Fluffy Strawberry Shortcake Cheesecake Roll
This delightful dessert combines the fluffiness of strawberry shortcake with the rich creaminess of cheesecake, perfect for any occasion.
Ingredients
For the Cake
- 1 cup all-purpose flour A staple for creating a tender and light sponge.
- 1 teaspoon baking powder Helps the cake rise beautifully.
- 1/2 teaspoon salt Enhances sweetness and balances flavors.
- 4 large eggs Provide structure and richness.
- 1 cup granulated sugar Essential for sweetness.
- 1/3 cup water Adds moisture to the batter.
- 1 teaspoon vanilla extract Infuses the cake with flavor.
- 1/2 teaspoon almond extract Complements the strawberries.
- Powdered sugar Powdered sugar For dusting on top.
For the Filling
- 8 ounces cream cheese, softened Provides a creamy and tangy richness.
- 1/2 cup powdered sugar Sweetens the cream cheese filling.
- 1 teaspoon vanilla extract Enhances the flavor of the filling.
- 1 cup heavy cream Whipped for a light texture.
- 1 cup sliced strawberries Fresh topping for the roll.
Instructions
Preparation
- Preheat the oven to 375°F and line a 10x15-inch jelly roll pan with parchment paper.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the eggs on high speed for about 5 minutes until thick and lemon-colored.
- Gradually add in the granulated sugar while continuing to beat, then stir in the water, vanilla extract, and almond extract.
- Gently fold in the flour mixture until well combined without overmixing.
- Spread the batter evenly into the prepared pan and bake for 12-15 minutes.
- While the cake is baking, sprinkle powdered sugar on a clean kitchen towel.
- Once the cake is done, invert it onto the towel and peel off the parchment paper.
- Roll up the cake with the towel starting from the short end and let it cool completely.
Filling
- Beat the softened cream cheese until smooth, then add in the powdered sugar and vanilla extract.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Unroll the cooled cake and spread the cream cheese mixture evenly over the surface.
- Sprinkle the sliced strawberries over the cream cheese layer.
- Roll up the cake again without the towel and refrigerate for at least 1 hour.
- Dust the top with powdered sugar before slicing and serving.
Notes
Serve with vanilla ice cream or alongside tea or coffee. The cake is best enjoyed within 2-3 days but can last in the refrigerator for up to 5 days.