This was absolutely heavenly! Served this for dessert, and there were no leftovers!

Delight in the whimsy of the Strawberry Cheesecake Cake Roll, a charming twist on the traditional cake roll and the timeless flavors of strawberry cheesecake. This dessert marries a fluffy sponge cake with a luscious cheesecake filling, rolled together with fresh strawberries, offering a delightful combination of textures and tastes. Originating from Central Europe, the cake roll or Swiss roll has become a global favorite, while cheesecake’s roots trace back to ancient Greece. This recipe unites these classic desserts into an exquisite creation, perfect for any celebration or summer gathering.

Serving Suggestion:

The Strawberry Cheesecake Cake Roll is a showstopper on any table. Pair it with additional fresh strawberries or a mixed berry salad to enhance its fruity charm. A dollop of whipped cream adds richness, while a dusting of powdered sugar provides an elegant touch. Complement the cake roll with a light fruit sorbet or a citrus salad for a refreshing contrast to the creamy cheesecake filling. This cake roll is sure to be a hit, whether served at a fancy dinner party or enjoyed with a cup of tea.

Recipe for Strawberry Cheesecake Cake Roll:


3/4 cup all-purpose flour

1/4 cup cornstarch

1 teaspoon baking powder

1/4 teaspoon salt

4 large eggs, separated

3/4 cup granulated sugar, divided

1/2 teaspoon pure vanilla extract

Confectioners’ sugar, for dusting

8 ounces cream cheese, softened

1/2 cup powdered sugar

1 cup heavy cream, cold

1 teaspoon lemon zest

1 cup diced fresh strawberries, plus extra for garnish


Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment, lightly greased.

Whisk together flour, cornstarch, baking powder, and salt.

Beat egg yolks and half the granulated sugar until thick; add vanilla.

In another bowl, beat egg whites to soft peaks, adding remaining sugar for stiff peaks.

Fold whites into yolk mixture, then fold in dry ingredients.

Spread batter in pan; bake 12-15 minutes. Dust with confectioners’ sugar, flip onto a towel, remove parchment, and roll. Cool on a wire rack.

For filling, beat cream cheese and powdered sugar. Whip cream with lemon zest to peaks, fold into cheese mix, add strawberries.

Unroll cake, spread filling, leave border, and re-roll. Chill in plastic wrap for 2 hours.

To Serve:

Remove plastic, trim ends, and decorate with strawberries or powdered sugar. Slice and serve chilled.

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