Strawberry Cheesecake Roll
A delightful dessert featuring a fluffy sponge cake rolled with a creamy cheesecake filling and juicy strawberries. Perfect for special occasions or sweet cravings, this Strawberry Cheesecake Roll is easy to make and even easier to love!
Equipment
- 10x15-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
Roll the cake while it's still warm to prevent cracking.
Chill before slicing for best texture and clean cuts.
You can substitute raspberries, blueberries, or preserves for the strawberry layer.
Store leftovers in the fridge for up to 3 days or freeze for up to 1 month
