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Strawberry Shortcake Cheesecake Dessert Roll Recipe

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4.2 from 11 reviews

This Strawberry Shortcake Cheesecake Dessert Roll is a delightful and creamy twist on the classic strawberry shortcake. It features a light and fluffy sponge cake rolled with a smooth and tangy cheesecake filling, then adorned with fresh strawberry slices. Perfect for a refreshing dessert that’s both elegant and simple to prepare.

Ingredients

Cake:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 3 large eggs
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • ¼ cup milk
  • Powdered sugar (for dusting and rolling)

Cheesecake Filling:

  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped cream (store-bought or homemade)

Assembly:

  • 1 cup fresh strawberries, hulled and sliced

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper to prevent sticking.
  2. Mix dry ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
  3. Beat wet ingredients: In a separate large bowl, beat the eggs and sugar together until the mixture turns thick and pale in color. Stir in the vanilla extract and milk until just combined.
  4. Combine batter: Gradually fold the dry flour mixture into the egg mixture carefully, mixing just until everything is combined without overmixing.
  5. Bake the cake: Pour the batter evenly into the prepared jelly roll pan. Bake for 12 to 15 minutes or until the cake is lightly golden and a toothpick inserted in the center comes out clean.
  6. Roll the cake: As soon as the cake is out of the oven, sprinkle a clean kitchen towel generously with powdered sugar. Invert the cake onto the towel and remove the parchment paper. Starting from one short end, carefully roll the cake up with the towel inside to shape it and let it cool completely rolled.
  7. Prepare the cheesecake filling: In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Gently fold in the whipped cream until fully incorporated, maintaining a light texture.
  8. Assemble the dessert roll: Once the cake has cooled, unroll it gently. Spread the cheesecake filling evenly over the surface, leaving a small border around the edges. Arrange the sliced fresh strawberries on top of the filling.
  9. Roll up the cake: Carefully roll the cake back up without the towel, ensuring the filling and strawberries stay inside. Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour to allow it to set and flavors to meld.
  10. Serve: After chilling, slice the cake roll into individual servings, similar to sushi rolls. Optionally, garnish with extra strawberries or whipped cream for added presentation and flavor.

Notes

  • Be sure to roll the cake while it is still warm to prevent cracking.
  • If you prefer, you can make homemade whipped cream for a fresher taste in the filling.
  • Use fresh, ripe strawberries for the best flavor and texture.
  • This dessert is best served chilled and consumed within 2 days for optimal freshness.
  • To make slicing easier, use a serrated knife and wipe it clean between cuts.

Find it online: https://cookedbysarah.com/strawberry-shortcake-cheesecake-dessert-roll-recipe/