Strawberry Shortcake Cheesecake Rolls

A creamy cheesecake-filled strawberry shortcake roll bursting with fresh berries and sweet flavor!

Prep time: 25 minutes

Cook time: 12 minutes

Total time: 37 minutes

Yield: 8 servings

Ingredients:

For the Cake Roll:

* 4 large eggs

* 3/4 cup granulated sugar

* 1 tsp vanilla extract

* 3/4 cup all-purpose flour

* 1 tsp baking powder

* 1/4 tsp salt

* Powdered sugar, for rolling

For the Cheesecake Filling:

* 8 oz cream cheese, softened

* 1 cup heavy whipping cream

* 1/2 cup powdered sugar

* 1 tsp vanilla extract

For the Strawberry Filling:

* 2 cups fresh strawberries, diced

* 2 tbsp granulated sugar

For Garnish:

* Fresh strawberries

* Powdered sugar

* Whipped cream

Instructions:

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.

2. In a large bowl, beat eggs and sugar until thick and pale. Mix in vanilla.

3. In a separate bowl, combine flour, baking powder, and salt. Gently fold into the egg mixture.

4. Spread batter evenly into the prepared pan and bake for 10–12 minutes or until lightly golden.

5. Dust a clean kitchen towel with powdered sugar. Immediately turn the cake onto the towel, peel off parchment, and roll up while warm. Let cool completely.

6. Toss diced strawberries with sugar and let sit for 10 minutes to create a juicy filling.

7. For the cheesecake filling, beat cream cheese until smooth. Add powdered sugar and vanilla. In another bowl, whip heavy cream to stiff peaks and fold into the cream cheese mixture.

8. Carefully unroll the cooled cake. Spread an even layer of cheesecake filling over the surface.

9. Sprinkle strawberries evenly across the filling.

10. Roll the cake back up tightly and refrigerate for at least 1 hour.

11. Dust with powdered sugar, top with whipped cream and fresh strawberries, then slice and serve.

Pro Tip:

For extra strawberry flavor, brush the cake lightly with strawberry jam before adding the cheesecake filling. This adds moisture and a beautiful fruity sweetness!