Strawberry Shortcake Cheesecake Roll
A delightful dessert that combines soft cake, creamy cheesecake filling, and fresh strawberries, all wrapped in a beautiful roll.
Ingredients
For the Cake
- 1 cup fresh strawberries, sliced For layering
- 1 cup granulated sugar
- 1 cup all-purpose flour Can substitute gluten-free flour
- 1 tsp baking powder
- 4 large eggs Can substitute with flax eggs for vegan version
- 1 tsp vanilla extract
For the Filling
- 8 oz cream cheese, softened Can substitute with dairy-free cream cheese
- 1 cup heavy whipping cream Can substitute with coconut cream
- ½ cup powdered sugar
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with greased parchment paper.
- In a large mixing bowl, combine 4 large eggs with 1 cup of granulated sugar and whisk until pale and fluffy.
- Add 1 tsp of vanilla extract and mix gently.
- Sift 1 cup of all-purpose flour and 1 tsp of baking powder into the bowl and gently fold until just combined.
- Spread the batter evenly onto the prepared baking sheet.
Baking
- Bake for 12-15 minutes until golden brown. The cake should spring back when gently pressed.
- Flip the baked cake onto a clean, powdered sugar-dusted towel and remove the parchment paper. Let it cool slightly.
Filling
- In a separate bowl, beat 8 oz of softened cream cheese until smooth.
- In another bowl, whip 1 cup of heavy whipping cream with 1/2 cup of powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese.
Assembly
- Once the cake has cooled completely, spread the cream cheese mixture over the surface and layer sliced strawberries on top.
- Starting from one end, carefully roll the cake tightly while keeping the filling inside. Place seam-side down on a serving platter.
Notes
Store properly in the refrigerator for 3-5 days or freeze for up to 2 months. Use fresh strawberries for the best flavor.