flavor that balance the creaminess beautifully.
If you’ve ever made or loved a Swiss roll, this is its sweet, creamy cousin. Already drooling? Then you’ll definitely want to try our Classic Strawberry Shortcake after this!
Go ahead, impress your guests—or just treat yourself. This Strawberry Cheesecake Roll recipe is too good to skip.
Key Ingredients for Strawberry Cheesecake Roll:
Here’s everything you’ll need to create this dreamy dessert. It’s simple, affordable, and pantry-friendly. Make sure to gather these before you begin!
For the Cake:
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup milk
- Powdered sugar (for dusting and rolling)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
For the Strawberry Layer:
- 1 ½ cups fresh strawberries, chopped
- 2 tablespoons granulated sugar
- Optional: 1 teaspoon lemon juice for brightness
Optional Topping:
- Extra whipped cream
- Sliced strawberries for garnish
- Light glaze or dusting of powdered sugar
How to Make Strawberry Cheesecake Roll:
Quick Overview
This Strawberry Cheesecake Roll is surprisingly easy to make. With a light sponge cake that bakes in just 10 minutes, a no-bake cheesecake filling, and juicy strawberries, this dessert is as quick as it is satisfying. Total prep and chill time is about 45 minutes to 1 hour—a worthy investment for a bakery-level payoff.
Step-by-Step Instructions
Step 1: Prepare 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 mixing bowl, beat the eggs for 3-4 minutes until pale and fluffy.
- Add sugar and vanilla; continue beating for another minute.
- Sift in flour, baking powder, and salt. Gently fold to combine. Add milk and fold again.
- Pour batter evenly into the prepared pan. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
- Immediately turn the hot cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake (with the towel inside) from the short end. Let cool completely.
Step 2: Make the Cheesecake Filling
- In a bowl, beat softened cream cheese and butter until smooth.
- Add powdered sugar and vanilla extract; mix until light and fluffy. Set aside.
Step 3: Prep the Strawberries
- Combine chopped strawberries, sugar, and optional lemon juice in a small bowl. Let sit for 5-10 minutes until juicy.
Step 4: Assemble the Roll
- Carefully unroll the cooled cake. Spread the cream cheese filling evenly.
- Add the macerated strawberries on top.
- Gently re-roll the cake (without the towel this time), being careful not to press too hard.
Step 5: Chill and Serve
- Wrap the roll in plastic wrap and refrigerate for at least 30 minutes to set.
- Slice, garnish with whipped cream and fresh berries, and enjoy!
Strawberry Cheesecake Roll
Equipment
- 10×15-inch jelly roll pan
- Electric mixer or hand mixer
- Mixing bowls
- Whisk or spatula
- – Parchment Paper
- Clean kitchen towel
- Knife for slicing
- Plastic wrap (for chilling)
Ingredients
- For the Sponge Cake:
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup milk
- Powdered sugar for dusting and rolling
- For the Cheesecake Filling:
- 8 oz cream cheese softened
- ¼ cup unsalted butter softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- For the Strawberry Layer:
- 1½ cups fresh strawberries chopped
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice optional
- Optional Toppings:
- Whipped cream
- Sliced fresh strawberries
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it.
- In a bowl, beat eggs for 3–4 minutes until fluffy. Add sugar and vanilla; beat for 1 minute more.
- Sift in flour, baking powder, and salt. Gently fold until just combined. Add milk and fold again.
- Pour batter into the prepared pan, spread evenly, and bake for 10–12 minutes until golden and springy.
- Turn the cake out onto a clean towel dusted with powdered sugar, peel off parchment, and roll up the cake (with the towel). Let cool.
- In another bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Beat until fluffy.
- In a small bowl, mix chopped strawberries with sugar and lemon juice (optional). Let them macerate for 5–10 minutes.
- Carefully unroll the cooled cake, spread cheesecake filling evenly, then spoon the strawberries over it.
- Gently re-roll the cake, wrap in plastic wrap, and chill for at least 30 minutes.
- Slice and serve with whipped cream and fresh berries, if desired.
Notes
What to Serve Strawberry Cheesecake Roll With:
This roll is a treat on its own, but you can elevate the dessert experience by pairing it with:
- A glass of chilled rosé or sparkling lemonade
- Vanilla bean ice cream on the side
- Mint leaf garnish for a fresh contrast
- A hot cup of tea or your favorite espresso drink
Hosting brunch? Pair it with quiche and fruit salad for a balanced, elegant spread.
Top Tips for Perfecting Strawberry Cheesecake Roll:
- Don’t overbake the sponge cake—dry cake cracks when rolled.
- Use room temperature ingredients for the filling to ensure a smooth, lump-free consistency.
- Roll the cake while warm (with the towel) to “train” it—this prevents cracking later.
- Chill the assembled roll before slicing for cleaner cuts.
- Can’t find fresh strawberries? Use strawberry preserves or even raspberries for a twist.
Bonus tip: Add a hint of lemon zest to the cheesecake filling for a citrusy kick!
Storing and Reheating Tips:
Storage:
Keep leftovers tightly wrapped in plastic or in an airtight container in the refrigerator. It will stay fresh for up to 3 days.
Freezing:
Wrap the roll (un-sliced) tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw overnight in the fridge before serving.
Reheating:
This dessert is best served cold, so no need to reheat! Just let it sit out for 5–10 minutes if too firm from refrigeration.
Final Thoughts:
This Strawberry Cheesecake Roll recipe is the dessert your kitchen has been waiting for. Light, luscious, and bursting with berry flavor—it’s the perfect balance of comfort and sophistication. Whether you’re impressing guests, feeding the family, or sneaking a slice after midnight (we won’t tell!), this roll delivers every time.
So, what are you waiting for? Preheat that oven and roll your way into dessert bliss.
try also Chocolate Raspberry Mousse Cake – Easy No-Bake Dessert, also in Pinterest.
FAQs:
Can I make the Strawberry Cheesecake Roll ahead of time?
Absolutely! It actually tastes better after chilling for a few hours, making it a perfect make-ahead dessert.
What if my cake cracks when I roll it?
No worries! Just cover the cracks with whipped cream and sliced strawberries—it’ll still taste amazing and look beautiful.
Can I use frozen strawberries?
Yes, just thaw them completely and pat dry to avoid sogginess.
Is this recipe kid-friendly?
Totally! Kids love the sweet filling and soft cake, and they can even help with assembly.
Can I use a different fruit?
Definitely. Try raspberries, blueberries, or even a mix of berries for a different twist.