Description
A soft and fluffy cake roll filled with creamy cheesecake and fresh strawberries, creating a light, sweet, and refreshing dessert perfect for any occasion.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
- 1/2 cup heavy cream
- 1 1/2 cups fresh strawberries, diced
- 2 tablespoons granulated sugar (for strawberries)
- 1/2 cup whipped cream (for garnish)
- Extra strawberries for topping
Instructions
- Combine diced strawberries with sugar and let sit for 15 minutes to release juices.
- Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Whisk flour, baking powder, and salt in a bowl.
- In another bowl, beat eggs and sugar until pale and fluffy, then mix in vanilla and milk.
- Fold dry ingredients into wet mixture gently.
- Spread batter evenly on baking sheet and bake for 10–12 minutes.
- Roll the warm cake with parchment paper and let cool completely.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Whip heavy cream to soft peaks and fold into cream cheese mixture.
- Unroll cake, spread filling evenly, and add strawberries.
- Roll cake tightly again without parchment paper.
- Chill for at least 1 hour, then slice and garnish with whipped cream and strawberries.
Notes
- Roll cake while warm to prevent cracking.
- Drain strawberries if too juicy to avoid soggy filling.
- Chill before slicing for clean cuts.
- Can be made a day ahead for better flavor.
- Use mascarpone instead of cream cheese for variation.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg
