Cheesecake Strawberry Roll Cake
This cheesecake strawberry cake roll is the best dessert for strawberry season! It looks impressive but is easy to make with a creamy cheesecake filling, fresh strawberries and light vanilla cake.
While I love my chocolate Swiss roll cake and chocolate tiramisu swiss roll cake, with my latest strawberry haul I wanted to make a summer dessert that was similar but light and fruity.
This cheesecake strawberry cake roll is the best part of a strawberry shortcake cake and strawberry cheesecake pie in one delicious log cake!
Made with a light vanilla cake in a jelly roll pan, then filled with a cheesecake filling and sweet strawberries, it’s a lovely spring or summer dessert for any occasion from Mother’s Day to casual BBQ’s and summer parties.
Why You’ll Love It
- Light and fruity: Each swirly slice of this strawberry cake roll has an irresistible taste from the vanilla cake to the cheesecake filling and fresh strawberries!
- Impressive yet simple: This strawberry cream cake roll looks fancy like my strawberries and cream vertical layer cake but is actually easy to make.
Strawberry Cake Roll Recipe Ingredients
- Baking staples: All-purpose flour, granulated sugar, baking powder and salt.
- Eggs: Three large eggs at room temperature.
- Milk: I recommend using whole milk or 2% mil.
- Vanilla extract: Pure vanilla extract adds a light vanilla flavor to the strawberry swiss roll cake.
- Cheesecake filling: Whole cream cheese, heavy whipping cream, powdered sugar and vanilla extract.
- Strawberries: Look for fresh, ripe strawberries that are plump and juicy.
Variations
- Sponge cake: If you want a lighter cake, you can try my recipe for Italian sponge cake. The result will be more like a strawberry shortcake cake roll.
- Strawberry filling: Use a strawberry frosting for the filling like this one from my strawberry cupcakes. You could also just add some strawberry jam to the filling as well.
- Even easier: Use a boxed cake mix for the cake part! The cream roll will still be delicious.
- Other berries: While strawberries are preferred, you can use other berries like raspberries, blackberries or blueberries.
How to Make a Cheesecake Strawberry Cake Roll
To start, in a medium bowl whisk dry ingredients together including the flour, baking powder and salt to remove any lumps then set aside.
Next, in a large bowl, using an electric mixer or stand mixer, beat the eggs until light and fluffy. Continue to beat while slowly adding the sugar, then add the milk and vanilla and beat well. Add the flour mixture on low speed then increase the mixer to medium speed and beat for one minute.
Spread batter into parchment paper lined jelly roll pan, tap to remove air bubbles and bake until done.
Immediately remove cake from the pan and roll up with the paper still attached to the cake. Cool completely.
Make the cheesecake filling while the cake cools by beating together the cream cheese, sugar and vanilla then set aside. Next, beat the whole cream until thick peaks appear. Gently fold the whipped cream a little at a time into the cream cheese mixture and combine.
Unroll cake removing the parchment paper as you roll then spread with cream filling and top with sliced strawberries.
Roll cake up again, wrap with plastic wrap and refrigerate. Remove from the fridge, dust with powdered sugar, slice and serve!
Pro Tips
- Don’t over bake the cake: Check for doneness by lightly touching the cake in the middle with the tip of your finger if it springs back it’s done. A dry cake is more prone to cracking when rolled.
- Roll while cake is hot: Rolling a warm cake helps it stay in a rolled shape as it cools and prevents it from tearing, ripping or cracking.
- Cool completely before filling: For this strawberries ‘n’ cream cake roll to hold its log shape, cool completely before filling it.
- Line jelly roll pan with parchment paper: And leave some overhanging over the sides! This makes it easier to remove from the pan and roll up.
- Prevent filling from oozing out: Don’t spread the filling all the way to the edges of the cake.
Do I need to use a kitchen towel to roll the cake?
I do not. The parchment paper works just as well for me! But if you would like, you can invert the cake onto a powdered sugar dusted (confectioner’s sugar) clean kitchen towel when it’s done baking, peel off the parchment and then roll it up using the towel.
Can I use a cookie sheet instead of a jelly roll pan?
If you don’t own a jelly roll pan, you can use a rimmed cookie sheet that is at least 2 inches wider on all sides.
How to store leftover cake?
Since we are using a cream cheese filling with fresh strawberries, this strawberry roll cake needs to be refrigerated. Cover with plastic wrap and refrigerate for 2-3 days.
Can I freeze this cake?
Yes! I like to wrap it in plastic wrap then in foil. Store frozen for up to three months and for best results store at the back of the freezer where the temperatures are less prone to fluctuating. Thaw while still wrapped overnight in the refrigerator. Bring to room temperature on the counter and enjoy.
More Strawberry Recipes
- Strawberry Tiramisu
- Easy Strawberry Cookies
- Fresh Strawberry Mousse
- Fresh Strawberry Cannoli
- Creamy Strawberry Semifreddo
So when you are looking for a pretty and delicious cake, I hope you give this Strawberry Cake Roll a try and let me know how it goes. Enjoy!
Cheesecake Strawberry Roll Cake
Ingredients
- 1 cup all purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 3 large eggs (room temperature)
- ¾ cup granulated sugar
- ¼ cup milk (whole or 2%) (room temperature)
- ½ teaspoon vanilla extract
CHEESECAKE FILLING
- 7 ounces whole cream cheese (remove from fridge 30 minutes before using) 200 grams
- ⅔ cup cream (whole, whipping or heavy cream) with at least 30% fat content
- ⅓ cup powdered sugar
- ½ teaspoon vanilla extract
EXTRAS
- 1-1½ cups thinly sliced strawberries
- 3-4 tablespoons powdered sugar
Instructions
- Pre-heat oven to 350F (180C). Line a 10×15 inch (25×38 cm) jelly roll pan or baking sheet with parchment paper, make sure it is about 2 inches (4 cm) wider on all sides of the baking sheet. Then lightly grease and flour the paper. Set aside.
- In a medium bowl whisk together the flour, baking powder and salt. Set aside.
- In a large bowl beat the eggs until light and fluffy about 3 minutes, continue to beat while slowly adding the sugar, then add the milk and vanilla and beat well for 1 minute.
- Add the flour mixture a little at a time and beating on low speed, when all the flour has been added increase the speed to medium and beat for 1 minute.
- Spread the batter evenly on the prepared pan, bang the pan a few times to release the air bubbles. Bake for approximately 10-13 minutes, do not over bake. Check for doneness by lightly touching the cake in the middle with the tip of your finger if it springs back it's done. Immediately remove the baked cake with the parchment paper from the cookie sheet and roll up with the paper still attached to the cake. Place it on a wire rack to cool.
- Unroll the cake, removing the parchment paper as you unroll, then spread it with the cheesecake filling and top with the sliced strawberries. Roll the cake up again wrap well with plastic wrap and refrigerate for 4-5 hours or even overnight. Remove from the fridge dust well with powdered sugar, slice and serve. Enjoy!
CHEESECAKE FILLING
- In a medium bowl beat together the cream cheese, sugar and vanilla, set aside. Beat the cream until thick peaks appear. Gently fold half the whipped cream at a time into the cream cheese mixture and combine.
Hi Yummy recipe! Can you correct “have” to “half”
CHEESECAKE FILLING
In a medium bowl beat together the cream cheese, sugar and vanilla, set aside. Beat the cream until thick peaks appear. Gently fold have the whipped cream at a time into the cream cheese mixture and combine.
Hi Donna, thanks for that, I corrected it. Take care!
I’d like to apologise for my previous critical comments on this recipe as it has turned out fantastic as is the case with all Rosemary’s recipes. The waiting time is indeed important.
Hi Anne, no need to apologize, I am so happy that you enjoyed the recipe. Take care!
I used the cup measurements (mine are British) instead of converting the measurements to grams as I usually do when not an alternative in the recipe .
My roll seems a bit rubbery. The cream cheese filling was a bit too loose and it was not clear where the final two to three tablespoons of powder sugar should go. Too much for decoration?
However it was a nice and easy recipe to make and it is in the fridge now for five hours so I will see how it develops. I will definitely have another try.
Hi Anne, yes it does need time for the filling to firm up and the 2-3 tablespoons of powdered sugar are for decorating. Sorry about that I updated the post to show metric also. I hope you enjoy it. Take care!