Ingredients
Scale
- 4 large eggs
- ¾ cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- ¾ cup powdered sugar
- 1 cup heavy whipping cream
- 1 cup fresh strawberries, chopped
- ½ cup strawberry sauce (for drizzle)
- Powdered sugar (for dusting)
- Whipped cream and whole strawberries for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper, ensuring it hangs over two sides for easy removal.
- In a large bowl, beat together the eggs and granulated sugar on high speed until thick and pale, about 5–7 minutes; the mixture should fall in ribbons when lifted.
- Sift in the flour and baking powder while gently folding in the vanilla extract; avoid overmixing to keep the batter light and airy.
- Pour the batter into the prepared pan evenly and bake for 10–12 minutes until golden brown on top and springy to touch.
- While still warm, invert the cake onto a towel dusted with powdered sugar; carefully peel off the parchment paper and roll it up using the towel as support, then let cool completely.
- Unroll the cooled cake gently, spread cheesecake filling evenly across the surface, add chopped strawberries, then re-roll without using the towel.
- Wrap tightly in plastic wrap and chill in the refrigerator for at least an hour before serving; this helps meld flavors beautifully.
- When ready to serve, drizzle with strawberry sauce, dust lightly with powdered sugar, top with whipped cream and whole strawberries, then slice into rounds.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll (85g)
- Calories: 265
- Sugar: 16g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg