Strawberry Shortcake Cheesecake Roll Recipe
Introduction
The Strawberry Shortcake Cheesecake Roll is a delightful twist on classic desserts, combining the lightness of a sponge cake with creamy cheesecake filling and fresh strawberries. This easy-to-make roll is perfect for spring and summer gatherings or any time you crave a fresh, fruity treat.
Ingredients
- 4 large eggs
- 3/4 cup sugar
- 3/4 cup all-purpose flour
- 8 oz cream cheese, softened
- 1 cup whipped cream
- 1 cup fresh strawberries, sliced
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper. Beat the eggs and sugar together until thick and pale, then gently fold in the flour to create a thin sponge batter.
- Step 2: Pour the batter evenly onto the prepared baking sheet and bake for about 10-12 minutes, or until the sponge is lightly golden and springs back when touched.
- Step 3: While still warm, carefully roll the sponge cake up in a clean kitchen towel to shape it. Let it cool completely in the rolled form.
- Step 4: In a bowl, mix the softened cream cheese with the whipped cream until smooth and fluffy. Unroll the cooled sponge gently and spread the cheesecake mixture evenly over it.
- Step 5: Scatter sliced strawberries over the cheesecake filling, then carefully re-roll the sponge cake without the towel.
- Step 6: Wrap the rolled cake in plastic wrap and chill in the refrigerator for at least 2 hours to set before slicing and serving.
Tips & Variations
- For extra flavor, add a teaspoon of vanilla extract to the cheesecake mixture.
- Try using raspberries or blueberries instead of strawberries for a different berry twist.
- Dust the top with powdered sugar or drizzle with melted chocolate before serving.
Storage
Store the cheesecake roll covered in plastic wrap in the refrigerator for up to 3 days. To maintain freshness, slice just before serving. If you need to store longer, freeze the roll wrapped tightly for up to 1 month and thaw overnight in the refrigerator before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries in this recipe?
Yes, but be sure to thaw and drain them well to avoid excess moisture that could make the cake soggy.
What can I substitute for whipped cream in the filling?
You can use heavy cream whipped with a little sugar, or for a lighter option, try Greek yogurt, although the texture will be less creamy.
PrintStrawberry Shortcake Cheesecake Roll Recipe
This Strawberry Shortcake Cheesecake Roll is a delightful fusion dessert combining the light, airy texture of a sponge cake rolled with a creamy cheesecake filling and fresh strawberries. Perfectly balanced with sweet and tangy flavors, this elegant dessert is ideal for summer gatherings or special occasions.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 32 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Sponge Cake
- 4 large eggs
- ¾ cup granulated sugar
- ¾ cup all-purpose flour
Cheesecake Filling
- 8 oz (225g) cream cheese, softened
- ½ cup heavy whipping cream, whipped to soft peaks
- ¼ cup granulated sugar
Additional
- 1 cup fresh strawberries, sliced
Instructions
- Prepare the Sponge Cake: Preheat your oven to 350°F (175°C). In a large bowl, beat the eggs and sugar together until thick and pale. Gently fold in the flour until just combined, being careful not to deflate the batter. Pour the batter into a lined jelly roll pan and bake for 10-12 minutes, or until the cake is springy to the touch and lightly golden.
- Roll the Cake While Warm: Remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting at one short end, roll the cake up with the towel inside and let it cool completely to set its shape.
- Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese with sugar until smooth. Gently fold in the whipped cream until well incorporated, creating a light, fluffy mixture.
- Fill the Cake Roll: Unroll the cooled sponge cake carefully. Spread the cheesecake filling evenly over the cake surface, then scatter the sliced strawberries on top.
- Re-roll and Chill: Roll the cake back up gently without the towel. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours to allow the cheesecake filling to set and flavors to meld.
- Slice and Serve: Remove the roll from the fridge, unwrap, and slice into 1-inch thick pieces. Serve chilled, garnished with extra strawberries or whipped cream if desired.
Notes
- Make sure to roll the cake while it is still warm to prevent cracking.
- Use fresh strawberries for the best flavor and texture.
- Chilling the roll before slicing helps maintain clean, even slices.
- You can dust the finished slices with powdered sugar for an elegant touch.
- Leftovers should be stored in the refrigerator and consumed within 3 days.
Keywords: strawberry shortcake, cheesecake roll, dessert roll, sponge cake, strawberries, creamy filling
