Strawberry Shortcake Cheesecake Rolls
Imagine the classic charm of strawberry shortcake reimagined in a dazzling roll cake format. This delightful dessert combines a tender, vanilla-infused sponge cake, a luscious, creamy cheesecake filling, and a vibrant layer of fresh strawberries. It's an elegant yet surprisingly easy-to-make treat perfect for any occasion, offering a symphony of textures and refreshing flavors.
Prep Time
45 minutes
Cook Time
10-12 minutes
Total Time
2 hours (including chilling time)
Servings
Makes 10-12 slices
Keywords
Why This Recipe Delivers
- A stunning presentation that makes any occasion feel special.
- Combines the beloved flavors and textures of classic strawberry shortcake and creamy cheesecake.
- Features a tender, airy vanilla sponge cake complementing the rich, luscious filling.
- Perfectly balanced sweetness with the refreshing tartness of fresh strawberries.
- A surprisingly straightforward recipe that yields impressive, delicious results.
Ingredients
- For the Vanilla Sponge Cake:
- 4 large eggs (room temperature)
- 150 grams (¾ cup) granulated sugar
- 5 ml (1 teaspoon) vanilla extract
- 95 grams (¾ cup) all-purpose flour
- 5 ml (1 teaspoon) baking powder
- 1.25 ml (¼ teaspoon) salt
- For the Cheesecake Filling:
- 225 grams (8 oz) cream cheese, softened
- 60 grams (½ cup) powdered sugar
- 5 ml (1 teaspoon) vanilla extract
- 240 ml (1 cup) heavy cream, whipped to stiff peaks
- For the Strawberry Layer:
- 225 grams (1 ½ cups) fresh strawberries, diced
- 30 ml (2 tablespoons) strawberry jam (optional, for extra shine)
- For Garnish (Optional):
- Whipped cream
- Sliced strawberries
- Fresh mint leaves
Instructions
- Preheat your oven to 175°C (350°F). Prepare a 25×38 cm (10×15-inch) jelly roll pan by lining it with parchment paper, ensuring the paper extends slightly over the edges for easy removal. Lightly grease the parchment paper; this crucial step prevents the delicate sponge from sticking.
- In a large mixing bowl, combine the room temperature eggs and granulated sugar. Using an electric mixer on high speed, beat the mixture for approximately 5 minutes until it becomes thick, pale yellow, and significantly increased in volume. This aeration is key to achieving a light and airy sponge. Gently beat in the vanilla extract until just combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agents and seasoning are evenly distributed throughout the dry ingredients. Carefully fold the dry ingredients into the egg mixture in 2-3 batches using a spatula. Be mindful not to deflate the airy egg mixture; fold until just combined, with no visible streaks of flour remaining.
- Carefully pour the prepared batter into the lined jelly roll pan. Use an offset spatula or the back of a spoon to spread the batter evenly to all corners of the pan. Bake for 10-12 minutes in the preheated oven. The cake is done when it's lightly golden brown, and the center springs back when gently touched. Overbaking will result in a dry, less pliable sponge.
- As soon as the cake emerges from the oven, lay a clean kitchen towel flat on a work surface and generously dust it with powdered sugar. Immediately invert the warm cake onto the sugared towel. Carefully peel off the parchment paper. While the cake is still warm and pliable, starting from one of the short sides, roll the cake tightly with the towel. Let the rolled cake, still encased in the towel, cool completely on a wire rack. This process 'trains' the cake to hold its rolled shape without cracking later.
- While the cake is cooling, prepare the luscious cheesecake filling. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until the mixture is completely smooth, creamy, and free of any lumps. In a separate, chilled bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fluffy and thoroughly combined, being careful not to deflate the whipped cream.
- Once the sponge cake has cooled completely, carefully unroll it from the kitchen towel onto a clean work surface. Evenly spread the prepared cheesecake filling over the entire surface of the cake, leaving a small border (about 1 cm or ½ inch) along the edges. Scatter the diced fresh strawberries evenly over the cheesecake layer. If using, drizzle the optional strawberry jam over the strawberries for an added layer of flavor and a beautiful sheen.
- Starting from the short side again, carefully roll the cake back up tightly, but gently, without the kitchen towel this time. Once rolled, wrap the finished cheesecake roll tightly in plastic wrap to secure its shape and prevent it from drying out. Refrigerate for at least 1 hour, or preferably 2-3 hours, to allow the cake and filling to set properly, which will ensure cleaner slices.
- When you are ready to serve, unwrap the chilled cheesecake roll and carefully transfer it to your chosen serving platter. If desired, artfully garnish with additional dollops of whipped cream, freshly sliced strawberries, and a few vibrant fresh mint leaves for a visually appealing presentation. Slice the roll into individual portions using a sharp knife and serve chilled to enjoy the delightful layers of flavor and texture.
Tools You’ll Need
- Electric mixer (handheld or stand mixer)
- Large mixing bowls
- Medium mixing bowl
- Whisk
- 25×38 cm (10×15-inch) jelly roll pan
- Parchment paper
- Clean kitchen towel
- Wire cooling rack
- Offset spatula or regular spatula
- Plastic wrap
- Measuring cups and spoons
- Sharp knife
Essential Success Tips
- Ensure your eggs are at room temperature for the sponge cake; they whip up to a higher volume and create a lighter, more pliable texture.
- When folding the dry ingredients into the egg mixture, do so gently and avoid overmixing to retain the air incorporated into the eggs, which is crucial for a soft sponge.
- Roll the warm cake immediately after baking, using the powdered sugar-dusted towel. This 'trains' the cake to hold its rolled shape without cracking as it cools.
- Allow the rolled cake to cool completely before unrolling and spreading the filling. Applying cold filling to a warm cake can cause melting and mess.
- Refrigerate the finished roll for at least 1-2 hours; this firms up the cheesecake filling and makes slicing much easier and cleaner, providing perfect portions.
Professional Cooking Secrets
- For an intensified strawberry flavor in your filling, gently fold 1-2 tablespoons of finely crushed freeze-dried strawberries into the cream cheese mixture along with the whipped cream. This adds a concentrated berry punch without excess moisture.
- To achieve impeccably clean slices, use a very sharp, thin-bladed knife. For each slice, dip the knife into hot water, wipe it completely dry, then make your cut. Repeat this process for every slice to prevent the filling from sticking.
- To elevate the presentation and add a subtle nutty texture, lightly toast some shredded coconut and sprinkle it onto the powdered sugar-dusted towel before inverting and rolling the warm cake. The coconut will adhere to the cake's exterior, offering an unexpected delightful crunch.
Notes
- Substitution Tips:
- Consider using raspberry or blueberry jam instead of strawberry jam for a delightful berry twist in your filling.
- Swap vanilla extract for almond extract in either the sponge or the filling for a subtle, sophisticated nutty flavor profile.
- For an even richer and more luxurious cheesecake filling, try substituting a portion of the cream cheese with high-quality mascarpone cheese.
- Storage: This dessert can be prepared a day in advance and stored tightly wrapped in plastic wrap in the refrigerator. Slice just before serving for the freshest taste and texture.
Frequently Asked Questions
Can I use frozen strawberries for this recipe?
While fresh strawberries are highly recommended for their superior texture and vibrant flavor, you can use frozen strawberries if absolutely necessary. Ensure they are fully thawed and thoroughly drained of any excess liquid before dicing to prevent adding unwanted moisture to the cake.
How do I prevent my sponge cake from cracking when rolling?
The key to preventing cracks is to roll the cake while it is still warm, immediately after baking, using a powdered sugar-dusted kitchen towel to aid in the process. Additionally, ensuring your eggs are at room temperature and not overmixing the batter contribute to a more pliable, less prone-to-cracking sponge.
How long do these Strawberry Shortcake Cheesecake Rolls last in the refrigerator?
When tightly wrapped in plastic wrap, the rolls will stay fresh and delicious for 3-4 days in the refrigerator. While the sponge might lose a tiny bit of its initial moisture over time, the flavors will continue to be delightful.
Nutrition Facts (Per Serving)
Calories: Approximately 350-380 per serving (based on 10 servings), Protein: 6-8g, Fat: 22-25g, Carbohydrates: 35-40g.
Allergy Information
This dish contains common allergens including dairy (cream cheese, heavy cream), gluten (all-purpose flour), and eggs. For a gluten-free version, a gluten-free all-purpose flour blend specifically designed for baking can be used. Dairy-free substitutions for cream cheese and heavy cream are available, though they may slightly alter the texture and flavor profile of the cheesecake filling.
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