Luscious Strawberry Cheesecake Roll

The air outside carried the scent of summer, even though spring hadn’t quite ended. At the market, baskets of fresh strawberries gleamed under the lights, their fragrance filling the aisles.

Without thinking too much, I gathered a few crates, imagining they’d end up in a quick breakfast or blended into a smoothie. Back home, a block of cream cheese in the fridge sparked another idea, something lighter, brighter, and worth slowing down for.

The sponge cake came together in a swirl of vanilla and sugar, spreading warmth through the kitchen before it even reached the oven. The cheesecake filling followed, smooth, tangy, and rich enough to balance the strawberries’ sweetness. Once everything rolled into a soft spiral, it felt less like a dessert and more like a quiet celebration of the season.

This recipe is wonderfully simple yet carries a sense of elegance. The combination of airy cake, creamy filling, and juicy berries creates a harmony that feels fresh and vibrant. Each slice holds a touch of sunshine, proof that even the simplest ingredients can create something truly special.

Short Description

Luscious Strawberry Cheesecake Roll is a light, elegant dessert made from a soft vanilla sponge cake rolled with creamy cheesecake filling and sweet, juicy strawberries, perfect for celebrations or weekend indulgence.

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

• 1½ cups (200 g) fresh strawberries, finely chopped
• 2 tablespoons granulated sugar

For Garnish

• Fresh strawberries (halved)
• Powdered sugar for dusting
• Optional: whipped cream swirls

Tools Needed

• 10×15-inch jelly roll pan
• Electric mixer or hand mixer
• Parchment paper
• Mixing bowls
• Whisk and spatula
• Clean kitchen towel

Cooking Instructions

Step 1: Prep the Strawberries
Wash, hull, and finely chop the strawberries. Toss with 2 tablespoons sugar and let sit for 15–20 minutes. This helps release their natural juices and enhances the flavor.

Step 2: Make the Sponge Cake
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
Beat eggs and sugar for 5–7 minutes until thick and pale. Add vanilla and mix gently.

Sift together flour, baking powder, and salt; fold into the egg mixture in two additions.
Combine milk and oil in a small bowl and gently fold into the batter.
Spread the batter evenly in the prepared pan and bake for 10–12 minutes, until golden and springy.

Step 3: Roll the Cake While Warm
Invert the hot cake onto a towel dusted with powdered sugar. Peel off the parchment. Roll up gently from the short end with the towel inside. Let it cool completely to maintain flexibility and prevent cracks later.

Step 4: Make the Cheesecake Filling
Beat cream cheese until smooth. Add powdered sugar and vanilla; mix until creamy.
Whip chilled heavy cream to stiff peaks, then fold it into the cream cheese mixture until fluffy and light.

Step 5: Assemble the Roll
Unroll the cooled cake carefully. Spread the cheesecake filling evenly, leaving a small border.
Spoon the macerated strawberries over the filling. Roll it back up tightly (without the towel) to create a clean spiral. Wrap in plastic wrap and chill for at least 1–2 hours to set.

Step 6: Serve and Garnish
Dust with powdered sugar and top with fresh strawberry halves or whipped cream. Slice into 1-inch pieces and serve chilled.

Why You’ll Love This Recipe

Light yet indulgent — the perfect mix of creamy and airy textures.

Naturally sweetened with fresh strawberries.

Easy to prepare, with simple pantry ingredients.

No need for gelatin or complicated baking techniques.

Beautiful presentation for gatherings and celebrations.

Mistakes to Avoid & Solutions

Overbaking the Sponge
An overbaked sponge cracks easily. Check at 10 minutes — it should spring back when lightly pressed.
Solution: Remove as soon as the surface turns golden.

Rolling Without Powdered Sugar
Skipping the sugar on the towel causes sticking.
Solution: Generously dust the towel before rolling to prevent tearing.

Runny Filling
Filling turns soft if the cream isn’t whipped enough.
Solution: Whip until stiff peaks form, and fold gently to keep it airy.

Soggy Texture from Wet Strawberries
Too much liquid from the berries can make the roll mushy.
Solution: Drain excess syrup before adding to the cake.

Cracks During Rolling
Cold cake tends to break.
Solution: Always roll while warm, then cool completely in shape.

Serving and Pairing Suggestions

Serve chilled for the cleanest slices.

Pair with a cup of black coffee or floral tea for a refreshing balance.

Add whipped cream or a chocolate drizzle for a more decadent touch.

Present whole on a platter and slice at the table for a dramatic reveal.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To serve again, let slices sit at room temperature for 10–15 minutes.

Avoid microwaving, it will melt the filling and soften the sponge.

FAQs

1. Can I use frozen strawberries?
Yes, but thaw and drain them well to remove excess liquid before using.

2. Can I make this ahead of time?
Absolutely. The roll tastes even better after a night in the fridge as the flavors meld.

3. My cake cracked — what can I do?
Don’t worry! Cover the cracks with powdered sugar or whipped cream; it’ll still taste delicious.

4. Can I use a different filling?
Yes! Try mascarpone, lemon cream, or chocolate ganache for variation.

5. How do I ensure my roll looks neat?
Chill before slicing and use a sharp, serrated knife, wiped clean after each cut.

Tips & Tricks

Room temperature eggs whip better, don’t skip this step.

Fold gently to keep the sponge airy.

Use a cold bowl when whipping cream for stable peaks.

Roll the cake while still warm for flexibility.

Let the finished roll chill completely before slicing for perfect swirls.

Recipe Variations

Chocolate Strawberry Cheesecake Roll: Replace 2 tablespoons of flour with cocoa powder in the sponge and add chocolate shavings on top before serving.

Lemon Berry Roll: Add 1 teaspoon lemon zest to the sponge and 1 tablespoon lemon juice to the filling for a bright citrus note.

Matcha Cheesecake Roll: Mix 1 tablespoon matcha powder into the flour before folding for a delicate, earthy flavor that pairs beautifully with strawberries.

Final Thoughts

This Luscious Strawberry Cheesecake Roll brings together everything delightful about home baking, the gentle rhythm of whisking batter, the soft scent of vanilla in the air, and the quiet anticipation as the cake cools before being rolled. Each step feels simple yet intentional, transforming a few everyday ingredients into something light, creamy, and irresistibly elegant.

Perfect for slow weekends or spontaneous gatherings, this dessert adds a bright, celebratory touch to any table. The soft sponge, rich cheesecake filling, and bursts of fresh strawberries create a balance that’s both refreshing and indulgent. Every slice serves as a small reminder that homemade desserts can turn ordinary moments into something memorable.