These Strawberry Shortcake Cheesecake Rolls are a delightful twist on a classic treat! Soft cake is filled with creamy cheesecake and fresh strawberries, making every bite a joy!
Honestly, who can resist a dessert that’s like a cozy hug? Sometimes I make extra just to keep them all for myself. 😋 Serve them chilled for the perfect sweet end to any meal!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cake. If you want a gluten-free option, try using a gluten-free baking blend. Just make sure it has a binding agent like xanthan gum, which helps with texture.
Granulated Sugar: Regular granulated sugar sweetens the cake and filling. If you’re looking for a healthier option, feel free to use coconut sugar or honey in your filling, but keep in mind it might change the texture.
Cream Cheese: Cream cheese gives the cheesecake filling its rich flavor. If you prefer a lighter alternative, you can use mascarpone or Greek yogurt, though the texture will be slightly different.
Fresh Strawberries: Fresh is best here, but if they aren’t in season, frozen strawberries work too. Just thaw and drain excess liquid before using. You can use other berries like blueberries or raspberries for variety.
How Do I Achieve a Light and Fluffy Cake?
For a fluffy cake, the key is in the mixing technique. When beating the eggs and sugar, you’re incorporating air, which helps to leaven the cake. Here are some tips:
- Use room temperature eggs for better incorporation.
- Beat the mixture until it’s light in color and fluffy; this usually takes about 3-5 minutes.
- When adding dry ingredients to wet, do it gradually and mix until just combined. Overmixing can lead to a dense cake.
How to Make Strawberry Shortcake Cheesecake Rolls
Ingredients You’ll Need:
For the Cake:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup milk
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped cream (or 1 cup heavy cream whipped to stiff peaks)
For the Strawberry Layer:
- 2 cups fresh strawberries, hulled and halved
- 2 tbsp granulated sugar (optional, for macerating strawberries)
For Topping:
- Whipped cream for frosting
- Fresh strawberries for garnish
- Powdered sugar for dusting
How Much Time Will You Need?
This delightful dessert requires about 40 minutes for preparation and baking, plus at least 1 hour for chilling. Altogether, you should set aside about 2 hours to enjoy your Strawberry Shortcake Cheesecake Rolls from start to finish!
Step-by-Step Instructions:
1. Prepare the Cake:
Start by preheating your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper so your cake doesn’t stick. In one bowl, whisk together the flour, baking powder, and salt. Set this aside for now.
In another bowl, crack the eggs and add granulated sugar. Beat these together until the mixture is light and fluffy. Then, stir in the vanilla extract and milk until everything is combined. Gradually fold in the dry flour mixture until just combined—it’s okay if there are a few lumps!
Pour your batter into the prepared baking pan and spread it out evenly. Bake in the oven for approximately 15-20 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cake cool completely in the pan.
2. Prepare the Cheesecake Filling:
While the cake cools, let’s whip up the cheesecake filling! In a mixing bowl, beat the softened cream cheese until it’s nice and smooth. Gradually add in the powdered sugar and the remaining vanilla extract, mixing until fully combined. Gently fold in the whipped cream until everything is well blended and creamy.
3. Prepare the Strawberries:
Now for the strawberries! In a separate bowl, combine the hulled and halved strawberries with granulated sugar, if you’d like to sweeten them a bit. Give them about 15 minutes to sit—this will help release their natural juices and make them extra yummy!
4. Assemble the Rolls:
Once your cake has cooled completely, carefully peel off the parchment paper. Spread a thick layer of the cheesecake filling evenly over the entire cake. Next, evenly distribute those juicy strawberries over the filling.
Now, it’s time to roll it up! Starting from one edge, carefully roll the cake up tightly (like a jelly roll) until it’s fully rolled. Place the roll seam side down on a serving platter.
5. Frost and Chill:
Frost the entire roll with a little more whipped cream or cheesecake mixture to make it look beautiful. Then, decorate the top with fresh strawberries and dust with powdered sugar for that finishing touch.
Finally, refrigerate your roll for at least an hour before slicing. When you’re ready to serve, slice it up, enjoy this delicious Strawberry Shortcake Cheesecake Roll, and impress your friends and family!
## FAQ Section for Strawberry Shortcake Cheesecake Rolls
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can! Just make sure to thaw them completely and drain any excess liquid. You may want to adjust the sugar used for macerating, as frozen strawberries can be sweeter once thawed.
How Can I Make This Gluten-Free?
To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that all your other ingredients, like baking powder and powdered sugar, are also gluten-free!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, avoid frosting the roll until you’re ready to serve the slices. This will help keep it fresh!
Can I Add Other Fruits to This Recipe?
Absolutely! Feel free to mix in or substitute other fruits like blueberries, raspberries, or peaches with the strawberries. Just ensure any fruit is well-drained if using thawed frozen fruit to prevent sogginess.
