Description
Soft, fluffy cake rolls filled with creamy cheesecake filling and fresh strawberry shortcake flavors, then topped with sweet strawberries for a decadent and fruity dessert.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- For the Strawberry Topping:
- 2 cups fresh strawberries, diced
- 2 tablespoons granulated sugar
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, salt, and sugar.
- In another bowl, mix eggs, milk, melted butter, and vanilla extract.
- Combine wet and dry ingredients until smooth.
- Spread batter evenly onto the prepared baking sheet and bake for 12–15 minutes until lightly golden.
- Allow cake to cool slightly, then carefully roll it up with parchment paper and let cool completely.
- Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream.
- Unroll cooled cake, spread cheesecake filling evenly, then re-roll tightly.
- Mix diced strawberries with sugar and let sit for 10 minutes to release juices.
- Slice rolls and top with sweetened strawberries before serving.
Notes
- Chill the rolled cake for 30 minutes before slicing for cleaner cuts.
- Use stabilized whipped cream for a firmer filling.
- Store refrigerated for up to 3 days.
- Add crushed shortbread cookies on top for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American