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Strawberry Shortcake Cheesecake Dessert Roll

Strawberry Shortcake Cheesecake Dessert Roll

A soft vanilla sponge cake rolled with a luscious cream cheese filling and fresh strawberries for a light and fruity celebration treat.
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Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs at room temperature
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract for the cake
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • Powdered sugar for dusting
  • 8 ounces softened cream cheese
  • ½ cup powdered sugar for filling
  • 1 teaspoon vanilla extract for the filling
  • 1 cup heavy whipping cream
  • 1 and ½ cups fresh strawberries hulled and sliced

Equipment

  • Electric hand mixer or stand mixer
  • Large mixing bowls
  • Jelly roll pan or baking sheet
  • Parchment paper
  • Whisk
  • Rubber Spatula
  • Sifter
  • Clean kitchen towel

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit and line a jelly roll pan with parchment paper before lightly greasing it.
  2. Beat the eggs and granulated sugar in a large bowl using an electric mixer for 5 to 6 minutes until the mixture is thick and pale.
  3. Stir in the vanilla extract and then sift the flour baking powder and salt together into the egg mixture.
  4. Gently fold the dry ingredients into the wet batter using a spatula to keep as much air in the eggs as possible.
  5. Pour the batter into the prepared pan and spread it out evenly to the edges.
  6. Bake the cake for 10 to 12 minutes or until the surface springs back when you touch it gently with a finger.
  7. Place a clean towel or a fresh piece of parchment paper on the counter and dust it generously with powdered sugar.
  8. Immediately flip the hot cake onto the towel and peel off the parchment paper that was used during baking.
  9. Roll the warm cake up from the short end with the towel or parchment inside and let it cool completely.
  10. Combine the softened cream cheese powdered sugar and vanilla in a bowl and beat until the mixture is smooth.
  11. Whip the heavy cream in a separate bowl until stiff peaks form and then fold it into the cream cheese mixture.
  12. Carefully unroll the cooled cake and spread the cheesecake filling over the top while leaving a small border at the edges.
  13. Scatter the sliced strawberries evenly over the filling layer.
  14. Roll the cake back up tightly without the towel or parchment and place it seam-side down on a serving plate.
  15. Dust the top with more powdered sugar and refrigerate the dessert for at least 1 hour before slicing.

Notes

Rolling the cake while it is still warm from the oven is essential to prevent cracks from forming later.
Be careful not to overbake the sponge as a dry cake will become brittle and difficult to roll without breaking.
Using room temperature cream cheese ensures that your filling will be smooth and free of any lumps.
If you are using frozen strawberries make sure they are completely thawed and patted dry to avoid adding too much moisture.
Refrigerating the finished roll helps set the filling so that you can get clean and neat slices for serving.