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This homemade strawberry shortcake cheesecake roll brings together everything I love about summer desserts—a soft sponge cake, airy cheesecake filling, and the unbeatable crunch of strawberry Oreo crumble all rolled into a showstopper. Everyone who tries it, even skeptical bakers, ends up going back for seconds and wanting the recipe. The sweet-tart berries and creamy filling truly make it unforgettable for special gatherings or just to make a Tuesday feel fancy.
The first time I made this, I got nervous about rolling the cake, but it worked out—and my friend called it the best dessert she’d ever had. Now it is the one dessert my family requests for every milestone.
Ingredients
- Eggs: provide lift and structure for a light sponge
- Granulated sugar: keeps the cake tender and perfectly sweet
- Vanilla extract: adds a warm background flavor look for pure vanilla if possible
- All-purpose flour: gives the cake just the right amount of body choose a fresh bag for best results
- Baking powder: ensures a fluffy rise
- Salt: sharpens all the flavors a pinch goes a long way
- Whole milk: makes the cake moist I recommend whole for richness
- Finely chopped strawberries: add bursts of fresh berry flavor choose ripe berries with a sweet aroma
- Cream cheese: forms the base of the creamy filling aim for full-fat and let it soften fully
- Powdered sugar: melts smoothly into the filling
- Heavy whipping cream: brings volume and lightness try to buy it fresh and cold
- Golden Oreos: create the classic shortcake crumble and a nostalgic taste
- Strawberry gelatin powder: gives the crumble a pretty blush and extra strawberry punch
- Melted butter: binds the crumble and adds richness use real butter for the best flavor
- Fresh strawberries and whipped cream: make the topping beautiful and extra refreshing look for vibrant strawberries
- Strawberry sauce: enhances the berry flavor and brings a professional finish
Step-by-Step Instructions
- Prepare the Sponge Cake:
- Whip eggs and sugar in a large bowl using an electric mixer on high for about eight minutes until the mixture becomes very pale and nearly tripled in volume. Incorporating enough air is essential for a light, flexible cake. Add vanilla extract and mix to blend. Sift flour, baking powder, and salt over the top, folding gently with a spatula just until combined. Pour in the milk and fold in the chopped strawberries, being careful not to knock out air from the batter. Spread evenly in a parchment-lined nine by thirteen inch baking sheet and bake in a preheated oven at three hundred fifty degrees Fahrenheit for ten to twelve minutes until the center springs back when touched.
- Roll the Cake While Warm:
- Place a fresh sheet of parchment or a clean kitchen towel on your work surface and very gently flip the baked cake onto it. Peel off the baking parchment. While still warm, roll the cake up from the short end with the new parchment or towel inside. Set on a rack and allow to cool completely. Rolling while warm prevents cracking later.
- Make the Cheesecake Filling:
- Beat softened cream cheese with powdered sugar and vanilla in a bowl until smooth and fluffy. In a separate bowl whip the cold heavy cream to stiff peaks using a clean mixer attachment. Gently fold the whipped cream into the cream cheese mixture taking care not to deflate it. This makes your filling especially silky.
- Fill and Shape the Roll:
- Unroll the cooled cake gently removing the inner parchment or towel. Spread the cheesecake filling in an even layer right to the edges. Carefully roll the cake back up over the filling this time without the parchment inside. Wrap tightly in plastic wrap and chill for at least two hours to allow everything to firm up.
- Prepare the Strawberry Shortcake Crumble:
- Mix the crushed Golden Oreos with strawberry gelatin powder and melted butter in a medium bowl. Stir with a fork until evenly crumbly. The gelatin gives color and tang. Set aside.
- Finish and Garnish:
- Remove the chilled cake roll and coat the outside generously with any extra cheesecake filling. Sprinkle and press the strawberry shortcake crumble so it sticks well. Top with fresh sliced strawberries dollops of whipped cream and a drizzle of strawberry sauce. Slice into rounds with a sharp knife wiping between cuts for neat slices.
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I absolutely love the strawberry shortcake crumble in this recipe. It reminds me of those ice cream bars I loved as a kid. My daughter and I always end up sneaking a few pinches of crumble on its own while assembling the cake.
Storage Tips
Keep the finished roll tightly wrapped in plastic in the refrigerator. It will stay fresh and moist for up to three days. For perfect slices let it chill a full two hours or more before cutting. If you need to store leftovers longer freeze individual slices on a tray then wrap and store in a freezer-safe box for up to two months.
Ingredient Substitutions
No Golden Oreos No problem Use vanilla wafers or graham crackers. For a richer crumble try adding freeze dried strawberries. If strawberries are out of season use mixed berries or even peaches. For a lighter version substitute Neufchatel cheese for regular cream cheese.
Serving Suggestions
This roll is a wow worthy birthday cake or centerpiece for afternoon tea. For a fun twist try serving slices with extra fresh fruit on the side or a scoop of vanilla ice cream. To elevate store bought strawberry sauce add a squeeze of lemon or a splash of good quality balsamic vinegar.
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Cultural and Historical Context
Strawberry shortcake is an old fashioned American dessert that appears at many picnics and Fourth of July celebrations. Rolling it up with a cheesecake layer gives the classic new flair it is a modern mash up of two favorite desserts.
Frequently Asked Questions
- → How do you prevent the sponge cake from cracking?
Roll the cake while it's still warm using parchment, and use a slightly damp towel for best results. This helps retain moisture and flexibility.
- → Can I use other fruits besides strawberries?
Yes! Blueberries, raspberries, or peaches all work as flavorful alternatives. Adjust gelatin flavor in the crumble if needed.
- → What tools are essential for success?
A 9x13-inch baking sheet, parchment paper, electric mixer, mixing bowls, and plastic wrap are helpful for smooth preparation.
- → How long should the rolled cake chill before serving?
For the best shape and clean slices, chill the assembled roll for at least 2 hours before slicing.
- → Is this dessert suitable for vegetarians?
Yes, this treat uses no meat or fish. Please check the gelatin and cookie ingredients for specific dietary needs.
- → What if I don’t have strawberry gelatin powder?
You can use freeze-dried strawberries crushed into a powder as an alternative for the crumble topping.