Strawberry Shortcake Cheesecake Dessert Roll Recipe

Strawberry Shortcake Cheesecake Dessert Roll is a delightful fusion of a fluffy cake, rich cheesecake filling, and fresh, juicy strawberries. It’s the perfect dessert for a summer party, holiday gathering, or any occasion where you want to impress with a beautiful and delicious treat! Here’s how to make it:

Strawberry Shortcake Cheesecake Dessert Roll

Ingredients:

For the Sponge Cake:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup milk
• 1/4 cup unsalted butter, melted
• Powdered sugar (for dusting)

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream

For the Strawberry Filling:

• 2 cups fresh strawberries, sliced
• 2 tbsp sugar
• 1 tbsp lemon juice (optional, for added freshness)

For Garnish:

• Fresh strawberries, sliced
• Whipped cream (optional)

Instructions:

1. Make the Sponge Cake:
   • Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the edges.
   • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
   • In a separate bowl, beat the eggs and sugar together using an electric mixer until light and fluffy, about 5-7 minutes.
   • Stir in the vanilla extract, melted butter, and milk.
   • Gradually add the dry ingredients to the egg mixture and fold gently until combined.
   • Pour the batter into the prepared pan, spreading it evenly.
   • Bake for 10-12 minutes, or until the cake springs back when lightly touched and a toothpick inserted comes out clean.
   • As soon as the cake is done, remove it from the oven and flip it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
   • Roll the cake up in the towel, starting from one of the shorter sides, and let it cool completely.
2. Prepare the Cheesecake Filling:
   • In a medium bowl, beat the softened cream cheese and powdered sugar until smooth.
   • In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
   • Gently fold the whipped cream into the cream cheese mixture until fully combined. This creates a smooth, fluffy cheesecake filling.
3. Prepare the Strawberry Filling:
   • In a small bowl, combine the sliced strawberries, sugar, and lemon juice (if using). Stir to coat the strawberries and let them sit for 10-15 minutes to release some of their juices.
4. Assemble the Roll:
   • Carefully unroll the cooled sponge cake and spread the cheesecake filling evenly over the surface, leaving about 1 inch from the edges.
   • Spoon the strawberry mixture on top of the cheesecake filling, spreading it out evenly.
   • Carefully roll the cake back up (without the towel), starting from one of the shorter sides, and ensure it’s tight but not too tight to avoid cracking.
5. Chill and Serve:
   • Once the roll is assembled, place it in the refrigerator for at least 1-2 hours to firm up and allow the flavors to meld.
   • Before serving, dust the top with powdered sugar and garnish with additional fresh strawberries and whipped cream, if desired.
6. Slice and Enjoy:
   • Slice into generous portions and serve your Strawberry Shortcake Cheesecake Dessert Roll chilled for a deliciously creamy and fruity treat!

Tips:

• Make-Ahead: This dessert can be made a day in advance, making it a great option for parties or gatherings.
• Strawberry Variations: If fresh strawberries are out of season, you can substitute with frozen strawberries (thawed and drained) or even a fruit compote.
• Filling Twist: Add a layer of lemon curd or chocolate ganache between the cheesecake filling and strawberry mixture for an added flavor depth.

This Strawberry Shortcake Cheesecake Dessert Roll combines the best of both worlds – the creamy richness of cheesecake and the fresh lightness of strawberry shortcake – in a beautiful, rolled-up form that’s sure to wow your guests!