🍓🍰 Strawberry Cheesecake Roll Cake
Soft vanilla sponge, creamy cheesecake filling, and juicy fresh strawberries come together in this beautiful Strawberry Cheesecake Roll Cake. Each slice is light, fluffy, creamy, and bursting with fresh strawberry flavor.
This elegant rolled cake looks impressive but is surprisingly approachable. It’s perfect for birthdays, afternoon tea, holidays, brunches, or any occasion that calls for a gorgeous strawberry dessert.
⏱️ Recipe Information
Prep Time: 30 minutes
Bake Time: 10–12 minutes
Cooling Time: 30 minutes
Chill Time: 1 hour
Total Time: About 2 hours 10 minutes
Yield: 10–12 slices
Difficulty: Medium
Method: Oven-Baked
Pan: 10 × 15-inch jelly roll pan
🛒 Ingredients
🍰 For the Vanilla Sponge
- 4 large eggs, separated
- ¾ cup (150g) granulated sugar, divided
- ¾ cup (95g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 2 tablespoons vegetable oil
🍓 For the Strawberry Cheesecake Filling
- 8 oz (225g) cream cheese, softened
- ½ cup (60g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (240ml) heavy whipping cream, cold
- 2 tablespoons powdered sugar, for whipping the cream
- 1½ cups fresh strawberries, finely diced
- 1 tablespoon strawberry jam, optional
🍓 For the Strawberry Topping
- 1 cup fresh strawberries, sliced
- 1–2 tablespoons powdered sugar, optional
✨ For Finishing
- Powdered sugar, for dusting
- Fresh strawberries
- Whipped cream, optional
👩🍳 Instructions
🍰 Make the Vanilla Sponge
1. Prepare the Pan
Preheat the oven to 350°F (175°C).
Line a 10 × 15-inch jelly roll pan with parchment paper.
Lightly grease the parchment and sides of the pan.
Make sure the parchment extends slightly over the edges so the cake can be lifted easily after baking.
2. Separate the Eggs
Separate the egg whites from the yolks, placing them into two clean mixing bowls.
Make sure there is no yolk mixed into the egg whites.
Egg whites whip best when the bowl and beaters are completely clean and dry.
3. Beat the Egg Yolks
Add the egg yolks and approximately ½ cup of the granulated sugar to a mixing bowl.
Beat on medium-high speed for 2–3 minutes, until pale, thick, and creamy.
Add the vanilla extract, milk, and vegetable oil.
Mix until smooth.
4. Combine the Dry Ingredients
In a separate bowl, whisk together:
- All-purpose flour
- Baking powder
- Salt
Set aside.
5. Whip the Egg Whites
Using clean beaters, beat the egg whites on medium speed until foamy.
Gradually add the remaining ¼ cup sugar.
Increase the speed and continue beating until soft to medium-stiff peaks form.
The whites should be glossy and hold their shape without looking dry.
6. Combine the Sponge Batter
Sift the dry ingredients into the egg yolk mixture.
Fold gently until just combined.
Add approximately one-third of the whipped egg whites.
Fold gently to lighten the batter.
Add the remaining egg whites in two additions, folding carefully with a spatula.
Do not overmix.
The goal is to preserve as much air as possible for a light, flexible sponge.
7. Bake
Pour the batter into the prepared pan.
Spread it evenly into the corners.
Bake for approximately 10–12 minutes, or until the top is lightly golden and the cake springs back when gently touched.
Do not overbake.
An overbaked sponge becomes dry and can crack when rolled.
🌯 Roll the Cake While Warm
8. Prepare a Kitchen Towel
While the cake is baking, place a clean kitchen towel on your work surface.
Generously dust the towel with powdered sugar.
This prevents the warm cake from sticking.
9. Turn Out the Cake
As soon as the cake comes out of the oven, run a thin knife around the edges.
Carefully invert the cake onto the powdered-sugar-coated towel.
Remove the parchment paper.
10. Roll the Sponge
Starting from one short end, gently roll the warm cake together with the towel into a tight log.
Do not force it.
The cake should roll naturally while it is still warm and flexible.
Place the rolled cake seam-side down.
Allow it to cool completely, approximately 30 minutes.
This step trains the sponge to hold its rolled shape later.
🍓 Make the Cheesecake Filling
11. Beat the Cream Cheese
Place the softened cream cheese and ½ cup powdered sugar in a large mixing bowl.
Beat for approximately 1–2 minutes, until completely smooth.
Add the vanilla extract.
Mix again.
12. Whip the Cream
In a separate chilled bowl, beat the cold heavy cream.
Gradually add the additional 2 tablespoons powdered sugar.
Whip until medium-stiff peaks form.
Do not overwhip.
13. Combine the Filling
Gently fold the whipped cream into the cream cheese mixture.
Continue folding until smooth, fluffy, and evenly combined.
If using strawberry jam, gently swirl it through the filling.
14. Add the Strawberries
Pat the diced strawberries gently with paper towels to remove excess moisture.
Fold them into the cheesecake filling.
Keep the filling refrigerated until you’re ready to assemble the cake.
🍓 Assemble the Roll Cake
15. Unroll the Sponge
Once the sponge has completely cooled, carefully unroll it.
Don’t worry if it retains a slight curve—that is exactly what you want.
16. Spread the Filling
Spread the strawberry cheesecake filling evenly over the surface of the cake.
Leave approximately ½ inch of space around the edges.
Avoid making the filling layer too thick, as excess filling can squeeze out when the cake is rolled.
17. Roll the Cake Again
Starting from the same short end, gently roll the cake into a tight spiral.
As you roll, use gentle but steady pressure to keep the filling evenly distributed.
Place the finished roll seam-side down.
❄️ Chill
18. Refrigerate
Wrap the cake loosely in plastic wrap.
Refrigerate for at least 1 hour.
For the cleanest slices and best texture, chilling for 2–4 hours is even better.
🍓 Decorate and Serve
19. Finish the Cake
Before serving, dust the roll lightly with powdered sugar.
Decorate with:
- Fresh sliced strawberries
- Whole strawberries
- Whipped cream
- Strawberry sauce
For an elegant finish, pipe small swirls of whipped cream along the top and place a strawberry on each swirl.
🔪 20. Slice
Use a sharp serrated knife to cut the cake into 10–12 slices.
For clean cuts, wipe the knife between slices.
Serve chilled or allow the cake to sit at room temperature for approximately 10 minutes before serving.
⭐ Chef’s Tips
Don’t overbake the sponge: The cake needs to remain soft and flexible enough to roll.
Roll while warm: Rolling the sponge immediately after baking prevents cracks later.
Use room-temperature cream cheese: Cold cream cheese can leave lumps in the filling.
Keep the heavy cream cold: Cold cream whips faster and holds its shape better.
Dry the strawberries: Excess moisture can loosen the cheesecake filling.
Don’t overfill: A thinner, even layer produces a much cleaner roll.
Roll gently but firmly: Too much pressure can force the filling out the sides.
Chill before slicing: A well-chilled cake cuts much more cleanly.
🍓 Easy Variations
🍫 Chocolate Strawberry Roll
Replace 2 tablespoons of the flour with 2 tablespoons unsweetened cocoa powder.
Fill with strawberry cheesecake filling and fresh berries.
🍋 Strawberry Lemon Cheesecake Roll
Add 1 teaspoon lemon zest to the cheesecake filling.
Add a small splash of lemon juice for extra brightness.
🍓 Strawberry Jam Roll
Spread a thin layer of strawberry jam over the sponge before adding the cheesecake filling.
🫐 Mixed Berry Cheesecake Roll
Replace some of the strawberries with:
- Blueberries
- Raspberries
- Blackberries
🍫 Chocolate-Dipped Strawberry Roll
Drizzle the chilled roll with melted dark or white chocolate before decorating with strawberries.
🍽️ Serving Suggestions
Serve each slice with:
- Fresh strawberries
- Strawberry sauce
- Whipped cream
- Vanilla ice cream
- A dusting of powdered sugar
- Fresh mint
A cup of coffee or tea makes the perfect pairing.
🧊 Storage
Keep the finished cake refrigerated in an airtight container or tightly covered with plastic wrap.
Enjoy within 2–3 days.
Because the filling contains fresh strawberries and whipped cream, keep the cake refrigerated until serving.
❄️ Freezing
For best results, freeze the unfilled sponge rather than the finished strawberry roll.
Wrap the cooled sponge tightly in plastic wrap and place it in a freezer-safe bag.
Freeze for up to 1 month.
Thaw overnight in the refrigerator before filling.
A fully assembled cake can also be frozen, but the fresh strawberries may soften after thawing.
🍓🍰✨ Final Result
This Strawberry Cheesecake Roll Cake is a beautiful combination of soft vanilla sponge, silky cheesecake cream, and juicy fresh strawberries.
Every slice has a delicate spiral of creamy filling and strawberry flavor, finished with a light dusting of powdered sugar and fresh berries.
Soft, creamy, fruity, and absolutely gorgeous—this is the kind of dessert that looks bakery-worthy but tastes even better homemade! 🍓🍰💕