Fluffy Strawberry Shortcake Cheesecake Roll is a dessert that combines the classic flavors of strawberry shortcake and creamy cheesecake in a light, airy roll.
With a soft sponge cake filled with a creamy cheesecake layer and topped with fresh strawberries, this dessert is perfect for any occasion. It’s refreshing, indulgent, and incredibly easy to make, making it a crowd-pleaser. Whether you’re hosting a party or enjoying a family gathering, this dessert will always impress.
Kitchen Equipment Needed
- Electric mixer or whisk
- Mixing bowls
- 15×10-inch jelly roll pan
- Parchment paper
- Cooling rack
- Spatula
- Knife for slicing
- Pastry brush (optional)
Ingredients
For the Sponge Cake:
- 4 large eggs, separated
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 tbsp granulated sugar
For the Topping:
- 1 1/2 cups fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar (optional, for macerating strawberries)
Directions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. - Prepare the Sponge Cake:
In a large bowl, beat the egg yolks and sugar together until pale and thick. Add the vanilla extract and mix well. - Combine Dry Ingredients:
In another bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture. - Beat Egg Whites:
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until just combined. - Bake the Cake:
Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes or until the cake springs back when lightly touched. - Cool the Cake:
Once baked, remove the cake from the oven and let it cool for 5 minutes. Turn the cake out onto a clean kitchen towel sprinkled with powdered sugar. Roll the cake up with the towel and let it cool completely. - Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream and granulated sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined. - Assemble the Cake Roll:
Once the cake has cooled, carefully unroll it and spread the cheesecake filling evenly over the surface. Roll the cake back up without the towel and place it seam side down on a serving platter. - Prepare the Strawberries:
Slice the fresh strawberries and, if desired, sprinkle them with sugar to macerate them (let them sit for 15 minutes to release their juices). - Serve:
Top the cheesecake roll with the macerated strawberries and any remaining juices. Slice and serve chilled.
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes (+cooling time)
Nutrition (Per Serving)
Calories: 250
Protein: 5g
Carbohydrates: 30g
Fat: 14g
Sugar: 21g
Expert Tips
- Macerate the Strawberries: Let the strawberries sit with sugar for about 15 minutes before using them to bring out their natural sweetness and juice.
- Sponge Cake Texture: Be careful when folding in the egg whites into the batter to maintain the airiness of the cake.
- Chill Before Serving: Refrigerating the roll for at least 30 minutes before serving helps the flavors meld together and gives the cheesecake filling time to set.
FAQs
Can I use frozen strawberries?
Fresh strawberries are ideal for this recipe, but you can use frozen strawberries if needed. Just make sure to thaw and drain them thoroughly to avoid excess moisture.
Can I make the cake in advance?
Yes, you can make the cake a day ahead. After assembling, cover it with plastic wrap and refrigerate. Just make sure to add the strawberries before serving for the freshest taste.
How can I make this dairy-free?
To make this recipe dairy-free, use non-dairy cream cheese and a plant-based whipped cream substitute. Choose dairy-free sponge cake or make a vegan version if necessary.
Storing & Reheating
Refrigeration: Store leftover cake roll in an airtight container in the refrigerator for up to 3 days.
Freezer: You can freeze individual slices for up to 1 month. Wrap them tightly in plastic wrap and foil, and thaw in the fridge before serving.
Substitutions & Variations
- Other Fruit: Try using raspberries, blueberries, or blackberries instead of strawberries for a different fruity topping.
- Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.
- Chocolate Twist: Add a layer of melted chocolate to the cheesecake filling for a chocolatey twist.
Fluffy Strawberry Shortcake Cheesecake Roll
Equipment
- - Electric mixer or whisk
- Mixing bowls
- - 15x10-inch jelly roll pan
- Parchment paper
- - Cooling rack
- Spatula
- - Knife for slicing
- - Pastry brush (optional)
Ingredients
- **For the Sponge Cake:**
- - 4 large eggs separated
- - 1 cup granulated sugar
- - 1 tsp vanilla extract
- - 1 cup all-purpose flour
- - 1/4 tsp baking powder
- - 1/4 tsp salt
- **For the Cheesecake Filling:**
- - 8 oz cream cheese softened
- - 1/4 cup powdered sugar
- - 1 tsp vanilla extract
- - 1 cup heavy whipping cream
- - 2 tbsp granulated sugar
- **For the Topping:**
- - 1 1/2 cups fresh strawberries hulled and sliced
- - 2 tbsp granulated sugar optional, for macerating strawberries
Instructions
- **Preheat the Oven:**
- Preheat your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.
- **Prepare the Sponge Cake:**
- In a large bowl, beat the egg yolks and sugar together until pale and thick. Add the vanilla extract and mix well.
- **Combine Dry Ingredients:**
- In another bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture.
- **Beat Egg Whites:**
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until just combined.
- **Bake the Cake:**
- Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes or until the cake springs back when lightly touched.
- **Cool the Cake:**
- Once baked, remove the cake from the oven and let it cool for 5 minutes. Turn the cake out onto a clean kitchen towel sprinkled with powdered sugar. Roll the cake up with the towel and let it cool completely.
- **Prepare the Cheesecake Filling:**
- In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream and granulated sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
- **Assemble the Cake Roll:**
- Once the cake has cooled, carefully unroll it and spread the cheesecake filling evenly over the surface. Roll the cake back up without the towel and place it seam side down on a serving platter.
- **Prepare the Strawberries:**
- Slice the fresh strawberries and, if desired, sprinkle them with sugar to macerate them (let them sit for 15 minutes to release their juices).
- **Serve:**
- Top the cheesecake roll with the macerated strawberries and any remaining juices. Slice and serve chilled.
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