why make this recipe
Strawberry Shortcake Cheesecake Rolls are a fun, sweet treat. They mix soft cake and creamy cheesecake with fresh strawberries. You can make them for a party or a simple dessert at home. The recipe is quick and uses common ingredients.
introduction
This dessert rolls a sponge cake with a light cheesecake filling and sliced strawberries. It tastes creamy and fresh. If you enjoy strawberry desserts, pair this roll with a light mango strawberry smoothie recipe to make a bright combo.
how to make Strawberry Shortcake Cheesecake Rolls
Make the cake layer, cool it, then spread the filling and roll. Chill the roll so it keeps its shape. Slice into rounds to serve. Work on a clean surface and roll while the cake is flexible to avoid cracks.
Ingredients :
- 1 cup all-purpose flour
- 1/2 cup sugar
- 3 large eggs
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- 1 cup fresh strawberries, sliced
Directions :
- Preheat the oven to 350°F (175°C). Grease a baking sheet and line it with parchment paper.
- In a bowl, beat together flour, sugar, eggs, melted butter, vanilla extract, baking powder, and salt until combined. Pour the batter onto the prepared baking sheet and spread evenly.
- Bake for 10-12 minutes until golden. Let cool completely.
- For the filling, beat cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in whipped cream and fresh strawberries.
- Spread the cheesecake filling over the cooled cake layer and roll it up tightly. Chill for 1 hour.
- Slice into rolls and serve cold. Enjoy!
how to serve Strawberry Shortcake Cheesecake Rolls
Slice the roll into 1-inch pieces. Serve cold on a plate. Add extra sliced strawberries on top if you like. A small dusting of powdered sugar looks nice.
how to store Strawberry Shortcake Cheesecake Rolls
Cover the rolls with plastic wrap or put them in an airtight container. Keep them in the fridge for up to 3 days. Do not leave them at room temperature for long because of the cream cheese and whipped cream.
tips to make Strawberry Shortcake Cheesecake Rolls
- Cool the cake fully before adding the filling to avoid melting the cream.
- Use room temperature cream cheese so the filling is smooth.
- Roll the cake tightly but gently to avoid cracks.
- Chill the roll well so slices hold their shape.
- Slice with a sharp knife and clean the blade between cuts for neat pieces.
variation (if any)
- Swap strawberries for raspberries or mixed berries.
- Add a thin layer of jam under the filling for extra fruit flavor.
- Use a lemon zest in the filling for a fresh tang.
- Make mini rolls by cutting the cake into smaller rectangles before filling.
FAQs
Q: Can I make this ahead of time?
A: Yes. Make the roll and chill it. It keeps well in the fridge for up to 3 days.
Q: Can I freeze the rolls?
A: You can freeze them, but the texture may change. Wrap tightly and freeze up to 1 month. Thaw in the fridge before serving.
Q: Can I use frozen strawberries?
A: Fresh strawberries work best. If you use frozen, thaw and drain them well to avoid extra moisture.
Q: What if my cake cracks when rolling?
A: Roll while it is still warm and flexible, or roll it with a towel first to set the shape, then unroll to add filling.
Q: Can I use low-fat cream cheese?
A: You can, but full-fat cream cheese gives a richer, creamier filling.
Strawberry Shortcake Cheesecake Rolls
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A fun and sweet treat that combines soft sponge cake, creamy cheesecake, and fresh strawberries. Perfect for parties or a simple dessert at home.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 3 large eggs
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- 1 cup fresh strawberries, sliced
Instructions
- Preheat the oven to 350°F (175°C). Grease a baking sheet and line it with parchment paper.
- In a bowl, beat together flour, sugar, eggs, melted butter, vanilla extract, baking powder, and salt until combined. Pour the batter onto the prepared baking sheet and spread evenly.
- Bake for 10-12 minutes until golden. Let cool completely.
- For the filling, beat cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in whipped cream and fresh strawberries.
- Spread the cheesecake filling over the cooled cake layer and roll it up tightly. Chill for 1 hour.
- Slice into rolls and serve cold. Enjoy!
Notes
Make sure to cool the cake completely before adding the filling to avoid melting the cream. Room temperature cream cheese helps achieve a smooth filling.
Nutrition
- Serving Size: 1 roll piece
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
