These Strawberry Shortcake Cheesecake Rolls feature a soft vanilla sponge cake rolled with a creamy cheesecake filling, fresh strawberries, and strawberry jam, then topped with whipped cream and more fresh berries.
Ingredients:
For the Sponge Cake
4 large eggs
¾ cup (150g) granulated sugar
1 tsp vanilla extract
1 cup (120g) cake flour
1 tsp baking powder
¼ tsp salt
2 tbsp milk
2 tbsp melted butter
For the Cheesecake Filling
8 oz (225g) cream cheese, softened
1 cup (240ml) heavy whipping cream
½ cup (60g) powdered sugar
1 tsp vanilla extract
Filling
1½ cups fresh strawberries, diced
⅓ cup strawberry jam or preserves
Decoration
1 cup whipped cream
Fresh whole and sliced strawberries
Powdered sugar for dusting
Step-by-Step Instructions:
Step 1: Prepare the Cake
Preheat your oven to 350°F (175°C).
Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper.
Step 2: Make the Batter
Beat the eggs and sugar for 6–8 minutes until thick and pale.
Mix in the vanilla.
Sift together the flour, baking powder, and salt.
Fold the dry ingredients into the egg mixture.
Stir the milk into the melted butter, then gently fold into the batter.
Step 3: Bake
Spread the batter evenly in the prepared pan.
Bake for 10–12 minutes, or until the cake springs back when lightly touched.
Step 4: Roll While Warm
Dust a clean kitchen towel with powdered sugar.
Turn the hot cake onto the towel and peel off the parchment paper.
Roll the cake up with the towel from the short end.
Strawberry Shortcake Cheesecake Rolls
