Strawberry Shortcake Cheesecake Roll
Hey loves! Imagine the fluffiest vanilla sponge cake rolled up with dreamy cheesecake filling and juicy strawberries, topped with whipped cream. It’s like dessert heaven rolled into one showstopper!
Ingredients
For the Sponge Cake
- 4 large eggs (room temp is key, trust me!)
- ¾ cup granulated sugar
- ¾ cup all-purpose flour
- 1 tsp vanilla extract
- ¼ tsp salt
- 3 tbsp butter (melted and cooled)
- Powdered sugar for dusting
For the Cheesecake Filling
- 8 oz cream cheese (room temp, don’t skip!)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- ¼ cup granulated sugar
For the Strawberry Magic
- 2 cups fresh strawberries (hulled and diced)
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
For the Topping Squad
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- 1 cup fresh strawberries (sliced)
- Optional: graham cracker crumbs for crunch
Instructions
- Preheat your oven to 350°F. Line a 15x10-inch pan with parchment paper and give it a light grease—this avoids any sticky disasters.
- Whip eggs and sugar with a mixer until thick and pale yellow. Add vanilla and salt, then gently fold in flour in batches. Drizzle in melted butter and fold carefully.
- Spread the batter evenly in the pan. Bake for 12-15 minutes until springy. Dust a clean towel with powdered sugar, flip the warm cake onto it, peel off the paper, and roll it up in the towel. Let it cool completely—this trains it to roll perfectly later!
- Toss diced strawberries with sugar, lemon juice, and vanilla. Let them sit for 30 minutes to get juicy, then drain the liquid (save it for something fun!).
- Beat cream cheese until smooth, then mix in powdered sugar and vanilla. Whip heavy cream with granulated sugar to soft peaks and fold it into the cream cheese mix.
- Unroll the cooled cake (small cracks are normal!). Spread the cheesecake filling evenly, sprinkle with strawberries, and roll it back up tight. Wrap in plastic and chill for at least 4 hours—overnight is chef’s kiss!
- Whip cream with powdered sugar and vanilla for the topping. Unwrap the roll, slather on the cream, top with sliced strawberries, and sprinkle graham crumbs if you’re feeling extra.
Notes
Room temp ingredients make all the difference! Chill the roll overnight for the best texture. Slice with a sharp knife wiped clean between cuts for perfect spirals. Pro tip: Add a splash of rosewater to the strawberries for a floral twist—it’s a whole vibe!