Description
 Creamy cheesecake filling rolled inside soft sponge cake with fresh strawberries and crumb topping for a show-stopping dessert.
Ingredients
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 1/2 teaspoon vanilla extract (for cake)
- 1 cup fresh strawberries, diced
- 1/2 cup cookie or vanilla wafer crumbs
- 2 tablespoons butter, melted
- Optional: powdered sugar or whipped cream for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Beat cream cheese, sugar, and 1 teaspoon vanilla extract until smooth; set aside for filling.
- In a separate bowl, whisk eggs, flour, baking powder, salt, milk, and 1/2 teaspoon vanilla until smooth for the cake batter.
- Pour batter onto the prepared baking sheet and bake for 12–15 minutes or until a toothpick comes out clean.
- Immediately roll the warm cake in parchment paper and allow to cool completely.
- Unroll the cooled cake, spread cream cheese filling evenly, and scatter diced strawberries on top.
- Gently roll the cake back up, wrap in plastic wrap, and refrigerate for at least 2 hours.
- Mix cookie crumbs with melted butter, then coat the chilled roll with this crumb mixture.
- Slice into even pieces, garnish with powdered sugar or whipped cream, and serve.
Notes
 For best results, roll the cake while warm to prevent cracks. Store refrigerated for up to 4 days or freeze for up to 1 month. Serve with extra fresh strawberries or a dollop of whipped cream.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American