Description
Strawberry Shortcake Cheesecake Rolls combine a tender, spongy cake rolled with a creamy cheesecake filling and fresh strawberries for a delightful dessert. This elegant treat offers a perfect balance of sweet cake, rich cream cheese filling, and juicy fruit, chilled to set and served in beautiful slices.
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
Fruit
- 1 pound fresh strawberries (plus extra for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it to ensure the cake won’t stick.
- Make Cake Batter: In a mixing bowl, beat the eggs and granulated sugar together until the mixture is thick and pale, incorporating air for a light texture. Add vegetable oil and vanilla extract and mix well.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually fold these dry ingredients into the wet egg mixture, mixing just until combined to avoid overworking the batter.
- Bake Cake: Pour the batter evenly into the prepared jelly roll pan and bake for 12–15 minutes until the cake springs back when lightly pressed, indicating it is done.
- Roll Cake While Hot: Immediately after removing from the oven, invert the hot cake onto a clean kitchen towel generously sprinkled with powdered sugar. Carefully peel off the parchment paper, then roll the cake with the towel starting from a short side. Let the rolled cake cool completely in this shape to prevent cracking later.
- Prepare Filling: Beat the softened cream cheese with sugar and vanilla extract until smooth and creamy. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to create a light, fluffy filling.
- Assemble Roll: Once the cake is fully cooled, carefully unroll it. Spread the cheesecake filling evenly over the cake, leaving a small border around the edges. Slice the strawberries and scatter them evenly over the filling.
- Re-roll and Chill: Roll the cake tightly again, this time without the towel. Place the roll in the refrigerator and chill for at least 2 hours to allow the filling to set and flavors to meld.
- Serve: Garnish with additional fresh strawberries if desired before slicing the roll into 8 servings and serving chilled.
Notes
- Rolling the cake while hot helps prevent cracks during assembly.
- Use cold heavy cream for whipping to achieve better volume and texture.
- Chilling the roll helps it hold its shape and makes slicing easier.
- Powdered sugar on the towel prevents the cake from sticking while rolling.
- For best results, use fresh, ripe strawberries for sweetness and juiciness.
