Description
Strawberry Shortcake Cheesecake Rolls are a delightful no-bake dessert featuring a light, fluffy sponge cake rolled with a creamy cheesecake filling and fresh strawberries. This elegant treat combines the classic flavors of strawberry shortcake with the richness of cheesecake, perfect for spring and summer gatherings or any occasion that calls for a show-stopping dessert.
Ingredients
Scale
Cake:
- 3 large eggs
- ¾ cup (150g) granulated sugar
- 1 tablespoon (15ml) vegetable oil
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¾ cup (93g) all-purpose flour
- Powdered sugar (for rolling)
Cheesecake Filling:
- 8 ounces (226g) cream cheese, softened
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (474ml) cold heavy whipping cream
Fruit:
- 1 pound fresh strawberries (plus extra for garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it to ensure easy removal of the cake.
- Make the Cake Batter: In a mixing bowl, beat together the eggs and granulated sugar until the mixture is thick and pale. Add vegetable oil and vanilla extract, mixing well to combine.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually fold the dry ingredients into the wet ingredients until the batter is smooth and fully combined.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 12 to 15 minutes, or until the cake springs back when lightly touched, indicating it is fully cooked.
- Roll the Cake: While the cake is still hot, invert it onto a clean kitchen towel sprinkled generously with powdered sugar. Carefully peel off the parchment paper, then roll the cake and towel together from the short side. Allow it to cool completely in this rolled shape to set the form.
- Prepare the Cheesecake Filling: Beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, creating a light and fluffy filling.
- Assemble the Roll: Once the cake has cooled, carefully unroll it. Spread the cheesecake filling evenly over the surface, leaving a small border around the edges. Slice the fresh strawberries and scatter them evenly over the filling.
- Roll and Chill: Reroll the cake tightly without the towel, making sure the filling stays evenly distributed. Wrap it tightly and refrigerate for at least 2 hours to allow flavors to meld and the roll to firm up.
- Serve: Before serving, garnish with additional fresh strawberries if desired. Slice into portions and enjoy this festive and creamy strawberry cheesecake roll.
Notes
- Make sure the cake is rolled while still warm to prevent cracking.
- Use cold heavy cream for better whipping results in the filling.
- Chill the roll for a minimum of 2 hours, but overnight chilling is recommended for best texture and flavor.
- Use fresh ripe strawberries for the sweetest flavor and best presentation.
- Powdered sugar on the towel helps prevent the cake from sticking and adds a sweet touch to the exterior.
