Strawberry Shortcake Cheesecake Rolls
Ingredients:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs, separated
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1 tablespoon lemon juice
- 1 1/2 cups fresh strawberries, chopped
- Powdered sugar for dusting
Directions:
1. Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease.
2. In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt.
3. In a separate bowl, whisk egg yolks, milk, and vanilla extract until combined.
4. Slowly add the dry ingredients to the wet ingredients and mix until smooth.
5. In a clean bowl, beat egg whites until stiff peaks form.
6. Gently fold the egg whites into the batter until fully incorporated.
7. Pour the batter evenly into the prepared pan and spread smoothly.
8. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
9. While the cake is baking, prepare a clean kitchen towel and sprinkle it with powdered sugar.
10. Immediately after removing the cake from the oven, invert it onto the towel, peel off the parchment paper, and carefully roll the cake with the towel from the short end. Let it cool completely.
11. For the filling, beat the cream cheese and powdered sugar until smooth.
12. In a separate bowl, whip the heavy cream with lemon juice until stiff peaks form.
13. Fold the whipped cream into the cream cheese mixture until well combined.
14. Gently unroll the cooled cake and spread the cheesecake filling evenly over the surface.
15. Sprinkle the chopped strawberries over the filling.
16. Re-roll the cake without the towel, wrap in plastic wrap, and refrigerate for at least 2 hours before serving.
17. Dust the top with powdered sugar before slicing and serving.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 2 hours 35 minutes
Kcal: 320 kcal | Servings: 8 servings
Tips:
Use room temperature cream cheese for a smoother filling without lumps.
Chill the rolled cake well to help it hold its shape when sliced.