The first warm weekend of spring had arrived, and the town seemed to hum with the quiet excitement of new beginnings. I had wrapped up a long week at the office and was craving something sweet, light, and a little indulgent to enjoy with my family. My kitchen smelled faintly of fresh coffee, and my kids were busy with their school projects at the dining table.
I rummaged through the fridge and pantry, looking for inspiration, and spotted cream cheese, a carton of fresh strawberries, and some eggs. The idea struck me—why not make a bright, cheerful strawberry cheesecake roll? Something soft, creamy, and colorful that would feel special without being overly complicated.
I set about prepping the strawberries first, letting them sit with sugar to draw out their juices and intensify their flavor. The sponge cake was a labor of love—beating eggs and sugar until pale and airy, gently folding in the flour mixture, and carefully incorporating milk and oil. Rolling it while still warm was nerve-wracking at first, but seeing it hold its shape without cracks felt rewarding.
As I spread the cheesecake filling and scattered the sweet strawberries, my kitchen began to feel alive with aromas and anticipation. When it was finally rolled up and chilled, slicing it revealed those beautiful swirls of pink and cream that made everyone’s eyes light up. It wasn’t just dessert; it was a little celebration on a plate, perfect for a cozy spring afternoon or a family treat after a long week.
This strawberry cheesecake roll is deceptively simple but feels elegant, a little showstopper for casual get-togethers or weekday dessert indulgence. It balances the sweetness of strawberries, the richness of cream cheese, and the lightness of sponge cake in each bite. My family devoured it before I even had a proper cup of tea, and I couldn’t help but smile knowing it was easy enough for any busy parent to make and beautiful enough to impress.
Short Description
A light, fluffy sponge cake rolled with creamy cheesecake filling and sweet strawberries. Soft, swirled, and colorful, this strawberry cheesecake roll is perfect for family desserts, brunches, or special occasions.
Key Ingredients
For the Sponge Cake:
- 4 large eggs, room temperature
- ¾ cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (120 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup (60 ml) milk, room temperature
- 2 tablespoons vegetable oil
For the Cheesecake Filling:
- 8 oz (225 g) cream cheese, softened
- ½ cup (120 ml) heavy cream, chilled
- ½ cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
For the Strawberry Layer:
- 1 ½ cups (200 g) fresh strawberries, chopped small
- 2 tablespoons granulated sugar
For Garnish:
- Fresh strawberries, halved
- Powdered sugar for dusting
- Optional whipped cream swirls
Tools Needed
- Jelly roll pan (10×15 inches)
- Parchment paper
- Electric mixer or stand mixer
- Mixing bowls
- Rubber spatula
- Clean kitchen towel
- Plastic wrap
- Serrated knife
Cooking Instructions
Step 1: Prep the Strawberries
Wash, hull, and finely chop the strawberries. Toss them with 2 tablespoons of sugar in a bowl and set aside. This draws out their juices and intensifies the flavor.
Step 2: Make the Sponge Cake
Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper, lightly greased. In a large bowl, beat the eggs and sugar for 5–7 minutes until pale, thick, and tripled in volume. Add vanilla extract and mix gently.
Sift together flour, baking powder, and salt, then fold into the egg mixture in two additions. Combine milk and vegetable oil, stream into the batter, and fold until smooth. Pour evenly into the pan and bake for 10–12 minutes until golden and springy to the touch.
Step 3: Roll the Cake While Warm
Invert the hot cake onto a clean kitchen towel dusted with powdered sugar and peel off the parchment paper. Roll the cake in the towel from the short end and let it cool completely. This prevents cracks when filling the cake later.
Step 4: Make the Cheesecake Filling
Beat the cream cheese until smooth, then mix in powdered sugar and vanilla until creamy. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture until light and fluffy.
Step 5: Assemble the Roll
Unroll the cooled sponge cake and spread the cheesecake filling evenly, leaving a small border around the edges. Scatter the macerated strawberries over the filling, then carefully roll the cake back up without the towel. Roll tightly but gently to avoid squeezing out the filling. Wrap in plastic wrap and chill in the fridge for at least 1–2 hours.
Step 6: Serve and Garnish
Dust the roll with powdered sugar and garnish with fresh strawberries or whipped cream swirls. Slice into 1-inch pieces and serve chilled.
Why You’ll Love This Recipe
Bright and Fresh: Strawberries add natural sweetness and a refreshing tang.
Creamy and Light: The whipped cream folded into the cheesecake filling keeps it airy and soft.
Elegant but Easy: Looks impressive without complicated techniques.
Versatile: Perfect for desserts, brunch, or small celebrations.
Family-Friendly: Soft, not too sweet, and easy for kids to enjoy.
Mistakes to Avoid & Solutions
Cracked Cake: Roll the sponge while warm to prevent breaking.
Soggy Filling: Ensure the strawberries are lightly macerated, not watery.
Overmixing: Fold ingredients gently to maintain a light, airy texture.
Uneven Slices: Chill the roll well before cutting to preserve the swirl and prevent filling from spilling.
Serving and Pairing Suggestions
Serve slices on a dessert platter for brunch or family gatherings.
Pair with lightly sweetened tea, coffee, or sparkling water.
Add fresh berries on the side for a colorful presentation.
Perfect plated for a small party or served casually family-style.
Storage and Reheating Tips
Store leftovers tightly wrapped in plastic in the fridge for up to 3 days.
Avoid leaving it uncovered, as the sponge may dry out.
Slice before serving, and no reheating is necessary—this dessert is best chilled.
FAQs
1. Can I use frozen strawberries?
Yes, but thaw and drain them well to avoid excess moisture in the roll.
2. Can I make this ahead of time?
Absolutely. Chill for several hours or overnight; the flavors meld beautifully.
3. Can I substitute cream cheese with mascarpone?
Yes, mascarpone will give a slightly sweeter, richer flavor.
4. What if my sponge deflates?
Ensure eggs are whipped properly, and fold ingredients gently. Don’t overbake.
5. Can I add other fruits?
Try raspberries, blueberries, or a mixed berry combination for a different twist.
Tips & Tricks
Use a serrated knife to slice without squishing the roll.
Dust the towel lightly with powdered sugar to prevent sticking.
Make sure the cake is fully cooled before spreading filling for cleaner rolls.
Recipe Variations
Chocolate Strawberry Roll: Fold 2 tablespoons cocoa powder into the sponge batter.
Lemon Berry Cheesecake Roll: Add 1 teaspoon lemon zest to the filling for a fresh citrus twist.
Nutty Delight: Sprinkle finely chopped toasted almonds over the filling before rolling.
Mini Rolls: Cut the sponge in half lengthwise for smaller, snack-size rolls.
Final Thoughts
The airy sponge, sweet macerated strawberries, and creamy filling created a dessert that was light, yet indulgent. Seeing the swirls inside each slice made me proud, and sharing it with my family brought smiles all around. It’s elegant enough to serve guests yet easy enough for a weekday treat.
Each bite balances sweetness and freshness, and the chill makes it perfect for warmer days. I love how versatile it is—play with berries, add a hint of citrus, or even a touch of chocolate. It’s a recipe that brings joy both in preparation and enjoyment.
Strawberry Cheesecake Roll
Ingredients
For the Sponge Cake:
- 4 large eggs room temperature
- ¾ cup 150 g granulated sugar
- 1 teaspoon vanilla extract
- 1 cup 120 g all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup 60 ml milk, room temperature
- 2 tablespoons vegetable oil
For the Cheesecake Filling:
- 8 oz 225 g cream cheese, softened
- ½ cup 120 ml heavy cream, chilled
- ½ cup 60 g powdered sugar
- 1 teaspoon vanilla extract
For the Strawberry Layer:
- 1 ½ cups 200 g fresh strawberries, chopped small
- 2 tablespoons granulated sugar
For Garnish:
- Fresh strawberries halved
- Powdered sugar for dusting
- Optional whipped cream swirls
Instructions
- Wash, hull, and finely chop the strawberries, then toss them with 2 tablespoons of sugar and set aside to release their juices and deepen the flavor.
- Preheat the oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper, lightly greased. Beat the eggs and sugar for 5–7 minutes until pale and thick, then add vanilla and mix gently.
- Sift flour, baking powder, and salt, folding into the egg mixture in two additions. Combine milk and vegetable oil, fold into the batter until smooth, pour into the pan, and bake 10–12 minutes until golden and springy.
- While still warm, invert the cake onto a powdered sugar-dusted towel and peel off the parchment. Roll the cake in the towel from the short end and let it cool completely to prevent cracks.
- Beat the cream cheese until smooth, mix in powdered sugar and vanilla, then fold in whipped heavy cream until light and fluffy.
- Unroll the cooled cake, spread the cheesecake filling evenly leaving a small border, and scatter the macerated strawberries over the top. Carefully roll the cake back up without the towel, wrap in plastic, and chill 1–2 hours.
- Dust with powdered sugar, garnish with fresh strawberries or whipped cream, slice into 1-inch pieces, and serve chilled.
