Description
A light, fluffy sponge cake wrapped around a silky cheesecake filling and juicy fresh strawberries, finished with a snowy dusting of powdered sugar. Every slice reveals a gorgeous swirl that tastes as dreamy as it looks.
Ingredients
Scale
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1 cup powdered sugar, plus more for dusting
- 1/2 cup heavy cream, cold
- 1 1/2 cups fresh strawberries, diced
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, leaving overhang for lifting.
- Beat eggs and granulated sugar with an electric mixer on high until thick, pale, and tripled in volume, about 5 to 7 minutes. Mix in vanilla.
- Sift flour, baking powder, and salt together. Gently fold the dry ingredients into the egg mixture just until no streaks remain.
- Spread batter evenly into the prepared pan. Bake 10 to 12 minutes, until the cake springs back lightly when touched.
- Immediately invert the hot cake onto a clean sheet of parchment. Peel off the used parchment. Using the clean parchment to help, roll the warm cake from a short side into a tight log. Cool completely seam side down.
- For the filling, beat softened cream cheese and powdered sugar until smooth. In a separate bowl, whip cold heavy cream to soft peaks, then fold into the cream cheese mixture until silky.
- Unroll the cooled cake gently. Spread the cheesecake filling evenly to the edges. Scatter the diced strawberries over the filling.
- Re-roll the cake tightly. Wrap and chill at least 1 hour for clean slices.
- Dust with powdered sugar, slice with a sharp serrated knife, and serve chilled.
Notes
- Roll the cake while it is still warm to prevent cracking.
- Do not overbake, a tender sponge rolls more easily.
- Chill before slicing for neat, bakery-style spirals.
- Use very fresh strawberries for the brightest flavor and color.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20 g
- Sodium: 140 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg
Keywords: strawberry cheesecake roll, cake roll, swiss roll, dessert, summer dessert, cream cheese filling, strawberry dessert, easy baking, no alcohol, no bacon