There’s something magical about the combination of strawberries, cream, and cake that just speaks to the soul. This Homemade Strawberry Shortcake Cheesecake Roll takes that beloved classic and transforms it into a show-stopping dessert that looks complicated but is surprisingly achievable for any home baker.
Light, airy sponge cake wrapped around a luscious cheesecake filling and fresh strawberries creates a perfect balance of textures and flavors. It’s the kind of dessert that makes everyone at the table pull out their phones for a picture before diving in with their forks.
Why You’ll Love This
- The perfect balance of tangy cheesecake filling and sweet strawberries
- Impressive presentation with minimal decorating skills required
- Can be made ahead and chilled until serving time
- Uses fresh seasonal strawberries at their peak flavor
- Lighter than traditional cheesecake but just as satisfying
Ingredients
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup whole milk
- ½ cup finely chopped strawberries
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup golden Oreos, crushed
- 2 tablespoons strawberry gelatin powder
- 2 tablespoons melted butter
- Fresh strawberries, sliced
- Whipped cream
- Drizzle of strawberry sauce
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch baking sheet with parchment paper. Beat eggs and sugar until fluffy and pale, add vanilla. Sift in flour, baking powder, and salt, folding gently. Add milk and fold in chopped strawberries. Spread evenly and bake for 10-12 minutes.
- While warm, roll the cake (with parchment paper) into a log shape and let it cool completely.
- Beat cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip heavy cream until stiff peaks form, then fold into the cheesecake mixture.
- Unroll the cooled cake and spread an even layer of cheesecake filling. Gently roll it back into shape, wrap in plastic, and chill for at least 2 hours.
- Mix crushed Oreos, strawberry gelatin powder, and melted butter until crumbly.
- Coat the roll with extra cheesecake filling, then sprinkle the strawberry shortcake crumble. Top with whipped cream, strawberry sauce, and fresh strawberries. Slice and enjoy!
Tips & Variations
- For easier rolling, don’t overbake the cake – it should be springy but not dry
- Substitute raspberries or blueberries for a different flavor profile
- Add a tablespoon of strawberry liqueur to the filling for an adult version
- Make sure cream cheese is fully softened to avoid lumps in the filling
- For a chocolate version, add 2 tablespoons of cocoa powder to the cake batter
- If strawberries aren’t in season, use thawed frozen strawberries (drain well first)
Serving Suggestions
Serve this beautiful roll cake with a dollop of extra whipped cream on the side and a few fresh mint leaves for color. For an extra special touch, drizzle plates with a simple strawberry sauce made from pureed strawberries and a touch of sugar.
This dessert pairs wonderfully with afternoon tea, a glass of champagne for celebrations, or a simple cup of coffee after dinner.
Notes
- Store covered in the refrigerator for up to 3 days
- For clean slices, use a sharp knife dipped in hot water between cuts
- The roll can be made one day ahead and stored in the refrigerator
- If the cake cracks a bit while rolling, don’t worry – the filling will hide minor imperfections
FAQs
Can I freeze this roll cake?
Yes, you can freeze it for up to 1 month. Wrap tightly in plastic wrap, then foil. Thaw overnight in the refrigerator before serving.
Why did my cake crack when rolling?
Cracks usually happen if the cake is overbaked or cooled too much before rolling. Always roll while still warm from the oven.
Can I use a different size pan?
The 15×10-inch jelly roll pan is ideal. Using a different size will change the thickness of the cake and affect baking time and rolling ability.
How do I prevent the filling from oozing out?
Make sure your whipped cream is beaten to stiff peaks, and chill the assembled roll for at least an hour before serving to help set the filling.
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