Instructions
Step 1: Make the Cake Batter
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
In a bowl, sift together the flour, baking powder, and salt.
In another bowl, beat the eggs and sugar until pale and fluffy (about 5–7 minutes).
Mix in the vanilla extract, oil, and optional food coloring.
Gently fold in the dry ingredients until just combined.
Step 2: Bake and Roll
Pour batter into prepared pan and spread evenly.
Bake for 10–12 minutes, or until the cake springs back when touched.
While warm, turn the cake onto a clean towel sprinkled with powdered sugar.
Roll the cake up gently (with the towel) and let cool completely.
Step 3: Prepare the Cheesecake Filling
In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture until light and fluffy.
Step 4: Assemble the Rolls
Unroll the cooled cake gently.
Spread the cheesecake filling evenly over the cake.
Sprinkle with macerated strawberries.
Roll the cake back up (without towel) and chill for at least 30 minutes.
Serving Suggestions
Slice and serve chilled with extra whipped cream or fresh strawberries.
Garnish with strawberry crumbs, white chocolate drizzle, or crushed shortbread cookies for texture.
Variation Ideas
Use raspberries or blueberries instead of strawberries.
Add a thin layer of strawberry jam under the filling for extra flavor.
Swap the cheesecake filling for mascarpone and lemon zest for a citrusy twist.
Storage Tips
Store in the refrigerator for up to 3 days in an airtight container.
Not ideal for freezing due to fresh cream, but it can be frozen before adding fresh berries.
FAQs
Q: Can I make the cake ahead of time?
A: Yes, you can bake and roll the sponge a day ahead. Store wrapped in plastic until ready to fill.
Q: Can I use frozen strawberries?
A: Fresh is best, but you can use thawed frozen strawberries if well-drained.
Q: Why did my roll crack?
A: It likely cooled too much before rolling. Always roll while the cake is still warm and flexible.
Tools You’ll Need
Jelly roll pan (10×15 inches)
Electric mixer or hand whisk
Silicone spatula
Clean kitchen towel
Parchment paper
Nutrition Information (Per Slice)
Calories: ~230
Protein: 3g
Sugar: 18g
Fat: 14g
Carbohydrates: 24g
Final Thoughts
This Strawberry Shortcake Cheesecake Roll is as beautiful as it is indulgent — bursting with fresh berry flavor and creamy goodness. Whether you’re baking for a birthday, brunch, or picnic, this roll will impress and delight.
Try pairing it with iced tea or a cappuccino for the ultimate dessert experience. If you love this style, don’t miss the Creamy Coconut Swiss Roll for a tropical twist!
