Description
Enjoy a light and creamy Strawberry Shortcake Roll Cheesecake, featuring a fluffy cake roll, cheesecake filling, and fresh strawberries for a perfect dessert.
Ingredients
- For the Sponge Roll:
– 3 large eggs
– ¾ cup granulated sugar
– 1 teaspoon vanilla extract
– ¾ cup all-purpose flour
– 1 teaspoon baking powder
– ¼ teaspoon salt - For the Cheesecake Layer:
– 16 ounces cream cheese, softened
– ½ cup granulated sugar
– 1 teaspoon vanilla extract
– 2 large eggs
– 1 cup heavy cream, whipped - For the Strawberry Topping:
– 2 cups fresh strawberries, hulled and sliced
– ¼ cup granulated sugar (adjust based on sweetness of strawberries) - For Garnish:
– Whipped cream for serving
– Additional strawberries for decoration
Instructions
- Prepare the Sponge Roll:
Preheat your oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper.
In a large bowl, whisk together 3 large eggs, ¾ cup granulated sugar, and 1 teaspoon vanilla extract until the mixture is light and fluffy. Gradually fold in ¾ cup all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt until just combined. - Bake the Roll:
Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes or until the top is golden and springs back when lightly touched. Once done, remove from the oven and allow to cool for a few minutes. - Roll the Cake:
Dust a clean kitchen towel with powdered sugar. Carefully invert the sponge roll onto the towel, peel off the parchment paper, and roll the cake tightly with the towel. Let it cool completely in this rolled position. - Make the Cheesecake Layer:
In a large mixing bowl, beat together 16 ounces of softened cream cheese and ½ cup granulated sugar until smooth. Add in 1 teaspoon vanilla extract and 2 large eggs, mixing until well-combined. Incorporate 1 cup of heavy cream, whipped until soft peaks form. Fold the whipped cream into the cream cheese mixture gently. - Assemble the Cake:
Carefully unroll the cooled sponge cake. Spread a layer of the cheesecake mixture over the top, leaving a small border. Evenly distribute the sliced strawberries (2 cups) over the cheesecake layer, sprinkling with ¼ cup granulated sugar to enhance their sweetness. - Roll it Up:
Tightly re-roll the cake, this time without the towel, using the parchment paper on the bottom to help guide. Once rolled, wrap it in plastic wrap and refrigerate for at least 4 hours, or overnight if possible, to set. - Serve:
Once set, slice the roll into 1-inch thick pieces. Serve with dollops of whipped cream and extra strawberries for garnish.