This Strawberry Shortcake Roll with Cream Cheese Filling is a stunning and delectable dessert that takes the classic flavors of strawberry shortcake and presents them in an elegant rolled format. A light and tender sponge cake, reminiscent of the “shortcake” element, is rolled around a luscious filling of sweetened cream cheese and fresh, juicy strawberries. The outside of the roll is often adorned with crushed shortbread or almond pieces and a dusting of powdered sugar, adding both texture and visual appeal. Each slice reveals a beautiful spiral of creamy filling and vibrant red strawberries encased in the soft cake. This dessert offers a delightful combination of textures – the soft cake, the smooth and slightly tangy cream cheese filling, the juicy burst of fresh strawberries, and the subtle crunch from the outer coating. It’s a perfect treat for special occasions, summer gatherings, or any time you crave a sophisticated yet approachable dessert. The bright flavors of fresh strawberries and the creamy richness of the filling are perfectly balanced by the light sweetness of the cake, making each bite a harmonious and satisfying experience. The rolled presentation not only looks impressive but also makes it easy to slice and serve, making it a wonderful centerpiece for any dessert table.
Ingredients:
For the Sponge Cake:
- 3 large eggs, separated (yolks and whites in separate bowls)
- 3/4 cup granulated sugar, divided (1/4 cup for yolks, 1/2 cup for whites)
- 1 teaspoon pure vanilla extract
- 1/4 cup milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar, for dusting the baking sheet
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup heavy cream, chilled
- 1 pound fresh strawberries, hulled and sliced
For the Coating and Garnish:
- 1/2 cup crushed shortbread cookies or almond biscotti (optional)
- Powdered sugar, for dusting
- Fresh strawberries, for garnish
- Fresh mint sprigs, for garnish (optional)
Equipment:
- Two large mixing bowls
- Electric mixer (handheld or stand mixer)
- Whisk
- Rubber spatula
- 10×15 inch jelly roll pan
- Parchment paper
- Small offset spatula or knife
- Serving platter
Instructions:
1. Prepare the Sponge Cake Batter:
Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, allowing a few inches of overhang on the long sides. Lightly grease the parchment paper and dust it generously with powdered sugar. This will help prevent the cake from sticking.
In a medium bowl, whisk together the egg yolks and 1/4 cup of the granulated sugar until pale yellow and slightly thickened. Whisk in the vanilla extract and milk until combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the egg yolk mixture, mixing until just combined. Be careful not to overmix.
In a large, clean bowl, using an electric mixer, beat the egg whites until soft peaks form. Gradually add the remaining 1/2 cup of granulated sugar, beating until stiff, glossy peaks form. Be careful not to overbeat.
Gently fold about one-third of the egg white meringue into the egg yolk batter to lighten it. Then, carefully fold in the remaining meringue until just combined. Be gentle to avoid deflating the batter.
2. Bake the Sponge Cake:
Pour the batter evenly into the prepared jelly roll pan and spread it to the edges. Bake for 12-15 minutes, or until the cake is lightly golden and springs back lightly when touched.
3. Roll the Warm Cake:
While the cake is baking, prepare a clean kitchen towel and dust it generously with powdered sugar. Once the cake is out of the oven, immediately and carefully invert it onto the prepared towel. Gently peel off the parchment paper. Starting from one of the long edges, tightly roll the warm cake up in the sugared towel. Set it aside to cool completely. Rolling the cake while it’s warm helps prevent it from cracking.
4. Prepare the Cream Cheese Filling:
In a large mixing bowl, using an electric mixer, beat the softened cream cheese and granulated sugar until smooth and creamy. Beat in the vanilla extract until combined.
In a separate chilled bowl, using a clean electric mixer, beat the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
5. Assemble the Strawberry Shortcake Roll:
Once the cake has cooled completely, gently unroll it. Spread the cream cheese filling evenly over the surface of the cake, leaving about a 1-inch border along one of the long edges to prevent the filling from squeezing out when you roll it back up.
Arrange the sliced fresh strawberries evenly over the cream cheese filling.
Starting from the same long edge you began rolling earlier, carefully roll the cake back up tightly, using the towel to help you. Gently transfer the rolled cake to a serving platter, seam-side down.
6. Coat and Garnish:
If desired, sprinkle the outside of the rolled cake with crushed shortbread cookies or almond biscotti for added texture and flavor. Dust the entire roll generously with powdered sugar.
Garnish the platter with fresh strawberries and mint sprigs for a beautiful presentation.
7. Chill and Serve:
Cover the Strawberry Shortcake Roll with plastic wrap and refrigerate for at least 1 hour to allow the filling to firm up and the flavors to meld.
To serve, carefully slice the roll into 1-inch thick slices and arrange them on a serving plate. Enjoy the delightful combination of cake, creamy filling, and fresh strawberries!
This Strawberry Shortcake Roll with Cream Cheese Filling is a show-stopping dessert that is sure to impress with its beautiful presentation and delicious flavor. Enjoy making and sharing this delightful treat!