Strawberry Shortcake Cheesecake Roll

Soft sponge cake rolled around a creamy cheesecake filling and fresh strawberries makes this strawberry shortcake cheesecake dessert roll the kind of showstopper that impresses for birthdays brunches or just because. The pillowy cake hugs a sweet tangy layer speckled with real berries and every bite tastes like a spring celebration. It is the dessert my niece requests every year for her June birthday party and now I cannot imagine strawberry season without it.

I was surprised the first time I made this how light the cake stayed after rolling and how beautifully the filling held up. It is a dessert I now make for friends who think they do not like cheesecake and it always wins them over.

Ingredients

• All-purpose flour: gives the cake tender structure use fresh flour for best results
• Baking powder: helps the sponge rise to a fluffy texture check that yours is still active
• Salt: balances the sweetness and deepens the flavors
• Eggs: act as both leavener and binder use large eggs at room temperature so the sponge whips up light
• Sugar: sweetens both the cake and the filling opt for fine granulated and good quality powdered sugar to avoid grittiness
• Vanilla extract: gives warm floral notes pure vanilla makes a difference here
• Milk: adds moisture and helps create a pliable sponge whole milk gives a richer crumb
• Powdered sugar for dusting: prevents sticking and creates a classic look sift before using for best coverage
• Cream cheese: gives richness and tang for perfect texture let it soften until very spreadable
• Powdered sugar: to sweeten the cheesecake layer
• Whipped cream: makes the filling airy and light use homemade or a trusted store brand
• Fresh strawberries: are the star slice them evenly select the reddest most fragrant berries for maximum flavor

Instructions

Prepare the Baking Pan:

Grease a fifteen by ten inch jelly roll pan with butter or nonstick spray then fully line with parchment so the cake releases easily with no cracks

Make the Sponge Cake Batter:

In one medium bowl whisk together flour baking powder and salt for even distribution of leavening In a separate large bowl beat eggs and sugar using an electric mixer or strong whisk until the mixture is thick pale and leaves ribbons on the surface when lifted this step is essential for an airy cake Add vanilla extract and milk blending just until combined to keep the batter light

Combine Wet and Dry Ingredients:

Gently fold the dry ingredients into the wet mixture in small additions using a spatula careful not to deflate the batter pour evenly into the prepared pan and spread with an offset spatula for smoothness

Bake the Cake:

Place pan in the preheated oven and bake for twelve to fifteen minutes watch the color closely as overbaking can dry the cake test with a toothpick for doneness

Roll the Warm Cake:

While cake bakes dust a clean kitchen towel generously with powdered sugar to prevent sticking the moment the cake comes out invert onto the towel carefully peel away parchment and roll from one short end using the towel inside to create a log shape cool completely to keep the cake flexible

Make the Cheesecake Filling:

Beat softened cream cheese powdered sugar and vanilla until ultra smooth with no lumps then gently fold in whipped cream for a light mousse texture

Fill and Shape the Cake Roll:

Once the cake is fully cooled unroll gently on a flat surface spread an even layer of cheesecake filling all over leaving a small border so it does not squish out when rolled arrange sliced strawberries over the filling

Roll and Chill:

Carefully roll the cake back up tightly this time without the towel and wrap the log securely in plastic wrap to hold its shape refrigerate for at least one hour to set the filling and make clean slices

Slice and Serve:

Use a sharp serrated knife to cut the chilled roll into even sushi style rounds serve with extra whipped cream or strawberries for a pretty finish

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My favorite part is the way the cream cheese filling stays fluffy even after hours in the fridge The first time my mom tasted this she insisted on having another slice right away and that moment is always my favorite part of baking this dessert

Storage Tips

Store leftover slices in an airtight container in the refrigerator for up to three days Separate layers with parchment or waxed paper so the rolls stay neat and do not stick together If you want to make ahead the unfilled cake can be baked and frozen flat tightly wrapped for up to one month then thawed before assembling

Ingredient Substitutions

If you are out of fresh strawberries try using thawed frozen berries be sure to dry them thoroughly so the filling does not get watery You can swap in mascarpone for the cream cheese if you love a milder taste or use stabilized whipped topping if you need to make it ahead

Serving Suggestions

Arrange slices on a platter with a scattering of extra strawberries or even some edible flowers for a lovely brunch centerpiece You can drizzle with a little melted white chocolate, a trick my sister loves Add a scoop of vanilla ice cream for a dinner party dessert

Cultural and Historical Context

Strawberry shortcake has roots in both American and European dessert traditions With the popularity of light sponge cakes and whipped cream fillings in the last century this rolled version brings playful nostalgia and makes the most of strawberry season The roll format lets you enjoy those classic flavors in every bite

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This cake roll brings spring to your table and makes any get-together feel festive. Keep extra strawberries on hand for snacking while you bake.

Frequently Asked Questions

→ How do I prevent the cake from cracking when rolling?

Roll the cake while it's warm using a kitchen towel dusted with powdered sugar. Let it cool in the rolled shape before filling to minimize cracking.

→ Can I use frozen strawberries?

Fresh strawberries provide the best texture, but thawed frozen strawberries can be used if excess moisture is blotted away first.

→ What type of cream cheese works best?

Use full-fat cream cheese for a rich, creamy filling. Ensure it is softened at room temperature for smooth blending.

→ How long does it need to chill before serving?

Chill the assembled roll for at least 1 hour. This helps the filling set and makes slicing easier.

→ Can I make the dessert ahead of time?

Yes, this dessert can be prepared a day ahead and stored in the refrigerator, tightly wrapped to maintain freshness.