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Strawberry Shortcake Cheesecake Rolls

Strawberry Shortcake Cheesecake Rolls
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Strawberry Shortcake Cheesecake Rolls combine a light, fluffy homemade cake with a rich, creamy cheesecake filling and fresh strawberries. This elegant yet easy-to-make dessert features a beautiful spiral presentation and offers a perfect balance of creamy, fruity, and tender flavors. Ideal for parties, holidays, or casual treats, these rolls bring a fresh twist to classic strawberry shortcake desserts.

Ingredients

Scale

For the Cake

  • 4 large eggs, separated
  • 3/4 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter, melted

For the Cheesecake Filling

  • 8 oz cream cheese, softened
  • 1/2 cup heavy cream
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon powdered sugar (for dusting and rolling)
  • 2 tablespoons butter, softened

For Assembly

  • Fresh strawberries, sliced (about 1 to 1 1/2 cups)

Instructions

  1. Prepare the Cake Batter: Separate the eggs. Whip the egg whites until stiff peaks form to create a fluffy texture. In another bowl, combine the egg yolks with granulated sugar, mix in the flour and vanilla extract, then gently fold the whipped egg whites into this batter to maintain lightness.
  2. Bake the Cake: Spread the batter evenly onto a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 12-15 minutes or until the cake is golden and springs back when lightly touched. Allow it to cool slightly.
  3. Make the Cheesecake Filling: In a mixing bowl, whip together softened cream cheese, heavy cream, granulated sugar, vanilla extract, and softened butter until smooth and fluffy. This will be the luscious filling that complements the cake and strawberries.
  4. Assemble the Rolls: Place a clean kitchen towel on the counter and sprinkle it with powdered sugar. Invert the warm cake onto the towel, carefully peel off the parchment paper. Spread the cheesecake filling evenly over the cake surface, then scatter sliced fresh strawberries on top.
  5. Roll and Chill: Using the towel to help, gently roll the cake from one short end to the other, forming tight spirals without cracking. Wrap the roll tightly in plastic wrap and refrigerate for at least 2 hours to allow it to set and for flavors to meld.
  6. Slice and Serve: After chilling, unwrap and slice the roll into individual pieces, revealing beautiful layers of filling and strawberries. Serve chilled, optionally garnished with powdered sugar, extra strawberry slices, or strawberry sauce.

Notes

  • Use room temperature ingredients to ensure smoother batter and filling.
  • Avoid overbaking the cake to prevent cracking when rolling.
  • Roll the cake while still slightly warm for tight, crack-free spirals.
  • Choose firm, ripe strawberries to avoid soggy rolls.
  • Refrigerate the assembled roll thoroughly for easier slicing and better texture.
  • Freeze leftovers wrapped tightly for up to 2 months; thaw overnight in the fridge before serving.
  • Best served chilled or at room temperature; avoid reheating to maintain filling texture.

Nutrition

Keywords: strawberry shortcake, cheesecake rolls, rolled cake, creamy dessert, fresh strawberries, summer dessert, party dessert

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