Strawberry Cheesecake Dream Roll

Featured in Irresistible Desserts.

This dessert features a golden sponge enveloping creamy, whipped cream cheese and bursts of fresh strawberries. Each bite blends airy texture with rich, tangy filling and sweet fruit, creating a beautiful swirl. The roll is dusted with powdered sugar and sliced for elegant presentation. It chills before serving for clean slicing and best texture, making it a fantastic choice for celebrations or satisfying sweet cravings. Simple techniques ensure a soft, flexible cake and a luscious filling, so even novice bakers can enjoy success.

Casey
Updated on Tue, 19 Aug 2025 12:05:38 GMT
A cake with strawberries on top. Pin it
A cake with strawberries on top. | cookingwithcasey.com

Prepare to be amazed by this show-stopping Strawberry Cheesecake Dream Roll A swirl of fluffy sponge cake embraces a creamy cheesecake filling bursting with fresh strawberries This elegant yet comforting dessert is surprisingly easy to make perfect for any celebration or sweet craving

I first made this recipe for my sister’s baby shower and it was the first thing to disappear from the dessert table It is now my go-to whenever I need something impressive that feels like pure comfort

Ingredients

  • Large eggs: create lift and a tender sponge be sure to use fresh eggs for best results
  • Granulated sugar: sweetens both the cake and berries look for fine white sugar for best blending
  • Vanilla extract: gives warmth and enhances both cake and filling real vanilla makes a difference
  • All-purpose flour: provides a sturdy structure sift it for the fluffiest cake
  • Baking powder: gives the cake its touch of rise check expiration for full effect
  • Salt: sharpens and balances all the flavors use fine sea salt for even distribution
  • Milk: adds moisture and softness to the cake whole milk offers the richest flavor
  • Vegetable oil: keeps the sponge flexible for easy rolling neutral in taste is key
  • Cream cheese: forms the cheesecake layer opt for full-fat for creaminess
  • Heavy cream: lightens the filling use cold cream and a chilled bowl for best whipping
  • Powdered sugar: sweetens without graininess sift before using for a super smooth finish
  • Fresh strawberries: supply bright flavor and color choose ripe but firm berries for slicing
  • Powdered sugar for dusting: adds a classic finish use just before serving for best look

Step-by-Step Instructions

Prep the Strawberries:
Wash hull and finely chop strawberries Toss with the sugar and let them sit to release juices about 15 minutes This allows their flavor to shine and avoids sogginess in the roll
Make the Sponge Cake:
Preheat your oven to warm and ready Line your jelly roll pan with parchment paper and a very light layer of oil Use an electric mixer to beat the eggs and sugar together for about 7 minutes The mixture needs to become pale and triple in volume This is what makes the cake light Sift flour baking powder and salt into a bowl then gently fold into the egg mixture With careful folding pour in the milk and oil Stream these in slowly and keep folding gently You need a smooth and glossy batter Pour into the pan and spread evenly Bake for 10 to 12 minutes You want the top golden and the cake to spring back with a light touch
Roll the Cake While Warm:
While the cake is hot lay a clean kitchen towel out and dust it with plenty of powdered sugar Turn your cake out onto the towel Peel off the parchment paper Gently but quickly roll the cake up with the towel starting at a short end Rolling while warm keeps the cake flexible and helps prevent cracks Let it cool fully while rolled like this
Make the Cheesecake Filling:
In a mixing bowl whip the cream cheese until no lumps remain Add powdered sugar and vanilla mixing to creamy smoothness In a separate bowl whisk cold heavy cream until stiff peaks form This gives lift and air to your filling With a light touch fold the whipped cream into the cream cheese mixture The result should feel cloudlike and fluffy
Assemble the Roll:
Unroll your cooled cake carefully Spread the cheesecake filling in an even layer right to the edges Distribute the strawberries and any juices on top Rolling the cake up again keep the spiral tight but gentle so you do not squeeze out the filling Wrap your filled roll tightly in plastic and refrigerate This sets the filling and makes slicing clean Refrigerator time is at least one hour
Serve and Garnish:
Once fully chilled dust the entire roll with powdered sugar Top with fresh strawberry slices for color and pop Slice with a sharp knife using a gentle back and forth motion Serve chilled
A plate of food with strawberries and whipped cream. Pin it
A plate of food with strawberries and whipped cream. | cookingwithcasey.com

Every time I use the ripest local strawberries it reminds me of childhood summers spent picking fruit at my grandmother’s garden The taste is fresher and the memories sweeter when you use berries that are truly in season My favorite part is always the contrast of tangy cream cheese against the light sweetness of the sponge

Storage Tips

Wrap the cake roll tightly in plastic wrap and store in the fridge It stays moist for up to three days For longer storage you can freeze the sliced pieces individually Use an airtight container and they will thaw perfectly for a quick treat

Ingredient Substitutions

If strawberries are out of season try using raspberries blueberries or thinly sliced peaches For a dairy free roll use plant based cream cheese and coconut cream in the filling For a gluten free option select a cup for cup baking flour and reduce milk by a tablespoon

Serving Suggestions

Serve each slice with a dollop of whipped cream or a drizzle of strawberry sauce For a party effect add colorful berries on top or a few mint leaves This roll pairs beautifully with hot or iced tea and is a charming finish to a brunch or afternoon picnic

Cultural or Historical Context

Rolled cakes have roots in European baking with variations like the Swiss Roll and Jelly Roll The addition of cheesecake filling and macerated strawberries transforms the classic technique into a modern American favorite Making this roll reminds me of how desserts evolve across generations while still bringing that shared sense of celebration

Frequently Asked Questions

→ How do I keep the cake from cracking during rolling?

Roll the cake while it’s still warm using a towel dusted with powdered sugar. This helps set its flexible shape, reducing cracks.

→ Can I make this dessert ahead of time?

Yes, prepare and chill the roll up to a day in advance. Wait to add fresh strawberries on top until just before serving.

→ What’s the best way to whip eggs for the sponge?

Use an electric mixer on high speed to whip eggs and sugar until thick and pale, tripling their volume for extra fluffiness.

→ Can I use frozen strawberries?

Fresh strawberries provide the best texture and flavor. If using frozen, thaw and drain them well to prevent sogginess.

→ How do I achieve a smooth filling?

Beat the cream cheese until completely smooth before folding in whipped cream. This ensures the filling is light and lump-free.

→ How should the roll be stored?

Wrap tightly in plastic wrap and refrigerate. Slice as needed and enjoy within 2–3 days for best freshness.

Strawberry Cheesecake Dream Roll

Fluffy sponge wrapped around silky cream cheese and strawberries for a vibrant, show-stopping dessert.

Prep Time
25 Minutes
Cook Time
12 Minutes
Total Time
37 Minutes
By: Casey


Difficulty: Intermediate

Cuisine: Western European

Yield: 10 Servings (1 roll, sliced into 8–10 portions)

Dietary: Vegetarian

Ingredients

→ Sponge Cake

01 4 large eggs
02 150 g granulated sugar
03 1 teaspoon vanilla extract
04 125 g all-purpose flour
05 1 teaspoon baking powder
06 0.25 teaspoon salt
07 60 ml milk
08 2 tablespoons vegetable oil
09 Powdered sugar, for dusting

→ Cheesecake Filling

10 225 g cream cheese
11 70 g powdered sugar
12 1 teaspoon vanilla extract
13 120 ml heavy cream

→ Strawberries

14 225 g fresh strawberries
15 2 tablespoons granulated sugar
16 Fresh strawberries, for garnish

Instructions

Step 01

Wash, hull, and finely chop fresh strawberries. Toss them with 2 tablespoons granulated sugar in a bowl and set aside to macerate.

Step 02

Preheat oven to 175°C. Line a 25x38 cm jelly roll pan with parchment paper and lightly grease. Using an electric mixer, beat eggs and 150 g sugar until pale, thick, and tripled in volume. Incorporate vanilla extract. Sift flour, baking powder, and salt together, then gently fold into the egg mixture. Combine milk and vegetable oil, then stream into the batter, folding gently until smooth.

Step 03

Spread batter evenly in the prepared pan. Bake for 10–12 minutes, until lightly golden and springy to the touch.

Step 04

Invert the hot cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment paper. Beginning at the short end, gently roll up the cake with the towel. Allow to cool completely in this rolled shape.

Step 05

Beat cream cheese until smooth and creamy. Add powdered sugar and vanilla extract; mix until combined. In a separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into the cream cheese mixture until the filling is light and fluffy.

Step 06

Unroll the cooled sponge cake. Spread cheesecake filling evenly over the surface. Distribute the macerated strawberries across the filling. Reroll the cake carefully without the towel. Wrap the roll tightly in plastic wrap and refrigerate for at least 1–2 hours to set.

Step 07

Dust the chilled roll with powdered sugar. Garnish with additional fresh strawberries. Slice into 2–2.5 cm thick pieces and serve cold.

Notes

  1. For a stable sponge, whip eggs and sugar until the batter is thick and ribbons form. Roll the cake while warm to prevent cracking and allow it to cool completely in the rolled shape. Chilling before slicing yields cleaner cuts. Use ripe, local strawberries for maximum flavor and minimal sogginess.
  2. Avoid overbaking the sponge to maintain pliability. Explore flavor variations: add cocoa powder for a chocolate sponge, lemon zest for bright citrus notes, or substitute the filling with lightly sweetened whipped cream for a shortcake-inspired twist.

Tools You'll Need

  • Electric mixer
  • Mixing bowls
  • Jelly roll pan (25x38 cm)
  • Parchment paper
  • Kitchen towel
  • Offset spatula
  • Plastic wrap

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs
  • Contains wheat (gluten)
  • Contains milk and dairy

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 280
  • Total Fat: 15 g
  • Total Carbohydrate: 32 g
  • Protein: 5 g