Strawberry Shortcake Cheesecake Roll (Print version)

A soft vanilla sponge rolled with cheesecake cream, strawberries, and a pink shortcake crumb coating.

# Ingredients:

For the sponge cake

01 - 3/4 cup (95 g) all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon fine salt
04 - 4 large eggs, separated
05 - 3/4 cup (150 g) granulated sugar, divided
06 - 1 teaspoon vanilla extract
07 - 1/4 cup (30 g) powdered sugar, for rolling

For the cheesecake filling

08 - 8 oz (225 g) full-fat cream cheese, softened
09 - 2/3 cup (75 g) powdered sugar
10 - 1 teaspoon vanilla extract
11 - 1 cup (240 ml) cold heavy cream

For the strawberry layer

12 - 1 1/2 cups (225 g) fresh strawberries, finely diced
13 - 3 tablespoons strawberry jam
14 - 1 teaspoon fresh lemon juice

For the shortcake crumb

15 - 10 vanilla sandwich cookies or shortbread cookies
16 - 1/2 cup (12 g) freeze-dried strawberries
17 - 2 tablespoons (28 g) unsalted butter, melted
18 - 1/2 cup (120 ml) whipped cream, for coating and garnish
19 - Fresh strawberry slices, for garnish

# Instructions:

01 - Heat the oven to 375°F (190°C). Grease a 10x15-inch jelly roll pan, line it with parchment, and lightly grease the parchment.
02 - Whisk flour, baking powder, and salt in a bowl. Beat egg yolks with 1/2 cup sugar and vanilla until pale. Beat egg whites with the remaining 1/4 cup sugar to soft peaks, then fold the whites and dry ingredients into the yolk mixture in alternating additions.
03 - Spread the batter evenly in the pan. Bake for 10-12 minutes, until the top springs back. Turn the warm cake onto a powdered sugar-dusted towel, peel off the parchment, and roll the cake from the short side with the towel inside. Cool completely.
04 - Beat cream cheese, powdered sugar, and vanilla until smooth. Add cold heavy cream and beat until fluffy and thick enough to spread.
05 - Mix diced strawberries with jam and lemon juice. Gently unroll the cooled cake, spread the cheesecake filling over it, and scatter the strawberry mixture over the filling, leaving a small border. Roll it back up snugly.
06 - Pulse cookies and freeze-dried strawberries into coarse crumbs, then stir in melted butter. Spread a thin layer of whipped cream on the outside of the roll and press on the crumbs. Chill for at least 1 hour before slicing and garnish with whipped cream and strawberries.

# Good to know:

01 - Plan for at least 1 hour of chilling time before slicing.
02 - Best served cold on the day it is coated with crumbs.

Back