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Cheesecake Strawberry Roll Cake

This cheesecake strawberry cake roll is the best dessert for strawberry season! It looks impressive but is easy to make.

Prep Time
30 mins
Cook Time
30 mins
Chilling Time
4 hrs
Total Time
4 hrs 40 mins
Servings: 8 servings
Calories: 356 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. In a medium bowl whisk together the flour, baking powder and salt. Set aside.
  3. 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.
  4. 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.
  5. 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. 
  6. 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
    Cup of Yum
  1. 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.

Notes

  • To store the 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.
  • To freeze - 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. 

Nutrition Information

Calories 356kcal (18%) Carbohydrates 43g (14%) Protein 6g (12%) Fat 18g (28%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.01g Cholesterol 118mg (39%) Sodium 187mg (8%) Potassium 199mg (6%) Fiber 1g (4%) Sugar 30g (60%) Vitamin A 742IU (15%) Vitamin C 16mg (18%) Calcium 86mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 356

% Daily Value*

Calories 356kcal 18%
Carbohydrates 43g 14%
Protein 6g 12%
Fat 18g 28%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 0.01g 1%
Cholesterol 118mg 39%
Sodium 187mg 8%
Potassium 199mg 4%
Fiber 1g 4%
Sugar 30g 60%
Vitamin A 742IU 15%
Vitamin C 16mg 18%
Calcium 86mg 9%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.