Description

Indulge in the delightful Strawberry Shortcake Cheesecake Roll, where fluffy sponge cake meets a rich cheesecake filling and fresh strawberries. This stunning dessert is not just visually appealing; it’s a delicious treat that will have everyone asking for seconds. Perfect for summer gatherings or cozy family nights, this roll is sure to impress!

Ingredients

Scale

4 large eggs
1 cup granulated sugar
1 cup all-purpose flour (unbleached)
1 tsp baking powder
½ cup heavy cream
2 cups fresh strawberries (sliced)
8 oz cream cheese (full-fat)
1 tsp vanilla extract (pure)
1 tbsp lemon juice

Instructions

Preheat oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper and spray lightly with cooking spray.
In a mixing bowl, beat eggs and sugar until pale and fluffy (about 5 minutes). Gently fold in flour and baking powder until just combined.
Pour batter into the prepared pan, spreading evenly. Bake for 12-15 minutes until golden brown and springy.
Invert the cake onto a powdered sugar-dusted kitchen towel, peel off parchment, and roll tightly from one short end while warm.
For the filling, beat cream cheese until smooth, then mix in whipped cream, sugar, lemon juice, and vanilla until velvety.
Unroll the cooled cake gently, spread cheesecake filling evenly on top, add fresh strawberry slices, then roll tightly again. Chill in the fridge for at least an hour before serving.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approximately 100g)
Calories: 290
Sugar: 22g
Sodium: 150mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 5g
Cholesterol: 80mg

Keywords: Feel free to substitute strawberries with raspberries or blueberries for a delicious twist. Top with additional whipped cream or chocolate drizzle for added flair.