Description
Creamy cheesecake meets classic sweet strawberry shortcake rolls in this delightful dessert fusion. Delicate pastry wrapped around rich filling offers a luxurious treat for summer gatherings and special occasions.
Ingredients
Scale
Main Ingredients:
- 4 large eggs
- 34 cup granulated sugar
- 1 cup all-purpose flour
- 8 ounces (226 grams) cream cheese, softened
- 1 cup fresh strawberries, diced
Dairy and Creamy Components:
- 1 cup heavy cream
- 2 tablespoons milk
- 12 cup powdered sugar
Flavor and Texture Enhancers:
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 14 teaspoon salt
- 12 cup strawberry jam
- 14 cup crushed shortbread cookies
Instructions
- Prepare the oven at 350F (175C) and line a jelly roll pan with parchment paper for even baking.
- Combine flour, baking powder, and salt in a mixing bowl, whisking until thoroughly blended.
- Whip eggs and sugar until the mixture becomes pale and develops a fluffy texture, then incorporate vanilla and milk.
- Carefully fold dry ingredients into the wet mixture, ensuring a smooth, uniform batter.
- Spread the batter evenly across the prepared pan, creating a thin, consistent layer.
- Bake for 10-12 minutes until the cake achieves a delicate golden hue.
- Immediately transfer the warm cake and dust a clean kitchen towel with powdered sugar.
- Gently roll the cake inside the sugared towel, allowing it to cool and maintain its shape.
- Whisk cream cheese, powdered sugar, and heavy cream until the filling becomes silky and uniform.
- Carefully unroll the cooled cake and generously spread the cheesecake mixture across the surface.
- Distribute strawberry jam and freshly diced strawberries evenly over the cream cheese layer.
- Tightly roll the cake, securing all fillings inside the delicate sponge.
- Wrap the rolled cake in plastic wrap and refrigerate for a minimum of 2 hours to set.
- Before serving, slice into elegant rounds and garnish with crushed shortbread cookies.
Notes
- Ensure the cake is rolled immediately after baking while still warm to prevent cracking and maintain flexibility.
- Use room temperature cream cheese and eggs for a smoother, lump-free cheesecake filling that blends easily.
- For a gluten-free version, substitute all-purpose flour with almond or gluten-free flour blend to accommodate dietary restrictions.
- Make ahead and freeze the rolled cake for up to one month, wrapped tightly in plastic wrap, for convenient dessert preparation.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 354 kcal
- Sugar: 28 g
- Sodium: 142 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg