A dreamy mashup of strawberry shortcake and cheesecake, rolled into a light, fluffy swiss roll with layers of creamy filling and fresh strawberries.
Ingredients
For the Cake Roll:
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4 large eggs, room temperature
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¾ cup (150g) granulated sugar
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1 tsp vanilla extract
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¾ cup (90g) cake flour (or all-purpose flour + 2 tbsp cornstarch)
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1 tsp baking powder
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¼ tsp salt
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¼ cup (60ml) whole milk, warm
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Powdered sugar (for dusting)
For the Cheesecake Filling:
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8 oz (225g) cream cheese, softened
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½ cup (60g) powdered sugar
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1 cup heavy cream, cold
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1 tsp vanilla extract
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1 cup diced fresh strawberries (plus extra for garnish)
For the Strawberry Glaze (Optional):
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½ cup strawberry jam, warmed + 1 tbsp water
Instructions
1. Bake the Cake Roll:
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Preheat oven to 350°F (175°C). Line a 10×15″ jelly roll pan with parchment paper.
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Whip eggs & sugar for 5-7 mins until pale and thick (ribbon stage). Add vanilla.
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Sift in flour, baking powder, and salt; fold gently.
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Add warm milk and mix until just combined.
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Pour into pan, spread evenly, and bake 12-15 mins until springy.
2. Roll & Cool:
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Dust a clean kitchen towel with powdered sugar.
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Invert warm cake onto the towel, peel off parchment, and roll up (towel inside). Let cool completely.
3. Make the Filling:
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Beat cream cheese and powdered sugar until smooth.
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In another bowl, whip heavy cream and vanilla to stiff peaks.
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Fold whipped cream into cream cheese mixture. Gently stir in diced strawberries.
4. Assemble:
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Unroll the cooled cake and spread filling evenly, leaving a ½-inch border.
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Re-roll tightly (without the towel). Chill 1-2 hours to set.
5. Finish:
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Dust with powdered sugar or drizzle with strawberry glaze.
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Slice and serve with extra strawberries on top!
Tips for Success
🍓 Prevent cracks: Roll the cake while warm and don’t overbake.
❄️ Chill before slicing: Ensures clean cuts.
🔄 Substitute: Use strawberry cream cheese for extra berry flavor!
These rolls are light, creamy, and bursting with strawberry goodness—perfect for summer!