Strawberry Shortcake Cheesecake Roll

This strawberry shortcake cheesecake roll combines the flavors of three classic desserts into one impressive treat. The light sponge cake wrapped around creamy cheesecake filling and fresh strawberries creates a stunning spiral effect that will have everyone reaching for seconds.

I first made this for my daughter's birthday when she couldn't decide between strawberry shortcake and cheesecake. The stunned silence followed by enthusiastic applause when I brought it to the table convinced me this recipe needed to become part of our family tradition.

Ingredients

• Eggs: Room temperature for maximum volume in your sponge cake
• Granulated sugar: Provides just the right sweetness without overwhelming the delicate cake
• Vanilla extract: Choose pure rather than imitation for the best flavor
• All-purpose flour: The backbone of our light and airy cake
• Baking powder: Ensures proper rise without making the cake too dense
• Cream cheese: Use full-fat for the richest flavor and best texture
• Heavy whipping cream: Must be very cold to whip properly
• Fresh strawberries: Look for bright red berries with no white shoulders for the sweetest flavor
• Shortbread cookies: Their buttery flavor complements the tangy cheesecake filling perfectly

Step-by-Step Instructions

Prepare Your Workspace:

Before you begin ensure your eggs are at room temperature for maximum volume. Line your jelly roll pan completely with parchment paper leaving some overhang on all sides to help you lift the cake out easily. Having everything measured and ready will make the cake-rolling process much less stressful.

Create The Perfect Sponge:

Beat your eggs and sugar until they reach the ribbon stage where the mixture falls from the beater in thick ribbons that sit on top of the batter momentarily before sinking. This usually takes 4 to 5 minutes at high speed and creates the structure for your cake. Fold in dry ingredients with a gentle hand using a figure-eight motion to maintain as much air as possible.

Master The Rolling Technique:

The key to a crack-free roll is working while the cake is still warm and pliable. As soon as it comes out of the oven dust it with a light coating of powdered sugar to prevent sticking then roll it up with the parchment paper inside. Allow it to cool completely in this rolled shape which trains the cake to hold its curve.

Balance The Filling:

When spreading your cheesecake mixture leave a half-inch border around all edges as the filling will spread when you roll. Arrange the macerated strawberries evenly but avoid overloading which can cause the filling to squish out. Use light pressure when rolling to create a tight spiral without compressing the cake too much.

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The cream cheese filling is truly the heart of this recipe. I discovered that bringing it to exactly room temperature and beating it for a full three minutes before adding other ingredients results in a silky smooth texture that perfectly balances the sweetness of the berries and the airiness of the cake.

Preventing A Soggy Roll

The key to preventing a soggy cake roll is managing moisture from the strawberries. After macerating them in sugar drain off excess juice before adding to the filling. You can also create a barrier by spreading a thin layer of the cheesecake filling on the cake first then adding the berries. For extra protection consider adding a tablespoon of cornstarch to the strawberry mixture which helps absorb excess moisture without affecting flavor.

Seasonal Variations

While strawberries create the classic shortcake experience this roll adapts beautifully to whatever fruits are in season. In summer try peaches or mixed berries. Fall calls for thinly sliced apples tossed with cinnamon. Winter citrus like blood oranges create a stunning visual. Simply adjust the sugar level according to the natural sweetness of your fruit. Each variation brings its own personality to this versatile dessert base.

Make It Mini

Transform this showstopper into individual servings by baking the cake in a standard baking sheet then cutting into 3x3 inch squares while warm. Add a small amount of filling to each square and roll into little cylinders. These mini rolls are perfect for buffets or when serving a variety of desserts. They also freeze beautifully before adding the final topping allowing you to prepare weeks ahead for special occasions.

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Frequently Asked Questions

→ How do I prevent the cake from cracking when rolling?

Roll the cake while it's still warm using the parchment paper to guide it. The warmth keeps it pliable, minimizing cracking.

→ Can I make this dessert ahead of time?

Yes, you can prepare the roll, refrigerate it, and add the whipped cream and toppings just before serving.

→ What can I use instead of shortbread cookies for topping?

You can use crushed vanilla wafer cookies, graham crackers, or even almond biscotti for added crunch and flavor.

→ Can I use frozen strawberries instead of fresh ones?

Yes, thaw the frozen strawberries and drain them well to avoid excess moisture in the filling.

→ How do I achieve stiff peaks for the whipped cream?

Use chilled heavy whipping cream and beat with a mixer at medium-high speed until stiff peaks form. Avoid overmixing to prevent curdling.