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Strawberry Cheesecake Roll

A soft sponge cake rolled around a creamy cheesecake filling and fresh strawberries.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 280

Ingredients
  

Cake
  • 4 eggs large
  • ¾ cup granulated sugar
  • 1 tsp vanilla extract
  • ¾ cup all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • to taste powdered sugar for dusting
Filling
  • 8 oz cream cheese softened
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp heavy cream
Topping
  • 1 cup strawberries sliced
  • 2 tbsp powdered sugar optional

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it.
  2. In a large bowl, beat eggs and granulated sugar until thick and pale. Add vanilla extract.
  3. Sift together flour, baking powder, and salt. Gently fold into the egg mixture.
  4. Pour batter into pan and bake for 12–15 minutes until springy to touch.
  5. Lay a kitchen towel and dust with powdered sugar. Invert cake onto towel, peel parchment, roll, and let cool.
  6. Beat cream cheese, powdered sugar, and vanilla until smooth. Add cream to reach spreadable consistency.
  7. Unroll cooled cake, spread filling evenly, sprinkle strawberries, then re-roll. Chill at least 1 hour.
  8. Dust with powdered sugar, garnish with strawberries, slice, and serve.

Notes

Ensure eggs are at room temperature for a fluffier sponge. Rolling while warm prevents cracks.