Homemade Strawberry Shortcake Cheesecake Roll
Homemade Strawberry Shortcake Cheesecake Roll is a mouthwatering dessert that combines layers of soft sponge cake, rich cheesecake, and fresh strawberries. This visually stunning roll is not only perfect for gatherings but also makes an indulgent treat any day of the week. With its delightful flavors and beautiful presentation, it’s sure to impress everyone at your table!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 4 large eggs (room temperature)
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 8 oz cream cheese (softened)
- 1 cup heavy whipping cream
- 1 cup fresh strawberries (chopped)
Instructions
- Preheat oven to 350°F (175°C). Prepare a jelly roll pan with parchment paper and grease lightly.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat eggs until frothy. Mix in vanilla extract and combine with dry ingredients until just blended.
- Pour batter into the pan and bake for 12-15 minutes or until golden brown.
- While the cake bakes, whip cream cheese and sugar until smooth. Whip heavy cream to stiff peaks and fold into cream cheese mixture along with chopped strawberries.
- Once the cake cools slightly, flip onto a powdered sugar-dusted towel. Spread cheesecake filling evenly over the top and roll tightly using the towel.
- Wrap in plastic wrap and refrigerate for at least an hour before slicing.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: - For an extra flavor boost, incorporate lemon zest or substitute strawberries with blueberries or raspberries. - Store leftovers in an airtight container in the fridge for up to three days.