Strawberry Shortcake Cheesecake Roll (Printer-Friendly Version)
A fluffy sponge rolled around rich cheesecake with a crunchy strawberry Oreo topping and fresh strawberries for balance.
# Ingredients Needed:
→ Sponge Cake
01 -
4 large fresh eggs
02 -
200 grams granulated sugar (1 cup)
03 -
5 ml vanilla extract (1 tsp)
04 -
120 grams all-purpose flour (1 cup)
05 -
5 grams baking powder (1 tsp)
06 -
1 gram salt (1/4 tsp)
07 -
120 ml whole milk (1/2 cup)
08 -
100 grams fresh strawberries, finely chopped (about 3/4 cup)
→ Cheesecake Filling
09 -
340 grams cream cheese, softened (12 oz)
10 -
100 grams powdered sugar (3/4 cup)
11 -
5 ml vanilla extract (1 tsp)
12 -
240 ml heavy whipping cream (1 cup)
→ Strawberry Oreo Crumble
13 -
150 grams Golden Oreos, crushed (about 15 cookies)
14 -
8 grams strawberry gelatin powder (1 packet)
15 -
56 grams unsalted melted butter (4 tbsp)
→ Topping
16 -
100 grams fresh strawberries, sliced (about 3/4 cup)
17 -
Whipped cream, for garnish (optional)
18 -
Strawberry sauce, for drizzle (optional)
# Step-by-Step Directions:
01 -
Using an electric mixer, beat the eggs and granulated sugar on high speed for 8 minutes until pale and fluffy to incorporate air for a light sponge.
02 -
Sift together flour, baking powder, and salt. Gently fold these into the egg mixture with a spatula to preserve air. Add the milk and fold carefully. Stir in the chopped strawberries.
03 -
Pour batter evenly into a parchment-lined 9x13 inch baking pan. Bake at 350°F (175°C) for 10–12 minutes until lightly golden and springy to the touch.
04 -
Immediately after baking, roll the cake gently with the parchment paper into a log shape. Allow it to cool completely while rolled to maintain flexibility and avoid cracking.
05 -
Beat softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip heavy cream to stiff peaks, then fold gently into the cream cheese mixture until fully combined.
06 -
Unroll the cooled sponge carefully and spread the cheesecake filling evenly over the surface. Roll the cake back tightly without the parchment. Wrap in plastic wrap and refrigerate for at least 2 hours to firm.
07 -
Combine crushed Golden Oreos, strawberry gelatin powder, and melted butter in a bowl. Mix until crumbly and colorful.
08 -
Spread a thin layer of cheesecake filling over the chilled roll's exterior. Press the crumble over the surface, then arrange sliced strawberries and optional whipped cream on top. Drizzle with strawberry sauce before slicing and serving.
# Helpful Hints:
01 -
Chilling the roll before slicing ensures clean, attractive pieces. Use room temperature ingredients for the filling to achieve a smooth blend.
02 -
Rolling the cake while warm and using parchment paper prevents cracks and helps maintain shape.
03 -
Store leftovers wrapped in plastic wrap in the refrigerator for up to three days; flavor improves after chilling.