Easy Strawberry Shortcake Cheesecake Roll – Creamy Fresh Strawberry Dessert
Sponge cake rolled with creamy filling, fresh strawberries, and crumbly topping—refreshingly sweet bite every time.
- Prep Time: 30 Minutes
- Cook Time: 12 Minutes
- Total Time: 42 Minutes
- Yield: 12 Servings (12 slices) 1x
- Category: Irresistible Desserts
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- Sponge Cake
- 4 large eggs, room temperature
- 120 g granulated sugar
- 1 teaspoon vanilla extract
- 120 g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 60 ml whole milk
- 80 g finely chopped strawberries
- Cheesecake Filling
- 225 g cream cheese, softened
- 80 g powdered sugar
- 1 teaspoon vanilla extract
- 180 ml heavy whipping cream
- Strawberry Shortcake Crumble
- 16 Golden Oreos
- 15 g strawberry gelatin powder
- 40 g unsalted butter, melted
- Garnish
- Fresh strawberries, sliced
- Whipped cream
- Strawberry sauce
Instructions
- Preheat oven to 175°C. Line a 23×33 cm baking sheet with parchment paper.
- In a large bowl, whip eggs and granulated sugar with an electric mixer until pale, thick, and forms ribbons when lifted.
- Stir in vanilla extract. Sift flour, baking powder, and salt over the mixture, carefully folding until just combined.
- Blend in milk to create a smooth batter. Gently fold in finely chopped strawberries. Spread mixture evenly on prepared baking sheet.
- Bake for 10–12 minutes until set and springy to the touch.
- Immediately roll the warm cake with parchment paper inside to prevent sticking, starting from the short end. Set aside to cool completely.
- In a bowl, beat softened cream cheese with powdered sugar and vanilla extract until completely smooth.
- Whip heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Carefully unroll cooled sponge. Evenly spread the cheesecake filling over the surface, reserving some for the exterior coating.
- Reroll the cake tightly, peeling away parchment as you go. Wrap in plastic film and refrigerate at least 2 hours to set.
- Crush Golden Oreos into fine crumbs and mix with strawberry gelatin powder and melted butter until thoroughly combined.
- Unwrap chilled roll. Cover the exterior with remaining cheesecake filling and press strawberry crumble gently over the surface.
- Garnish with whipped cream, sliced fresh strawberries, and drizzle with strawberry sauce. Slice with a sharp knife and serve cold.
Notes
- Ensure eggs are at room temperature to achieve maximum sponge volume.
- Rolling the cake while warm prevents cracks and creates a smoother finish.
- Refrigerate for at least two hours to achieve clean, neat slices.
- For variation, substitute blueberries or peaches for strawberries and experiment with raspberry or cherry gelatin in the crumble.
- Mascarpone may be used for a richer cheesecake filling.
- Allergy Information
- Please check ingredients for potential allergens and consult a health professional if in doubt.
- Contains eggs, dairy, wheat, and gluten.
- May contain traces of soy and nuts from commercial cookies.
Nutrition
- Calories: 350
- Fat: 20 g
- Carbohydrates: 40 g
- Protein: 5 g