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This incredible Strawberry Shortcake Cheesecake roll combines a soft sponge, creamy cheesecake center, and a buttery strawberry crumb topping. Every bite feels rich and fruity, perfect for parties or whenever you want a dessert that wows.
I whipped this up first to surprise my family on Mother’s Day. Since then, it’s become my go-to for spring birthdays and weekend brunches.
What You Need
- Room-temp eggs: help make a fluffy sponge Beat for best volume
- Sugar: sweetens and stabilizes the batter
- Pure vanilla extract: adds warm flavor Never skip quality vanilla
- All-purpose flour: for the cake’s structure Sift to avoid lumps
- Baking powder: lifts the sponge evenly
- Salt: boosts all the flavors nicely
- Whole milk: keeps the sponge soft and rich
- Chopped strawberries: folded in for bursts of fresh fruit Pick ripe, deep red berries
- Cream cheese: makes the filling creamy Let it get soft before whipping
- Powdered sugar: sweetens and smooths the cream cheese Sift to avoid clumps
- Cold heavy cream: whipped in for light texture Use very chilled cream
- Golden Oreos: crushed for buttery crumble Fresh cookies work best
- Strawberry gelatin powder: colors and flavors the crumble Any brand is fine
- Melted butter: holds the crumble together and adds richness
- Fresh strawberries: for topping Choose perfect, unbruised berries
- Whipped cream: optional finishing touch Homemade if possible
- Strawberry sauce drizzle: for a tasty finishing touch
How to Make It
- Get the Sponge Ready
- Heat the oven to 175°C Line a 9x13 inch pan with parchment. Whip eggs and sugar until thick, pale, and about thrice their original size Then add the vanilla gently
- Add Dry Ingredients
- Sift flour, baking powder, and salt Sprinkle into the egg mixture Carefully fold in without knocking out the air
- Mix in Milk and Berries
- Pour in milk slowly Fold until mixed Toss in chopped strawberries Fold a bit more to spread evenly
- Bake and Roll
- Spread batter on the lined pan Bake for 10-12 minutes till springy When warm, roll it up with the parchment inside Use a damp towel to help roll so it doesn’t crack Let it cool rolled up
- Whip the Filling
- Beat cream cheese, powdered sugar, and vanilla till smooth In another cold bowl, whip heavy cream until stiff Finally fold cream into the cheese mix gently until fluffy
- Put It Together
- Unroll cooled cake Remove parchment Spread cheesecake filling evenly, leaving a small edge Re-roll carefully Wrap tight with plastic Chill for at least 2 hours for neat slices
- Make Strawberry Crumble
- Break golden Oreos into big crumbs Mix in strawberry gelatin Pour melted butter over till mixture feels like damp sand
- Finish and Dress Up
- Unwrap chilled cake Thinly coat with leftover filling Cover all sides with crumble Add piped whipped cream sliced strawberries and a drizzle of strawberry sauce Slice with a serrated knife and dig in
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My favorite bit is always the crumb topping. It reminds me of the ice cream treats we chased down as kids. There’s always a friendly fight over the end pieces with extra crumbs.
How to Store
Wrap leftovers well and keep in the fridge for up to 3 days Only slice what you’ll eat right away Return the rest to chill The crumble is crunchiest when added fresh before serving Freeze the roll before adding fresh fruit or whipped cream Once thawed, add toppings and it tastes just like newly made
Swap It Out
You can swap strawberries for raspberries or blueberries Peaches are fantastic for a summer twist If you only have classic Oreos use those plus extra strawberry gelatin for color Mascarpone works well instead of cream cheese for a lighter touch
Best Ways to Serve
This shines at brunches, baby showers, or Mother’s Day Keep a sharp serrated knife handy and clean it between cuts for neat layers Garnish plates with fresh fruit and mint For parties slice into thick finger sandwiches and serve with whipped cream on the side
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Backstory and Fun Facts
Strawberry shortcake’s been a classic summer treat in the US while Japanese bakeries made rolled chiffon cakes super popular. This combines the two perfectly. The creamy cheesecake filling adds richness, while the bright strawberry gives that timeless fresh flavor everyone loves.
FAQs About the Recipe
- → How can I stop the sponge cake from cracking?
While the cake is still warm, roll it slowly using parchment paper and a damp cloth to keep it moist and flexible.
- → Can I swap strawberries for something else?
Sure thing! Berries like raspberries, blueberries, or even peaches work great for a tasty twist.
- → How long should the cake chill before I serve it?
Chill the rolled cake at least two hours so the filling firms up and slicing is easy.
- → What makes the cheesecake filling so fluffy?
Beat heavy cream until stiff peaks form, then gently fold it into the cream cheese mix for a light, airy texture.
- → Can I make this dessert ahead of time?
Yes! Put it together a day early and keep it chilled. Just add the toppings right before serving to keep them fresh.
- → Is this okay for vegetarians?
Definitely, it’s veggie-friendly since no gelatin or animal thickeners are used apart from dairy.