Strawberry Shortcake Cheesecake Rolls
Ingredients:
For the Cake Roll:
1 box strawberry cake mix
3 large eggs
1/3 cup vegetable oil
1 cup water
For the Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup powdered sugar
1/2 tsp vanilla extract
1 cup whipped topping (like Cool Whip)
For the Strawberry Crunch Topping:
1/2 cup Golden Oreos, crushed
1 tbsp strawberry gelatin mix (dry)
2 tbsp melted butter
Optional Garnish:
Fresh strawberries, halved
Extra whipped topping
Directions:
Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease.
In a mixing bowl, combine cake mix, eggs, oil, and water. Beat for 2 minutes, then pour into the prepared pan and spread evenly.
Bake for 12–14 minutes or until a toothpick comes out clean. Immediately invert onto a clean kitchen towel dusted with powdered sugar. Remove parchment and gently roll the cake with the towel. Let cool completely.
Beat the softened cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping.
Carefully unroll the cake and spread the cheesecake filling evenly. Re-roll the cake (without the towel) and refrigerate for 1 hour.
Mix crushed Oreos, strawberry gelatin, and melted butter to form the crunchy topping.
Slice roll into pinwheels, coat edges in the strawberry crunch topping, and garnish with whipped topping and halved strawberries.
Prep Time: 25 minutes | Baking Time: 14 minutes | Chill Time: 60 minutes | Total Time: 1 hour 40 minutes
Kcal: 290 kcal | Servings: 10 rolls
Tips:
Roll the cake while warm to avoid cracking.
Chill before slicing to get clean, defined swirls.
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