🍰 Strawberry Shortcake Cheesecake Rolls 🍓
Ingredients:
For the Cake:
3 large eggs, separated
½ cup granulated sugar, divided
¾ cup all-purpose flour
1 teaspoon baking powder
Pinch of salt
1 teaspoon pure vanilla extract
Powdered sugar (for dusting)
For the Cheesecake Filling:
8 ounces cream cheese, softened
¼ cup granulated sugar
1 teaspoon pure vanilla extract
½ cup heavy whipping cream
1 cup fresh strawberries, hulled and sliced
For the Topping:
1 cup fresh strawberries, sliced
2 tablespoons powdered sugar (optional, for sweetness)
Whipped cream (optional, for garnish)
Instructions:
Prepare the Cake:
Preheat your oven to 375°F (190°C) and line a 10x15-inch jelly roll pan with parchment paper, leaving an overhang on the sides for easy removal.
In a large mixing bowl, beat the egg yolks with half of the sugar until pale and thick. Stir in the vanilla extract.
In a separate clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar and continue beating until stiff, glossy peaks form.
Gently fold the beaten egg whites into the yolk mixture in three parts, being careful not to deflate the mixture.
Sift the flour and baking powder over the batter and fold gently until fully incorporated.
Spread the batter evenly into the prepared pan and smooth the top with a spatula.
Bake for 10–12 minutes, or until the cake is golden brown and springs back when lightly touched. Let it cool slightly in the pan.
Roll the Cake:
Dust a clean kitchen towel with powdered sugar and carefully invert the warm cake onto it.
Peel off the parchment paper and immediately roll the cake up tightly with the towel, starting from the short end. Let it cool completely while rolled.
Make the Cheesecake Filling:
In a medium bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
In another bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until no streaks remain.
Assemble the Rolls:
Once the cake has cooled, gently unroll it and spread the cheesecake filling evenly over the surface, leaving a small border around the edges.
Arrange the sliced strawberries evenly over the filling.
Carefully reroll the cake without the towel, pressing lightly to seal. Wrap the roll in plastic wrap and refrigerate for at least 2 hours to set.
Serve and Garnish:
Before serving, slice the roll into individual portions using a sharp serrated knife.
Top each slice with additional sliced strawberries and a dusting of powdered sugar. Add a dollop of whipped cream if desired.