Description
A delightful blend of cheesecake and sponge cake, this Strawberry Cheesecake Roll Cake is perfect for any occasion, featuring fresh strawberries and a light, airy texture.
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 1/4 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- Whipped cream, for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a 15×10 inch jelly roll pan with parchment paper.
- Beat the eggs and granulated sugar together until thick and pale.
- Fold in the flour, baking powder, and salt until just combined.
- Add in the milk and melted butter, mixing until smooth.
- Spread the cake batter evenly in the prepared pan.
- Bake for about 12-15 minutes, until lightly golden.
- Prepare the cheesecake filling by beating together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Let the cake cool slightly after baking.
- Turn the cake onto a clean kitchen towel dusted with powdered sugar, carefully peel off the parchment paper.
- Spread the cheesecake filling over the cake, then sprinkle with diced strawberries.
- Roll the cake tightly using the towel to help form the roll.
- Chill in the refrigerator for at least 1 hour before slicing.
- Serve with additional whipped cream if desired.
Notes
To keep the roll cake fresh, wrap it tightly in plastic wrap or store it in an airtight container in the refrigerator for up to 3 days. The unfilled cake can be frozen for up to a month.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American