why make this recipe
Strawberry Shortcake Cheesecake Roll is a delicious dessert that combines the best of both worlds: a light sponge cake and creamy cheesecake. It’s not just a treat for the taste buds, but also a feast for the eyes. This dessert is perfect for gatherings, special occasions, or even just a sweet night in. Its fruity flavor and smooth texture will surely impress your family and friends.
how to make Strawberry Shortcake Cheesecake Roll
Ingredients :
- 125 g all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 3 large eggs
- 150 g granulated sugar
- 1 teaspoon vanilla extract
- 60 ml milk
- Powdered sugar, for dusting
- 225 g cream cheese, softened
- 60 g powdered sugar
- 1 teaspoon vanilla extract
- 240 ml whipped cream (prepared or homemade)
- 150 g fresh strawberries, hulled and sliced
Directions :
- Preheat your oven to 175°C. Lightly grease a 38×25 cm jelly roll pan and line it with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, beat the eggs and granulated sugar until the mixture is thick and pale. Add in the vanilla extract and milk, mixing until smooth.
- Gently fold the dry ingredients into the egg mixture until just combined. Pour the batter evenly into the prepared pan.
- Bake for 12–15 minutes or until lightly golden and a toothpick inserted in the center comes out clean.
- While the cake is still hot, sprinkle a clean kitchen towel with powdered sugar. Invert the baked sponge onto the towel and carefully remove the parchment paper. Roll up the sponge with the towel from the short end and let it cool completely.
- In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Fold in the whipped cream until well combined.
- Once the sponge is cool, gently unroll it. Spread the cheesecake filling evenly over the sponge, leaving a 1 cm border. Arrange the sliced strawberries on top of the filling.
- Carefully re-roll the sponge without the towel. Wrap the roll in plastic wrap and refrigerate for at least 1 hour to set.
- After chilling, slice the dessert roll into pieces. Optionally, garnish with additional strawberries or whipped cream before serving.
how to serve Strawberry Shortcake Cheesecake Roll
To serve the Strawberry Shortcake Cheesecake Roll, slice it into even pieces. You can place the slices on plates and add some extra strawberries or a dollop of whipped cream on top. This will make the presentation even more delightful!
how to store Strawberry Shortcake Cheesecake Roll
Store any leftover slices in an airtight container in the refrigerator. It will stay fresh for about 3 days. Make sure to separate layers with parchment paper if you stack them to avoid sticking together.
tips to make Strawberry Shortcake Cheesecake Roll
- Ensure to whisk the eggs and sugar well to achieve a light and fluffy sponge.
- Be gentle when folding in the dry ingredients to keep the sponge airy.
- Rolling the sponge while it’s warm helps maintain its shape when filled later.
- If you like a stronger berry flavor, consider adding a layer of strawberry puree before rolling.
variation
You can try using other fruits like blueberries, raspberries, or even peaches instead of strawberries for a different twist on this dessert. Chocolate or lemon flavored cheesecake filling can also add new flavors to your roll.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can make the Strawberry Shortcake Cheesecake Roll a day in advance. Just wrap it tightly and keep it in the fridge.
2. What if I don’t have a jelly roll pan?
If you don’t have a jelly roll pan, you can use a regular baking sheet. Just make sure to adjust the thickness of your cake accordingly.
3. Can I freeze the Strawberry Shortcake Cheesecake Roll?
Yes, you can freeze the roll. Just make sure to wrap it well in plastic wrap and aluminum foil. Thaw it in the refrigerator before serving.
Strawberry Shortcake Cheesecake Roll
A delightful dessert that combines light sponge cake with creamy cheesecake and fresh strawberries, perfect for any occasion.
- Total Time: 90 minutes
- Yield: 10 servings 1x
Ingredients
- 125 g all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 3 large eggs
- 150 g granulated sugar
- 1 teaspoon vanilla extract
- 60 ml milk
- Powdered sugar, for dusting
- 225 g cream cheese, softened
- 60 g powdered sugar
- 1 teaspoon vanilla extract
- 240 ml whipped cream (prepared or homemade)
- 150 g fresh strawberries, hulled and sliced
Instructions
- Preheat your oven to 175°C. Lightly grease a 38×25 cm jelly roll pan and line it with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, beat the eggs and granulated sugar until thick and pale. Add in the vanilla extract and milk, mixing until smooth.
- Gently fold the dry ingredients into the egg mixture until just combined. Pour the batter evenly into the prepared pan.
- Bake for 12–15 minutes or until lightly golden and a toothpick inserted in the center comes out clean.
- While the cake is still hot, sprinkle a clean kitchen towel with powdered sugar. Invert the baked sponge onto the towel and carefully remove the parchment paper. Roll up the sponge with the towel from the short end and let it cool completely.
- In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Fold in the whipped cream until well combined.
- Once the sponge is cool, gently unroll it. Spread the cheesecake filling evenly over the sponge, leaving a 1 cm border. Arrange the sliced strawberries on top of the filling.
- Carefully re-roll the sponge without the towel. Wrap the roll in plastic wrap and refrigerate for at least 1 hour to set.
- After chilling, slice the dessert roll into pieces. Optionally, garnish with additional strawberries or whipped cream before serving.
Notes
For best results, store in the refrigerator and serve within 3 days. Rolling the sponge while warm helps maintain its shape.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg