Imagine fluffy vanilla cake, creamy cheesecake filling, and fresh strawberries all rolled into one irresistible dessert! These Strawberry Shortcake Cheesecake Rolls combine the best of two classics into a stunning, easy-to-make treat that’s perfect for brunch, parties, or a sweet weekend project.
Ingredients You’ll Need
For the Vanilla Sponge Cake:
- 4 large eggs, room temperature
- ¾ cup (150g) granulated sugar
- 1 tsp vanilla extract
- ¾ cup (95g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- ½ cup (60g) powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream, whipped to stiff peaks
For the Strawberry Layer:
- 1½ cups fresh strawberries, diced
- 2 tbsp strawberry jam (optional, for extra shine)
For Garnish (Optional):
- Whipped cream
- Sliced strawberries
- Mint leaves
instructions :
. Bake the Vanilla Sponge
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a bowl, beat eggs + sugar on high speed for 5 mins (until pale and thick).
- Fold in vanilla, flour, baking powder, and salt gently (don’t deflate the batter!).
- Spread evenly in the pan and bake for 10-12 mins (until springy to touch).
2. Prep the Cake for Rolling
- Immediately flip the cake onto a clean towel dusted with powdered sugar.
- Peel off parchment paper, then roll cake + towel from the short end. Cool completely.
3. Make the Cheesecake Filling
- Beat cream cheese + powdered sugar + vanilla until smooth.
- Gently fold in whipped cream.
4. Assemble the Rolls
- Unroll the cooled cake and spread with cheesecake filling.
- Scatter diced strawberries evenly over the filling.
- Re-roll tightly (without the towel this time).
- Chill for 2+ hours before slicing.
5. Serve & Shine!
- Brush with warmed strawberry jam for gloss (optional).
- Garnish with whipped cream, strawberry slices, and mint.