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Fluffy Strawberry Shortcake Cheesecake Roll

Fluffy Strawberry Shortcake Cheesecake Roll is a dessert that combines the classic flavors of strawberry shortcake and creamy cheesecake in a light, airy roll.
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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.