Strawberry Cheesecake Yule Log Cake – Easy Festive Roll Up Recipe

The first time I sliced into this Strawberry Cheesecake Yule Log Cake, it was like unveiling a holiday secret. Fluffy sponge, swirls of tangy cheesecake filling, and juicy strawberry ribbons—each bite just melts, you know? Honestly, this festive roll up recipe is pure magic, and it’s been the star of my family’s holiday dessert table for years. You can smell the sweet berries and creamy vanilla as it bakes, and the anticipation? Totally worth it. The whole thing is gorgeous, rolls up like a dream, and gives you that classic yule log look but with a fresh, fruity twist.

I started making this cake after a snowy December afternoon when I wanted something special for our annual holiday brunch. The classic chocolate yule log is great, but sometimes you want something lighter—something that feels like a cheerful surprise. I’m a huge fan of strawberry cheesecake (who isn’t?), and one day it hit me: why not roll all that creamy, tangy goodness into a festive cake? So, after a lot of experimenting and, let’s be honest, a few flopped rolls along the way, I landed on this strawberry cheesecake yule log cake recipe that’s easy to master and even easier to love.

This recipe is perfect for anyone who wants a show-stopping dessert without a ton of fuss. The ingredients are straightforward, and the steps are simple enough for a beginner—but the end result looks like you spent hours in the kitchen. It’s bright, it’s beautiful, and it’s a total crowd-pleaser. Plus, if you’re hosting folks who aren’t into heavy chocolate desserts, this festive roll up recipe brings a fresh, creamy flavor that balances out the holiday spread. Whether you’re baking for kids, in-laws, or your favorite neighbors, this cake honestly wins hearts every time. After baking this more times than I can count, I promise: this is the only strawberry cheesecake yule log cake you’ll ever need!

Why You’ll Love This Strawberry Cheesecake Yule Log Cake

• Quick and Doable: This festive roll up recipe comes together in under an hour (plus a bit of chill time). No need to spend all day baking—perfect for busy holiday schedules.
• Simple Ingredients: Nothing fancy here! You probably have most things in your pantry and fridge already. The strawberries add a pop of color and flavor without any complicated prep.
• Perfect for Every Occasion: Whether it’s Christmas Day, a winter birthday, or just a cozy brunch, this yule log cake fits right in. It’s also a gorgeous centerpiece for any dessert table.
• Crowd-Pleaser: Kids love the sweet strawberries, adults love the creamy cheesecake filling, and everyone asks for seconds. I’ve never had leftovers—seriously!
• Unbelievably Delicious: The combo of soft sponge, tangy cheesecake, and juicy berries is the kind of thing that makes you close your eyes and sigh after the first bite. It’s comfort food with a festive twist.

What really sets this strawberry cheesecake yule log cake apart is how the fluffy vanilla sponge wraps around a cool, silky cheesecake layer with real strawberry pieces. I blend the filling until it’s super smooth, so every bite is delicate but packed with flavor. And rolling up the cake while it’s still warm keeps it so soft—no cracking, no stress. You can swap in different fruits, but strawberries bring that perfect balance of sweet and slightly tart, making the cake taste lighter than you’d expect.

This isn’t just another yule log. It’s the kind of dessert that makes people pause to admire it before diving in. Plus, if you’re looking for something a little less heavy than traditional chocolate desserts, this roll is just right. It always feels special, whether you’re serving it on fine china or just on a regular Tuesday night (yes, I’ve done that too!). Even better, it’s super easy to adapt for gluten-free or low-sugar diets if needed, so nobody has to miss out. All in all, this strawberry cheesecake yule log cake is everything you want in a holiday dessert: festive, foolproof, and downright dreamy.

What Ingredients You Will Need

This dreamy strawberry cheesecake yule log cake uses simple, wholesome ingredients to create a cake that’s light, creamy, and bursting with berry flavor. Here’s what you’ll need (spoiler: you probably have most of these on hand!):

• For the Sponge Cake:
  • 4 large eggs, room temperature (for best volume)
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon vanilla extract (I like Nielsen-Massey for pure flavor)
  • 1 cup (120g) all-purpose flour (can sub gluten-free 1:1 blend)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (60ml) whole milk, lukewarm
  • 2 tablespoons (28g) unsalted butter, melted and cooled
• For the Strawberry Cheesecake Filling:
  • 8 oz (225g) cream cheese, softened (full-fat for best flavor)
  • 1/2 cup (120ml) heavy whipping cream
  • 1/3 cup (40g) powdered sugar (add more to taste)
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh strawberries, hulled and diced (frozen works in a pinch—just thaw and drain)
• For the Strawberry Jam Swirl (Optional but recommended!):
  • 1/4 cup (60g) strawberry jam or preserves (I love Bonne Maman for its real fruit flavor)
  • 1 teaspoon lemon juice (to brighten the jam)
• For the Topping:
  • 1/2 cup (120ml) heavy whipping cream
  • 2 tablespoons (15g) powdered sugar
  • Fresh strawberries, halved, for garnish
  • Powdered sugar, for dusting

Ingredient Tips: For the sponge, make sure the eggs are truly at room temp—they whip up fluffier that way. If you’re dairy-free, swap the cream cheese for a coconut-based alternative and use coconut cream for the filling. No fresh strawberries? Frozen ones, well-drained, work just fine. For a gluten-free version, I’ve had great luck with King Arthur’s gluten-free flour blend. You can also swap strawberry jam with raspberry for a tangier twist. This recipe is forgiving, so don’t stress about tiny swaps—just stick to the basics and you’ll be golden!

Equipment Needed

• 10×15-inch Jelly Roll Pan: Essential for that classic yule log shape. If you don’t have one, a rimmed baking sheet (about the same size) works in a pinch—just watch your batter thickness.
• Electric Mixer: Stand or hand mixer for whipping eggs and cream. I’ve used a whisk by hand in a pinch (hello, arm workout), but it takes longer.
• Mixing Bowls: At least two—one for the sponge batter and one for the filling.
• Kitchen Scale (optional): For precise flour measuring. Not required, but I find it helps keep the sponge consistent.
• Parchment Paper: For lining the pan and easy cake removal. Don’t skip this—it saves so much frustration.
• Clean Kitchen Towel: For rolling the cake while warm. A thin, lint-free towel is best. I keep a “baking towel” just for this purpose.
• Offset Spatula: Makes spreading batter and filling a breeze. A butter knife works if you’re in a hurry.
• Wire Rack: For cooling the cake evenly.
• Serrated Knife: For trimming the edges and slicing cleanly.

If you’re just starting out, there’s no need to buy fancy tools. I’ve baked this cake in a regular sheet pan and used a spatula from the dollar store. The only thing I really recommend investing in is good parchment paper—it makes all the difference when you go to roll up your cake (trust me, I’ve tried skipping it and regretted it every time!).

Preparation Method

1. Preheat and Prep:
   
   Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving some overhang on the sides for easy lifting. Lightly grease the paper.
   
   Tip: This step saves you from cake sticking disasters!
2. Make the Sponge Cake Batter:
   
   In a large mixing bowl, beat 4 large eggs with an electric mixer on high speed for about 5 minutes, until thick, pale, and tripled in volume. Gradually add 3/4 cup (150g) granulated sugar while continuing to beat, then drizzle in 1 teaspoon vanilla extract.
   
   Sensory cue: The mixture should be pale and form ribbons when you lift the beaters.
3. Combine Dry Ingredients:
   
   In a separate bowl, whisk together 1 cup (120g) all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Gently fold the dry ingredients into the egg mixture in two additions, using a spatula. Be careful not to deflate the batter.
   
   Warning: Overmixing here can make the cake dense.
4. Add Milk & Butter:
   
   Mix 1/4 cup (60ml) lukewarm milk with 2 tablespoons (28g) melted butter. Pour this mixture down the side of the bowl and fold in gently until just combined.
   
   Tip: Lukewarm milk helps keep the batter light.
5. Bake the Sponge:
   
   Pour the batter into your prepared pan, spreading evenly with an offset spatula. Bake for 10-12 minutes, or until the cake springs back when gently pressed and the top is golden.
   
   Troubleshooting: If your cake cracks, don’t worry—we’ll cover it with cream later!
6. Roll the Warm Cake:
   
   While the cake is still warm, dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel, peel off the parchment, and roll up the cake (short end to short end) with the towel inside. Let it cool completely, rolled up, on a wire rack.
   
   Tip: Rolling while warm prevents cracks.
7. Prepare the Cheesecake Filling:
   
   In a bowl, beat 8 oz (225g) softened cream cheese until smooth. Add 1/2 cup (120ml) heavy whipping cream, 1/3 cup (40g) powdered sugar, and 1 teaspoon vanilla. Beat until thick and fluffy. Fold in 1 cup (150g) diced strawberries.
   
   Personal note: I like to chill the filling for 10 minutes to make spreading easier.
8. Make the Jam Swirl (Optional):
   
   Stir together 1/4 cup (60g) strawberry jam with 1 teaspoon lemon juice. Microwave for 10 seconds to loosen, then cool slightly.
9. Assemble the Yule Log:
   
   Carefully unroll the cooled sponge. Spread the cheesecake filling evenly, leaving a 1/2-inch border. Drizzle the jam in thin ribbons over the filling and swirl gently with a knife.
   
   Sensory cue: The filling should look creamy with pops of berry color.
10. Re-Roll and Chill:
    
    Gently but firmly roll the cake back up (without the towel) into a log. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or up to overnight.
    
    Tip: Chilling helps the flavors meld and makes slicing cleaner.
11. Whip the Topping:
    
    Beat 1/2 cup (120ml) heavy cream with 2 tablespoons (15g) powdered sugar until soft peaks form. Unwrap the cake and spread or pipe the whipped cream over the log. Garnish with fresh strawberries and dust with powdered sugar.
12. Serve:
    
    Slice with a serrated knife and enjoy! Store leftovers in the fridge.

Personal tip: If your cake cracks a little, just cover that side with extra whipped cream and nobody will know. The first time I made this, mine looked a bit lopsided but tasted incredible—perfection is overrated!

Cooking Tips & Techniques

If you want your strawberry cheesecake yule log cake to come out bakery-worthy, a few tried-and-true tricks really help. Here’s what I’ve learned after many (many) attempts—plus a couple of my “oops” moments so you can avoid them!

• Room Temperature Eggs: Seriously, don’t skip this. Cold eggs just don’t whip up as well, and your sponge might turn out flat. I forgot once and paid the price with a pancake-like cake.
• Don’t Overbake: Even an extra minute or two can dry out the sponge, making it hard to roll. Keep an eye on it—when the top springs back, it’s done. If you’re unsure, err on the side of underbaking.
• Roll While Warm: This is non-negotiable! Rolling the cake fresh from the oven prevents cracks and helps “teach” the cake to stay rolled. If you wait until it’s cool, you’re almost guaranteed to get splits.
• Spread Evenly: When you add the filling, go gently and don’t overfill the ends. Too much filling can ooze out when you roll. I learned this the messy way—less is more for a neat spiral.
• Chill for Slicing: I always chill the finished roll for at least an hour. It firms up the filling and makes for those perfect, Instagram-ready slices. If you’re short on time, 30 minutes in the freezer speeds things up.
• Multitask: While the cake is cooling in its towel, prep your filling and toppings. This saves time and keeps things moving along smoothly.
• Consistency is Key: Use a kitchen scale if you have one for flour, and fluff/spoon/sweep if measuring by cups. Too much flour equals a dry sponge—trust me, I’ve learned the hard way.
• Don’t Panic Over Cracks: They happen to everyone. Just patch with whipped cream and garnish with berries. No one will notice, and it’ll still taste amazing.

Honestly, the biggest “secret” is not to stress too much. The more you bake, the better you get. And hey—sometimes the most rustic-looking cakes get the biggest compliments!

Variations & Adaptations

This strawberry cheesecake yule log cake is super versatile. Whether you want to fit a dietary need or just change up the flavors, here are some variations I’ve tried (and loved):

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free flour blend. I like King Arthur’s gluten-free mix—no one can tell the difference.
• Lemon Berry Twist: Add 1 tablespoon of fresh lemon zest to the sponge and use blueberries or raspberries in the filling instead of strawberries. The extra citrus pop is so good for spring or Easter celebrations.
• Chocolate Strawberry Cheesecake Roll: Swap 1/4 cup (30g) of the flour in the sponge for unsweetened cocoa powder. It’s like a chocolate-covered strawberry in cake form!
• Dairy-Free: Use vegan cream cheese and coconut cream in the filling and topping. I’ve made it this way for a friend and it was just as dreamy.
• Nut-Free: This recipe is naturally nut-free, but always check your ingredients for cross-contamination if allergies are a concern.

One of my favorite personal touches: I once made a blackberry-lime version for a summer party. Just swap in blackberries for strawberries and add a splash of lime juice to the filling. It was a huge hit—my friends still talk about it!

Serving & Storage Suggestions

This strawberry cheesecake yule log cake is best served chilled or at cool room temperature. I love to sprinkle a little extra powdered sugar on top just before serving—it looks like fresh snow! Slice with a serrated knife for clean edges, and serve with a few extra strawberries on the side for color.

Pair it with hot coffee, a cup of tea, or even a glass of sparkling wine for a truly festive touch. If you’re serving a crowd, you can even cut smaller slices and offer alongside other holiday desserts.

For storage, wrap leftovers tightly in plastic wrap and keep in the refrigerator for up to 3 days. The flavors actually deepen overnight, so don’t worry if you make it ahead! For longer storage, you can freeze the un-topped, wrapped yule log for up to 1 month—just thaw in the fridge overnight before adding whipped cream and berries. To reheat (if you must), let slices sit at room temp for 10-15 minutes; avoid the microwave to keep the filling creamy and the sponge soft.

Nutritional Information & Benefits

Each slice of this strawberry cheesecake yule log cake (1/12th of the cake) is roughly:

• Calories: 240
• Fat: 13g
• Carbohydrates: 27g
• Protein: 4g
• Sugar: 17g

Strawberries pack vitamin C and antioxidants, while the cream cheese filling offers a little protein and calcium. If you use gluten-free flour or swap in low-fat dairy, this cake fits a variety of diets (just always check labels for allergens). It’s a lighter choice than many traditional yule logs, and I love that it feels indulgent but not heavy—exactly what you want after a big holiday meal!

Conclusion

This strawberry cheesecake yule log cake is a holiday standout—beautiful, surprisingly easy, and always a hit. It’s the kind of recipe you’ll reach for every year (or hey, whenever you want to impress a crowd). I love how adaptable it is and how the creamy, fruity filling brings out the best in everyone’s favorite flavors. My family begs for it every December, and even my “not a dessert person” uncle goes back for seconds.

Don’t be afraid to get creative—switch up the berries, add a little citrus, or go chocolatey if that’s your thing. And if you try it, I’d love to hear how it turned out! Drop a comment, tag me on social, or share your own festive roll up recipe adaptations. Happy baking—and may your holidays be filled with dreamy, delicious cakes!

Frequently Asked Questions

Can I use frozen strawberries for the filling?

Yes! Just thaw them completely and drain off excess liquid before dicing. I’ve used frozen berries in a pinch and the results are still delicious—just slightly softer texture.

What if my cake cracks when rolling?

No worries! Patch up any cracks with whipped cream and extra strawberries. The topping covers imperfections, and nobody will care once they taste it. I’ve had a few crack and they still disappeared in minutes.

How far in advance can I make this strawberry cheesecake yule log cake?

You can make it up to 2 days ahead. Just keep it tightly wrapped in the fridge and add whipped cream and fresh berries right before serving for best freshness.

Is this recipe gluten-free or can it be adapted?

Absolutely! Use a 1:1 gluten-free flour blend instead of regular all-purpose flour. I’ve done this several times for gluten-sensitive friends and it works perfectly.

Can I make this cake dairy-free?

Yes, you can! Swap the cream cheese and heavy cream for dairy-free alternatives like coconut cream cheese and coconut whipping cream. The texture and flavor are still dreamy—promise!

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