Instructions

Step 1: Make the Cake Batter

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.

2. In a bowl, sift together the flour, baking powder, and salt.

3. In another bowl, beat the eggs and sugar until pale and fluffy (about 5–7 minutes).

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4. Mix in the vanilla extract, oil, and optional food coloring.

5. Gently fold in the dry ingredients until just combined.

Step 2: Bake and Roll

• Pour batter into prepared pan and spread evenly.

• Bake for 10–12 minutes, or until the cake springs back when touched.

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• While warm, turn the cake onto a clean towel sprinkled with powdered sugar.

• Roll the cake up gently (with the towel) and let cool completely.

Step 3: Prepare the Cheesecake Filling

1. In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.

2. In a separate bowl, whip the heavy cream until stiff peaks form.

3. Fold the whipped cream into the cream cheese mixture until light and fluffy.

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Step 4: Assemble the Rolls

• Unroll the cooled cake gently.

• Spread the cheesecake filling evenly over the cake.

• Sprinkle with macerated strawberries.

• Roll the cake back up (without towel) and chill for at least 30 minutes.

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 Serving Suggestions

• Slice and serve chilled with extra whipped cream or fresh strawberries.

• Garnish with strawberry crumbs, white chocolate drizzle, or crushed shortbread cookies for texture.

 Variation Ideas

• Use raspberries or blueberries instead of strawberries.

• Add a thin layer of strawberry jam under the filling for extra flavor.

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• Swap the cheesecake filling for mascarpone and lemon zest for a citrusy twist.

Storage Tips

• Store in the refrigerator for up to 3 days in an airtight container.

• Not ideal for freezing due to fresh cream, but it can be frozen before adding fresh berries.

FAQs

Q: Can I make the cake ahead of time?
A: Yes, you can bake and roll the sponge a day ahead. Store wrapped in plastic until ready to fill.

Q: Can I use frozen strawberries?
A: Fresh is best, but you can use thawed frozen strawberries if well-drained.

Q: Why did my roll crack?
A: It likely cooled too much before rolling. Always roll while the cake is still warm and flexible.

 Tools You’ll Need

• Jelly roll pan (10×15 inches)

• Electric mixer or hand whisk

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• Silicone spatula

• Clean kitchen towel

• Parchment paper

Nutrition Information (Per Slice)

• Calories: ~230

• Protein: 3g

• Sugar: 18g

• Fat: 14g

• Carbohydrates: 24g

 Final Thoughts

This Strawberry Shortcake Cheesecake Roll is as beautiful as it is indulgent — bursting with fresh berry flavor and creamy goodness. Whether you’re baking for a birthday, brunch, or picnic, this roll will impress and delight.

Try pairing it with iced tea or a cappuccino for the ultimate dessert experience. If you love this style, don’t miss the Creamy Coconut Swiss Roll for a tropical twist!