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This strawberry shortcake cheesecake roll is a showstopping dessert that brings together tender sponge cake, creamy cheesecake filling, and a nostalgic strawberry cookie crumble. Every forkful delivers fresh berry flavor, a tangy swirl of cheesecake, and buttery crumbles that make the whole bite irresistible. Whether it's for a birthday, special gathering, or just because, this roll never fails to impress and satisfy a sweet tooth.
When I first surprised my family with this roll for my mom's birthday, it was gone before I could even get a second slice. Now it has a permanent place at all our holiday gatherings because it feels special but not complicated.
Ingredients
- Eggs: fresh and large are key for a tall airy sponge cake
- Granulated sugar: gently sweetens the cake and supports a golden crust
- Vanilla extract: warms up both cake and filling choose pure for the best flavor
- All-purpose flour: forms a sturdy but light cake base sift for smoothness
- Baking powder: gives the batter a gentle lift for a soft bite
- Salt: sharpens flavor so the cake is not overly sugary
- Whole milk: keeps the sponge tender and moist use whole for best texture
- Fresh strawberries: chopped finely for even fruit bits and vibrant speckles
- Cream cheese: softened for ultra creamy lump free filling
- Powdered sugar: blends seamlessly into filling for perfect texture
- Heavy whipping cream: creates the silkiest cheesecake layer when whipped cold
- Golden Oreos: crushed for a buttery chocolaty crumble
- Strawberry gelatin powder: gives the crumble color and real berry flavor
- Melted butter: brings the crumble together and provides richness
- Fresh strawberries: sliced for garnishing make sure they are ripe and fragrant
- Whipped cream: optional for an extra fluffy topping use cold and fresh
- Strawberry sauce: for optional drizzling adds another hit of berry flavor
Instructions
- Make The Sponge Cake:
- Beat eggs and sugar in a large bowl with an electric mixer on high speed for about eight minutes until thickened pale and frothy. This step creates an airy structure that gives the cake its recognizable sponge lift.
- Sift And Fold:
- Sift flour, baking powder, and salt over the egg mixture. Fold in gently with a spatula to preserve the air in your batter. Pour the milk around the edge, fold in with a light hand, then stir in the finely chopped strawberries so pockets of fruit bake into the cake.
- Bake The Sponge:
- Spread the batter in a parchment lined nine by thirteen inch baking sheet. Even out the surface. Bake at three hundred fifty degrees Fahrenheit for ten to twelve minutes. Watch for a light golden color and a springy touch that signals perfect doneness.
- Roll The Warm Cake:
- While the cake is hot, carefully roll it up inside its parchment like a jelly roll. Start with a short end and roll tightly without squishing. Let the roll cool completely in shape so it will not crack when filled.
- Prepare Cheesecake Filling:
- Beat softened cream cheese with powdered sugar and vanilla until completely smooth. In another bowl, whip the heavy cream until stiff. Fold whipped cream into the cheesecake base for a fluffy tangy filling.
- Fill And Re Roll:
- Once cooled, unroll the sponge, spread the cheesecake filling edge to edge, then re roll the cake without the paper. Wrap the whole roll in plastic and refrigerate at least two hours so the filling can firm up.
- Make The Crumble:
- Stir together crushed golden Oreos, strawberry gelatin powder, and melted butter until it forms a bright crumbly mix.
- Decorate The Roll:
- Coat the outside of the chilled roll with a bit more filling. Press on the crumble mixture softly. Add fresh strawberries, whipped cream, and a drizzle of strawberry sauce just before serving for a beautiful finish.
My favorite part of this roll is definitely the strawberry crumble topping which brings back memories of strawberry shortcake ice cream bars from summer as a kid. It is always the part everyone fights over at the table and truly makes the dessert amazing.
Storage Tips
Keep leftovers wrapped tightly in plastic or in an airtight container in your refrigerator. This roll tastes great even two or three days later and the flavors blend together beautifully as it sits.
Ingredient Substitutions
Golden Oreos can be swapped with other vanilla sandwich cookies. Strawberries work well in season but you can switch to blueberries, raspberries, or peaches for an easy twist.
Serving Suggestions
Slice using a warmed sharp knife to get the cleanest slices. Chill the roll thoroughly before cutting. Garnish with extra whipped cream, strawberry sauce, or a sprig of mint for a touch of color and elegance.
Cultural Note
This dessert combines the best of American strawberry shortcake and European style rolled cakes, blending creamy cheesecake with light sponge for a dessert with familiar flavors and international inspiration.
Seasonal Adaptations
Use raspberries or peaches during late summer for variety. Lemon zest brings brightness in spring versions. Skip the crumble for a lighter dessert or add rainbow sprinkles for a party.
Success Stories
I once made this roll for a baby shower with pale pink sprinkles and the guests were asking for seconds before the photos were even finished. It is always the first dessert to disappear at our family potlucks. A neighbor raved that she could not stop thinking about the cheesecake filling so she made her own version with blackberries.
Freezer Meal Conversion
Wrap the finished cheesecake roll tightly in a double layer of plastic wrap, then in foil. Freeze for up to two months. Thaw overnight in the refrigerator and add the crumble and fresh toppings just before serving.
This roll is simple enough for beginners but impressive enough for any celebration. You will want to make it again and again!
Common Questions About Recipes
- → How do I prevent cracks when rolling the cake?
Roll the sponge while it's still warm with parchment paper and a damp towel to minimize cracking.
- → Can I prepare the roll ahead of time?
Yes, assemble and chill the roll for at least 2 hours or overnight before serving for the best texture.
- → What fruits can I use besides strawberries?
Blueberries, raspberries, or diced peaches make excellent seasonal alternatives for the filling and topping.
- → How should leftovers be stored?
Wrap leftovers tightly in plastic or place in an airtight container; refrigerate for up to three days.
- → What’s the secret to clean cake slices?
Chill the roll thoroughly, then cut with a sharp, warm knife wiped clean between slices for tidy results.