Step-by-step instructions
- Preheat your oven to 350°F (175°C). Prepare a 15×10-inch jelly roll pan by lining it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the cold cubed butter with the granulated sugar until the mixture is light and fluffy.
- Add the eggs, one at a time, ensuring to beat well after each addition. Mix in the milk and vanilla extract until combined.
- Gradually incorporate the dry ingredients into the wet mixture. Mix until just combined; avoid overmixing.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- As the cake bakes, make the cheesecake filling by beating the softened cream cheese and powdered sugar together until smooth.
- In another bowl, whip the heavy cream with a tablespoon of powdered sugar and a teaspoon of vanilla extract until stiff peaks form. Gently fold this into the cream cheese mixture.
- When the cake is finished baking, immediately invert it onto a clean kitchen towel that has been lightly dusted with powdered sugar. Carefully peel off the parchment paper.
- Roll the cake gently from the short end with the towel inside to create a log. Let it cool completely in this position.
- Once cooled, unroll the cake and spread the cheesecake filling evenly over its surface.
- Sprinkle the sliced strawberries over the filling, then roll the cake back up carefully without the towel.
- Wrap the roll in plastic wrap and refrigerate it for at least 2 hours before serving.
Best ways to enjoy it
Serve your Strawberry Shortcake Cheesecake Rolls chilled, sliced into pretty spirals, with a dollop of whipped cream or a sprinkle of extra sliced strawberries on top. Pair it with a refreshing glass of lemonade or iced tea for a perfect picnic treat. Want to elevate it even more? Drizzle some chocolate sauce or a berry reduction over the top for an extra touch of sweetness!
Keeping leftovers fresh
To store any leftover Strawberry Shortcake Cheesecake Rolls, wrap them tightly in plastic wrap and keep them in the fridge. They’re best enjoyed within 3-4 days to ensure the cake remains moist and the flavors fresh. If you’d like to keep it longer, you can freeze the roll — just make sure to wrap it well to prevent freezer burn. Thaw in the refrigerator before serving.
Helpful cooking tips
- Room temperature ingredients can help in achieving a smoother batter, especially for the cream cheese filling. If you forget to take them out ahead of time, a quick microwave spin (in short bursts) can help.
- Make sure to use a hot oven; this helps give the cake the lift it needs.
- Don’t hesitate to get creative with toppings! Fresh mint leaves or a sprinkle of lemon zest can bring a new layer of flavor and visual appeal.
Creative twists
Try making these rolls with different fruit combinations, like peaches and cream, or incorporate lemon zest into your cheesecake filling for a refreshing zing. For a more decadent dessert, consider adding a swirl of chocolate ganache into the filling. Vegan options can also be explored by substituting dairy ingredients with plant-based alternatives like coconut milk cream and vegan cream cheese.
Your questions answered
How long does it take to prepare and bake?
The entire process takes about 35 minutes to prepare and bake, plus an additional 2 hours for chilling.
Can I make this ahead of time?
Absolutely! You can prepare the rolls the day before and keep them in the fridge, allowing the flavors to meld overnight.
What can I substitute for strawberries?
Feel free to use other fresh fruits like blueberries, raspberries, or even bananas. Each brings a unique flavor that complements the cheesecake perfectly.
Is it safe to eat leftovers after a few days?
Yes, as long as they are stored properly in the fridge. They should ideally be consumed within 3-4 days for the best quality and taste.
