Strawberry Shortcake Cheesecake Roll (Ready-to-Print Version)
Light shortcake rolled with cheesecake filling, topped with strawberry crumble and whipped cream for a decadent treat.
# What You’ll Need:
→ Sponge Cake
01 -
4 large eggs, at room temperature
02 -
1 cup granulated sugar
03 -
1 teaspoon vanilla extract
04 -
1 cup all-purpose flour
05 -
1 teaspoon baking powder
06 -
1/4 teaspoon salt
07 -
1/3 cup whole milk
08 -
1/2 cup finely diced fresh strawberries
→ Cheesecake Filling
09 -
12 ounces cream cheese, softened
10 -
1/2 cup powdered sugar
11 -
1 teaspoon vanilla extract
12 -
3/4 cup heavy whipping cream, cold
→ Strawberry Oreo Crumble
13 -
12 golden Oreo cookies, finely crushed
14 -
2 tablespoons strawberry gelatin powder
15 -
1/4 cup unsalted butter, melted
→ Topping
16 -
1 cup fresh strawberries, sliced
17 -
1 cup whipped cream (optional)
18 -
1/4 cup strawberry sauce (optional)
# Step-by-Step Guide:
01 -
In a large mixing bowl, beat eggs and granulated sugar on high speed with an electric mixer for 8 minutes until pale and thick.
02 -
Sift flour, baking powder, and salt over the whipped eggs. Gently fold in with a spatula to avoid deflating batter.
03 -
Pour in whole milk and gently fold until combined, then fold in the diced strawberries.
04 -
Spread the batter evenly onto a parchment-lined 9x13 inch baking sheet. Bake at 350°F for 10 to 12 minutes until lightly golden and springy to the touch.
05 -
Immediately after baking, roll the sponge with the parchment paper into a tight log. Cool completely while rolled.
06 -
Beat softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.
07 -
Carefully unroll the cooled cake. Spread cheesecake filling evenly over the surface, then gently roll back up without parchment. Wrap in plastic and refrigerate for at least 2 hours to set.
08 -
Combine crushed golden Oreos, strawberry gelatin powder, and melted butter in a bowl until evenly crumbly.
09 -
Spread a thin layer of cheesecake filling over the chilled roll. Press crumble mixture onto the outside, then top with sliced strawberries, whipped cream, and a drizzle of strawberry sauce if desired. Slice with a sharp warm knife and serve chilled.
# Handy Tips:
01 -
For clean slices, chill the roll thoroughly and use a sharp knife heated in warm water.
02 -
Store leftovers wrapped in plastic or in an airtight container up to 3 days in the refrigerator.
03 -
Vary the fruit by substituting raspberries, blueberries, or peaches for a seasonal twist.