Description
Soft sponge cake rolled around a creamy cheesecake filling and sweet strawberries, these Strawberry Shortcake Cheesecake Rolls are a light, elegant dessert that tastes as dreamy as it looks. Perfect for spring celebrations or afternoon treats.
Ingredients
Scale
- 4 large eggs, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup heavy cream
- 1 1/2 cups chopped strawberries
- 2 tablespoons strawberry jam
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, beat eggs and sugar until pale and fluffy. Add vanilla and mix well.
- In another bowl, whisk flour, baking powder, and salt. Gently fold dry ingredients into the egg mixture.
- Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes or until the cake springs back when touched.
- Remove from oven and invert immediately onto a piece of parchment dusted with powdered sugar. Roll gently from the short end and let cool completely.
- For the filling, beat cream cheese, powdered sugar, and heavy cream until smooth and fluffy. Stir in strawberry jam.
- Unroll cooled cake, spread filling evenly, and sprinkle with chopped strawberries. Roll back up tightly.
- Chill for at least an hour, then dust with powdered sugar and garnish with fresh strawberries before serving.
Notes
- Roll the cake while warm to prevent cracks.
- Use room-temperature eggs for a better rise.
- Chill the roll before slicing for clean cuts.
- Try using raspberries or blueberries for a fun twist.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg