Strawberry Shortcake Cheesecake Rolls. Every slice makes a pretty spiral and with every bite you can taste each of the layers. It is special about these strawberry shortcake cheesecake flake roll as it incorporates three traditional desserts in now one roll:
- Light and tender sponge which is shortcake.
- Smooth, creamy, and tangy cheesecake filling.
- Strawberries made to provide freshness and natural sweetness.
The crumb topping is pink and somewhat coarse and the slight flavor of strawberry, which is compounded by cream cheese frosting. They are not heavy, are rich and not too sweet. These are extremely supple rolls. They can be prepared beforehand, refrigerated and sliced on demand. This renders them very party or family dinner-wise.
What are Strawberry Shortcake Cheesecake Rolls?
Insight of the tenderest vanilla sponge cake, rolled about a creamy cheesecake filling and a band of strawberries. The taste is not overly sweet or overly tang or filled with strawberry, but it is good. The crumb topping brings out a little crunch and it is an excellent variation to the smooth filling.
Each of the slices is melting in your mouth and you have difficulty eating a single slice.
Tips for Perfect Cake Rolls
A few tips to have your rolls come out well are these ones before you begin the recipe:
Don’t overbake the cake: Torque The sponge must be pliable so that it does not break in its roll. Bake until it springs to the touch.
Roll while warm: Rollover rolling of the cake during warmness makes it remain in shape and therefore avoids cracks in the end.
Chill before slicing: Refrigeration hardens the cheesecake filling in the rolls to slice them easily.
Use fresh strawberries: The best tasting and texture are fresh strawberries. Cut them into small pieces to ensure that the rolls are tidy.
Cheesecake Rolls Sweet Strawberry Shortcake Recipe
Yield: Makes 10‑12 slices
Prep Time: 30 minutes
Bake Time: 12‑15 minutes
Chill Time: 2 hours
Ingredients
For the Sponge Cake:
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ¾ cup all‑purpose flour
- 1 tsp baking powder
- ¼ tsp salt
For the Cheesecake Filling:
- 8 oz (225 g) cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup cold heavy whipping cream.
For the Strawberry Layer:
- 1 cup finely chopped fresh strawberries.
- 2 tbsp granulated sugar
For the Crumb Topping:
- 1/2 cup of vanilla sandwich/shortbread cookies crumbs.
- 1- 2 tbsp strawberry powder or strawberry -flavored crumbs (optional)
To the Frosting (not a requirement, but a good idea):
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- 2‑3 tbsp heavy cream (to thin)
Instructions
1. Prepare the Pan
Preheat the oven to 350°F (175°C). Take a jelly roll pan 10 x 15 inches and line it with parchment paper leaving some ways along. Slip lightly greased parchment.
2. Make the Sponge Cake
Combine the eggs and sugar using a mixer at high speed in a large bowl of approximately 5 minutes to a pale thick, fluffy consistency. The dough is supposed to ribbon as it is raised.
Add the vanilla and beat several more seconds.
Combine baking powder, salt and whisk flour in a different bowl. Gently fold in the dry ingredients into a mixture of eggs in such a way that the batter is made airy.
Pour the batter into the prepared pan while spreading evenly and bake 12-15 minutes or until lightly golden and springs up when handled.
3. Roll the Cake
A clean towel is dusted with powdered sugar when the cake is still hot. Trace the cake onto the towel, peel the parchment and roll the cake in the towel. Allow the rolled cake to cool down.
4. Preparation of Strawberry Layer
In a small bowl, mix the strawberries that have been chopped, with the sugar. Allow to sit 10 minutes to give up juices, and drain off excess liquid.
5. Make the Cheesecake Filling
Add beat cream cheese, powdered sugar and vanilla and beat until smooth. Beat the chilled thick cream until hard peaks are attained. Lightly and fluffy fold in the whipped cream into the cheese mixture.
6. Assemble the Rolls
Unroll the cooled cake. Pouring on the top a uniform film of cheesecake, leave a slight margin. Phaffenstreich. Sprinkle the filling with the strawberries. Roll the cake back upwards, without towel. Seal the seam. Place in plastic wrap and refrigerate not less than 2 hours.
7. Make the Crumb Topping
Add the powder or crumbs of the cookie that have been crushed with strawberry. Shower over roll which is chilled.
8. Optional Frosting
Whisk frosting material until it is smooth. Dust completely or drizzle on top of the rolls to be even more creamy.
9. Slice and Serve
Cut into equal size slices using a sharp knife after each cut making sure that one wipes the knife. Serve chilled.
Storage and Make‑Ahead Tips
Keeping leftovers- keep in a sealed container in the refrigeration, not more than 3 days. These rolls may be prepared one day before, and hence they are ideal in occasions. Freezing the strawberries would make them into a wasted thing.
Final Thoughts
Sweet Strawberry Shortcake Cheesecake Rolls is the type of dessert that leaves an impression fast. They are tender, creamy, fruitful and well layered and could be served at the special occasions or as a family snack. Whether it is a gift to loved ones or a self-treat, this cake offers the big taste with a gorgeous appearance. It might be a popular order after you prepare it.
Happy Baking!