Strawberry Shortcake Cheesecake (Printable Version)
Light sponge, dreamy cheesecake, and crumbly strawberry goodness come together for a sweet showstopper everyone will love.
# Ingredients Required:
→ Sponge Cake
01 -
1/2 cup strawberries, chopped tiny
02 -
1/4 cup whole milk
03 -
1/4 teaspoon salt
04 -
1 teaspoon baking powder
05 -
3/4 cup all-purpose flour
06 -
1 teaspoon vanilla extract
07 -
3/4 cup white sugar
08 -
4 large eggs
→ Cheesecake Filling
09 -
1 teaspoon vanilla extract
10 -
1 cup heavy cream, whipped
11 -
1/2 cup powdered sugar
12 -
8 ounces softened cream cheese
→ Strawberry Shortcake Crumble
13 -
2 tablespoons melted unsalted butter
14 -
2 tablespoons strawberry gelatin mix
15 -
1 cup golden Oreo cookies, crushed
→ Topping
16 -
Whipped cream
17 -
Fresh strawberries, cut up
18 -
A bit of strawberry sauce to pour on
# Guide to Cooking:
01 -
Turn your oven to 350°F (175°C). Cover a 9x13 pan with some parchment. In a big bowl, beat sugar and eggs with a hand mixer till really fluffy and light. Drop in the vanilla. Sift in the salt, baking powder, and flour, gently stirring till there's no dry stuff left. Mix in the milk and finally add those tiny strawberry bits. Pour out the batter onto your lined pan and smooth it. Pop it in for 10–12 minutes. Give it a poke—it should spring back.
02 -
While it’s still warm, roll up the cake with the parchment. Just start at one end and make a log. Let it sit in that shape and cool all the way, so it won’t crack.
03 -
Beat up cream cheese, powdered sugar, and vanilla so it’s super creamy and smooth. Whip heavy cream in its own bowl until it gets thick and forms peaks. Fold that whipped cream into the cheesy mix so it’s all one fluffy filling.
04 -
Uncurl your cake carefully. Slather cheesecake filling everywhere. Gently roll it back up, don’t mash it. Wrap the log in plastic wrap and let it chill in the fridge for 2 hours or longer, so it really sets.
05 -
Stir together the crushed golden Oreos, the gelatin powder, and melted butter in a small bowl. Mix just until you get chunky crumbs.
06 -
Spread a thin layer of cheesecake filling all over the outside of your cake roll. Heap the crumble on so it sticks everywhere. Decorate with whipped cream, strawberry slices, and drizzle some sauce on top. Slice and dig in.
# Extra Suggestions:
01 -
If you roll the cake up while it’s hot and use the paper, it stays smooth and doesn’t crack.
02 -
Chilling before cutting makes it way easier to get tidy, neat slices.
03 -
Switch up the fruit—try blueberries, raspberries, or even peaches instead.