Description
Strawberry Shortcake Cheesecake Rolls combine a light, spongy cake rolled around a rich, creamy cheesecake filling studded with fresh strawberries. This dessert offers a perfect balance of sweet and tangy flavors with a stunning swirl presentation, ideal for parties or a refreshing treat.
Ingredients
Cake Base
- Flour – quantity as needed for thin spongy cake layer
- Sugar – quantity as needed for sweetness
- Eggs – quantity as needed for structure
- Vanilla extract – a few teaspoons for aroma
Cheesecake Filling
- Cream cheese – full-fat, softened for smooth filling
- Powdered sugar – to sweeten the filling and dust on top
- Vanilla extract – to enhance flavor
- Heavy cream or whipping cream – whipped to soft peaks for lightness
- Lemon zest or juice – for a fresh tangy contrast
Fresh Fruit
- Fresh strawberries – thinly sliced for layering and garnish
Instructions
- Prepare the Cake Layer: Mix flour, sugar, eggs, and vanilla extract until smooth to create a thin, even batter. Spread evenly on a parchment-lined baking sheet and bake until just golden and springy to the touch to ensure flexibility for rolling.
- Make the Cheesecake Filling: Beat softened cream cheese with powdered sugar and vanilla extract until smooth. Gently fold in whipped cream and lemon zest or juice for a light and fluffy filling rich in flavor.
- Layer Fresh Strawberries: Slice strawberries thinly and spread an even layer of the cheesecake filling over the cooled cake layer. Arrange the sliced strawberries evenly on top for juicy bursts of flavor in every bite.
- Roll and Chill: Using the parchment paper, carefully lift the cake and roll it tightly but gently from one edge to the other. Wrap the roll in plastic wrap and refrigerate for at least two hours to let it set and develop flavors.
- Finish and Serve: Remove the chilled roll from the plastic wrap, dust generously with powdered sugar, and slice into rounds. Serve chilled for a creamy and refreshing taste.
Notes
- Use room temperature cream cheese for a smooth, lump-free filling.
- Don’t overbake the cake; a slightly underbaked cake remains soft and flexible for easier rolling.
- Roll the cake while it’s still slightly warm to prevent cracking and achieve a tight roll.
- Pat strawberries dry to avoid watery filling.
- Chill thoroughly before slicing to maintain neat and defined slices.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 65 mg
Keywords: strawberry shortcake, cheesecake roll, dessert roll, strawberry dessert, creamy cake roll, make-ahead dessert