Introduction

There is something undeniably magical about a cake roll. When you bring a perfectly swirled Strawberry Cheesecake Cake Roll to the table, people naturally assume you’ve spent hours in a professional pastry kitchen. But here’s our little secret: with the right technique, it’s actually one of the most rewarding and straightforward desserts you can master.

This recipe combines the light, airy texture of a classic sponge cake with the rich, tangy decadence of a cheesecake filling. Topped with a crunchy strawberry shortcake crumble, it’s like a nostalgic ice cream bar reinvented as a sophisticated dessert. Whether you’re hosting a brunch or looking for a centerpiece for a family gathering, this cake roll is a guaranteed home run.

Why I Love This Recipe

I’ve made my fair share of complicated cakes, but I keep coming back to this one for three reasons:

1. The Texture: The sponge is incredibly flexible (goodbye, cracks!) and acts as the perfect vessel for the creamy filling.
2. The Crunch: The shortcake crumble—made with vanilla cookies and strawberry gelatin—adds a professional-grade texture that sets this apart from basic recipes.
3. Make-Ahead Friendly: This cake actually tastes better after chilling, making it a stress-free option for busy hosts.

Ingredients You’ll Need

For the Cake Roll

• 4 large eggs: Ensure these are at room temperature for maximum volume.
• ¾ cup granulated sugar: For sweetness and structure.
• 1 tsp vanilla extract: For that classic bakery aroma.
• 1 cup all-purpose flour: The base of our sponge.
• 1 tsp baking powder & ¼ tsp salt: Our lifting and balancing agents.
• ¼ cup milk: Adds just enough moisture to keep the cake supple.
• Powdered sugar: For dusting your rolling towel.

For the Cheesecake Filling

• 8 oz cream cheese: Softened to room temperature to avoid lumps.
• 1 cup cold heavy cream: This will be whipped into stiff peaks.
• ½ cup powdered sugar: To sweeten the filling without graininess.
• 1 tsp vanilla extract: Enhances the creaminess.

For the Strawberry Layer & Crumble

• 1½ cups fresh strawberries: Diced small so the cake rolls easily.
• 12 vanilla sandwich cookies: These form our “shortcake” base.
• 2 tbsp unsalted butter: Melted to bind the crumble.
• 1 tbsp strawberry gelatin powder: The secret ingredient for that “Good Humor” bar flavor.

Swaps and Notes

• The Fruit: Not a fan of strawberries? You can easily swap in raspberries or blueberries.
• Gluten-Free: A high-quality 1:1 gluten-free flour blend works surprisingly well in sponge cakes.
• Dairy-Free: You can use a vegan cream cheese and a coconut-based heavy whipping cream, though the stability may vary slightly.

---

Step-by-Step Instructions

1. Bake the Cake

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper. In a large bowl, beat the eggs and sugar on high speed for about 5 minutes until pale, thick, and fluffy. Fold in the vanilla. Sift together the flour, baking powder, and salt, then gently fold them into the egg mixture. Stir in the milk. Spread the batter evenly into your pan and bake for 12–14 minutes. It should spring back when lightly touched.

2. The Golden Rule: Roll While Warm

This is the secret to a crack-free cake. While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar. As soon as the cake comes out of the oven, flip it onto the towel. Peel off the parchment paper. Starting from the short side, gently roll the cake and the towel together. Let it cool completely in this position.

3. Prepare the Filling and Crumble

While the cake cools, beat your cream cheese until smooth. In a separate bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Fold the whipped cream into the cream cheese. For the crumble, toss your crushed vanilla cookies with melted butter and strawberry gelatin. Bake the mixture for 5 minutes at 350°F to set the crunch, then let it cool.

4. Assemble the Masterpiece

Carefully unroll your cooled cake. Spread the cheesecake filling in an even layer, leaving a small border at the edges. Sprinkle the diced strawberries over the cream. Roll the cake back up tightly (without the towel this time!). Wrap it in plastic wrap and chill for at least 1 hour.

5. Final Touches

Before serving, frost the outside with any remaining filling or extra whipped cream. Generously coat with the strawberry shortcake crumble. Slice into thick rounds and enjoy!

---

Tips for Success

• Don’t Overbake: A dry cake is a brittle cake. Pull it out the moment it’s set.
• Whip Those Eggs: The air you beat into the eggs is what makes the cake flexible. Don’t rush the 5-minute beat time.
• The Clean Slice: Use a serrated knife and wipe the blade with a warm, damp cloth between every single slice for that “Instagram-perfect” look.

Serving Suggestions and Pairings

This cake is bright and creamy, so it pairs beautifully with a refreshing strawberry mojito for a summer garden party. If you are serving a crowd and want a variety of treats, these spring flower pretzel bites add a lovely salty-sweet contrast to the dessert table.

Nutritional Information (Per Serving)

• Calories: 310 kcal
• Total Fat: 18g
• Carbohydrates: 32g
• Protein: 5g
• Sugar: 22g

Storage and Leftover Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Because of the cream cheese and fresh fruit, this cake should not sit at room temperature for more than 2 hours. I do not recommend freezing the fully assembled cake, as the fresh strawberries will release moisture and make the sponge soggy upon thawing.

---

More Recipes You Will Love

If you enjoyed this party-ready dessert, you have to try some of my other favorites:

• How This Unicorn Poke Cake Became My Favorite Party Trick
• This Easy Ice Cream Sandwich Cake is My Favorite No-Bake Summer Dessert
• This 3-Ingredient Egg Wrap is Taking Over Busy Mornings

Final Thoughts

Baking a cake roll is a rite of passage for any home baker, and this strawberry cheesecake version is the perfect place to start. It’s vibrant, delicious, and always impresses.

Did you try this recipe? I’d love to hear how your roll turned out! Drop a comment below, and don’t forget to follow ChefManiac for more kitchen inspiration. Happy baking!