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You’ll fall for this fluffy Strawberry Shortcake Cheesecake roll—there’s an airy cake, a dreamy cheesecake swirl inside, and a crunchy strawberry-topped crumble. Each bite hits you with creamy goodness and juicy fruit. It’s my go-to for special days or when I just want to impress everyone at the table.
I whipped this up the first time as a little surprise for Mother’s Day. Now it brightens all our spring get-togethers and birthdays—couldn’t imagine brunch without it!
Dreamy Ingredients
- Large eggs: give the cake its soft fluffy base Let them warm up on the counter for bigger rise
- Granulated sugar: adds sweetness and helps fluff up the batter
- Vanilla extract: sneaks in a rich scent Go with pure for tastiest results
- All-purpose flour: holds it all together Sifting stops those clumps
- Baking powder: makes sure your sponge puffs up just right
- Salt: wakes up all the other flavors
- Whole milk: locks in moisture so your cake isn’t dry
- Finely chopped strawberries: add fresh bursts of berry in every bite Look for bright red, just-ripe ones
- Cream cheese: brings a velvety tang Make it soft before mixing so it’s not lumpy
- Powdered sugar: sweetens the filling and keeps it feather-light Sift so there’s never a lump
- Heavy whipping cream: folds in for a thick, classic cheesecake middle Use straight-from-the-fridge cream so it whips up full
- Golden Oreos: crunch up for the classic crumbly topping Always pick fresh cookies for max buttery flavor
- Strawberry gelatin powder: gives that perfect pink color You can grab any basic store version
- Melted butter: glues the crumble together and adds yummy richness
- Fresh strawberries: pile on top Pick deeply colored, perfect berries for the wow factor
- Whipped cream: just for finishing touches Homemade is totally worth it if you’ve got extra minutes
- Strawberry sauce drizzle: brings it all together in style
How-To Directions
- Get That Sponge Ready:
- Heat up the oven to 175°C and cover a 9x13 pan with parchment. Beat eggs and sugar like crazy until they’re pale and triple in size, then splash in vanilla.
- Add The Dry Stuff:
- Sift your salt, baking powder, and flour all together first. Gently tip that mix over your egg fluff and fold in slow. You don’t want to lose the fluffiness.
- Mix In Milk and Berries:
- Trickle in your milk and blend it in. Toss in chopped strawberries and fold just enough so they’re everywhere but batter’s still puffy.
- Bake and Roll The Cake:
- Spread out your batter evenly and bake for about ten or twelve minutes, until a finger poke feels springy. As soon as it’s out and hot, roll it up with the parchment inside—use a damp towel as your helper. This trick keeps the cake from splitting. Let it cool all rolled up.
- Whip Up Cheesecake Center:
- Beat up cream cheese, powdered sugar, and vanilla until smooth as can be. Whip cold heavy cream in another bowl until you get stiff peaks. Gently fold whipped cream into the cheese so it’s super fluffy.
- Put It All Together:
- Carefully unroll your cooled cake. Pull away the parchment. Spread the cheesecake filling on top, keeping a small border so nothing spills. Gently roll up again. Wrap with plastic and chill for a couple hours so slicing is a breeze.
- Make Strawberry Crumble:
- Smashed Golden Oreos become your base—leave them chunky. Mix in strawberry gelatin for color and taste, then pour on melted butter until it clumps like beach sand.
- Top It Off:
- Take off the wrap and coat your cake outside with leftover filling. Then press the crumble all over it. Pipe whipped cream, slice some strawberries, and drizzle with sauce. Cut gently with a serrated knife and you’ve got dessert magic!
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Nothing beats scooping up the extra strawberry crunch on top—takes me straight back to chasing after those old-fashioned ice cream carts. My crew always fights over those end pieces with the most topping. It’s the best part!
Easy Storage
Just wrap leftovers tight and keep in your fridge for up to three days. Only cut what you’re serving, then pop the rest back in cold. For max crunch, press the crumble on right before eating. If you want to freeze it, do that before adding fruit or whipped cream. Once it’s thawed, add all your toppings and it tastes brand new again.
Swap Ideas
No strawberries? Any berry works—raspberries or blues are both yummy. Peaches are great for a fresh sunny twist. If you’re out of Golden Oreos, normal ones plus a little extra gelatin bring the right color and zip. Mascarpone cheese can easily stand in for cream cheese for a milder flavor.
Fun Ways To Serve
Bring this out at brunches, showers, or Mother’s Day and everyone’s jaw drops. Always grab a serrated knife and wipe clean for those pretty slices. Go wild with extra fruit and a little mint per plate. At parties, chop it into chunky finger pieces and serve with whipped cream for a fun treat bar.
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Where This Came From
Americans have been loving strawberry shortcake for ages at summer tables. Japanese bakeries made rolling airy cakes famous. This roll blends both—cheesecake filling gives richness and strawberries keep it fresh and classic so everyone wants a slice.
Common Questions
- → What tricks can help the sponge not split?
While your cake’s still warm, gently roll it up with parchment and a damp towel. That helps it stay moist and flexible so it won’t break.
- → Do I have to use strawberries, or can I swap in something else?
You sure can! Try blueberries, raspberries, or even peaches if you want to switch things up and keep it yummy.
- → How long should you let the cake sit in the fridge before you cut it?
Pop it in the fridge for a minimum of a couple of hours. That way, the filling firms up and you’ll slice it way easier.
- → Got any tips for making the cheesecake filling extra fluffy?
Beat the heavy cream until it forms stiff peaks first, then gently fold it into your cream cheese mix. That’ll keep things light and airy.
- → Is it okay to get this dessert ready ahead of time?
You bet! Put it all together the day before, keep it chilled, then throw your toppings on right before sharing for the best taste.
- → Does this treat work for vegetarians?
Yep, it’s totally vegetarian friendly! You just get dairy, nothing with gelatin or animal-based thickeners.