This recipe provides instructions for making Strawberry Shortcake Cheesecake Rolls, a delightful and visually appealing dessert that combines the light and airy texture of a rolled sponge cake with a creamy cheesecake filling and the fresh, sweet flavor of strawberries. The “shortcake” element is often incorporated through a crumb topping, reminiscent of traditional shortcake. These rolls are typically sliced into individual servings, showcasing a beautiful spiral of cake, creamy filling, and strawberry pieces. The overall effect is a light, refreshing, and elegant dessert perfect for gatherings or a special treat. The image shows several slices of what appear to be rolled cakes on a light blue plate. The cake itself has a pink hue and a slightly porous texture. Swirled inside the cake is a white, creamy filling. The outside of the cake rolls is coated with a light pink glaze and sprinkled with small, golden crumbs. Each slice is topped with a piece of fresh strawberry. The text below the image indicates the name of the dessert as “STRAWBERRY SHORTCAKE CHEESECAKE ROLLS” and lists the initial ingredients, suggesting these might be for the cake component.
Based on the image and common techniques for rolled cakes with fillings, the recipe likely involves the following components:
For the Strawberry Sponge Cake Roll:
- All-purpose flour, providing the structure for the cake.
- Baking powder, a leavening agent to make the cake light and airy.
- Salt, to enhance the flavors.
- Eggs, providing richness, binding, and leavening.
- Granulated sugar, for sweetness and moisture.
- Strawberry puree or extract, to impart the strawberry flavor and pink color.
- A liquid (like milk or water), to adjust the batter consistency.
For the Cheesecake Filling:
- Cream cheese, softened, providing the creamy and tangy base of the cheesecake filling.
- Powdered sugar, for sweetness and smooth texture.
- Vanilla extract, to enhance the flavor.
- Whipped cream (heavy whipping cream, whipped to stiff peaks), for lightness and volume.
For the Shortcake Crumb Topping:
- Crushed shortbread cookies or vanilla wafers, providing the “shortcake” element and a textural contrast.
- Melted butter, to bind the crumbs and add flavor.
For the Pink Glaze:
- Powdered sugar, for sweetness and the base of the glaze.
- Strawberry juice or a small amount of strawberry puree, to provide flavor and color.
- A touch of milk or water, to adjust the consistency.
For Garnish:
- Fresh strawberries, sliced or halved, for visual appeal and added fresh fruit flavor.
The preparation likely involves making a thin strawberry-flavored sponge cake, which is then rolled up while still warm. After cooling, it is unrolled, spread with a creamy cheesecake filling mixed with diced strawberries, and then re-rolled. The outside of the roll is then coated with a pink glaze and sprinkled with the shortcake crumb topping. Finally, the roll is sliced into individual servings and garnished with fresh strawberries.
Strawberry Shortcake Cheesecake Rolls are best served chilled, allowing the filling to firm up and the flavors to meld.
The texture is a delightful combination of light and airy sponge cake, smooth and creamy cheesecake filling, slightly crumbly topping, and the soft, fresh texture of the strawberries.
The flavor is a harmonious blend of sweet strawberries, tangy cheesecake, and the buttery notes of the shortcake crumbs.
Strawberry Shortcake Cheesecake Rolls are a rolled sponge cake with a strawberry flavor, filled with a creamy cheesecake mixture and fresh strawberries, coated with a pink glaze, and sprinkled with shortcake crumbs.
The preparation involves baking a thin strawberry cake, rolling it, preparing a cheesecake filling, unrolling the cake, spreading the filling and strawberries, re-rolling, glazing, adding crumbs, slicing, and garnishing.
Ingredients ( अनुमानित based on common recipes and the provided initial ingredients):
For the Strawberry Sponge Cake Roll:
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs, separated
- ¾ cup granulated sugar, divided
- ¼ cup strawberry puree or 1 tsp strawberry extract with a drop of red food coloring
- 2 tbsp milk or water
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks
- ½ cup diced fresh strawberries
For the Shortcake Crumb Topping:
- ½ cup crushed shortbread cookies or vanilla wafers
- 2 tbsp melted butter
For the Pink Glaze:
- 1 cup powdered sugar
- 2-3 tbsp strawberry juice or a small amount of strawberry puree
- 1 tbsp milk or water (as needed for consistency)
For Garnish:
- Fresh strawberries, sliced or halved
Equipment:
- Baking sheet (jelly roll pan)
- Parchment paper
- Mixing bowls
- Electric mixer (handheld or stand mixer)
- Rubber spatula
- Measuring cups and spoons
- Offset spatula or knife
- Serrated knife for slicing
Instructions:
- Prepare the Baking Sheet: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease the paper.
- Make the Strawberry Sponge Cake Batter: Whisk together flour, baking powder, and salt in a small bowl. In a large bowl, beat egg yolks with ½ cup of granulated sugar until light and thick. Stir in strawberry puree/extract and milk/water. Gradually add the dry ingredients and mix until just combined. In a separate clean bowl, beat egg whites until stiff peaks form. Gradually beat in the remaining ¼ cup of sugar until glossy. Gently fold the egg white mixture into the yolk mixture until just combined.
- Bake the Cake: Spread the batter evenly onto the prepared baking sheet. Bake for 12-15 minutes, or until the cake is lightly golden and springs back when touched.
- Roll the Warm Cake: Immediately after removing from the oven, loosen the edges of the cake and carefully invert it onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper. Starting from one of the short ends, roll up the warm cake tightly with the towel. Let it cool completely in the rolled position.
- Make the Cheesecake Filling: In a large bowl, beat softened cream cheese and powdered sugar until smooth. Stir in vanilla extract. In a separate bowl, whip heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture. Fold in the diced fresh strawberries.
- Prepare the Crumb Topping: In a small bowl, combine crushed shortbread cookies/wafers with melted butter. Mix until the crumbs are moistened.
- Make the Pink Glaze: In a small bowl, whisk together powdered sugar with strawberry juice/puree and enough milk/water to create a smooth, pourable glaze.
- Assemble the Rolls: Carefully unroll the cooled cake. Spread the cheesecake filling evenly over the cake surface, leaving a small border at one of the long edges to help seal the roll. Re-roll the cake tightly.
- Glaze and Add Crumbs: Spread the pink glaze evenly over the outside of the rolled cake. Immediately sprinkle the shortcake crumb topping over the glaze before it sets.
- Chill: Wrap the rolled cake in plastic wrap and chill in the refrigerator for at least 1 hour to allow the filling to firm up and the glaze to set.
- Slice and Garnish: Before serving, trim the ends of the roll if desired. Slice the roll into individual portions. Garnish each slice with a piece of fresh strawberry.
Enjoy your delicious Strawberry Shortcake Cheesecake Rolls!