These Strawberry Shortcake Cheesecake Rolls are an exquisite dessert that brilliantly combines the beloved flavors and textures of classic strawberry shortcake and rich cheesecake into a fun, visually appealing roll format. Each bite offers a delightful journey, starting with a tender, moist, and vibrantly pink strawberry-infused cake base. This cake is then spread with a luscious, tangy, and creamy no-bake cheesecake filling that provides a beautiful contrast in both color and taste. Once rolled, the individual portions are adorned with a delicate white glaze or frosting, reminiscent of the cream in a traditional shortcake, and then generously coated in a sweet, crunchy crumble, often made from crushed vanilla wafers or shortbread cookies. The final flourish of a fresh strawberry slice on top not only adds a burst of fresh fruitiness and a pop of vibrant red but also signals the delightful strawberry essence within. These rolls are perfect for parties, brunches, or as an elegant individual dessert, offering a lighter, more refreshing alternative to a heavy cake while still delivering profound satisfaction. They are designed to be a showstopper, both in appearance and flavor, making them a memorable treat for any occasion. The combination of soft cake, creamy filling, and crunchy topping creates a harmonious balance that is truly irresistible.
Ingredients:
For the Strawberry Cake Roll:
- All-Purpose Flour: 1 cup (120g)
- Granulated Sugar: 1 cup (200g)
- Baking Powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Large Eggs: 4, separated (yolks and whites), at room temperature
- Milk: 1/2 cup (120ml), at room temperature
- Vegetable Oil (or other neutral oil): 1/4 cup (60ml)
- Vanilla Extract: 1 teaspoon
- Strawberry Extract (optional, for stronger flavor): 1/2 teaspoon
- Red Food Coloring (optional, for vibrant pink): A few drops
- Strawberry Puree: 1/2 cup (120ml), made from fresh or frozen strawberries, blended and strained if desired for smoothness.
For the No-Bake Cheesecake Filling:
- Cream Cheese: 8 oz (1 block) full-fat cream cheese, softened at room temperature (as mentioned in the image).
- Powdered Sugar (Confectioners’ Sugar): 1/2 cup (60g), or more to taste.
- Vanilla Extract: 1 teaspoon
- Lemon Juice: 1/2 teaspoon (optional, for a brighter tang)
- Heavy Cream: 1 cup (240ml), very cold
For the Vanilla Glaze/Frosting:
- Powdered Sugar (Confectioners’ Sugar): 1.5 cups (180g)
- Milk (or Cream): 2-3 tablespoons, or as needed for desired consistency
- Vanilla Extract: 1/2 teaspoon
For the Strawberry Shortcake Crumble:
- Vanilla Wafers or Shortbread Cookies: 1.5 cups (about 12-15 cookies), finely crushed
- Unsalted Butter: 3 tablespoons (42g), melted
- Granulated Sugar: 1 tablespoon
- Red Food Coloring (optional, for pink crumbs): 1-2 drops (as seen in the image’s pinkish crumble)
For Garnish:
- Fresh Strawberries: 6-8 medium strawberries, hulled and halved or sliced.
Instructions:
Part 1: Prepare the Strawberry Cake Roll
- Preheat Oven & Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 10×15-inch (standard jelly roll) baking pan. Line the bottom with parchment paper, leaving an overhang on the short sides to help lift the cake. Grease and lightly flour the parchment paper.
- Separate Eggs: In a large bowl, beat the egg yolks with granulated sugar until light and creamy. Stir in the milk, vegetable oil, vanilla extract, strawberry extract (if using), and strawberry puree. Add red food coloring if you desire a more vibrant pink.
- Whip Egg Whites: In a separate very clean bowl, beat the egg whites with an electric mixer until stiff peaks form. Be careful not to overbeat.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Fold Batter: Gently fold the dry ingredients into the egg yolk mixture until just combined. Then, gently fold about one-third of the whipped egg whites into the batter to lighten it, then fold in the remaining egg whites until no streaks remain. Be very gentle to maintain airiness.
- Bake Cake: Pour the cake batter evenly into the prepared jelly roll pan, spreading it to the corners. Bake for 12-15 minutes, or until the cake springs back when lightly touched and a wooden skewer inserted into the center comes out clean.
- Prepare for Rolling: While the cake is baking, lay a clean, damp kitchen towel or a sheet of parchment paper larger than the cake on your countertop. Sprinkle it lightly with powdered sugar.
- Roll the Cake: As soon as the cake comes out of the oven, immediately invert the hot cake onto the prepared sugared towel/parchment. Carefully peel off the parchment paper that was on the bottom of the cake. Starting from one short end, carefully roll the warm cake and the towel/parchment together tightly. Place the rolled cake (still in the towel/parchment) seam-side down on a wire rack and let it cool completely to room temperature, about 1-2 hours. This “sets” the rolled shape.
Part 2: Prepare the No-Bake Cheesecake Filling
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with powdered sugar, vanilla extract, and lemon juice (if using) until very smooth and creamy, with no lumps.
- Whip Heavy Cream: In a separate very cold bowl, beat the very cold heavy cream with an electric mixer until stiff peaks form.
- Fold Together: Gently fold the whipped cream into the cream cheese mixture until just combined and light and fluffy. Do not overmix.
- Chill: Cover and refrigerate the cheesecake filling for at least 30 minutes to firm up slightly.
Part 3: Prepare the Strawberry Shortcake Crumble
- Crush Cookies: Place the vanilla wafers or shortbread cookies in a food processor and pulse until finely crushed, or place them in a Ziploc bag and crush with a rolling pin.
- Combine Ingredients: In a medium bowl, combine the crushed cookie crumbs, melted butter, and granulated sugar. Add 1-2 drops of red food coloring (if using) and mix until the crumbs are evenly coated and take on a pinkish hue.
- Spread and Bake (Optional): For a crispier crumble, you can spread the mixture on a baking sheet and bake at 300°F (150°C) for 5-7 minutes until lightly golden and fragrant. Let cool completely. Alternatively, you can use it unbaked for a softer crumble.
Part 4: Assemble the Strawberry Shortcake Cheesecake Rolls
- Unroll Cake: Once the cake is completely cool, gently unroll it from the towel/parchment onto a flat surface (like a cutting board or clean piece of parchment).
- Spread Filling: Spread the chilled cheesecake filling evenly over the entire surface of the cake, leaving about a 1/2-inch border around the edges.
- Re-Roll Cake: Carefully and tightly re-roll the cake from the same short end you started with, trying to keep it as snug as possible.
- Chill Rolled Cake: Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1-2 hours (or up to overnight) to allow the filling to set firmly and the roll to hold its shape.
Part 5: Glaze and Garnish
- Make Glaze: In a small bowl, whisk together the powdered sugar, milk (start with 2 tablespoons and add more a few drops at a time if needed), and vanilla extract until smooth and of a pourable but not too thin consistency.
- Glaze Rolls: Remove the chilled cake roll from the plastic wrap. Using a serrated knife, trim off the uneven ends. Slice the roll into individual 1 to 1.5-inch thick slices.
- Coat with Glaze and Crumble: One by one, drizzle or spread a little of the vanilla glaze over the top of each sliced roll. Immediately after glazing, gently roll the sides of each slice in the prepared strawberry shortcake crumble, or sprinkle the crumble generously over the glazed tops.
- Add Strawberry Garnish: Place a fresh strawberry half or slice on top of each roll.
6. Serve and Store:
- Serve: Serve the Strawberry Shortcake Cheesecake Rolls immediately or keep them refrigerated until ready to serve.
- Store: Store any leftover rolls in an airtight container in the refrigerator for up to 3-4 days.
Tips for Success & Variations:
- Don’t Overbake the Cake: An overbaked cake will crack when rolled. It should be just set and springy.
- Immediate Rolling: Rolling the cake while it’s still warm is crucial. As it cools, it will retain the rolled shape, preventing cracks when you add the filling.
- Damp Towel/Sugared Parchment: Using a damp towel helps prevent the cake from sticking. Powdered sugar on the towel/parchment also helps prevent sticking and adds a bit of sweetness to the exterior.
- Cold Ingredients for Cheesecake Filling: Ensure cream cheese is softened, but heavy cream should be very cold for optimal whipping.
- Adjust Sweetness: Taste the cheesecake filling and adjust powdered sugar to your preference.
- Crumble Texture: You can make the crumble finer or chunkier depending on your preference. Baking it makes it crispier and intensifies the flavor.
- Other Berry Purees: You can experiment with other fruit purees for the cake and topping, such as raspberry or blueberry.
- Chocolate Drizzle: Instead of or in addition to the glaze, you could drizzle melted white chocolate over the rolls.
- Cream Cheese Frosting Alternative: Instead of a simple glaze, you could make a thicker cream cheese frosting to pipe or spread on top before adding the crumble.
- Uniform Slices: Use a long serrated knife and clean it between each slice for the neatest cuts.
- Assembly Timing: For best results, assemble the rolls (filling and re-rolling) at least a few hours before serving to allow the filling to set well. Apply the glaze, crumble, and fresh strawberry garnish closer to serving time.
Enjoy these delightful and beautiful Strawberry Shortcake Cheesecake Rolls!