Description
Creamy strawberry shortcake cheesecake rolls blend classic dessert magic with innovative pastry craft. Delicate layers of cheesecake and fresh strawberries wrapped in tender pastry promise pure indulgence you’ll savor with each delightful bite.
Ingredients
Scale
Fresh Fruits:
- 1 cup fresh strawberries, diced
Dairy and Cheese:
- 8 ounces (226 grams) cream cheese, softened
- 1 cup (240 milliliters) heavy cream
- 1/2 cup (120 milliliters) milk
- 4 large eggs
- 2 tablespoons melted butter
Dry Ingredients and Sweeteners:
- 1/2 cup (60 grams) all-purpose flour
- 1/2 cup (100 grams) powdered sugar
- 1/4 cup (50 grams) granulated sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup strawberry jam
- Crushed shortbread cookies (for topping)
Instructions
- Heat the oven to 350°F and prepare a parchment-lined baking sheet for the delicate cake base.
- Whisk eggs and granulated sugar until the mixture becomes voluminous and pale, creating a light texture.
- Gently incorporate flour, baking powder, and salt into the egg mixture, then carefully blend in milk and melted butter to form a smooth batter.
- Spread the batter evenly on the prepared baking sheet and bake for 12-15 minutes until the cake is lightly golden and springs back when touched.
- Immediately transfer the hot cake onto a clean parchment paper, roll carefully, and allow to cool completely at room temperature.
- Whip cream cheese with powdered sugar and vanilla extract until the mixture becomes silky and uniform.
- In a separate bowl, whip heavy cream until it forms stiff, glossy peaks, then delicately fold into the cream cheese mixture.
- Unroll the cooled cake carefully, spreading a generous layer of strawberry jam across the surface.
- Distribute the creamy cheesecake filling evenly over the jam, then scatter fresh diced strawberries across the cake.
- Roll the cake tightly, ensuring a compact and neat presentation, then refrigerate for 1-2 hours to set.
- Prior to serving, garnish with crushed shortbread cookies and slice into elegant portions.
Notes
- Ensure eggs and sugar are beaten until extremely pale and voluminous for the lightest, most delicate cake texture possible.
- When folding flour mixture, use gentle, sweeping motions to preserve air bubbles and maintain the cake’s soft, spongy consistency.
- Cool the cake completely before adding filling to prevent cheesecake mixture from melting and losing its creamy structure.
- Refrigerating the roll helps set the filling and intensifies the flavors, creating a more cohesive and elegant dessert experience.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 335 kcal
- Sugar: 26 g
- Sodium: 230 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg