Introduction to Homemade Strawberry Shortcake Cheesecake Roll
Hey there, fellow dessert lovers! If you’ve ever wished for a showstopper dessert that’s easy enough for a busy day, the Homemade Strawberry Shortcake Cheesecake Roll is calling your name. Imagine a fluffy sponge cake hugged tightly around a luscious cheesecake filling, all while being kissed by the sweet flavors of fresh strawberries. Whether you’re hosting a family get-together or surprising your loved ones on a quiet afternoon, this delightful roll is just the ticket. Trust me, it’s sure to bring smiles and delight to the table!
Why You’ll Love This Homemade Strawberry Shortcake Cheesecake Roll
This Homemade Strawberry Shortcake Cheesecake Roll is perfect for anyone, especially busy moms and professionals like us. It’s incredibly easy to make, taking just over two hours from start to finish. The delightful combination of creamy cheesecake and fresh strawberries is simply irresistible.
Plus, the sponge cake is light as air! Each slice feels like a little bite of happiness, making this dessert an instant favorite.
Ingredients for Homemade Strawberry Shortcake Cheesecake Roll
Let’s gather our goodies! Here’s what you’ll need to make this Homemade Strawberry Shortcake Cheesecake Roll. Don’t worry; I’ve got you covered with quick explanations for each ingredient!
- For the Sponge Cake:
- Eggs: These are our main structure builders, giving the roll its fluffy texture.
- Granulated Sugar: Sweetens the cake, helping to create that delightful contrast with the tangy cheesecake.
- Vanilla Extract: Adds a warm, inviting flavor that rounds out the sweetness beautifully.
- All-Purpose Flour: The backbone of this recipe, it gives the sponge its light weight when baked properly.
- Baking Powder: Our little leavening agent that helps the cake rise and stay soft.
- Salt: Just a pinch enhances all the flavors, making them pop!
- Whole Milk: Keeps the sponge moist and tender, ensuring every bite melts in your mouth.
- Finely Chopped Strawberries: They add flavor and a touch of natural sweetness, making the cake special.
- For the Cheesecake Filling:
- Cream Cheese: This is the star! It provides a rich and creamy base for the filling.
- Powdered Sugar: Offers sweetness and a smooth texture to the creamy mix.
- Heavy Whipping Cream: Whipped to perfection, it lightens the filling, making it airy and delightful.
- Vanilla Extract: Yep, we use this again! It enhances the overall flavor of the cheesecake.
- For the Strawberry Shortcake Crumble:
- Golden Oreos: These bring a crunchy, sweet layer that complements the soft textures beautifully.
- Strawberry Gelatin Powder: This adds a hint of strawberry flavor and helps bind the crumble.
- Melted Butter: Holds the crumble together and adds richness.
- For the Topping:
- Fresh Strawberries: Sliced fresh strawberries offer a burst of flavor and color on top!
- Whipped Cream: Light and fluffy, just like a cloud, it dresses the dessert to impress.
- Strawberry Sauce: A drizzle of this sauce adds an exciting layer of strawberry flavor.
You can find the specific quantities for each ingredient listed at the bottom of this article, handy for printing out! So, are you ready to start baking?
How to Make Homemade Strawberry Shortcake Cheesecake Roll
Let’s dive into the steps for crafting your own Homemade Strawberry Shortcake Cheesecake Roll. Don’t worry; I’ll guide you through each stage with tips along the way!
Prepare the Sponge Cake
First up, let’s create that light and fluffy sponge cake. Preheat your oven to 350°F (175°C) and line a 9×13-inch baking sheet with parchment paper.
In a large mixing bowl, beat 4 large eggs and ¾ cup of granulated sugar together until the mixture turns fluffy and pale. This usually takes about 3-5 minutes.
Next, add in 1 teaspoon of vanilla extract to bring warmth to your batter. Sift in ¾ cup of all-purpose flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt, folding gently to combine.
Now, pour in ¼ cup of whole milk and fold in your ½ cup of finely chopped strawberries, ensuring they’re evenly distributed.
Spread the batter evenly on the prepared baking sheet and bake for 10-12 minutes, until it’s golden and springs back to touch.
When it’s done, take it out and immediately roll the cake (with the parchment paper) into a log shape. Let it cool completely—this helps it hold its form better!
Make the Cheesecake Filling
While your sponge cake is cooling, it’s time to whip up a creamy cheesecake filling. In a medium bowl, beat 8 oz of softened cream cheese with ½ cup of powdered sugar and 1 teaspoon of vanilla extract until it’s smooth and creamy.
In another mixing bowl, whip 1 cup of heavy whipping cream until stiff peaks form. This means when you pull the whisk out, the cream should hold its shape. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it. This keeps it light and lovely!
Assemble the Roll
Once your sponge cake is completely cool, carefully unroll it from the parchment paper. Spread an even layer of your cheesecake filling over the surface, leaving a small border around the edges.
Now, roll it back into shape! Start at one end and gently guide the cake while rolling. Wrap it in plastic wrap and chill it in the refrigerator for at least 2 hours to let those flavors mingle and deepen.
Create the Strawberry Shortcake Crumble
While the roll chills, let’s make our crunchy treasure—the strawberry shortcake crumble! In a bowl, mix 1 cup of crushed Golden Oreos, 2 tablespoons of strawberry gelatin powder, and 2 tablespoons of melted butter.
Stir until the mixture resembles crumbs. This crumble adds a fantastic texture, so don’t skip this step!
Decorate and Serve
After chilling, take the roll out of the fridge and unwrap it. Coat it with a bit more cheesecake filling to help the crumble stick.
Then, sprinkle the strawberry shortcake crumble all over the log. Now comes the fun part—top it with fresh sliced strawberries and a generous dollop of whipped cream.
Finish with a drizzle of strawberry sauce for that extra touch of sweetness. Slice into generous pieces and get ready to enjoy your delightful Homemade Strawberry Shortcake Cheesecake Roll!
Tips for Success
- Make sure your cake is completely cool before adding the filling; this prevents melting.
- For a stronger strawberry flavor, use fresh strawberries in both the cake and filling.
- Chill the roll overnight for a richer taste; the flavors meld beautifully!
- Use a serrated knife to slice the roll for clean, beautiful pieces.
- Don’t skip chilling the whipped cream until it reaches stiff peaks for the best texture!
Equipment Needed
- Baking Sheet: A 9×13-inch pan works well. If you don’t have one, a similar-sized casserole dish can suffice.
- Parchment Paper: This helps prevent sticking. If unavailable, lightly greasing the pan will do.
- Mixing Bowls: A set of two—one for the cake and another for the filling.
- Electric Mixer: A hand mixer or stand mixer makes the job easier, but a whisk works too.
- Serrated Knife: Essential for slicing the roll cleanly without squishing it.
Variations on Homemade Strawberry Shortcake Cheesecake Roll
- Chocolate Lovers: Add cocoa powder to the sponge cake for a rich chocolate version. A chocolate cheesecake filling could also be delightful!
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend for a friendly twist.
- Fruit Boost: Experiment with different fruits—like blueberries or raspberries—for a vibrant flavor palette.
- Low-Sugar Option: Use a sugar substitute, like erythritol, in both the batter and the filling for a lighter dessert.
- No-Bake Version: For a super easy twist, skip the baking. Layer graham cracker crumbs, cheesecake filling, and fruit in a dish for a quick dessert.
Serving Suggestions for Homemade Strawberry Shortcake Cheesecake Roll
- Pair your roll with a refreshing scoop of vanilla ice cream for an extra creamy experience.
- A lovely cup of herbal tea complements the flavors and adds a soothing touch.
- For a beautiful presentation, dust with powdered sugar and garnish with mint leaves.
- Serve with a side of fresh fruit salad for a colorful, vibrant platter.
- Don’t forget to drizzle some extra strawberry sauce for an irresistible touch!
FAQs about Homemade Strawberry Shortcake Cheesecake Roll
Can I make the Homemade Strawberry Shortcake Cheesecake Roll ahead of time?
Absolutely! In fact, making it the day before can enhance the flavors as they meld together. Just keep it tightly wrapped in the refrigerator until you’re ready to serve.
What if I can’t find fresh strawberries?
No worries! You can use frozen strawberries instead. Just thaw them, drain any excess liquid, and chop them before adding them to the cake. This way, you’ll still get that delicious strawberry flavor!
Can I substitute the cream cheese in the filling?
Yes! If you’re looking for a lighter option, you can use Greek yogurt or mascarpone cheese. They offer a similar texture while adding their unique flavors to the filling.
How do I store the leftovers?
Store any leftover Homemade Strawberry Shortcake Cheesecake Roll in an airtight container in the refrigerator. It should last for about 3-4 days, although it might be gone before that!
Can I use a different type of cookie for the crumble?
Certainly! Feel free to experiment with any of your favorite cookies, such as vanilla wafers or chocolate chip cookies. They each bring a unique flavor to the table!
Final Thoughts
There’s something incredibly rewarding about creating a delightful dessert like the Homemade Strawberry Shortcake Cheesecake Roll. It’s a beautiful way to celebrate life’s sweet moments, whether you’re sharing it with family during a cozy dinner or indulging in a slice during a well-deserved break. This recipe brings not just flavor but smiles and laughter to the table. So, go ahead and whip up this treasure! Each bite is a reminder of the joy found in simple pleasures and the love we share through food. Happy baking, friends—you’ve got this!
Print
Homemade Strawberry Shortcake Cheesecake Roll
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 42 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious and inventive dessert that combines the flavors of strawberry shortcake and cheesecake in a delightful roll.
Ingredients
- For the Sponge Cake:
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup whole milk
- ½ cup finely chopped strawberries
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- For the Strawberry Shortcake Crumble:
- 1 cup golden Oreos, crushed
- 2 tablespoons strawberry gelatin powder
- 2 tablespoons melted butter
- For the Topping:
- Fresh strawberries, sliced
- Whipped cream
- Drizzle of strawberry sauce
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch baking sheet with parchment paper.
- Beat eggs and sugar until fluffy and pale, add vanilla.
- Sift in flour, baking powder, and salt, folding gently.
- Add milk and fold in chopped strawberries.
- Spread evenly and bake for 10-12 minutes.
- While warm, roll the cake (with parchment paper) into a log shape and let it cool completely.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- In another bowl, whip heavy cream until stiff peaks form, then fold into the cheesecake mixture.
- Unroll the cooled cake and spread an even layer of cheesecake filling.
- Gently roll it back into shape, wrap in plastic, and chill for at least 2 hours.
- Mix crushed Oreos, strawberry gelatin powder, and melted butter until crumbly.
- Coat the roll with extra cheesecake filling, then sprinkle the strawberry shortcake crumble.
- Top with whipped cream, strawberry sauce, and fresh strawberries.
- Slice and enjoy!
Notes
- Ensure the cake is fully cooled before adding the cheesecake filling to prevent melting.
- The roll can be made a day in advance for better flavor development.
- Store any leftovers in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
