Step-by-step instructions

Make the Cake Roll

1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease it lightly.
2. In a large bowl, beat the eggs until thick and pale, which will take about 3 to 5 minutes.
3. Gradually add in the granulated sugar and vanilla, mixing until combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gently fold the dry ingredients into the egg mixture until just combined.
6. Spread the batter evenly in the prepared pan. Bake for 10-12 minutes, or until it springs back when touched.
7. Immediately after baking, dust a clean kitchen towel with powdered sugar and carefully invert the cake onto the towel. Peel off the parchment paper and roll the cake (with the towel) from the short end. Allow it to cool completely while rolled.

Prepare the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese and 1/2 cup of powdered sugar until smooth.
2. In another bowl, whip the heavy cream and 1 tsp of vanilla until stiff peaks form.
3. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.

Make the Strawberry Filling

1. In a saucepan, combine diced strawberries, 1/4 cup granulated sugar, and lemon juice over medium heat.
2. Stir in the cornstarch mixture and cook for about 5-7 minutes, or until the strawberries break down and the mixture thickens. Let it cool completely before using.

Assemble the Dessert Roll

1. Carefully unroll the cooled cake. Spread an even layer of the cheesecake filling over the cake, leaving a small border.
2. Spread the strawberry filling over the cheesecake layer.
3. Roll the cake back up (without the towel) and place seam-side down on a serving platter.

Decorate

1. Top the rolled cake with crushed shortbread or graham crackers.
2. Garnish with additional sliced strawberries and a dollop of whipped cream, if desired.

Chill and Serve

1. Refrigerate the roll for at least 1 hour before slicing for the best results.
2. Slice, serve, and enjoy the delightful layers of flavor!

Best ways to enjoy it

To serve your Strawberry Shortcake Cheesecake Dessert Roll, consider these creative ideas:

• Plating Tips: Slice the roll into thick pieces and place them on individual dessert plates. A sprinkle of additional crushed shortbread adds texture and interest!
• Complementary Sides: Serve with a scoop of vanilla ice cream or a seasonal fruit salad for added freshness.
• Perfect Pairings: Pair the roll with a light herbal tea or a glass of sparkling lemonade to enhance the flavors.

Storage and reheating tips

To keep your dessert fresh:

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: If you want to keep it longer, you can freeze the cake roll. Wrap it tightly in plastic wrap and then in aluminum foil. It should be good for up to 2 months.
• Safety Note: Always ensure to reheat or serve cold from storage directly, as cream cheese and whipped cream can alter in texture if not handled properly.

Helpful cooking tips

• Room Temperature Ingredients: Make sure your eggs and cream cheese are at room temperature for a smoother batter.
• Cooling Tips: Ensure the rolled cake cools completely before unrolling and filling to avoid tearing.
• Whipping Cream: When whipping cream, ensure your bowl and beaters are cold for the best volume.

Creative twists

Explore these fun variations:

• Flavor Swaps: Swap strawberries with raspberries or blueberries for a berry medley.
• Dietary Swaps: Use dairy-free cream cheese and whipped cream for a vegan version.
• Toppings Upgrade: Drizzle with a chocolate ganache or caramel sauce for an unexpected twist!

Your questions answered

How long does it take to prepare this dessert?

The total time to make this dessert is about 1 hour, plus at least 1 hour of chilling time.

Can I make this dessert ahead of time?

Yes, this dessert is perfect for making a day in advance. Just keep it refrigerated until you’re ready to serve.

What can I use instead of strawberries?

Feel free to use any berries like blueberries, raspberries, or even peaches, depending on what’s in season or your personal preference.

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