Cheesecake Strawberry Roll Cake pairs airy sponge with creamy cheesecake filling and fresh berries for a show-stopping yet surprisingly easy spring dessert.
Each elegant swirl hides tangy cream cheese and ripe strawberries, making it a crowd-pleaser for brunch, potlucks, or family celebrations.
Cheesecake Strawberry Roll Cake Ingredient Spotlight
All-purpose flour – Builds a light, flexible sponge that won’t crack when rolled.
Large eggs – Whipped to ribbon stage for lift and a fine, tender crumb.
Granulated sugar – Sweetens and stabilizes the airy egg foam.
Milk (whole or 2 %) – Adds moisture and richness for a supple texture.
Pure vanilla extract – Infuses both cake and filling with warm, aromatic depth.
Whole cream cheese – Provides the tangy cheesecake core that balances the sweet sponge.
Heavy cream (30 % + fat) – Whipped into soft peaks for a cloud-like, slice-clean filling.
Powdered sugar – Melts smoothly into the filling and finishes the roll with a snowy dusting.
Fresh strawberries – Thin slices tuck into every spiral, delivering bright flavor and color.
Cheesecake Strawberry Roll Cake Method
Bake the sponge. A quick 10-minute bake keeps it soft and pliable.
Steam-roll while warm. Rolling with parchment traps gentle moisture, training the cake to hold its curl.
Blend the cheesecake mousse. Fold whipped cream into softened cream cheese for an airy, pipeable filling.
Assemble. Unroll, spread the cheesecake layer edge to edge, scatter berries, then reroll tightly.
Chill. Four hours (or overnight) firms the filling for picture-perfect slices. Dust with powdered sugar just before serving.
Success Tips
A light hand is everything. Over-mixing deflates the sponge batter, and over-baking dries it out, causing cracks. Use room-temperature eggs and milk for maximum volume, and pull the cake the moment it springs back to a fingertip press. For the filling, let cream cheese soften for 30 minutes; cold blocks stay lumpy. If berries are extra juicy, blot with paper towel so the roll stays tight.
Keeping Your Cheesecake Strawberry Roll Cake Fresh
Wrap the finished roll snugly in plastic and refrigerate up to 3 days; the cool environment preserves the cream cheese and berries. For longer storage, double-wrap in plastic then foil and freeze up to 3 months. Thaw overnight in the refrigerator while still wrapped so condensation forms on the outside, not the cake. Bring to room temperature for 30 minutes before slicing to revive its soft bite.
Cheesecake Strawberry Roll Cake FAQ
Can I use frozen strawberries?
Yes—thaw, drain, and pat dry thoroughly to prevent excess moisture from soaking the sponge.
My cake cracked when I unrolled it. What went wrong?
It likely over-baked or cooled too long before rolling. Next time, bake just until springy and roll immediately out of the pan.
Can I flavor the cheesecake filling?
Absolutely. Fold in 1 tablespoon lemon zest for brightness, or swirl in two tablespoons melted white chocolate for extra decadence.
Is there a gluten-free option?
Swap the all-purpose flour for a 1:1 gluten-free baking blend containing xanthan gum. Bake time remains the same.
Cheesecake Strawberry Roll Cake
Ingredients
- ⅓ cup powdered sugar
- 7 oz whole cream cheese softened
- ¼ teaspoon fine salt
- 3 –4 tablespoons powdered sugar for dusting
- ⅔ cup heavy or whipping cream ≥ 30 % fat
- 1 teaspoon baking powder
- 1 cup all-purpose flour
- 1 –1½ cups thinly sliced strawberries
- 1 teaspoon vanilla extract divided
- ¾ cup granulated sugar
- 3 large eggs room temperature
- ¼ cup whole or 2 % milk room temperature
Instructions
- Preheat the oven to 350 °F (180 °C); line a 10 × 15-inch (25 × 38 cm) jelly-roll pan with parchment that overhangs by about 2 inches (4 cm) on all sides, then lightly grease and flour the paper.
- Whisk the flour, baking powder and salt in a medium bowl.
- In a large bowl beat the eggs until pale and voluminous, gradually add the granulated sugar, then pour in the milk and ½ teaspoon vanilla and beat for one more minute.
- Add the dry mixture in stages on low speed; once incorporated, increase to medium and beat for another minute.
- Spread the batter evenly in the prepared pan, tap the pan to release air bubbles, and bake 10–13 minutes until the center springs back when lightly touched.
- Immediately lift the hot cake out with its parchment, roll it up from the short end with the paper still attached, and cool on a wire rack.
- For the filling, beat the cream cheese with powdered sugar and the remaining ½ teaspoon vanilla until smooth; whip the cream to stiff peaks and fold it into the cheese in two additions.
- Unroll the cooled cake, peel away the parchment, spread the cheesecake filling to the edges, scatter the sliced strawberries over the cream, and re-roll tightly.
- Wrap the roll in plastic and refrigerate 4–5 hours or overnight; before serving, liberally dust with powdered sugar, slice, and present immediately.