Description
This Homemade Strawberry Shortcake Cheesecake is a delightful dessert combining a light strawberry sponge cake rolled around a rich cheesecake filling. Topped with a crunchy strawberry shortcake crumble and fresh strawberries, it’s perfect for summer celebrations or any special occasion.
Ingredients
Scale
Sponge Cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup whole milk
- 1/2 cup strawberries, finely chopped
Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Strawberry Shortcake Crumble:
- 1 cup golden Oreos, crushed
- 2 tablespoons strawberry gelatin powder
- 2 tablespoons unsalted butter, melted
For Decoration:
- Fresh strawberries, sliced
- Whipped cream
- Strawberry sauce, for drizzling
Instructions
- Prepare the Sponge Cake: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking sheet with parchment paper. In a large bowl, beat the eggs and granulated sugar with an electric mixer until the mixture is thick and pale. Add vanilla extract and mix well. Sift the flour, baking powder, and salt over the egg mixture and fold gently to combine. Stir in whole milk, then carefully fold in the finely chopped strawberries. Spread the batter evenly onto the prepared baking sheet and bake for 10-12 minutes until the cake springs back when lightly touched.
- Roll and Cool the Cake: While the cake is still warm, use the parchment paper to gently roll it into a log shape. Allow the cake to cool completely in the rolled position to prevent cracking when unrolling later.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and creamy. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
- Assemble the Filled Cake Roll: Carefully unroll the cooled sponge cake. Spread an even layer of the cheesecake filling over the surface, being careful not to tear the cake. Gently re-roll the cake without applying too much pressure. Wrap the roll tightly in plastic wrap, then chill in the refrigerator for at least 2 hours to set and allow the flavors to meld.
- Prepare Strawberry Shortcake Crumble: In a small bowl, combine the crushed golden Oreos, strawberry gelatin powder, and melted butter. Stir until the mixture forms coarse crumbs similar to a crumble topping.
- Finish and Decorate: Remove the cake roll from the refrigerator and unwrap. Coat the outside of the chilled cake roll with a thin layer of cheesecake filling to help the crumble stick. Generously sprinkle the strawberry shortcake crumble all over the roll. Garnish with fresh sliced strawberries, additional whipped cream, and drizzle with strawberry sauce. Slice and serve chilled.
Notes
- For best results, ensure the cream cheese is softened to avoid lumps in the filling.
- Chilling the cake roll before decorating helps the filling to firm up and makes handling easier.
- Be gentle when rolling and unrolling the cake to prevent cracking.
- Use fresh strawberries for the best flavor and presentation.
- The recipe can be made a day ahead and refrigerated, enhancing the flavor.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry cheesecake roll, strawberry shortcake, creamy cheesecake filling, easy strawberry dessert, golden Oreo crumble, no-bake cheesecake filling
