Go Back

Strawberry Cheesecake Crunch Roll Cake

A delightful dessert that combines creamy cheesecake flavors with juicy strawberries wrapped in a light, fluffy cake, perfect for busy days.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ cup milk
For the cheesecake filling
  • 8 ounces cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped cream
For the strawberry crunch topping
  • 1 cup crushed graham crackers
  • ¼ cup unsalted butter, melted
  • 2 cups strawberries, sliced

Method
 

Make the Sponge Cake
  1. Preheat your oven to 350°F (175°C). Grease a jelly roll pan (approximately 15×10 inches) and line it with parchment paper.
  2. In a bowl, mix together the flour, baking powder, and salt. Set it aside.
  3. In a large bowl, beat the eggs and sugar together until light and fluffy—about 5 minutes.
  4. Stir in the vanilla and alternate adding dry ingredients with milk until just combined.
  5. Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes or until a toothpick comes out clean.
Prepare the Cheesecake Filling
  1. In a mixing bowl, beat the softened cream cheese until smooth.
  2. Add powdered sugar and vanilla extract, mixing until well combined then fold in the whipped cream gently.
Assemble the Roll Cake
  1. Remove the baked cake from the oven and cool for 5 minutes in the pan.
  2. Flip it onto a clean kitchen towel dusted with powdered sugar and gently peel off the parchment paper.
  3. Spread the cheesecake filling evenly over the warm cake, leaving an inch at the edges.
  4. Starting with the short end, carefully roll the cake into a log. Wrap tightly in plastic wrap and refrigerate for at least one hour.
Strawberry Crunch Topping
  1. Mix crushed graham crackers with melted butter in a bowl.
  2. Gently fold in the sliced strawberries.
Serve It Up
  1. Slice the chilled cake into rounds and serve with strawberry crunch topping.

Notes

Don’t worry if the cake cracks; it adds character. You can substitute strawberries for blueberries or raspberries. For a quicker option, layer in a trifle dish.