Strawberry Shortcake Cheesecake Roll (Printer-Friendly)
Fluffy sponge cake wraps creamy filling and strawberry crumble for a delightful fruity dessert centerpiece.
# List of Ingredients:
→ Sponge Cake
01 -
5 large eggs, at room temperature
02 -
1 cup granulated sugar
03 -
1 teaspoon vanilla extract
04 -
1 cup all-purpose flour
05 -
1 teaspoon baking powder
06 -
1/4 teaspoon salt
07 -
1/4 cup whole milk
08 -
3/4 cup fresh strawberries, finely chopped
→ Cheesecake Filling
09 -
12 ounces cream cheese, softened
10 -
3/4 cup powdered sugar
11 -
1 teaspoon vanilla extract
12 -
1 1/4 cups heavy whipping cream, cold
→ Strawberry Crumble Topping
13 -
14 golden Oreo cookies, finely crushed
14 -
2 tablespoons strawberry gelatin powder
15 -
4 tablespoons unsalted butter, melted
→ Assembly and Garnishes
16 -
1 cup fresh strawberries, sliced for topping
17 -
3/4 cup whipped cream, for garnish (optional)
18 -
2 tablespoons strawberry sauce, for drizzling (optional)
# Preparation Steps:
01 -
Combine eggs and granulated sugar in a large bowl. Beat with an electric mixer on high speed for 8 minutes until pale and thickened. Add vanilla extract and mix briefly.
02 -
Sift the all-purpose flour, baking powder, and salt into the egg mixture. Gently fold with a spatula to maintain the batter’s volume. Pour in whole milk and fold until incorporated. Gently stir in finely chopped strawberries.
03 -
Spread batter evenly in a parchment-lined 9x13-inch baking sheet. Bake at 350°F for 10 to 12 minutes until light golden and springy.
04 -
Immediately after baking, use the parchment paper to gently roll the warm cake into a log, starting from a short end. Let the cake cool completely while rolled to prevent cracking.
05 -
In a bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip cold heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.
06 -
Unroll the cooled cake. Spread the cheesecake filling evenly over the surface. Carefully re-roll the cake into a log, discarding the parchment paper. Wrap the roll tightly in plastic and refrigerate at least 2 hours to firm up.
07 -
Combine golden Oreo crumbs, strawberry gelatin powder, and melted unsalted butter in a bowl. Mix until a uniform crumb forms.
08 -
Unwrap the chilled roll. Spread a thin layer of cheesecake filling over the exterior, then press the crumble topping evenly onto the roll. Garnish with sliced strawberries, extra whipped cream, and strawberry sauce before serving.
# Additional Suggestions:
01 -
For optimal clean slices, chill the roll thoroughly and use a sharp knife warmed in hot water and wiped dry between cuts.
02 -
Let eggs and cream cheese come to room temperature to ensure even mixing and maximum sponge volume.
03 -
Store in an airtight container in the refrigerator for up to 3 days; flavor will deepen over time.