Description
Strawberry Shortcake Cheesecake Rolls combine tender vanilla sponge cake, a tangy cheesecake filling, and sweet strawberry compote in a beautifully swirled dessert. This no-fuss, show-stopping roll is perfect for spring, summer gatherings, birthdays, or when you want an impressive treat with light, fruity flavor and creamy richness in every bite.
Ingredients
- For the cake roll:
- All-purpose flour
- Baking powder
- Salt
- Eggs
- Granulated sugar
- Vanilla extract
- Milk
- For the cheesecake filling:
- Cream cheese, softened
- Powdered sugar
- Vanilla extract
- Heavy cream or whipped topping
- For the strawberry layer:
- Fresh or frozen strawberries, chopped
- Granulated sugar
- Lemon juice
- Optional: strawberry jam for added spreadability
- For topping (optional):
- Crushed shortbread cookies or golden sandwich cookies
- Whipped cream
- Extra chopped strawberries
Instructions
-
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
-
In a bowl, beat eggs and sugar until light and fluffy. Stir in vanilla and milk.
-
Sift in flour, baking powder, and salt. Fold gently until just combined.
-
Pour into prepared pan and spread evenly. Bake for 10–12 minutes until springy.
-
While warm, roll cake in a towel dusted with powdered sugar. Cool completely.
-
For filling: beat cream cheese, powdered sugar, and vanilla. Fold in whipped cream until smooth.
-
For strawberries: cook berries, sugar, and lemon juice until thickened. Cool.
-
Unroll cake, spread cheesecake filling, then strawberry mixture. Re-roll gently (without towel).
-
Wrap in plastic and chill for at least 1 hour.
-
Top with whipped cream, crushed cookies, and extra berries before slicing.
Notes
- Swap strawberries for raspberries or blueberries as seasonal alternatives.
- Use store-bought jam or pre-whipped topping to save time.
- Add lemon zest to filling for brightness.
- Sprinkle crushed cookies inside the roll for texture.
- Roll cake while warm to avoid cracks.
