Homemade Strawberry Shortcake Cheesecake Rolls recipe

“`html

If you’re looking for a show-stopping dessert that combines creamy cheesecake, fresh strawberries, and tender cake in one irresistible bite, you have to try this Homemade Strawberry Shortcake Cheesecake Rolls recipe. It takes the classic strawberry shortcake to a whole new level by rolling it all up with luscious cheesecake filling and a delightful shortcake crumble topping. This recipe is pure joy on a plate, perfect for gatherings or whenever you want to treat yourself to something truly special and homemade.

Ingredients You’ll Need

The beauty of the Homemade Strawberry Shortcake Cheesecake Rolls recipe is in its simple yet carefully selected ingredients. Each one plays a vital role in balancing flavors, creating vibrant textures, and delivering that nostalgic strawberry shortcake taste with a creamy, indulgent twist.

• 4 large eggs, room temperature: Help create a light, airy cake base with excellent structure.
• ¾ cup granulated sugar: Adds sweetness and helps the cake rise beautifully.
• 1 tsp vanilla extract: Brings warmth and depth to both the cake and cheesecake filling.
• 1 cup all-purpose flour: The foundation for that tender, soft cake texture.
• 1 tsp baking powder: Ensures your cake rolls up with a fluffy height, not dense at all.
• ¼ tsp salt: Balances sweetness and enhances other flavors.
• ¼ cup milk: Keeps the batter moist and smooth for perfect rolling.
• Powdered sugar: Essential for dusting your towel to prevent sticking and add a touch of sweetness.
• 8 oz cream cheese, softened: The star of the cheesecake filling, creamy and smooth.
• 1 cup heavy cream, cold: Whipped to fluffy peaks, lending lightness to the filling.
• ½ cup powdered sugar: Sweetens the cheesecake filling gently without graininess.
• 1½ cups fresh strawberries, diced: Juicy berries with vibrant color and fresh flavor.
• 2 tbsp granulated sugar (optional): Macerates the strawberries to release their natural juices.
• 12 vanilla sandwich cookies, crushed: Creates a buttery, crumbly shortcake topping with a hint of vanilla.
• 2 tbsp unsalted butter, melted: Binds the crumble topping and adds richness.
• 1 tbsp strawberry gelatin powder: Adds a pop of color and an extra burst of strawberry flavor to the topping.

How to Make Homemade Strawberry Shortcake Cheesecake Rolls recipe

Step 1: Prepare the Cake Roll

Start by preheating your oven to 350°F (175°C) and lining your jelly roll pan with parchment paper, which you dust lightly with flour. This will keep your cake from sticking and help it release easily after baking. Beat the eggs with granulated sugar until the mixture thickens and turns pale – this aerates the batter for a fluffy cake. Then gently fold in the dry ingredients and milk, being mindful to keep the batter light. Pour it into your pan and bake until the surface springs back to the touch, about 12-15 minutes.

Step 2: Roll the Cake While Warm

Once the cake is out of the oven, you need to work quickly. Place a clean kitchen towel dusted with powdered sugar on your counter, invert the cake onto it, remove the parchment, and carefully roll it up from the short edge. This rolling technique creates those perfect layers without cracking, and letting it cool rolled keeps the cake flexible and moist.

Step 3: Make the Cheesecake Filling

For the luscious filling, beat room-temperature cream cheese with powdered sugar until ultra smooth, then whip cold heavy cream with vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to lighten the texture, creating a rich yet airy filling that melts in your mouth.

Step 4: Prepare the Strawberry Layer

Dice fresh strawberries and mix them with optional sugar to macerate. This step softens the berries and releases their natural juices, giving your roll tangy, juicy bursts of flavor inside every bite.

Step 5: Assemble the Roll

Unroll your cooled cake carefully and spread the cheesecake filling evenly over the surface. Scatter the macerated strawberries on top for that classic strawberry shortcake burst. Then roll the cake back up tightly, this time without the towel, making a neat and beautiful spiral. Wrap it in plastic wrap and chill for at least two hours to let all the flavors meld perfectly.

Step 6: Make the Shortcake Crumble Topping

Finally, mix crushed vanilla sandwich cookies with melted butter and strawberry gelatin powder. This topping adds a wonderful crunch and extra strawberry flavor. Sprinkle it generously over your chilled cake rolls just before serving for that irresistible finishing touch.

How to Serve Homemade Strawberry Shortcake Cheesecake Rolls recipe

Garnishes

A fresh sprig of mint or a few whole strawberries scattered on top can brighten the presentation. You can also dust a little extra powdered sugar for a delicate snow-like effect that feels both elegant and inviting.

Side Dishes

Pair your strawberry shortcake cheesecake rolls with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert experience. A light cup of lemon herbal tea or sparkling rosé complements the sweetness beautifully and refreshes the palate.

Creative Ways to Present

Slice the roll into thick spirals and serve on pretty dessert plates for a dreamy effect. Alternatively, cut into bite-sized pinwheels for party trays or elegant finger foods that will wow guests instantly. You could also drizzle a homemade strawberry sauce or bright berry coulis artistically on the plate for added flair.

Make Ahead and Storage

Storing Leftovers

Leftover strawberry shortcake cheesecake rolls keep beautifully in the refrigerator, tightly wrapped in plastic wrap or stored in an airtight container. They stay fresh and moist for up to 3 days, making them perfect for enjoying throughout the week.

Freezing

To freeze, wrap the rolled cake tightly in plastic wrap and then in aluminum foil for extra protection against freezer burn. It can be frozen for up to 2 months. When ready to eat, thaw overnight in the refrigerator for the best texture and flavor.

Reheating

This dessert is best enjoyed chilled and doesn’t require reheating. If you prefer a softer texture after freezing, simply let it sit at room temperature for 15-20 minutes before slicing and serving.

FAQs

Can I use frozen strawberries for this recipe?

While fresh strawberries give the best texture and flavor, frozen strawberries can be used if thawed and drained well to prevent excess moisture from sogginess. Macerating thawed berries with sugar helps improve their sweetness.

Is it possible to make the cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures cup for cup. Make sure your baking powder is gluten-free as well. The texture may be slightly different but just as delicious.

Can I prepare the cheesecake filling a day ahead?

Absolutely! The cheesecake filling can be made up to one day in advance and stored in the fridge. Be sure to cover it tightly to prevent it from absorbing other fridge odors.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it’s still warm and pliable is key to avoiding cracks. Dusting the towel with powdered sugar prevents sticking, and rolling from the short edge helps create a tight spiral.

What if I don’t have vanilla sandwich cookies for the crumble topping?

You can substitute crushed shortbread cookies or graham crackers mixed with a little sugar and melted butter. Adding a touch of strawberry gelatin powder, if available, will help mimic the flavor beautifully.

Final Thoughts

There’s something incredibly satisfying about making and sharing the Homemade Strawberry Shortcake Cheesecake Rolls recipe. The way the creamy cheesecake filling melds with fresh strawberries and moist cake, all wrapped in a beautiful spiral, never fails to impress. Trust me, once you try this recipe, it will become one of your all-time favorites to make and enjoy with everyone you love.

“`

Print