Description
These Strawberry Shortcake Cheesecake Rolls feature a light and fluffy sponge cake wrapped around a rich, creamy cheesecake filling and sweet strawberry layer. Rolled into a beautiful swirl and chilled to perfection, this elegant dessert delivers a perfect balance of airy cake, smooth cream, and fresh fruit flavor.
Ingredients
- For the Sponge Cake:
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- For the Strawberry Layer:
- 1 1/2 cups fresh strawberries, finely chopped
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- For Garnish (Optional):
- 1/4 cup crushed shortbread cookies
- Fresh strawberry slices
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- Beat eggs and sugar on high speed for 4–5 minutes until pale, thick, and tripled in volume. Mix in vanilla extract.
- Whisk together flour, baking powder, and salt. Gently fold into the egg mixture without deflating the batter.
- Spread batter evenly into prepared pan. Bake for 10–12 minutes, until the cake springs back lightly when touched.
- Dust a clean kitchen towel with powdered sugar. Invert hot cake onto the towel and carefully peel off parchment paper.
- Roll the cake up from the short end with the towel inside. Let cool completely while rolled.
- Combine chopped strawberries, sugar, and lemon juice. Let sit 10–15 minutes, then drain excess liquid.
- Beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip heavy cream to stiff peaks and gently fold into the cream cheese mixture.
- Unroll cooled cake. Spread cheesecake filling evenly, leaving a 1/2-inch border. Top with drained strawberry mixture.
- Roll the cake back up without the towel. Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
- Before serving, garnish with crushed shortbread cookies and fresh strawberry slices if desired. Slice and serve chilled.
Notes
- Roll the cake while warm to prevent cracking.
- Drain strawberries well to avoid excess moisture.
- Chill thoroughly for clean slices.
- Use a sharp knife and wipe clean between cuts.
- Store tightly wrapped in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 135 mg
