Strawberry Cheesecake Roll
Creamy, dreamy, and bursting with strawberry goodness, this Strawberry Cheesecake Roll is a delightful dessert that combines the flavors of cheesecake with a playful cake roll presentation.
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Servings: 8 servings
Equipment
- Jelly Roll Pan
- Mixing Bowl
- Electric Mixer
Ingredients
Cake Ingredients
- 4 large Eggs room temperature
- 3/4 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 3/4 cup All-Purpose Flour sifted
Dusting Ingredients
- 1/4 cup Powdered Sugar for dusting the towel
Filling Ingredients
- 8 oz Cream Cheese softened to room temperature
- 1 cup Powdered Sugar sifted (for the filling)
- 1 cup Heavy Whipping Cream cold
- 1 cup Strawberries pureed (fresh or thawed and drained)
Garnish Ingredients
- to taste Fresh Strawberries sliced (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a jelly roll pan (about 10×15 inches) with parchment paper. Lightly grease the paper so the cake releases easily.
- In a large bowl, beat the eggs and granulated sugar together with an electric mixer until thick and pale, about 4–6 minutes. Stir in the vanilla extract.
- Carefully fold the sifted flour into the egg mixture in two additions, using a spatula and gentle folding motions.
- Spread the batter evenly in the prepared pan and bake for 12–15 minutes, or until golden and springs back lightly to the touch.
- While the cake bakes, lay out a clean kitchen towel and dust it with powdered sugar. When the cake is done, invert it onto the sugared towel, peel off the parchment, and roll it up with the towel inside. Let it cool rolled for about 20 minutes.
- For the filling, beat the softened cream cheese and powdered sugar together until smooth. In another bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture along with the strawberry puree.
- Unroll the cooled cake and spread the filling evenly over it, leaving a small border. Roll the cake back up tightly and place seam-side down on a serving platter.
- Chill the rolled cake for 2–3 hours in the refrigerator. Slice with a sharp knife and garnish with fresh strawberries before serving.
Notes
Store the roll covered in the refrigerator for up to 3 days. It can also be frozen for up to 1 month. Thaw overnight in the refrigerator before serving.