Instructions
Step 1: Make the Cake Batter
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Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
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In a bowl, sift together the flour, baking powder, and salt.
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In another bowl, beat the eggs and sugar until pale and fluffy (about 5–7 minutes).
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Mix in the vanilla extract, oil, and optional food coloring.
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Gently fold in the dry ingredients until just combined.
Step 2: Bake and Roll
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Pour batter into prepared pan and spread evenly.
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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.
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Roll the cake up gently (with the towel) and let cool completely.
Step 3: Prepare the Cheesecake Filling
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In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
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In a separate bowl, whip the heavy cream until stiff peaks form.
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Fold the whipped cream into the cream cheese mixture until light and fluffy.
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Step 4: Assemble the Rolls
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Unroll the cooled cake gently.
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Spread the cheesecake filling evenly over the cake.
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Sprinkle with macerated strawberries.
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Roll the cake back up (without towel) and chill for at least 30 minutes.
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Serving Suggestions
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Slice and serve chilled with extra whipped cream or fresh strawberries.
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Garnish with strawberry crumbs, white chocolate drizzle, or crushed shortbread cookies for texture.
Variation Ideas
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Use raspberries or blueberries instead of strawberries.
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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
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Store in the refrigerator for up to 3 days in an airtight container.
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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
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Jelly roll pan (10×15 inches)
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Electric mixer or hand whisk
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Silicone spatula
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Clean kitchen towel
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Parchment paper
Nutrition Information (Per Slice)
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Calories: ~230
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Protein: 3g
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Sugar: 18g
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Fat: 14g
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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!
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