Description
Delightfully light, fruity, and creamy, this Strawberry Shortcake Roll Cheesecake Cake is the perfect combination of sponge cake and rich cheesecake filling. With fresh strawberries adding a burst of flavor, it’s a stunning dessert that’s as beautiful as it is delicious! Easy to make, it’s an impressive cake perfect for special occasions or simply treating yourself.
Ingredients
Scale
Sponge Cake:
- 3 large eggs, room temperature
- ¾ cup granulated sugar
- 1 cup cake flour, sifted
- 1 tsp vanilla extract
- ¼ cup unsalted butter, melted
Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 tsp gelatin (optional, for stabilization)
- 1 cup fresh strawberries, sliced
Frosting & Decoration:
- 1½ cups heavy whipping cream (or buttercream)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Pink and purple food coloring (optional)
- Fresh strawberries for garnish
- Pink sprinkles (optional)
Instructions
-
Make the Sponge Cake:
- Preheat the oven to 350°F (177°C). Line a 10×15-inch jelly roll pan with parchment paper and grease it lightly.
- In a large bowl, whisk together the eggs and sugar until pale and fluffy (about 5 minutes). Gently fold in the sifted flour and melted butter until fully combined.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes or until the cake is golden and springs back when touched.
- Immediately transfer the cake onto a clean towel dusted with powdered sugar. Roll the cake with the towel and let it cool.
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Prepare the Cheesecake Filling:
- In a bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip the heavy cream to soft peaks (add gelatin if desired to stabilize the cream).
- Gently fold the whipped cream into the cream cheese mixture. Set aside.
-
Assemble the Cake:
- Unroll the cooled sponge cake and spread the cheesecake filling evenly over the cake. Place the sliced strawberries on top of the filling.
- Roll the cake back up tightly. Refrigerate for at least 1 hour to let the filling set.
-
Frost and Decorate:
- In a large bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Divide the whipped cream and add food coloring if desired.
- Frost the cake roll with whipped cream and pipe swirls for decoration. Garnish with fresh strawberries and sprinkles.
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Chill and Serve:
- Chill the decorated cake for at least 1 hour before slicing. Serve and enjoy!
Notes
- For best results, chill the cake for at least 1 hour after assembling to help it firm up.
- You can make the sponge cake and filling up to 1 day in advance, storing them separately until ready to assemble.
- The cake can be frozen tightly wrapped for up to 2 months. Thaw overnight in the fridge before serving.
- Prep Time: 30 minutes
- Chill Time: 1 hour
- Cook Time: 12 minutes