Description
This Strawberry Shortcake Roll Cheesecake Cake is a stunning dessert that combines a fluffy sponge cake with creamy cheesecake filling and sweet, juicy strawberries. Perfect for special occasions or a sweet treat at home, every slice delivers a swirl of delightful flavors and textures.
Ingredients
Scale
For the Sponge Cake:
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks
For the Strawberry Layer:
- 1 1/2 cups fresh strawberries, thinly sliced
- 1/4 cup strawberry jam
For Decoration:
- Whipped cream, for topping
- Extra strawberries, halved
- Optional: pink/purple frosting or sprinkles
Instructions
- Prepare the Sponge Cake:
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease lightly.
- In a bowl, whisk eggs and sugar until pale and fluffy, about 5-7 minutes. Add vanilla extract.
- Sift flour, baking powder, and salt together, then gently fold into the egg mixture.
- Pour batter into the prepared pan and spread evenly. Bake for 10-12 minutes or until the cake springs back when touched.
- Turn the cake onto a towel dusted with powdered sugar. Peel off parchment paper and roll the cake with the towel from the short side. Let cool.
- Make the Cheesecake Filling:
- Beat cream cheese and powdered sugar until smooth. Add vanilla extract and mix well.
- Fold in whipped heavy cream until combined. Chill until ready to use.
- Assemble the Cake:
- Unroll the cooled sponge and spread a thin layer of strawberry jam over it.
- Spread the cheesecake filling evenly over the jam, then layer the sliced strawberries on top.
- Gently re-roll the cake and place seam-side down on a serving plate.
- Decorate the Cake:
- Frost the cake with whipped cream or frosting.
- Garnish with halved strawberries and optional decorations like sprinkles or colored frosting.
Notes
- Roll the cake while warm to avoid cracking.
- For added flavor, drizzle melted white chocolate on top.
- Store in the refrigerator for up to 3 days or freeze for up to 1 month.
- Prep Time: 20 minutes
- Chilling Time: 30 minutes
- Cook Time: 12 minutes