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This rich strawberry shortcake cheesecake roll stands out on any dessert table with its dreamy mix of strawberry-flecked sponge cake, creamy cheesecake filling, and nostalgic strawberry crumble. Each component brings something special—soft cake, silky tang, and buttery crunch. I love serving this when I want to wow guests without turning to the usual layer cake. It holds up beautifully in the fridge so you can treat yourself to a slice throughout the week.
The first time I made this was for my mom’s birthday and it disappeared in minutes. Now I get asked to bring it to nearly every special occasion.
Ingredients
- Eggs: fresh large eggs whip up the sponge to be fluffy and light
- Granulated sugar: helps the cake brown and sweetens without being overwhelming
- Vanilla extract: gives the cake and filling a warm comforting aroma
- All-purpose flour: classic structure base for the sponge
- Baking powder: ensures a soft airy rise
- Salt: balances the sweetness and brings out flavor
- Whole milk: adds richness and moisture
- Fresh strawberries: chopped small to blend smoothly into the sponge
- Cream cheese: must be softened for easy mixing creates creamy tangy filling
- Powdered sugar: blends smoothly into filling without graininess
- Heavy whipping cream: whipped for airy smooth texture in the filling
- Golden Oreos: crushed into fine crumbs for buttery texture
- Strawberry gelatin powder: gives crumble a bright color and real berry taste
- Melted butter: binds the crumble and adds richness
- Fresh strawberries for topping: choose ripe firm ones for best flavor
- Whipped cream: optional but adds fluff and elegance on top
- Strawberry sauce: optional drizzle for extra berry burst
Instructions
- Make The Sponge Cake:
- Beat eggs and sugar in a large mixing bowl using an electric mixer on high speed for about 8 minutes until the mixture becomes pale and thick. This step traps air and gives your sponge its lift.
- Sift And Fold:
- Sift in the flour, baking powder, and salt. Gently fold them in with a spatula to keep the batter airy. Pour in the milk and fold again, then gently stir in the chopped strawberries for a touch of fresh fruit flavor.
- Bake The Sponge:
- Spread the batter evenly in a parchment lined nine by thirteen inch baking sheet. Bake at 350 degrees Fahrenheit for ten to twelve minutes until lightly golden and springy.
- Roll The Warm Cake:
- Right after baking, roll the sponge cake gently with the parchment paper into a log shape. Let it cool completely while rolled. This step helps it hold shape later without cracking.
- Prepare Cheesecake Filling:
- Beat softened cream cheese with powdered sugar and vanilla until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then fold it gently into the cream cheese mix.
- Fill And Re Roll:
- Unroll the cooled cake and evenly spread the cheesecake filling across the surface. Carefully roll the cake back up tightly without the paper. Wrap in plastic and refrigerate for at least two hours to firm.
- Make The Crumble:
- In a bowl, combine crushed golden Oreos, strawberry gelatin powder, and melted butter. Mix until crumbly and colorful.
- Decorate The Roll:
- Spread a thin layer of cheesecake filling on the outside of the chilled roll. Press the crumble over the surface. Add sliced strawberries, whipped cream, and strawberry sauce before slicing and serving.
One of my favorite parts of this dessert is the vibrant strawberry crumble. It reminds me of the ice cream bars I loved as a kid and brings a nostalgic crunch to every bite.
Storage Tips
Store any leftovers wrapped in plastic or in an airtight container in the refrigerator. It keeps well for up to three days and the flavor deepens slightly as it chills.
Ingredient Substitutions
If you cannot find golden Oreos, use any light vanilla sandwich cookie. For a different fruit, swap in blueberries, raspberries, or diced peaches to match the season.
Serving Suggestions
Slice with a sharp, warm knife for clean pieces. Serve chilled with extra whipped cream and a sprig of mint for color. This roll makes a stunning centerpiece on dessert tables.
This strawberry shortcake cheesecake roll is a testament to the magic of combining favorites from different desserts. The blend of textures and flavors always reminds me why this is one of my most cherished celebration treats.
Common Questions About Recipes
- → How do I keep the cake from cracking when rolling?
Roll the sponge while it's still warm using parchment paper and a damp towel to help prevent cracks.
- → Can I prepare this dessert ahead of time?
Yes, assemble and chill for at least 2 hours or overnight before serving for best texture and flavor.
- → What other fruits can I use?
Swap in blueberries, raspberries, or diced peaches for a seasonal twist on the original version.
- → How should I store leftovers?
Wrap tightly in plastic wrap and refrigerate. Enjoy within three days for optimal freshness.
- → What's the key for clean slices?
Chill the roll thoroughly, then use a sharp knife dipped in warm water and wiped dry between cuts.