This was absolutely heavenly! Served this for dessert, and there were no leftovers!

Recipe for Strawberry Cheesecake Cake Roll:


3/4 cup all-purpose flour

1/4 cup cornstarch

1 teaspoon baking powder

1/4 teaspoon salt

4 large eggs, separated

3/4 cup granulated sugar, divided

1/2 teaspoon pure vanilla extract

Confectioners’ sugar, for dusting

8 ounces cream cheese, softened

1/2 cup powdered sugar

1 cup heavy cream, cold

1 teaspoon lemon zest

1 cup diced fresh strawberries, plus extra for garnish


Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment, lightly greased.

Whisk together flour, cornstarch, baking powder, and salt.

Beat egg yolks and half the granulated sugar until thick; add vanilla.

In another bowl, beat egg whites to soft peaks, adding remaining sugar for stiff peaks.

Fold whites into yolk mixture, then fold in dry ingredients.

Spread batter in pan; bake 12-15 minutes. Dust with confectioners’ sugar, flip onto a towel, remove parchment, and roll. Cool on a wire rack.

For filling, beat cream cheese and powdered sugar. Whip cream with lemon zest to peaks, fold into cheese mix, add strawberries.

Unroll cake, spread filling, leave border, and re-roll. Chill in plastic wrap for 2 hours.

To Serve:

Remove plastic, trim ends, and decorate with strawberries or powdered sugar. Slice and serve chilled.

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