Strawberry shortcake cheesecake rolls
This Strawberry shortcake cheesecake rolls recipe creates elegant individual desserts that combine tender vanilla cake with creamy cheesecake filling and fresh strawberries. The rolls are prepared by spreading cheesecake mixture over a thin cake base, adding strawberries, rolling tightly, and chilling until set. The result is a beautiful spiral dessert that's perfect for entertaining and captures the essence of classic strawberry shortcake in a sophisticated presentation.
Equipment
- 10x15 inch jelly roll pan
- Electric mixer (stand or hand mixer)
- Large mixing bowls
- Wire cooling rack
- Clean kitchen towel
- Plastic wrap
- Sharp knife
- Measuring cups and spoons
- Rubber spatula
- Parchment paper
Ingredients
- For the Cake:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1/3 cup water
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
- For the Cheesecake Filling:
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon lemon zest optional
- For Assembly:
- 2 cups fresh strawberries hulled and diced
- 2 tablespoons granulated sugar
- Additional strawberries for garnish
- Powdered sugar for dusting
Instructions
- Prepare the pan and oven: Preheat oven to 375°F (190°C). Line a 10x15 inch jelly roll pan with parchment paper and lightly grease.
- Make the cake: In a small bowl, whisk together flour, baking powder, and salt. In a large bowl, beat eggs and granulated sugar until thick and pale, about 3-4 minutes. Beat in water and vanilla. Gradually fold in flour mixture until just combined.
- Bake the cake: Spread batter evenly in prepared pan. Bake for 10-12 minutes until cake springs back when lightly touched. Meanwhile, lay out a clean kitchen towel and dust with powdered sugar.
- Roll the cake: Immediately turn hot cake onto prepared towel. Carefully peel off parchment paper. Starting from short end, roll cake up in towel. Cool completely on wire rack.
- Prepare strawberries: Combine diced strawberries with 2 tablespoons granulated sugar. Let sit for 15 minutes to release juices.
- Make filling: Beat cream cheese and powdered sugar until smooth. In separate bowl, whip heavy cream and vanilla until stiff peaks form. Gently fold whipped cream into cream cheese mixture. Add lemon zest if using.
- Assemble rolls: Carefully unroll cooled cake. Spread cheesecake filling evenly over surface, leaving 1/2 inch border. Distribute strawberries over filling. Carefully roll cake back up without towel.
- Chill and serve: Wrap roll tightly in plastic wrap and refrigerate at least 2 hours or overnight. To serve, trim ends and slice into 1-inch thick rounds. Dust with powdered sugar and garnish with fresh strawberries.
Notes
The cake must be rolled while still warm to prevent cracking
Ensure cream cheese is fully softened before mixing to avoid lumps
Don't overfill with berries as this can make rolling difficult
Use a sharp knife and clean between cuts for neat slices
The rolls are best served chilled but can sit at room temperature for 30 minutes before serving
Ensure cream cheese is fully softened before mixing to avoid lumps
Don't overfill with berries as this can make rolling difficult
Use a sharp knife and clean between cuts for neat slices
The rolls are best served chilled but can sit at room temperature for 30 minutes before serving