Print

Strawberry Shortcake Cheesecake Rolls Recipe

Print Recipe

★★★★★

4.6 from 87 reviews

This Strawberry Shortcake Cheesecake Roll is a delightful dessert combining a light, fluffy sponge cake rolled with a luscious cheesecake filling and a fresh strawberry layer. The rolled cake is chilled for a perfect sliceable texture and topped with crushed cookies, extra whipped cream, and fresh strawberries for a stunning and delicious treat.

Ingredients

Scale

Sponge Cake

  • 4 large eggs
  • 100 g (½ cup) granulated sugar
  • 1 tsp vanilla extract
  • 100 g (¾ cup) all-purpose flour, sifted
  • ¼ tsp salt
  • Powdered sugar (for dusting towel)

Cheesecake Filling

  • 225 g (8 oz) cream cheese, softened
  • 60 g (½ cup) powdered sugar
  • 1 tsp vanilla extract
  • 180 ml (¾ cup) heavy cream, whipped to stiff peaks

Strawberry Layer

  • 200 g (1½ cups) fresh strawberries, finely chopped
  • 1 tbsp granulated sugar
  • 1 tsp lemon juice
  • 1 tsp cornstarch mixed with 1 tbsp water

Toppings

  • Crushed golden cookies (like vanilla wafers or shortbread)
  • Additional whipped cream
  • Sliced fresh strawberries

Instructions

  1. Prepare the sponge cake: Preheat the oven to 175°C (350°F). Line a 10×15 inch jelly roll pan with parchment paper to prevent sticking.
  2. Beat eggs and sugar: In a mixing bowl, beat the 4 large eggs and 100 g sugar with an electric mixer on high speed for 5–6 minutes until the mixture is thick, pale, and fluffy. Then, add 1 tsp vanilla extract and mix well.
  3. Incorporate dry ingredients: Gently fold in the sifted 100 g all-purpose flour and ¼ tsp salt, mixing just until combined to maintain the airy texture.
  4. Bake the cake: Spread the batter evenly in the prepared pan and bake for 10–12 minutes or until a light spring-back test confirms it is done.
  5. Roll the cake while warm: Once baked, immediately turn the cake out onto a clean kitchen towel dusted generously with powdered sugar. Peel off the parchment paper. Roll the cake carefully with the towel starting from the short end and let it cool completely. This step shapes the cake and prevents cracks.
  6. Prepare the strawberry layer: In a small saucepan over medium heat, combine the finely chopped 200 g strawberries, 1 tbsp granulated sugar, and 1 tsp lemon juice. Cook for 4–5 minutes until the strawberries soften.
  7. Thicken the strawberry mixture: Stir in the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water), and cook for an additional minute until the mixture thickens. Remove from heat and cool completely.
  8. Make the cheesecake filling: In a bowl, beat 225 g softened cream cheese with 60 g powdered sugar and 1 tsp vanilla extract until smooth. Gently fold in the whipped 180 ml heavy cream until fully incorporated, creating a light and creamy filling.
  9. Assemble the roll: Carefully unroll the cooled sponge cake and spread an even layer of the cheesecake filling over the surface. Dollop and gently swirl the cooled strawberry mixture on top of the filling.
  10. Re-roll and chill: Roll the sponge cake back up carefully without the towel. Wrap tightly in plastic wrap and refrigerate for at least 2 hours to set and meld the flavors.
  11. Serve: Slice the chilled roll into portions. Garnish with crushed golden cookies, additional whipped cream, and fresh sliced strawberries to enhance texture and presentation.

Notes

  • Ensure the cake is rolled while still warm to prevent cracking.
  • Use fresh strawberries for the best flavor and texture.
  • Chilling the roll is essential for firm slices and flavor melding.
  • Substitute crushed golden cookies with graham crackers for a different crunch.
  • Heavy cream must be whipped to stiff peaks for a stable cheesecake filling.

Keywords: Strawberry shortcake, cheesecake roll, dessert roll, strawberry dessert, baked roll, cream cheese dessert

Find it online: https://leofoster.com/strawberry-shortcake-cheesecake-rolls-recipe/