Strawberry Shortcake Cheesecake Rolls are light, airy sponge cakes rolled around a luscious cream cheese filling and sweet strawberry jam, then topped with whipped cream, crushed cookies, and fresh berries.
Ingredients (Serves 10–12 slices):
For the cake:
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- Powdered sugar, for dusting
For the cheesecake filling:
- 8 oz (226 g) cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped cream or whipped topping
For the strawberry layer:
- ½ cup strawberry jam or preserves
- 1 cup fresh diced strawberries
For topping (optional):
- Whipped cream
- Golden cookie crumbs or crushed shortbread cookies
- Fresh strawberries, halved
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Directions:
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1. Make the Sponge Cake:
1. Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment and lightly grease.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a separate large bowl, beat eggs and sugar with an electric mixer for 4–5 minutes until thick and pale.
4. Beat in vanilla, then gently fold in the dry ingredients.
5. Pour batter into the prepared pan, spread evenly, and bake for 10–12 minutes, or until cake springs back when touched.
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2. Roll & Cool the Cake:
1. While cake is still warm, dust a clean kitchen towel with powdered sugar.
2. Turn the cake out onto the towel, peel off the parchment, and carefully roll the cake (with the towel) from short end to short end.
3. Let it cool completely in rolled shape—this helps prevent cracking later.
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3. Make the Cheesecake Filling:
1. Beat cream cheese, powdered sugar, and vanilla until smooth.
2. Fold in whipped cream until light and fluffy.
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4. Assemble the Roll:
1. Gently unroll the cooled cake.
2. Spread a thin layer of strawberry jam, then top with the cheesecake filling, spreading evenly.
3. Sprinkle diced strawberries over the top.
4. Carefully roll the cake back up (without the towel), using gentle pressure.
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5. Decorate & Serve:
1. Place the roll seam-side down on a serving platter.
2. Top with whipped cream, crumbled cookies, and fresh strawberries.
3. Chill for at least 1 hour before slicing with a serrated knife.
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Serve & Store:
- Store in the refrigerator for up to 3 days.
- Best served chilled, with a drizzle of extra jam or a dollop of cream.