Strawberry Shortcake Cheesecake Rolls are a delightful fusion of creamy cheesecake, sweet strawberries, and soft cake rolled into a visually stunning and indulgent dessert. These rolls combine the best elements of strawberry shortcake and cheesecake, creating a treat that is perfect for celebrations, afternoon tea, or simply satisfying a sweet craving. The balance of textures—from the fluffy cake to the rich cheesecake filling—makes every bite irresistible.
Ingredients:
For the Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup whole milk
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream
For the Strawberry Topping:
- 1 ½ cups fresh strawberries, diced
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the Shortcake Crumbs:
- ½ cup crushed shortbread cookies
- 2 tablespoons melted butter
- 1 tablespoon sugar
Instructions:
- Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the eggs and sugar until light and fluffy. Stir in the vanilla extract and milk. Gradually fold in the dry ingredients until combined. - Bake the Cake:
Pour the batter onto the prepared baking sheet and spread evenly. Bake for 12-15 minutes, or until the cake is set and lightly golden. Remove from the oven and immediately roll the cake (with parchment paper) into a log shape. Let it cool completely. - Make the Cheesecake Filling:
In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. - Prepare the Strawberry Topping:
In a saucepan, combine the diced strawberries, sugar, lemon juice, and cornstarch. Cook over medium heat until the mixture thickens and the strawberries release their juices. Let it cool. - Make the Shortcake Crumbs:
Mix the crushed shortbread cookies with melted butter and sugar until combined. - Assemble the Rolls:
Unroll the cooled cake and spread the cheesecake filling evenly over the surface. Spoon the strawberry topping over the filling. Carefully roll the cake back into a log shape. Wrap in plastic wrap and refrigerate for at least an hour. - Serve:
Slice the roll into individual portions and sprinkle with shortcake crumbs. Garnish with fresh strawberries and enjoy!
Tips for the Best Strawberry Shortcake Cheesecake Rolls:
- Use Fresh Strawberries: Fresh strawberries provide the best flavor and texture.
- Chill Before Slicing: Refrigerating the roll helps it hold its shape.
- Adjust Sweetness: Taste the filling and topping before assembling to ensure the perfect balance.
This dessert is a showstopper that combines the best of strawberry shortcake and cheesecake in one irresistible roll. Enjoy! 🍓🍰