Description
A delicious fusion of strawberry shortcake and cheesecake, this dessert features a sponge cake rolled with a creamy cheesecake filling and topped with a strawberry crumble and fresh strawberries.
Ingredients
Scale
- Sponge Cake
- 1/2 cup strawberries, chopped tiny
- 1/4 cup whole milk
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 3/4 cup white sugar
- 4 large eggs
- Cheesecake Filling
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped
- 1/2 cup powdered sugar
- 8 ounces softened cream cheese
- Strawberry Shortcake Crumble
- 2 tablespoons melted unsalted butter
- 2 tablespoons strawberry gelatin mix
- 1 cup golden Oreo cookies, crushed
- Topping
- Whipped cream
- Fresh strawberries, cut up
- A bit of strawberry sauce to pour on
Instructions
- Turn your oven to 350°F (175°C). Cover a 9×13 pan with some parchment. In a big bowl, beat sugar and eggs with a hand mixer till really fluffy and light. Drop in the vanilla. Sift in the salt, baking powder, and flour, gently stirring till there’s no dry stuff left. Mix in the milk and finally add those tiny strawberry bits. Pour out the batter onto your lined pan and smooth it. Pop it in for 10–12 minutes. Give it a poke—it should spring back.
- While it’s still warm, roll up the cake with the parchment. Just start at one end and make a log. Let it sit in that shape and cool all the way, so it won’t crack.
- Beat up cream cheese, powdered sugar, and vanilla so it’s super creamy and smooth. Whip heavy cream in its own bowl until it gets thick and forms peaks. Fold that whipped cream into the cheesy mix so it’s all one fluffy filling.
- Uncurl your cake carefully. Slather cheesecake filling everywhere. Gently roll it back up, don’t mash it. Wrap the log in plastic wrap and let it chill in the fridge for 2 hours or longer, so it really sets.
- Stir together the crushed golden Oreos, the gelatin powder, and melted butter in a small bowl. Mix just until you get chunky crumbs.
- Spread a thin layer of cheesecake filling all over the outside of your cake roll. Heap the crumble on so it sticks everywhere. Decorate with whipped cream, strawberry slices, and drizzle some sauce on top. Slice and dig in.
Notes
- Ensure the cream cheese is softened for easy mixing.
- Let the cake cool completely before rolling to avoid cracking.
- Chilling the cake for longer helps in setting the filling properly.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg