Strawberry Shortcake Cheesecake Roll (Print Version)
# Ingredients:
→ For the Cake
01 -
4 large eggs, room temperature
02 -
¾ cup granulated sugar
03 -
1 teaspoon vanilla extract
04 -
¾ cup all-purpose flour
05 -
1 teaspoon baking powder
06 -
¼ teaspoon salt
07 -
¼ cup milk, room temperature
08 -
2 tablespoons unsalted butter, melted
→ For the Cheesecake Filling
09 -
8 oz cream cheese, softened
10 -
½ cup powdered sugar
11 -
1 teaspoon vanilla extract
12 -
1 cup heavy whipping cream
→ For the Strawberry Filling
13 -
1 ½ cups fresh strawberries, finely diced
14 -
2 tablespoons granulated sugar
→ For the Topping
15 -
1 cup whipped cream
16 -
½ cup crushed shortbread or vanilla wafer cookies
17 -
Extra fresh strawberries for garnish
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
02 -
In a large bowl, beat the eggs and sugar together on high speed for about 4-5 minutes until thick and pale. Mix in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined. In a small bowl, mix the milk and melted butter. Gently fold this into the batter.
03 -
Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake is lightly golden and springs back when touched.
04 -
While the cake is warm, carefully roll it up with the parchment paper inside from the short end. Let it cool completely.
05 -
Beat the cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
06 -
In a small bowl, mix the diced strawberries with sugar. Let them sit for 5-10 minutes to release their juices.
07 -
Carefully unroll the cooled cake. Spread the cheesecake filling evenly over the cake, leaving a ½-inch border. Sprinkle the strawberries over the filling. Gently roll the cake back up (without the parchment paper this time). Wrap it tightly in plastic wrap and refrigerate for at least 1 hour to set.
08 -
Before serving, spread whipped cream over the top. Sprinkle with crushed shortbread cookies and garnish with fresh strawberries.
09 -
Slice into even pieces and serve chilled.