Description
Strawberry Shortcake Cheesecake Rolls combine a delicate, fluffy cake rolled with creamy cheesecake filling and fresh strawberries, creating a delightful dessert perfect for any occasion. This no-fuss recipe yields a beautiful and delicious treat with layers of sweet cake, tangy cheesecake, and juicy berries.
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)
Cheesecake 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 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 mixing bowl, beat the eggs and granulated sugar until the mixture becomes thick and pale. Mix in the vegetable oil and vanilla extract thoroughly.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold these dry ingredients into the wet egg mixture until just combined, being careful not to overmix.
- 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.
- Invert and Roll Cake: Immediately after baking, invert the hot cake onto a clean kitchen towel sprinkled with powdered sugar. Carefully peel off the parchment paper. Using the towel, roll the cake from a short side and allow it to cool completely rolled up; this will help prevent cracking later.
- Prepare Cheesecake Filling: Beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Assemble the Roll: Once the cake has 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.
- Roll and Chill: Roll the cake back up tightly without the towel, ensuring the filling stays inside. Wrap the roll tightly and refrigerate for at least 2 hours to set.
- Serve: Before slicing and serving, garnish the roll with additional fresh strawberries if desired to enhance presentation and flavor.
Notes
- Be careful when rolling the cake while warm to avoid cracking; rolling with the towel helps prevent this.
- Use cold heavy cream for whipping to ensure stiff peaks.
- For easier slicing, chill the roll well and use a sharp serrated knife.
- Can be made a day ahead and stored covered in the refrigerator for best flavor.
- Substitute fresh strawberries with other berries like raspberries or blueberries for variation.
