Description
A delightful Strawberry Cheesecake Swiss Roll that combines the flavors of strawberry cake and creamy cheesecake filling, topped with a sweet strawberry glaze.
Ingredients
- Strawberry Cake
- 4 large eggs
- 120 g granulated sugar
- 1 tsp vanilla extract
- 100 g all-purpose flour
- 20 g cornstarch
- 1 tsp baking powder
- ¼ tsp salt
- 30 g strawberry powder or 1–2 tbsp strawberry gelatin powder
- 2–3 drops pink or red food coloring, optional
- Cream Cheese Filling
- 225 g cream cheese, softened
- 80 g powdered sugar
- 1 tsp vanilla extract
- 120 ml heavy whipping cream, cold
- Strawberry Glaze
- 150 g powdered sugar
- 2 tbsp strawberry puree
- 1 tbsp melted butter
- 1–2 tbsp milk, as needed
- ½ tsp vanilla extract
- A few drops pink food coloring, optional
- Topping
- 100 g crushed vanilla biscuits or graham crackers
- 150 g fresh strawberries, halved
- 2–3 tbsp strawberry jam, optional
Instructions
- Prepare the oven: Preheat oven to 175°C. Line a 25 × 38 cm jelly-roll pan with parchment paper.
- Make the cake batter: Beat the eggs and sugar for 5–7 minutes, until pale, thick, and fluffy. Mix in the vanilla.
- In a separate bowl, whisk together flour, cornstarch, baking powder, salt, and strawberry powder. Gently fold the dry ingredients into the egg mixture. Add food coloring if desired.
- Bake: Spread the batter evenly in the prepared pan. Bake for 10–13 minutes, until the cake springs back when lightly touched.
- Roll the cake: Immediately turn the hot cake onto a clean sheet of parchment dusted lightly with powdered sugar. Carefully peel away the baking paper. Roll the cake tightly while warm, starting from the short end. Allow it to cool completely.
- Make the filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Whip the cold cream separately until stiff peaks form, then gently fold it into the cream cheese mixture.
- Fill: Carefully unroll the cooled cake. Spread the cheesecake filling evenly over the surface, leaving about 1 cm around the edges. Roll the cake back up tightly.
- Chill: Wrap in plastic wrap and refrigerate for at least 1 hour to firm up.
- Make the glaze: Whisk powdered sugar, strawberry puree, melted butter, and vanilla together. Add milk a little at a time until you have a thick but pourable glaze. Add pink coloring if desired.
- Decorate: Place the chilled roll on a serving plate and spread the strawberry glaze over the top and sides.
- Finish: Sprinkle generously with crushed biscuits and decorate with fresh strawberry halves.
- Serve: Chill for another 20–30 minutes, then slice with a sharp knife.
Notes
- Roll the cake while it’s still warm so it doesn’t crack.
- Don’t use too much filling or it will squeeze out when rolled.
- Chill the finished roll before glazing for a cleaner finish.
- For an even stronger strawberry flavor, spread a very thin layer of strawberry jam underneath the cheesecake filling.
- Prep Time: 30 minutes
- Cook Time: 10–13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg