Name: Strawberry Shortcake Cheesecake Roll: A Delicious Twist on a Classic Dessert
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8-10 servings
Ingredients: 3 large eggs; 1 cup granulated sugar; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; Powdered sugar, for dusting; 8 oz cream cheese, softened; 1/2 cup granulated sugar; 1 teaspoon vanilla extract; 1 cup heavy whipping cream; 1/4 cup powdered sugar; 2 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 tablespoon lemon juice

Strawberry Shortcake Cheesecake Roll is a delightful dessert that combines the best of both worlds: the classic flavors of strawberry shortcake and the creamy richness of cheesecake, all wrapped up in a beautiful roll. This recipe has its roots in traditional summer desserts, where fresh strawberries take center stage, celebrating the bounty of the season. I love how this Strawberry Shortcake Cheesecake Roll not only looks stunning on the table but also offers a burst of flavor with every bite. The light, fluffy texture of the cake paired with the smooth cheesecake filling creates a heavenly experience that keeps everyone coming back for more. Plus, it’s surprisingly easy to make, making it a perfect choice for gatherings or a sweet treat at home. Trust me, once you try this Strawberry Shortcake Cheesecake Roll, it will quickly become a favorite in your dessert repertoire!

Ingredients:

For the Cake Roll:

3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar, for dusting

For the Cheesecake Filling:

8 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1/4 cup powdered sugar

For the Strawberry Topping:

2 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 tablespoon lemon juice

Preparing the Cake Roll

Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, making sure to leave some overhang on the sides for easy removal later.
In a large mixing bowl, crack the 3 large eggs and add 1 cup of granulated sugar. Using an electric mixer, beat the mixture on high speed for about 5 minutes, or until it becomes thick and pale in color.
Stir in 1 teaspoon of vanilla extract, mixing until well combined.
In a separate bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.
Gradually fold the dry ingredients into the egg mixture using a spatula. Be gentle to maintain the airiness of the batter.
Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula.
Bake in the preheated oven for 12-15 minutes, or until the cake is lightly golden and springs back when touched.
While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. This will help prevent the cake from sticking when you roll it.
Once the cake is done, remove it from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
Starting from one end, gently roll the cake up with the towel inside. This will help shape the roll. Allow it to cool completely while rolled up.

Preparing the Cheesecake Filling

In a mixing bowl, combine 8 oz of softened cream cheese and 1/2 cup of granulated sugar. Beat with an electric mixer until smooth and creamy.
Add 1 teaspoon of vanilla extract and mix until well incorporated.
In a separate bowl, whip 1 cup of heavy whipping cream until soft peaks form. Gradually add in 1/4 cup of powdered sugar while continuing to whip until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined. Be careful not to deflate the whipped cream; you want to keep it light and airy.

Preparing the Strawberry Topping

In a medium bowl, combine 2 cups of hulled and sliced fresh strawberries with 1/4 cup of granulated sugar and 1 tablespoon of lemon juice.
Toss the strawberries gently to coat them in the sugar and lemon juice. Let them sit for about 15-20 minutes to macerate, which will draw out their juices and create a delicious syrup.

Assembling the Strawberry Shortcake Cheesecake Roll

Once the cake has cooled completely, carefully unroll it from the towel. It should be pliable and not crack.
Spread the cheesecake filling evenly over the surface of the cake, leaving a small border around the edges.
Evenly distribute the macerated strawberries over the cheesecake filling, reserving a few for garnish if desired.

Conclusion:

In summary, the Strawberry Shortcake Cheesecake Roll is an absolute must-try for anyone looking to impress their friends and family with a delightful dessert that combines the best of both worlds: the classic flavors of strawberry shortcake and the creamy richness of cheesecake. This recipe is not only visually stunning but also incredibly delicious, making it the perfect centerpiece for any gathering or celebration.

When serving, consider pairing this delightful roll with a dollop of freshly whipped cream and a sprinkle of crushed graham crackers for that authentic shortcake experience. You can also experiment with variations by swapping out strawberries for other berries like blueberries or raspberries, or even adding a hint of lemon zest to the cream cheese filling for a refreshing twist. The possibilities are endless!

I encourage you to give this Strawberry Shortcake Cheesecake Roll a try and share your experience with me! I would love to hear how it turned out for you and any creative twists you added. Remember, cooking is all about having fun and making it your own. So roll up your sleeves, gather your ingredients, and let’s create something delicious together!