Strawberry Shortcake Cheesecake Roll (Print Version)
Tender sponge cake rolled with cheesecake filling, strawberry Oreo crumble, and fresh berries for a showstopping treat.
# What You'll Need:
→ Sponge Cake
01 -
4 large eggs, at room temperature
02 -
3/4 cup granulated sugar
03 -
1 teaspoon vanilla extract
04 -
3/4 cup all-purpose flour
05 -
1 teaspoon baking powder
06 -
1/4 teaspoon salt
07 -
1/4 cup whole milk
08 -
2/3 cup chopped fresh strawberries
→ Cheesecake Filling
09 -
8 ounces cream cheese, softened
10 -
3/4 cup powdered sugar
11 -
1 teaspoon vanilla extract
12 -
1 cup heavy whipping cream
→ Strawberry Crumble
13 -
10 golden Oreo cookies, finely crushed
14 -
2 tablespoons strawberry gelatin powder
15 -
3 tablespoons unsalted butter, melted
→ Topping
16 -
1 cup fresh strawberries, sliced
17 -
3/4 cup whipped cream
18 -
2 tablespoons strawberry sauce (optional)
# Steps to Follow:
01 -
Combine eggs and granulated sugar in a large mixing bowl. Using an electric mixer on high speed, beat 8 minutes until the mixture is pale, voluminous, and thick.
02 -
Sift together all-purpose flour, baking powder, and salt. Gently fold into the egg mixture with a spatula to maintain the batter's volume. Pour in whole milk and fold just until smooth, then gently add chopped strawberries.
03 -
Spread batter evenly into a parchment-lined 9x13-inch baking sheet. Bake in a preheated oven at 350°F (175°C) for 10–12 minutes until the cake is lightly golden and springs back to the touch.
04 -
Immediately after baking, lift cake with parchment and gently roll it, parchment included, from the short end into a log shape. Allow the rolled cake to cool completely in this position.
05 -
In a bowl, beat softened cream cheese with powdered sugar and vanilla extract until completely smooth. In a separate bowl, whip heavy whipping cream to stiff peaks. Fold whipped cream gently into the cream cheese mixture.
06 -
Carefully unroll the cooled cake. Evenly spread cheesecake filling over the surface, leaving a 1/2-inch border. Reroll the cake (without parchment), wrap tightly in plastic wrap, and refrigerate at least 2 hours to set.
07 -
Combine crushed golden Oreos, strawberry gelatin powder, and melted butter in a small bowl. Mix until crumbs are well-coated and vibrant.
08 -
Remove chilled roll and unwrap. Spread a thin layer of cheesecake filling on the outside. Press strawberry crumble over the cake to coat. Garnish with sliced fresh strawberries, piped whipped cream, and strawberry sauce as desired. Slice and serve chilled.
# Additional Notes:
01 -
Rolling the cake while warm prevents cracks and ensures a uniform spiral.
02 -
Use room temperature cream cheese and eggs for the silkiest filling.
03 -
The dessert keeps best if chilled overnight, resulting in cleaner slices.