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Strawberry Shortcake Cheesecake Roll

Strawberry Shortcake Cheesecake Roll

  • Author: Mary
  • Total Time: 1 hour 35 minutes (including chilling time)
  • Yield: 8-10 servings 1x
  • Diet: Gluten Free (if using gluten-free flour)

Description

Experience the delightful Strawberry Shortcake Cheesecake Roll, a perfect dessert combining a light, airy sponge cake with a rich, creamy cheesecake filling mixed with fresh strawberries. This show-stopping roll cake offers a harmonious balance of fluffy texture and fruity freshness, ideal for special occasions or sweet escapes at home.

Ingredients

Scale

Sponge Cake

  • 4 large eggs (room temperature)
  • 3/4 cup granulated sugar
  • 3/4 cup all-purpose flour (or gluten-free flour blend for gluten-free version)

Cheesecake Filling

  • 8 oz cream cheese, softened (or vegan cream cheese for dairy-free alternative)
  • 1/2 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, finely chopped
  • 1 teaspoon lemon zest

Garnish

  • Powdered sugar, for dusting
  • Fresh strawberry slices
  • Whipped cream (optional)
  • Fresh mint leaves (optional)

Instructions

  1. Prepare the Sponge Cake: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper. Whisk the eggs and granulated sugar together until the mixture is light, fluffy, and has increased in volume. Gently sift and fold in the all-purpose flour to maintain the airy texture. Pour the batter evenly into the pan and bake until the cake is golden and springs back when touched, approximately 12-15 minutes.
  2. Make the Cheesecake Filling: While the cake cools slightly, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Whip the heavy cream to soft peaks and carefully fold it into the cream cheese mixture. Add finely chopped fresh strawberries and lemon zest, stirring gently to incorporate the flavors evenly.
  3. Roll the Cake: When the sponge cake is slightly cooled but still pliable, carefully peel off the parchment paper. Spread the cheesecake filling evenly over the sponge, leaving a small border around the edges to prevent overflow. Starting from one short side, gently roll the cake into a tight spiral. Wrap tightly in plastic wrap and chill for at least one hour to set.
  4. Garnish and Serve: Remove the roll from the refrigerator and dust it lightly with powdered sugar. Top with fresh strawberry slices, whipped cream, or a drizzle of strawberry glaze if desired. Slice to reveal beautiful swirls of strawberries and cheesecake, then serve chilled and enjoy.

Notes

  • Use room temperature eggs for maximum volume in the sponge batter.
  • Fold flour gently to keep the sponge light and airy and prevent it from becoming dense.
  • Roll the sponge while it is still slightly warm to avoid cracking.
  • Chill the roll before slicing to get neat, clean slices and firmer filling.
  • Choose the freshest, ripest strawberries for the best flavor and texture.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approx. 1/10 of roll)
  • Calories: 280 kcal
  • Sugar: 22 g
  • Sodium: 180 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 85 mg

Keywords: Strawberry Shortcake, Cheesecake Roll, Sponge Cake, Cream Cheese Filling, Dessert, Roll Cake, Fruit Dessert

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Find it online: https://marysplate.com/strawberry-shortcake-cheesecake-roll/