Description

A show-stopping dessert that marries the light, buttery sponge of a strawberry shortcake with a rich, tangy cheesecake–style filling, all rolled into an elegant spiral and studded with fresh berries. It’s equally perfect for celebratory occasions or an indulgent weekend treat!

Ingredients

Scale

For the Sponge Cake

4 large eggs, at room temperature
¾ cup (150 g) granulated sugar, divided
1 tsp pure vanilla extract
1 cup (125 g) cake flour, sifted
1 tsp baking powder
¼ tsp salt
2 tbsp (30 ml) whole milk
1 tbsp (15 ml) melted butter

For the Creamy Cheesecake Filling

8 oz (225 g) cream cheese, softened
½ cup (60 g) powdered sugar, sifted
1 tsp lemon zest (about half a lemon)
1 tsp pure vanilla extract
½ cup (120 ml) heavy cream, cold

For the Strawberry Layer

1 cup (150 g) fresh strawberries, hulled and thinly sliced
1–2 tbsp granulated sugar (to macerate)

For Dusting & Garnish

Powdered sugar, for dusting
Extra strawberries and mint leaves, for serving

Instructions

1️⃣ Prep & preheat:

Preheat your oven to 350 °F (175 °C).
Line a 10×15″ (25×38 cm) jelly-roll pan with parchment paper, leaving an overhang on the long sides. Lightly grease the paper.

2️⃣ Whip the eggs:

In a large bowl, beat eggs with an electric mixer on high speed. Gradually add ½ cup of the granulated sugar (about 1 Tbsp at a time) and whip until the mixture is pale, thick, and ribbons fall from the beaters, about 4–5 minutes.
Beat in vanilla extract.

3️⃣ Fold in dry ingredients:

In a separate bowl, whisk together cake flour, baking powder, and salt.
Sift the flour mixture over the whipped eggs in three additions, gently folding with a spatula each time until just combined—avoid deflating the batter.

4️⃣ Add milk and butter:

Gently drizzle the milk and melted butter around the edge of the batter. Fold just until incorporated and smooth.

5️⃣ Bake the sponge:

Spread the batter evenly in the prepared pan, smoothing the top.
Bake for 10–12 minutes, or until the cake springs back when lightly touched and is golden. Do not overbake.

6️⃣ Roll the cake warm:

While still warm, carefully invert the cake onto a clean tea towel dusted lightly with powdered sugar. Peel off the parchment.
Starting from one short end, roll the cake and towel together into a tight spiral. Place seam-side down on a rack to cool completely, about 1 hour.

7️⃣ Prepare the strawberry layer:

Meanwhile, toss sliced strawberries with 1–2 Tbsp sugar and let sit 10 minutes to macerate. Drain excess juices.

8️⃣ Make the cheesecake filling:

In a large bowl, beat cream cheese, powdered sugar, lemon zest, and vanilla until smooth and creamy.
In a separate chilled bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into the cream-cheese mixture until fully combined.

9️⃣ Assemble the roll:

Unroll the cooled cake gently. Spread an even layer of cheesecake filling over the surface, leaving a ½″ border at the far edge.
Arrange the macerated strawberries over the filling.

🔟 Re-roll & chill:

Carefully roll the cake back up (without the towel), using the filling edge to seal.
Wrap tightly in plastic wrap and refrigerate at least 2 hours (or overnight) to set.

1️⃣1️⃣ Serve:

Trim the ends for clean slices. Dust the roll with powdered sugar.
Slice into 1–1½″ rounds. Garnish with extra strawberries and mint leaves. Serve chilled.

Notes

Flavor twists: Fold 2 Tbsp finely chopped fresh basil or mint into the strawberry layer for an herbal note.
Berry swaps: Use raspberries or a mixed-berry medley in place of strawberries.
Chocolate version: Sprinkle 2 Tbsp mini chocolate chips over the filling before rolling.
Make-ahead: The cake roll can be assembled and stored, wrapped, in the fridge up to 24 hours ahead.
Gluten-free: Substitute a 1:1 gluten-free baking flour for the cake flour. Bake time may vary by a minute or two.

Prep Time: 30 minutes (plus 1 hour cooling & 2 hours chilling)
Cook Time: 12 minutes