Description
Strawberry Shortcake Cheesecake Rolls are a delightful dessert combining a light sponge cake rolled with creamy cheesecake filling and fresh strawberries. Perfect for special occasions or a sweet treat, these rolls are chilled to set for a luscious, flavorful bite every time.
Ingredients
Scale
Cake
- 3 large eggs
- ¾ cup (150g) granulated sugar
- 1 tablespoon (15ml) vegetable oil
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¾ cup (93g) all-purpose flour
- Powdered sugar (for rolling)
Filling
- 8 ounces (226g) cream cheese, softened
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (474ml) cold heavy whipping cream
- 1 pound fresh strawberries (plus extra for garnish)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Make cake batter: In a large bowl, beat the eggs and granulated sugar together until the mixture is thick and pale. Add vegetable oil and vanilla extract, mixing well.
- Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually fold these dry ingredients into the wet mixture until just combined to maintain a light batter.
- Bake the cake: Pour the batter evenly into the prepared pan and bake for 12–15 minutes, or until the cake springs back when lightly touched, indicating it is done.
- Roll the cake: Immediately invert the hot cake onto a clean kitchen towel sprinkled with powdered sugar. Carefully peel off the parchment paper, then roll the cake with the towel from a short side. Allow it to cool completely in the rolled shape.
- Prepare the filling: Beat the softened cream cheese, granulated sugar, and vanilla extract together until smooth. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, creating a light, fluffy filling.
- Assemble the roll: Once the cake is completely cool, carefully unroll it. Spread the cheesecake filling evenly over the surface, leaving a small border around the edges. Slice the fresh strawberries and scatter them over the filling.
- Roll and chill: Roll the cake back up tightly without the towel. Wrap it securely and chill in the refrigerator for at least 2 hours to set before serving.
- Garnish and serve: Before slicing, garnish the roll with additional fresh strawberries if desired. Slice and enjoy this creamy, fruity dessert!
Notes
- Ensure the cake is rolled while still warm to prevent cracking.
- Do not overmix batter to maintain a tender cake texture.
- Use cold heavy whipping cream for best whipping results.
- Chill the rolled cake thoroughly to help it hold its shape when sliced.
- Fresh strawberries can be substituted with other berries as preferred.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
