Sweet Strawberry Cheesecake Roll

The kitchen smelled faintly of sugar and vanilla that afternoon, the kind of scent that makes time slow down just a little. I had a small bowl of strawberries on the counter, still glistening with water droplets after their rinse, and a roll of parchment paper that refused to stay flat.

It wasn’t a grand occasion just one of those quiet days when the sunlight hits the counter perfectly, and you feel like baking something that feels as soft and sweet as the moment itself. I whisked the eggs, watched them turn from golden yellow to pale and airy, and couldn’t help smiling at how this recipe transforms simple pantry staples into something so elegant.

The strawberries macerated nearby, releasing their juices like tiny rubies melting into syrup. Rolling the cake while it was still warm always feels a little daring one wrong move and it might crack but there’s something deeply satisfying about unrolling it later to reveal a smooth, springy surface waiting to be filled with velvety cheesecake cream.

When the chilled roll finally hit the plate, dusted with powdered sugar and topped with glossy strawberry halves, it looked like something from a small-town bakery window. It was light yet indulgent, familiar yet a little fancy like dessert dressed up for spring.

Short Description

This Sweet Strawberry Cheesecake Roll combines a fluffy vanilla sponge cake with a silky cream cheese filling and juicy macerated strawberries, creating a show-stopping dessert that’s light, creamy, and irresistibly fresh.

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

• Electric mixer or hand whisk
• Mixing bowls
• 10×15-inch jelly roll pan
• Parchment paper
• Clean kitchen towel
• Spatula
• Plastic wrap

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 to macerate for about 15 minutes. This brings out their natural juices and intensifies their flavor.

Step 2: Make the Sponge Cake

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. In a mixing bowl, beat eggs and sugar for 5–7 minutes until pale, thick, and tripled in volume. This step gives the sponge its airy structure. Add vanilla extract and mix briefly.

Sift together flour, baking powder, and salt. Gently fold into the egg mixture in two additions.Combine milk and oil, then slowly stream it into the batter, folding gently until smooth.

Spread the batter evenly into the pan and bake for 10–12 minutes until golden and springy to the touch.

Step 3: Roll the Cake While Warm

Lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.Once baked, immediately invert the cake onto the towel and peel off the parchment paper.

Roll the cake up gently from the short end with the towel inside, and let it cool completely in this rolled shape to prevent cracks.

Step 4: Make the Cheesecake Filling

In a bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until creamy.
In another bowl, whip the chilled heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fluffy and smooth.

Step 5: Assemble the Roll

Unroll the cooled sponge cake carefully. Spread the cheesecake filling evenly, leaving a ½-inch border on all sides.
Spoon the macerated strawberries over the filling and spread them lightly.

Roll the cake back up tightly (without the towel), using gentle pressure to keep it firm but not squeezed.
Wrap the roll in plastic wrap and chill for at least 1–2 hours before slicing.

Step 6: Serve and Garnish

Unwrap the chilled roll, dust with powdered sugar, and decorate with fresh strawberries or whipped cream swirls. Slice into 1-inch pieces and serve cold.

Why You’ll Love This Recipe

Light yet indulgent texture with a creamy cheesecake core

Naturally sweet strawberry flavor in every bite

Visually stunning dessert perfect for spring and summer gatherings

Easy to make ahead and chill for stress-free entertaining

Great balance of flavors: fresh fruit, creamy filling, and soft sponge

Mistakes to Avoid & Solutions

Mistake 1: Overmixing the batter
Solution: Stop folding as soon as the flour disappears to keep the sponge light.

Mistake 2: Not rolling the cake while warm
Solution: Always roll it right out of the oven. Cooling it flat can cause cracks when rolling later.

Mistake 3: Overfilling with cream
Solution: Use a thin, even layer to avoid leaks when rolling.

Mistake 4: Using cold cream cheese
Solution: Let it soften fully before beating so the filling becomes silky, not lumpy.

Mistake 5: Skipping the chill time
Solution: Chilling helps the roll firm up and makes cleaner slices.

Serving and Pairing Suggestions

Serve chilled with a drizzle of strawberry syrup or white chocolate sauce

Pair with hot green tea or iced coffee for a refreshing contrast

Present on a long platter for elegant dessert buffets

Slice and pack into parchment for picnics or afternoon snacks

Storage and Reheating Tips

Store in the refrigerator, tightly wrapped, for up to 3 days

Freeze uncut roll for up to 1 month; thaw overnight in the fridge before serving

Avoid reheating this dessert is best served chilled

FAQs

1. Can I use frozen strawberries?
Yes, but thaw and drain them first to avoid excess moisture.

2. My roll cracked what went wrong?
It may have cooled too long before rolling. Next time, roll it warm straight from the oven.

3. Can I make it the day before serving?
Absolutely. It tastes even better chilled overnight.

4. How can I make it less sweet?
Reduce the powdered sugar in the filling to ⅓ cup or use lightly sweetened strawberries.

5. Can I use whipped topping instead of heavy cream?
Yes, but real whipped cream gives a richer, more natural flavor and better texture.

Tips & Tricks

Chill your mixing bowl and beaters before whipping cream for better volume.

Use room-temperature eggs for maximum sponge volume.

Dusting the towel generously prevents sticking when rolling.

For neat slices, use a sharp knife cleaned between cuts.

Recipe Variations

Chocolate Strawberry Cheesecake Roll
Add 2 tablespoons of cocoa powder to the flour mixture and follow the same method. The chocolate sponge pairs beautifully with strawberries.

Lemon Cheesecake Roll
Add 1 tablespoon lemon zest to the batter and a teaspoon of lemon juice to the filling for a fresh citrus twist.

Berry Medley Roll
Replace half of the strawberries with blueberries and raspberries for a colorful, tangy version.

Matcha Cheesecake Roll
Sift 1 tablespoon matcha powder with the flour to create a vibrant green sponge with a subtle earthy flavor.

Final Thoughts

Sweet Strawberry Cheesecake Roll isn’t the kind of dessert you rush through it’s one you make when you want something soft, elegant, and quietly beautiful. The process feels rhythmic: whisking, folding, rolling, chilling.

When you finally serve it, each piece looks like a swirl of spring captured on a plate gentle pinks, creamy whites, and golden sponge wrapped in a hug. Sometimes, simplicity and care are all it takes to turn a few everyday ingredients into something unforgettable.