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Sweet Strawberry Shortcake Cheesecake Rolls

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  • Author: samahkitchen
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 52 minutes
  • Yield: 10–12 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Sweet Strawberry Shortcake Cheesecake Rolls are the perfect fusion of creamy cheesecake, fresh strawberries, and soft, fluffy cake. Rolled up like a jelly roll, each slice reveals beautiful swirls of luscious cream cheese filling and sweet strawberry goodness. This dessert is refreshing, light, and perfect for summer gatherings, picnics, or special occasions.

Ingredients

Units Scale

For the Cake Roll:

  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 cup whole milk, room temperature
  • Powdered sugar, for dusting

For the Cheesecake Filling:

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy whipping cream, cold

For the Strawberry Shortcake Layer:

  • 1 1/2 cups fresh strawberries, diced
  • 1/4 cup granulated sugar (adjust to taste)
  • 1/2 cup crushed shortbread cookies or vanilla wafers (for a crumbly shortcake texture)

Optional Garnish:

  • Fresh strawberries, sliced
  • Whipped cream
  • Additional cookie crumbs

Instructions

  1. Prepare the Oven & Pan:
    Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
  2. Make the Cake Batter:
    In a bowl, whisk together flour, baking powder, and salt.
    In a separate large bowl, beat the eggs and granulated sugar until thick, pale, and fluffy (about 4-5 minutes).
    Add the vanilla extract and mix. Gently fold in the dry ingredients, alternating with the milk until just combined.
  3. Bake the Cake:
    Pour the batter into the prepared pan, spreading it evenly.
    Bake for 10–12 minutes, or until the cake springs back when lightly touched.
  4. Roll the Cake:
    While the cake is still warm, dust a clean kitchen towel with powdered sugar.
    Carefully invert the cake onto the towel, peel off the parchment paper, and roll the cake (with the towel inside) starting from the short end.
    Let it cool completely.
  5. Prepare the Cheesecake Filling:
    In a bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, and mix until creamy.
    In a separate bowl, whip the heavy cream until stiff peaks form.
    Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
  6. Prepare the Strawberry Shortcake Layer:
    Toss the diced strawberries with sugar and let sit for 5-10 minutes to release their juices. Drain any excess liquid to prevent sogginess.
    Mix in the crushed cookies for added texture.
  7. Assemble the Rolls:
    Carefully unroll the cooled cake. Spread an even layer of the cheesecake filling over the surface, leaving a small border around the edges.
    Evenly distribute the strawberry shortcake mixture over the filling.
    Gently re-roll the cake without the towel. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour to set.
  8. Serve:
    Before serving, dust with powdered sugar and garnish with fresh strawberries and whipped cream if desired.
    Slice into rolls and enjoy!

Notes

  • For a more intense strawberry flavor, add a thin layer of strawberry jam before the cheesecake filling.
  • Make sure the cake is completely cool before adding the filling to avoid melting.
  • The cake roll can be made a day in advance and stored in the refrigerator.

Find it online: https://quickbiteskitchen.com/sweet-strawberry-shortcake-cheesecake-rolls-2/