Description
A fun and indulgent dessert that combines the flavors of strawberry shortcake and cheesecake in a rolled sponge cake filled with creamy cheesecake filling and fresh strawberries.
Ingredients
- 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 milk
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon lemon juice
- 1 cup heavy whipping cream
- 1 cup fresh strawberries, chopped
- 1/2 cup strawberry jam
- Crushed shortbread cookies (for garnish)
- Extra sliced strawberries (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a mixing bowl, beat eggs and granulated sugar until light and fluffy. Add vanilla extract.
- Whisk together flour, baking powder, and salt. Gently fold into egg mixture, alternating with milk, until combined.
- Spread batter evenly in the prepared pan and bake for 12-15 minutes until golden and springy.
- Immediately roll cake in a clean kitchen towel dusted with powdered sugar. Let cool completely.
- For filling, beat cream cheese, powdered sugar, and lemon juice until smooth. Whip heavy cream to stiff peaks and fold into cream cheese mixture.
- Unroll cake and spread a thin layer of strawberry jam, then the cheesecake filling, followed by chopped strawberries.
- Carefully roll cake back up and refrigerate for at least 1 hour.
- Before serving, top with extra whipped cream, crushed shortbread cookies, and fresh strawberries.
Notes
- Make sure the cake is fully cooled before spreading filling to prevent melting.
- Refrigerate for at least an hour to set before slicing.
- You can swap strawberries with raspberries or blueberries for variation.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American