Description
Strawberry shortcake cheesecake roll delivers a delightful twist on classic desserts, blending creamy cheesecake with sweet strawberry goodness in one delectable swirl. Your taste buds will dance with each perfectly balanced slice of this crowd-pleasing treat.
Ingredients
Scale
Primary Ingredients:
- 4 large eggs
- ¾ cup granulated sugar
- 8 oz cream cheese
- 1 cup heavy whipping cream
Supporting Ingredients:
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup whole milk
- ½ cup finely chopped strawberries
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
Flavor and Garnish Ingredients:
- 1 cup golden Oreos, crushed
- 2 tablespoons strawberry gelatin powder
- 2 tablespoons melted butter
- Fresh strawberries, sliced
- Whipped cream
- Strawberry sauce
Instructions
- Preheat the oven to 350°F and line a 9×13-inch baking sheet with parchment paper, ensuring your surface is completely covered.
- Crack 4 large eggs into a mixing bowl and add ¾ cup granulated sugar, beating until the mixture becomes light and fluffy.
- Gently sift ¾ cup all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt into the egg mixture.
- Pour ¼ cup whole milk and fold in ½ cup finely chopped strawberries, mixing until just combined.
- Spread the batter evenly across the prepared baking sheet, creating a thin, uniform layer.
- Bake for 10-12 minutes at 350°F until the cake is lightly golden and springs back when touched.
- Immediately after removing from the oven, carefully roll the warm cake with the parchment paper into a log shape.
- Allow the rolled cake to cool completely at room temperature, keeping its cylindrical form.
- In a separate bowl, beat 8 ounces of cream cheese, ½ cup powdered sugar, and 1 teaspoon vanilla extract until smooth.
- Whip 1 cup heavy whipping cream until stiff peaks form, then gently fold into the cream cheese mixture.
- Unroll the cooled cake and spread the cheesecake filling in an even layer across the surface.
- Carefully roll the cake back into its log shape, ensuring the filling is evenly distributed.
- Wrap the roll tightly in plastic wrap and refrigerate for at least 2 hours to set.
- Crush 1 cup golden Oreos and mix with 2 tablespoons strawberry gelatin powder and 2 tablespoons melted butter.
- Remove the chilled roll and coat with additional cheesecake filling.
- Sprinkle the Oreo-strawberry crumble mixture over the entire surface of the roll.
- Garnish with fresh whipped cream, sliced fresh strawberries, and a drizzle of strawberry sauce before serving.
Notes
- Cracking the roll without tearing can be tricky, so roll the cake while it’s still warm and pliable to prevent splitting.
- For a gluten-free version, swap regular flour with almond or gluten-free flour blend and check that all other ingredients are certified gluten-free.
- Whip the cream cheese mixture until completely smooth to avoid lumps that could disrupt the roll’s elegant texture.
- Room temperature ingredients help create a more consistent batter and smoother cheesecake filling, so set out eggs, cream cheese, and milk 30 minutes before starting.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 254 kcal
- Sugar: 21 g
- Sodium: 131 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 113 mg