Sweet Strawberry Shortcake Cheesecake Rolls

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There’s something truly magical about the combination of strawberries, cream, and cake—especially when they come together in the form of these Sweet Strawberry Shortcake Cheesecake Rolls. Each roll is a dreamy swirl of creamy cheesecake filling, juicy strawberries, and buttery vanilla sponge cake, finished with a crumbly shortcake topping that melts in your mouth. Whether you’re making a treat for a party or looking to impress your loved ones, these rolls offer a delightful balance of freshness and indulgence.

The soft, pillowy sponge wraps around a luscious filling of whipped cream cheese and sliced strawberries, delivering a bite that’s creamy, fruity, and light all at once. They’re a visual delight too, with their spiral shape and a crown of halved strawberries on top—perfect for spring and summer gatherings or even as a sweet centerpiece for a dessert table.

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Ingredients for Sweet Strawberry Shortcake Cheesecake Rolls

• For the cake roll:
  • 4 large eggs
  • ¾ cup granulated sugar
  • 1 tsp vanilla extract
  • ¾ cup all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
• For the cheesecake filling:
  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy cream (cold)
  • 1 cup fresh strawberries, diced
• For the crumb topping:
  • 1 cup shortbread cookies or vanilla wafers, crushed
  • 2 tbsp unsalted butter, melted
• For garnish:
  • Whole fresh strawberries (halved)
  • Extra whipped cream or cream cheese frosting (optional)

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Step-by-Step Instructions for Sweet Strawberry Shortcake Cheesecake Rolls

Step 1: Prepare the Cake Roll

1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. In a large mixing bowl, beat the eggs on high speed for 4–5 minutes until thick and pale. Gradually add in the granulated sugar and vanilla extract, continuing to beat until well combined.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined.
4. Pour the batter into the prepared pan and spread it evenly.
5. Bake for 10–12 minutes, or until the cake springs back when lightly touched.

Step 2: Roll the Cake

1. While the cake is still hot, carefully turn it out onto a clean kitchen towel dusted with powdered sugar.
2. Peel off the parchment paper. Starting from the short end, gently roll the cake up in the towel. Let it cool completely in its rolled shape—this will help prevent cracking later.

Step 3: Make the Cheesecake Filling

1. In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
2. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Fold it gently into the cream cheese mixture to create a light and airy filling.
3. Fold in the diced strawberries.

Step 4: Assemble the Roll

1. Once the cake has cooled, gently unroll it.
2. Spread the cheesecake filling evenly over the surface of the cake, being careful not to tear it.
3. Roll the cake back up (without the towel) into a tight spiral. Wrap it in plastic wrap and refrigerate for at least 1 hour to set.

Step 5: Make the Crumb Topping

1. Combine the crushed shortbread cookies or vanilla wafers with melted butter until the mixture resembles coarse crumbs.

Step 6: Decorate and Serve

1. Remove the chilled cake roll and cut it into thick slices.
2. Press the crumb topping onto the sides of each slice.
3. Top each roll with a dollop of whipped cream (if desired) and a halved strawberry for a stunning presentation.

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Storage Instructions

To keep your Sweet Strawberry Shortcake Cheesecake Rolls fresh and delicious:

• Refrigerator: Store any leftovers in an airtight container in the fridge for up to 3 days. The cream cheese filling and fresh strawberries need to stay chilled to maintain freshness and texture.
• Freezer: You can freeze the uncut roll (without topping or garnish) by wrapping it tightly in plastic wrap and placing it in a freezer-safe container. It will last for up to 1 month. Thaw overnight in the refrigerator before slicing and adding crumb topping and strawberries.

Keep in mind that the crumb topping is best added fresh, right before serving, to retain its crunch.

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Estimated Nutrition (Per Roll Slice)

• Calories: ~280 kcal
• Carbohydrates: 22g
• Protein: 4g
• Fat: 19g
• Saturated Fat: 11g
• Cholesterol: 85mg
• Sodium: 120mg
• Fiber: 1g
• Sugars: 14g

Note: These values are approximate and can vary depending on portion size and specific ingredients used.

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Frequently Asked Questions

1. Can I make this recipe ahead of time?

Yes! You can prepare the roll a day in advance and keep it chilled. Add the crumb topping and strawberries right before serving for the best texture.

2. Can I use frozen strawberries?

Fresh strawberries are ideal for texture and appearance, but if using frozen, be sure to thaw and drain them well to avoid excess moisture.

3. What’s the best way to crush the shortbread cookies?

Place the cookies in a zip-top bag and crush them with a rolling pin. You can also pulse them in a food processor for finer crumbs.

4. Can I substitute the cream cheese with mascarpone?

Absolutely! Mascarpone offers a rich, creamy texture that pairs beautifully with strawberries.

5. My cake cracked when rolling—what went wrong?

It’s important to roll the cake while it’s still warm. Cooling it in the rolled position prevents cracking later.

6. How do I prevent the cake from sticking to the towel?

Dust the towel generously with powdered sugar before rolling. This helps reduce sticking and adds a light sweetness to the outer layer.

7. Can I skip the crumb topping?

Yes, the rolls are still delicious without it. However, the crumbs add a fun shortcake texture and flavor.

8. What other fruits can I use?

Blueberries, raspberries, or mango slices can be great alternatives. Just make sure the fruit is fresh and not overly juicy.

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