Strawberry Cake Roll with Cream Cheese Filling
This strawberry cake roll with cream cheese filling is as pretty as it is delicious. A light sponge cake is rolled around a fluffy, stabilized filling made with whipped cream and a touch of cream cheese, then sprinkled with sweet fresh strawberries. It’s an elegant dessert that’s easier to make than you might think. It is perfect for spring celebrations, brunch, or any sweet moment.
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Seriously, this is an extra special, show-stopping dessert. It isn’t just a simple jellyroll cake with a thin filling and a sprinkle of confectioners’ sugar. This version is stuffed full, topped generously, and ready to impress. It’s creamy, dreamy, and pretty enough for any special occasion. Sure, you’ll use a few mixing bowls, but once you take that first bite, you won’t give it a second thought.
A Bit of History
Jelly roll cakes, also called Swiss rolls, have been around for generations, offering a beautiful presentation and a light texture that’s ideal for whipped or fruity fillings. While they traditionally used jam or jelly, today’s versions often feature creamy centers, giving you the best of both: soft sponge and rich filling. This recipe adds just enough cream cheese to give the whipped cream more body without weighing it down.
Why You’ll Love This Recipe
- Beautiful presentation
- Creamy, dreamy filling that holds its shape
- Classic strawberries-and-cream flavor
- Can be made ahead and chilled until serving
- Perfect for showers, brunches, birthdays, or holidays
How to Make It
The process isn’t as involved as you might think:
You’ll bake a thin sponge cake in a jelly roll pan, roll it while warm in a powdered sugar-dusted towel, and let it cool. Then you’ll whip the heavy cream and cream cheese with vanilla and sugar, and gently spread the filling over the unrolled cake. Sprinkle in fresh strawberries, roll it back up, frost the top and chill before serving.
What You’ll Need
- Basic pantry staples: eggs, sugar, flour, salt, baking powder, vanilla and lemon zest (and optional cream of tartar)
- Cream cheese and heavy whipping cream
- Fresh strawberries, chopped and patted dry
- Powdered sugar (for both filling and dusting)
Ways to Serve This Cake
- Garnish with extra strawberries and mint sprig
- Serve with tea, coffee, or a fruit spritzer. Personally, I love it with a tall glass of cold milk!
How to Store
Wrap the filled roll tightly in plastic wrap and refrigerate. It helps to insert a few toothpicks to prevent the plastic wrap from hitting the frosting, if that is important to you.
How Long Will It Last?
This cake is best enjoyed within 1 to 2 days. The whipped cream filling holds up beautifully thanks to the cream cheese and the cream of tartar, but the strawberries are freshest when served soon after assembly.
Strawberry Cake Roll with Cream Cheese Whipped Cream Filling
A light and elegant sponge cake filled with a fluffy whipped cream and cream cheese filling, then speckled with fresh strawberries is perfect for spring, summer, or any special occasion.
How to Make Strawberry Cake Roll
- Begin by preheating your oven to 375° F
- Line a 10 x 15-inch jelly roll pan with parchment paper. I like to give the pan a light spray of non-stick spray before lining with the parchment paper, especially on the pan edges if the paper doesn’t cover completely.
- Place a large mixing bowl and the beaters in the freezer. (this helps the cream for the filling whip better.)
- Allow the cream cheese come to room temperature.
In a medium bowl, whisk together 3/4 cup flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Set aside for now as you will add this after the eggs are beaten.
In a large bowl, beat the large 4 eggs on high speed for 5 minutes until thick and pale in color.
Gradually beat in 3/4 cup sugar and 1 teaspoon vanilla. Stir in 1/2 teaspoon lemon zest.
Gently fold the dry ingredient mixture into the egg mixture.
Pour the batter into the prepared pan.
Spread the batter evenly. It is optional, but I tap the pan onto the counter a few times to help the bubbles rise to the surface. Place the cake into the oven and bake 10-12 minutes, or until the cake springs back when touched.
While the cake is baking, prepare a towel by dusting heavily with powdered sugar.
Prepare the strawberries. Wash and dry well.
Chop the strawberries; set aside 3/4 cup.
Remove the cake from the oven. If you notice some of the edges of the cake adhering to the pan, simply run a knife around the pan before inverting.
Immediately invert the hot cake onto the towel.
Peel off the parchment paper.
Gently roll up the cake with the towel inside, starting from the short end. Place on a wire rack and allow to cool completely.
While the cake is cooling, make the filling:
In the cold mixing bowl, pour in 2 1/2-cups heavy whipping cream, 1/2 cup powdered sugar, 1 1/2 teaspoons vanilla, and 1/4 teaspoon cream of tartar. Beat the mixture until soft peaks form. Add the softened 4-ounces cream cheese, a few pieces at a time, and continue to beat until thickened. Turn the mixer off and using a spatula, scrape the sides and bottom to be sure the cream cheese is incorporated. Be careful to not over beat.
To assemble the cake roll: Carefully unroll the cooled cake.
Spread half of the filling over the surface leaving a small border.
Sprinkle the 3/4 cup chopped strawberries evenly over the top.
Roll the cake back up (without the towel). Place on a serving plate, seam side down.
Use the remaining whipped cream to frost the top and sides of the cake.
Garnish with additional strawberries and mint sprigs. Chill at least 1 hour before slicing and serving.
Strawberry Cake Roll with Cream Cheese Filling
Equipment
- Preheat oven to 375°
Ingredients
- 3/4 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
- 1/2 teaspoon lemon zest
- 1 pound fresh strawberries or less, if desired
- 2½ cups heavy whipping cream cold
- ½ cup powdered sugar
- 1½ teaspoons vanilla extract
- ¼ teaspoon cream of tartar optional, for extra stability
- 4 oz cream cheese softened
Instructions
- Line 10 x 15“ jelly roll pan with parchment paper (lightly spray pan before adding parchment paper
- Place a large mixing bowl and the beaters in the freezer. (This helps the cream for the filling, whip up better.).
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat the large eggs on high speed for five minutes until thick and pale in color
- Gradually beat in the granulated sugar and vanilla. Stir in lemon zest.
- Gently for the dry ingredient mixture into the egg mixture.
- Pour the batter into the prepared pan.
- Spread the batter evenly
- Bake for 10 to 12 minutes or until the cake springs back when touched
- Lay out a clean kitchen towel and dust generously with powdered sugar.
- Immediately invert the hot cake onto the towel. Peel off the parchment paper and gently roll up the cake (with towel inside) starting from the short end.
- Let cool completely.
- Make the filling: In a cold mixing bowl, pour in the heavy whipping cream, powdered sugar, vanilla, and cream of tartar.
- Beat the mixture until soft peaks form.
- Add the softened cream cheese and continue to beat until thickened. Turn the mixture off and using a spatula scrape the sides and bottom to be sure the cream cheese is incorporated. Be careful to not over whip.
- To assemble the cake roll: carefully unroll the cake. Spread half of the filling evenly over the surface, leaving a 1 inch border. Roll the cake back up (without the towel).
- Transfer to a serving platter. Top with the remaining whipped cream. Garnish with strawberries and mint, if desired.
- Chill at least one hour before slicing and serving
Notes
• For best results, chill your bowl and beaters beforehand.
Tips for Success:
Roll the cake while warm to prevent cracking.
Pat strawberries dry to keep the filling from becoming watery.
For best texture, serve the same day or within 24–48 hours.
Store leftovers tightly wrapped in the fridge.
SHOP MY KITCHEN
(Things I use often in my kitchen—tools I reach for regularly and truly think are worth having.)
Wire Cooling Rack
Heavy-duty stainless steel cooling rack. Oven-safe, food-safe, and perfect for baking, roasting, or crisping bacon with even airflow and easy cleanup.
👉 View on Amazon (affiliate link)
Nordic Ware Natural Jelly Roll Pan
Durable and dependable, this Nordic Ware Jelly Roll Pan is perfect for baking sheet cakes, cookies, or roasting veggies. Made of natural aluminum for even heating and a crisp finish.
👉 View on Amazon (affiliate link)
Parchment Paper Sheets
Pre-cut parchment paper sheets that fit perfectly in your jelly roll pan, no curling or trimming needed! Non-stick, oven-safe, and ideal for easy cleanup.
👉 View on Amazon (affiliate link)
OXO Good Grips Flip and Fold Omelet Turner, Silicone
It is flexible, nonstick-safe, and perfectly shaped for flipping omelets, pancakes, and delicate foods with ease.
👉 View on Amazon (affiliate link)
Stainless Steel Offset Spatula, Set of 2
Offset Spatula Set includes 6- and 8-inch blades, ideal for frosting cakes, spreading batters, and lifting delicate bakes. Comfortable handles and angled design make decorating easy and precise.
👉 View on Amazon (affiliate link)
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