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Strawberry Shortcake Cheesecake Dessert Roll

  • Author: olivia
  • Total Time: 1 hour 32 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

A delightful dessert that combines creamy cheesecake and fresh strawberries, all wrapped in a soft sponge cake, perfect for summer gatherings.

Ingredients

Scale
  • 3 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • Powdered sugar, for dusting
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, diced
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch mixed with 1 tbsp water
  • 1/2 cup crushed shortbread or graham crackers
  • Additional fresh strawberries, sliced
  • Whipped cream (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
  2. In a large bowl, beat the eggs until they are thick and pale, about 3-5 minutes. Gradually add the granulated sugar and vanilla, mixing until well combined.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold this dry mixture into the egg mixture until just combined.
  4. Spread the batter evenly in your prepared pan. Bake for 10-12 minutes, or until the cake springs back when touched.
  5. As soon as the cake is done, dust a clean kitchen towel with powdered sugar. Carefully invert the cake onto the towel, peel off the parchment paper, and roll the cake (with the towel) from the short end. Let it cool completely while rolled up.
  6. In a large mixing bowl, beat the cream cheese and powdered sugar until smooth.
  7. In another bowl, whip the heavy cream and vanilla extract until stiff peaks form.
  8. Gently fold the whipped cream into the cream cheese mixture until it is smooth and fluffy.
  9. In a saucepan, combine the diced strawberries, granulated sugar, and lemon juice over medium heat. Stir in the cornstarch mixture and cook until the strawberries break down and the mixture thickens, about 5-7 minutes. Allow it to cool completely before using.
  10. Carefully unroll the cooled cake. Spread an even layer of the cheesecake filling over the cake, leaving a small border at the edges.
  11. Layer the strawberry filling on top of the cheesecake layer.
  12. Roll the cake back up (without the towel) and place it seam-side down on a serving platter.
  13. Sprinkle crushed shortbread or graham crackers over the top of the roll.
  14. Garnish with additional sliced strawberries and a dollop of whipped cream, if you like.
  15. Refrigerate the roll for at least 1 hour before slicing for the best results.
  16. Slice and enjoy this delightful Strawberry Shortcake Cheesecake Dessert Roll!

Notes

Serve chilled, garnished with extra whipped cream or strawberries. Wrap tightly to store in the fridge for 3-4 days.

  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 20g
  • Sodium: 200mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 37g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 90mg

Keywords: strawberry dessert, cheesecake roll, summer dessert

Find it online: https://sweettreatsrecipes.com/strawberry-shortcake-cheesecake-dessert-roll/