Description
This Fluffy Strawberry Shortcake Cheesecake Roll is a delightful dessert combining a light and airy sponge cake rolled with a creamy cheesecake filling and fresh strawberries. Perfect for spring and summer occasions, this recipe yields a visually impressive yet easy-to-make treat with a balance of sweet, tangy, and creamy flavors.
Ingredients
Scale
For the Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1/3 cup water
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
For the Filling:
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
For Assembly:
- 1 cup sliced strawberries
- Powdered sugar for dusting and rolling towel
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 375°F (190°C) and line a 10×15-inch jelly roll pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later.
- Beat Eggs: In a large mixing bowl, beat the 4 large eggs on high speed for 5 minutes until the mixture becomes thick and lemon-colored, which helps create a light and fluffy sponge.
- Add Sugar and Flavorings: Gradually beat in the granulated sugar, then stir in the water, vanilla extract, and almond extract to combine all wet ingredients evenly.
- Fold in Dry Ingredients: Gently fold the flour mixture into the egg mixture using a spatula until just combined to maintain airiness in the batter.
- Bake the Cake: Spread the batter evenly in the prepared jelly roll pan and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Rolling Surface: While the cake bakes, generously sprinkle powdered sugar onto a clean kitchen towel to prevent the cake from sticking when rolled.
- Invert and Peel: When the cake finishes baking, immediately invert it onto the prepared kitchen towel. Carefully peel off the parchment paper without tearing the cake.
- Roll the Cake: Starting at the short end, roll the cake up in the towel to help it keep its shape and allow it to cool completely on a wire rack.
- Make Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, beating until fully combined and creamy.
- Whip Cream: In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture to create a light and fluffy filling.
- Unroll and Fill Cake: Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface.
- Add Strawberries: Sprinkle sliced strawberries evenly over the cream cheese layer for fresh flavor and texture.
- Roll Up Cake Again: Roll the cake back up gently, this time without the towel, to encase the filling and strawberries.
- Chill: Refrigerate the rolled cake for at least 1 hour to allow the filling to set and the flavors to meld.
- Serve: Dust the top with powdered sugar before slicing and serving your fluffy strawberry shortcake cheesecake roll. Enjoy!
Notes
- Ensure eggs are beaten well to achieve the fluffy texture characteristic of the sponge cake.
- Rolling the cake in a towel dusted with powdered sugar helps prevent cracks and sticking.
- Let the cake cool fully before unrolling to avoid breakage.
- Refrigerate adequately so the filling firms up for easy slicing.
- For extra flavor, you can macerate strawberries with a little sugar before adding them.
