Strawberry Shortcake Cheesecake Rolls Recipe

I’ve gotta say, when I first mixed tangy strawberries with creamy cheesecake and fluffy cake, I was totally shocked how this dessert transformed an ordinary day into a flavor celebration i can’t stop thinking about.

I love making Strawberry Shortcake Cheesecake Rolls ‘cuz the blend of juicy strawberries macerated with sugar and lemon juice, fluffy batter made with room temp eggs, cake flour, and melted butter, plus a rich cheesecake filling of cream cheese, powdered sugar, and vanilla yields a treat that’s light and indulgent.

Ingredients

• Eggs provide a solid dose of protein and help bind ingredients together for great texture.
• Cream cheese adds rich, tangy creaminess and a little extra fat for flavor.
• Fresh strawberries bring sweet and sour notes along with vital vitamins and antioxidants.
• Cake flour offers a light, airy texture thanks to its fine carbohydrates.
• Whole milk adds moisture and creaminess while also slightly boosting the flavor naturally.
• Granulated sugar sweetens the mixture and balances tart flavors from the lemon and berries.
• Fresh lemon juice adds a zesty tang that brightens up the dessert overall.

Ingredient Quantities

• 4 large eggs, room temperature
• 1/2 cup granulated sugar, divided (use some for the batter and some for the strawberries)
• 1/2 cup cake flour, sifted
• 1/2 tsp baking powder
• 1/4 cup whole milk, room temperature
• 2 tbsp unsalted butter, melted
• 8 oz full-fat cream cheese, softened
• 1/2 cup powdered sugar, for the cheesecake filling
• 1 egg yolk, room temperature
• 1/2 tsp vanilla extract, divided between mixtures
• 1 1/2 cups fresh strawberries, hulled and sliced
• 2 tbsp granulated sugar, to macerate the strawberries
• 1 tbsp fresh lemon juice
• Powdered sugar for dusting (optional)
• Whipped cream for serving (optional)

How to Make this

1. First, preheat your oven to 375°F and line a jelly roll pan with parchment paper to keep the cake from sticking later.

2. In a large mixing bowl, beat 4 large eggs with 1/2 cup granulated sugar (use part of it here) until the mixture becomes frothy and light. Then gently fold in 1/2 cup sifted cake flour mixed with 1/2 teaspoon baking powder.

3. Stir in 1/4 cup whole milk, 2 tablespoons melted unsalted butter and 1/2 teaspoon vanilla extract to combine just until smooth.

4. Pour the batter evenly into your prepared pan and spread it out into an even layer. Bake the cake for about 10 to 12 minutes or until it is just barely golden on top.

5. While the cake is in the oven, prepare the cheesecake filling by mixing 8 ounces softened cream cheese with 1/2 cup powdered sugar, 1 egg yolk and the remaining 1/2 teaspoon vanilla extract until smooth and creamy.

6. Also chop 1 1/2 cups fresh strawberries into slices and toss them with 2 tablespoons granulated sugar and 1 tablespoon fresh lemon juice to macerate while the cake cools.

7. When the cake is done, remove it from the oven and immediately turn it onto a clean kitchen towel dusted lightly with powdered sugar. Carefully roll the cake up in the towel and let it cool completely.

8. Once cool, carefully unroll the cake and spread the cheesecake filling evenly over the surface, leaving a small border around the edges.

9. Arrange the macerated strawberry slices evenly over the cheesecake layer.

10. Gently re-roll the cake into a tight log, wrap it in plastic wrap and chill for at least one hour. When ready to serve, slice into rounds, dust with extra powdered sugar if you like and add a dollop of whipped cream on the side. Enjoy!

Equipment Needed

1. Preheated oven set at 375°F
2. Jelly roll pan
3. Parchment paper
4. Large mixing bowl
5. Mixer or whisk
6. Measuring cups and spoons
7. Sifter for the cake flour and baking powder
8. Rubber spatula for folding and stirring
9. A second bowl for the cheesecake filling
10. Knife for chopping the strawberries
11. Clean kitchen towel dusted with powdered sugar
12. Plastic wrap for wrapping the rolled cake

FAQ

• Can I prepare the strawberry mix ahead of time? You can mix the strawberries with sugar and lemon juice a bit earlier, but it’s best to do it right before assembly to keep them from turning too mushy.
• Do I really need to sift the cake flour? Yes, sifting the cake flour is important for a light batter. It helps mix the dry ingredients evenly, so don’t skip it if you can.
• Can I use low-fat cream cheese in the filling? You could but full-fat cream cheese gives the best rich and smooth flavor. If you try a lower fat version, the texture might not be as creamy.
• How should I store the cheesecake rolls? They last for around 2 days in an airtight container kept in the fridge. Just keep them covered to maintain their freshness.
• What is the trick for a smooth cheesecake filling? Make sure the cream cheese is well softened before mixing. Beat the ingredients together until they are completely smooth and there are no lumps left.

Strawberry Shortcake Cheesecake Rolls Recipe Substitutions and Variations

• Cake Flour: Instead of using 1/2 cup cake flour, you can mix 1/2 cup all-purpose flour with 1 tablespoon cornstarch. This combo mimics the light texture of cake flour pretty well.
• Whole Milk: If you dont have whole milk, try using heavy cream thinned out with a bit of water or even a dairy-free option like almond milk.
• Unsalted Butter: You can swap the unsalted butter with an equal amount of coconut oil or margarine if you prefer.
• Fresh Strawberries: In case you cant get fresh strawberries, frozen ones that have been thawed and drained work fine or you could try using raspberries for a fun twist.

Pro Tips

1. Always make sure your eggs and milk are at room temperature before you start. It sounds basic, but trust me, it helps the batter mix together smoother and gets rid of any chances of a lumpy mix.

2. Be super careful when folding in the sifted cake flour and baking powder. You dont want to overmix it cause that’s when your cake can turn out dense instead of fluffy. Just gently fold ‘em in and everything will be great.

3. When you take the cake out of the oven, immediately flip it onto a kitchen towel dusted with powdered sugar and roll it up right away. If the cake cools too slowly before rolling, it might stick or crack.

4. Let the strawberries really chill out in the granulated sugar and lemon juice a bit. If you give ’em some time, they’ll get super juicy and packed with flavor which makes the whole cheesecake filling even better.