Name: Strawberry Cheesecake Roll
Prep time: 25 min
Cook time: 12 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 4 large eggs, room temperature; 3/4 cup (150 g) granulated sugar; 1 teaspoon vanilla extract; 3/4 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; Powdered sugar, for dusting; 8 oz cream cheese, softened; 1/4 cup granulated sugar (for filling); 1 teaspoon vanilla extract (for filling); 1 cup heavy whipping cream; 1 cup chopped fresh strawberries

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This Strawberry Cheesecake Roll is a soft, airy sponge cake wrapped around a creamy cheesecake filling and sweet, fresh strawberries. It’s the kind of dessert that feels fancy enough for a celebration, yet simple enough to make just because I’m craving something sweet and fruity. The combination of fluffy cake, tangy cream cheese, and juicy strawberries makes every bite irresistible.

Strawberry Cheesecake Roll

Why You’ll Love This Recipe

I love this recipe because it brings together two beloved desserts: cheesecake and sponge cake. The roll format not only makes it look beautiful when sliced, but also ensures a perfect ratio of cake to filling in every bite. It’s light but rich, and sweet without being too heavy. Plus, it’s a great make-ahead dessert that gets even better after chilling.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 large eggs, room temperature
¾ cup (150 g) granulated sugar
1 teaspoon vanilla extract
¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
Powdered sugar, for dusting

For the filling:

8 oz cream cheese, softened
¼ cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 cup chopped fresh strawberries

Directions

I start by preheating the oven to 350°F (175°C) and lining a 10×15-inch jelly roll pan with parchment paper.
In a large bowl, I beat the eggs with an electric mixer on high speed for about 4-5 minutes, until thick and pale. Then I gradually add the sugar and vanilla extract.
I sift the flour, baking powder, and salt together, and gently fold them into the egg mixture just until combined.
I spread the batter evenly in the prepared pan and bake for 10-12 minutes, or until the top springs back when touched.
While it’s baking, I prepare a clean kitchen towel and dust it with powdered sugar.
Once the cake is done, I immediately invert it onto the towel, peel off the parchment paper, and roll it up from the short end with the towel inside. I let it cool completely.
For the filling, I beat the cream cheese, sugar, and vanilla until smooth. Then I whip the cream separately until stiff peaks form, and fold it into the cream cheese mixture. I gently fold in the chopped strawberries.
When the cake is cool, I carefully unroll it, spread the filling evenly over the surface, and re-roll it (without the towel this time).
I chill the cake for at least 1 hour before serving, dusted with extra powdered sugar if I like.

Servings and timing

This recipe makes 8 servings.
Prep time: 25 minutes
Cook time: 12 minutes
Chill time: 1 hour
Total time: About 1 hour and 40 minutes

Variations

I sometimes swap the strawberries for raspberries or blueberries depending on what’s in season.
For a chocolate twist, I add 2 tablespoons of cocoa powder to the cake batter and use chocolate shavings in the filling.
A little lemon zest in the filling gives it a refreshing citrus brightness.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. It’s best enjoyed cold, so I don’t usually reheat it. If I’m making it in advance, I keep it rolled and wrapped in plastic wrap until ready to serve.

FAQs

How do I keep the roll from cracking?

I always roll the cake while it’s still warm—this helps set its shape and prevents cracking. Letting it cool in the rolled-up form is key.

Can I make this a day ahead?

Yes, and I actually prefer to! The flavors meld beautifully overnight in the fridge, and it slices cleaner when chilled.

What if I don’t have a jelly roll pan?

I use a standard baking sheet with raised sides and adjust the batter spread to fit—just make sure the cake layer is even and not too thick.

Can I use frozen strawberries?

I don’t recommend it, as frozen strawberries tend to release too much liquid and make the filling watery.

How can I make it dairy-free?

I use dairy-free cream cheese and whipped topping alternatives—just make sure they’re stabilized enough to hold shape.

Conclusion

This Strawberry Cheesecake Roll is a delightful, crowd-pleasing dessert that looks impressive but is surprisingly easy to make. With soft sponge cake, rich and fluffy filling, and bursts of fresh strawberry flavor, it’s one of those recipes I find myself coming back to again and again. Perfect for springtime gatherings, birthday parties, or just a sweet treat at home.