Description Fluffy vanilla sponge cake rolls filled with a creamy, dreamy cheesecake filling and bursting with fresh strawberries – a delightful twist on the classic strawberry shortcake, perfect for any occasion!
Ingredients:
For the Vanilla Sponge Cake:
- 4 large eggs, room temperature
- ¾ cup (150g) granulated sugar
- 1 tsp vanilla extract
- ¾ cup (95g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- ½ cup (60g) powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream, whipped to stiff peaks
For the Strawberry Layer:
- 1½ cups fresh strawberries, diced
- 2 tbsp strawberry jam (optional, for extra shine)
For Garnish (Optional):
- Whipped cream
- Fresh strawberry slices
- Fresh mint leaves
Preparation:
Step 1: Prepare the Baking Pan and Preheat the Oven Preheat your oven to 350°F (175°C). This temperature is crucial for even baking and prevents the cake from drying out. Next, line a 10×15-inch jelly roll pan with parchment paper. Ensure the parchment paper extends slightly over the edges of the pan – this will make it incredibly easy to lift the cake out later without any breakage.
Step 2: Create the Egg and Sugar Base In a large mixing bowl, combine the room-temperature eggs and granulated sugar. Using an electric mixer (either stand or hand mixer), beat the mixture on high speed for approximately 5 minutes. The goal here is to incorporate as much air as possible into the eggs and sugar, resulting in a pale, thick, and ribbon-like consistency. This step is paramount to achieving a light and airy sponge cake.
Step 3: Infuse Flavor and Gently Fold Dry Ingredients Once the egg mixture is light and airy, add the vanilla extract. Gently fold in the all-purpose flour, baking powder, and salt. It’s essential to fold, not stir, the dry ingredients to prevent deflating the batter. Deflating the batter will result in a dense and heavy cake. Mix until just combined; a few streaks of flour are acceptable. Overmixing can develop the gluten in the flour, leading to a tough cake.
Step 4: Baking and Cooling Spread the batter evenly into the prepared jelly roll pan. Use an offset spatula to ensure the batter reaches all corners and has a uniform thickness. Bake for 10-12 minutes, or until the cake is lightly golden and springs back when gently touched. Overbaking will result in a dry and brittle cake. Once baked, immediately flip the cake onto a clean kitchen towel generously dusted with powdered sugar. This prevents the cake from sticking to the towel.
Step 5: Rolling and Cooling the Cake Carefully peel off the parchment paper. Starting from the short end, roll the cake up tightly with the towel. This step is crucial for creating the roll shape while the cake is still warm and pliable. Allow the cake to cool completely in the rolled-up towel. This will train the cake to maintain its rolled shape and prevent cracking during the final assembly.
Step 6: Prepare the Cheesecake Filling While the cake cools, prepare the cheesecake filling. In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Ensure the cream cheese is fully softened to avoid any lumps in the filling. Gently fold in the whipped cream until just combined. Overmixing can cause the whipped cream to deflate, resulting in a thinner filling.
Step 7: Assemble the Strawberry Shortcake Cheesecake Rolls Once the cake is completely cooled, gently unroll it. Spread the cheesecake filling evenly over the cake surface. Sprinkle the diced fresh strawberries evenly over the cheesecake filling. If using, brush the strawberry jam over the strawberries for an extra layer of flavor and shine.
Step 8: Re-Roll and Chill Carefully re-roll the cake tightly, this time without the towel. Ensure the roll is snug to prevent any air pockets. Wrap the rolled cake in plastic wrap and chill for at least 2 hours, or preferably overnight. Chilling allows the filling to firm up and the flavors to meld together, making it easier to slice and serve.
Step 9: Slice, Garnish, and Serve Before serving, trim the ends of the cake roll for a clean and presentable appearance. Slice the cake roll into ¾-inch to 1-inch thick slices. Garnish with whipped cream, fresh strawberry slices, and mint leaves, if desired.
Why You Will Love This Recipe
This recipe is a delightful fusion of classic flavors and textures. The soft, airy vanilla sponge cake complements the rich, creamy cheesecake filling, while the fresh strawberries add a burst of juicy sweetness. It’s a show-stopping dessert that’s surprisingly easy to make, and it’s guaranteed to impress your family and friends. It’s also a fantastic way to use seasonal strawberries, making it a perfect treat for summer gatherings. The individual rolls are easy to serve and visually appealing, making them a crowd-pleaser for any occasion.
Serving Suggestions:
- Serve the Strawberry Shortcake Cheesecake Rolls chilled as a dessert.
- Accompany with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
- Pair with a light and refreshing beverage, such as iced tea or lemonade.
- Arrange on a platter for an elegant presentation at parties or gatherings.
- Drizzle with a strawberry sauce or balsamic glaze for an extra touch of flavor.
Tips:
- Use room-temperature eggs for a fluffier sponge cake.
- Don’t overbake the cake; it should be just set to the touch.
- Roll the cake while it’s still warm to prevent cracking.
- Chill the cake roll thoroughly before slicing for clean cuts.
- Adjust the amount of sugar in the cheesecake filling according to your preference.
- For an extra touch of flavor, add a hint of lemon zest to the cheesecake filling.
- Use high-quality cream cheese for the best flavor and texture.
Prep Time: 30 minutes
Cook Time: 10-12 minutes
Total Time: 2 hours, 45 minutes (includes chilling time)
Nutritional Information: (Per serving, approximate)
Calories: 350 kcal Protein: 6g Sodium: 100mg
Conclusion
The Strawberry Shortcake Cheesecake Rolls are a delightful dessert that’s both impressive and easy to make. The combination of the soft, vanilla sponge cake, creamy cheesecake filling, and fresh strawberries creates a symphony of flavors and textures that will tantalize your taste buds. This recipe is perfect for any occasion, from casual gatherings to elegant celebrations. So, gather your ingredients, follow the steps, and get ready to indulge in a slice of pure bliss!
Questions and Answers About This Recipe
Q1: Can I use frozen strawberries instead of fresh ones?
A: While fresh strawberries are ideal for the best flavor and texture, you can use frozen strawberries in a pinch. Be sure to thaw them completely and drain any excess liquid before dicing and adding them to the cheesecake filling. Keep in mind that frozen strawberries may release more moisture, so the filling might be slightly softer.
Q2: Can I make this recipe ahead of time?
A: Absolutely! In fact, this recipe is best made ahead of time. The cake roll needs to chill for at least 2 hours, or preferably overnight, to allow the flavors to meld together and the filling to firm up. This makes it a great dessert to prepare in advance for parties or gatherings.
Q3: Can I substitute the vanilla extract with another flavor?
A: Yes, you can definitely experiment with different flavor extracts. Almond extract would complement the strawberries beautifully, or you could try lemon extract for a brighter, more citrusy flavor. Just be sure to use extracts sparingly, as they can be quite potent.
Q4: What if my cake cracks when I roll it?
A: Cracking can happen, especially if the cake is overbaked or not rolled while still warm. To minimize cracking, make sure not to overbake the cake, and roll it tightly while it’s still pliable. If cracking does occur, don’t worry too much! The cheesecake filling will help to hold everything together, and you can always hide any imperfections with whipped cream and strawberry slices.
Q5: Can I add other fruits to the filling?
A: Absolutely! Feel free to customize the filling with other fruits that complement strawberries, such as raspberries, blueberries, or even sliced bananas. Just be sure to dice the fruits into small pieces and drain any excess liquid before adding them to the filling. The possibilities are endless!
