strawberry cheesecake roll

Here’s a detailed Strawberry Cheesecake Roll recipe — a beautiful dessert that combines the flavor of classic strawberry cheesecake with the fun of a soft cake roll. It’s light, creamy, fruity, and impressive yet easier than it looks.

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🍓 Strawberry Cheesecake Roll Recipe

🍰 Type: Dessert

🍴 Servings: 8–10 slices

⏱️ Total Time: ~1 hour (plus chilling)

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📝 Ingredients

🧁 For the Sponge Cake:

• 4 large eggs, room temperature
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• ¾ cup all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• Powdered sugar (for rolling)

🍓 For the Strawberry Cheesecake Filling:

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream (cold)
• 1 cup diced fresh strawberries

🍓 Optional Topping:

• Extra whipped cream
• Sliced strawberries
• Dusting of powdered sugar

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👩‍🍳 Instructions

🔥 1. Preheat Oven & Prepare Pan

• Preheat to 350°F (175°C).
• Line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the paper and sides.

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🥚 2. Make the Sponge Cake

1. In a large bowl, beat eggs with an electric mixer on high speed for 5 minutes until thick and pale.
2. Gradually add sugar and vanilla, beating until combined.
3. In a separate bowl, whisk together flour, baking powder, and salt.
4. Gently fold the dry ingredients into the egg mixture until just combined (do not overmix).
5. Pour batter into the prepared pan and spread evenly.
6. Bake for 10–12 minutes, or until the cake springs back when touched.

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🔄 3. Roll the Cake (While Warm)

1. Lay a clean kitchen towel on a flat surface and sprinkle it generously with powdered sugar.
2. Immediately invert the warm cake onto the towel. Carefully peel off the parchment.
3. Starting from the short end, roll the cake up in the towel (not too tightly). Let cool completely (about 30 minutes).

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🍓 4. Make the Cheesecake Filling

1. Beat the cream cheese until smooth.
2. Add powdered sugar and vanilla extract, and beat until creamy.
3. In a separate bowl, whip the heavy cream to stiff peaks.
4. Fold whipped cream into the cream cheese mixture gently.
5. Fold in diced strawberries.

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🎂 5. Fill and Re-Roll

1. Carefully unroll the cooled cake.
2. Spread the filling evenly over the entire surface.
3. Gently re-roll the cake (without the towel).
4. Wrap the rolled cake in plastic wrap and refrigerate for at least 1–2 hours, or until set.

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🍰 6. Decorate & Serve

• Slice off the ends for a cleaner look.
• Top with extra whipped cream, sliced strawberries, and a dusting of powdered sugar (optional).
• Slice and serve chilled.

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🧠 FAQs

❓ Can I use frozen strawberries?

Fresh is best for texture, but if using frozen:

• Thaw completely.
• Drain well and pat dry to prevent a watery filling.

❓ Can I make it ahead of time?

Yes! It tastes even better the next day. Store in the fridge for up to 3 days.

❓ Can I freeze it?

Yes. Wrap tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw overnight in the fridge before serving.

❓ Can I use store-bought whipped topping?

You can replace the homemade whipped cream with about 2 cups of Cool Whip if you’re short on time.

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Would you like a chocolate version, gluten-free adaptation, or a printable card for this recipe?