Strawberry Cheesecake Cake Roll is a whimsical and delightful spin on the classic cake roll and the beloved flavors of strawberry cheesecake. Combining a light and airy sponge cake with a creamy, tangy cheesecake filling, all rolled up with fresh, sweet strawberries, this dessert presents the best of both worlds. The origins of the cake roll, also known as a Swiss roll, can be traced back to Central Europe, but have been adopted and adapted in various parts of the world. Meanwhile, cheesecake has roots that can be traced back to ancient Greece. This recipe brings together these two traditional desserts into one stunning and tasty treat that is perfect for any occasion, from summer gatherings to celebratory events.
Serving the Strawberry Cheesecake Cake Roll is quite the spectacle, and it pairs wonderfully with additional fresh strawberries or a berry medley to amplify its fruity taste. You could also add a dollop of whipped cream for extra decadence or a sprinkle of powdered sugar for an elegant finish. Light and refreshing sides such as a fruit sorbet or a citrus salad could also complement the flavors of the cake roll, offering a palate-cleansing contrast to the rich cheesecake filling. Whether you serve it as a dazzling dessert at a dinner party or enjoy a slice with tea, this cake roll is sure to impress.
Strawberry Cheesecake Cake Roll
Ingredients:
– 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 more for serving
Instructions:
1. Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the paper.
2. In a small bowl, whisk together the flour, cornstarch, baking powder, and salt, and set aside.
3. In a large bowl, beat egg yolks and 1/2 cup of the granulated sugar with an electric mixer until thick and pale. Mix in vanilla extract.
4. In a separate clean bowl, beat egg whites until soft peaks form, gradually adding the remaining 1/4 cup granulated sugar until stiff peaks form.
5. Gently fold the egg whites into the egg yolk mixture. Then gradually fold in the dry ingredients until just combined.
6. Spread the batter evenly into the prepared pan. Bake for 12-15 minutes or until the top of the cake springs back when touched.
7. Immediately after baking, dust the top of the cake with confectioners’ sugar. Flip the cake onto a clean kitchen towel, peel off the parchment paper, and roll the cake up in the towel from the short end. Cool completely on a wire rack.
8. While the cake cools, prepare the filling by beating the cream cheese and powdered sugar together until smooth. In another bowl, whip the heavy cream and lemon zest until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mixture, then stir in the diced strawberries.
9. Carefully unroll the cooled cake, spread the cheesecake filling evenly over it, leaving a small border around the edges. Re-roll the cake without the towel.
10. Wrap the Strawberry Cheesecake Cake Roll in plastic wrap and refrigerate for at least 2 hours before serving.
11. When ready to serve, remove the plastic wrap, trim the ends if desired for a clean presentation, and decorate with additional fresh strawberries or a dusting of powdered sugar. Slice and serve chilled. Enjoy your delightful Strawberry Cheesecake Cake Roll with your chosen accompaniments.
