Description
Strawberry Shortcake Cheesecake Roll is a light yet decadent dessert featuring a soft, airy sponge cake rolled with a creamy, rich cheesecake filling and fresh strawberries. This visually stunning roll combines a swirl of textures and flavors, making it perfect for celebrations, family gatherings, or any time you crave a sweet and refreshing treat.
Ingredients
Scale
Sponge Cake
- 4 large eggs (room temperature)
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
- 1 teaspoon baking powder
- Powdered sugar, for dusting and rolling towel
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup heavy cream, chilled
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Fresh Fruit
- 1 cup fresh strawberries, sliced
Instructions
- Prepare the sponge cake: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper. Whisk the eggs and sugar vigorously until the mixture is thick, pale, and fluffy. Carefully fold in sifted flour and baking powder to keep the batter airy and light.
- Bake the cake: Pour the batter evenly into the prepared pan and bake for about 12-15 minutes, or until the cake springs back when gently touched. Avoid overbaking to maintain moisture and flexibility.
- Roll the cake while warm: Turn the warm cake out onto a clean kitchen towel dusted generously with powdered sugar. Immediately roll the cake up in the towel from one short end to the other to set the shape and prevent cracking later. Let it cool completely.
- Prepare the cheesecake filling: In a chilled bowl, beat the softened cream cheese until smooth and silky. Gradually whip in chilled heavy cream, sugar, and vanilla extract until the filling is fluffy and spreadable.
- Unroll and fill: Carefully unroll the cooled sponge cake and spread the cheesecake filling evenly over its surface. Scatter the sliced fresh strawberries evenly on top of the filling.
- Roll the dessert: Re-roll the cake gently but tightly to keep the filling and strawberries inside. Wrap the roll tightly in plastic wrap and refrigerate for at least 2 hours to let it set before slicing and serving.
Notes
- Use room temperature eggs for a fluffier sponge.
- Fold flour gently to preserve air bubbles in the batter.
- Roll the cake while still warm to avoid cracks.
- Chill the rolled cake fully before cutting to get clean slices.
- Select sweet, ripe strawberries for the best flavor.
- Wipe the knife clean between each slice for neat presentation.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of roll)
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg