Description

Sweet Strawberry Shortcake Cheesecake Rolls are a delicious fusion of light, fluffy cake, rich cheesecake filling, and fresh strawberries. This easy-to-make dessert is visually stunning, refreshing, and perfect for any occasion. With a balance of textures and flavors, it’s sure to be a hit at your next gathering or family meal.

Ingredients

1 cup all-purpose flour

3 large eggs

½ cup granulated sugar

1 tsp vanilla extract

½ tsp baking powder

¼ tsp salt

½ cup whole milk

For the Cheesecake Filling:

8 oz cream cheese, softened

½ cup powdered sugar

½ tsp lemon juice

1 cup fresh strawberries, diced

½ cup heavy cream

¼ cup strawberry jam

¼ cup crushed shortbread cookies (optional)

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Instructions

Preheat the Oven: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Make the Cake Batter: Beat eggs and granulated sugar together until fluffy. Mix in vanilla extract, then fold in flour, baking powder, salt, and milk until well combined.
Bake the Cake: Pour the batter onto the prepared baking sheet, spreading it evenly. Bake for 10–12 minutes until golden.
Roll the Cake: While the cake is still warm, roll it in a clean towel and allow it to cool.
Prepare the Cheesecake Filling: Beat together cream cheese, powdered sugar, lemon juice, and heavy cream until smooth and creamy.
Assemble the Rolls: Unroll the cooled cake, spread the cheesecake filling, layer diced strawberries, and drizzle strawberry jam over the top.
Roll and Chill: Carefully roll the cake back up, wrap it in plastic wrap, and chill for 1–2 hours to allow the flavors to set.
Garnish and Serve: Before serving, top with crushed shortbread cookies and extra strawberries. Slice and enjoy!

Notes

Chocolate Version: Add cocoa powder to the cake batter for a chocolate twist on strawberry shortcake.

Other Berries: Substitute strawberries with raspberries, blueberries, or other fresh fruits for variety.

Dairy-Free Option: Use plant-based cream cheese and coconut whipped cream for a dairy-free version.

Make-Ahead: This dessert can be made a day ahead, and it tastes even better as it sits.