Strawberry Shortcake Cheesecake Rolls
A light vanilla sponge cake rolled with whipped cheesecake filling and fresh strawberries. This strawberry shortcake-inspired roll is creamy, fruity, and perfect for spring or summer gatherings.
Ingredients
- 1 cup granulated sugar
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- 1 tsp vanilla extract
- 8 oz cream cheese
- ¼ cup powdered sugar
- ½ cup heavy whipping cream (whipped to stiff peaks)
- 1 cup fresh strawberries
- Powdered sugar, for dusting
- Additional sliced strawberries, for garnish
Instructions
- Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment, leaving overhang. Lightly grease and dust with flour, tapping out excess.
- Whisk flour, baking powder, and salt in a bowl. In a separate bowl, beat egg yolks, ½ cup sugar, and vanilla until thick and pale (3–4 minutes).
- In another bowl, beat egg whites until soft peaks form. Slowly add ¼ cup sugar and beat to stiff, glossy peaks.
- Gently fold egg whites into yolk mixture in three additions. Sift in dry ingredients in three parts, folding gently each time.
- Spread batter evenly in the pan and tap gently to remove air bubbles. Bake 10–12 minutes, until golden and springy.
- Run a knife around the edges and invert onto a towel dusted with powdered sugar. Peel off parchment. Starting from the short end, roll the warm cake with the towel into a log. Cool completely on a wire rack.
- Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream until light and fluffy. Stir in half the strawberries.
- Unroll the cooled cake and remove the towel. Spread filling evenly, leaving a small border. Add remaining sliced strawberries on top. Gently roll the cake back up without the towel, seam side down.
- Wrap in plastic wrap and refrigerate for 2–3 hours. Dust with powdered sugar before slicing. Garnish with extra strawberries if desired.