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This rich strawberry shortcake cheesecake roll is one of my go-to desserts when I want something beautiful and indulgent. The light sponge cake wraps around a creamy cheesecake filling and is topped with a buttery strawberry Oreo crumble and fresh fruit. It looks like a showstopper but is worth every step.
The first time I made this was for my mom’s birthday and it disappeared in minutes. Now I get asked to bring it to nearly every special occasion.
Ingredients
- Eggs: fresh large eggs whip up the sponge to be fluffy and light
- Granulated sugar: helps the cake brown and sweetens without being overwhelming
- Vanilla extract: gives the cake and filling a warm comforting aroma
- All-purpose flour: classic structure base for the sponge
- Baking powder: ensures a soft airy rise
- Salt: balances the sweetness and brings out flavor
- Whole milk: adds richness and moisture
- Fresh strawberries: chopped small to blend smoothly into the sponge
- Cream cheese: must be softened for easy mixing creates creamy tangy filling
- Powdered sugar: blends smoothly into filling without graininess
- Heavy whipping cream: whipped for airy smooth texture in the filling
- Golden Oreos: crushed into fine crumbs for buttery texture
- Strawberry gelatin powder: gives crumble a bright color and real berry taste
- Melted butter: binds the crumble and adds richness
- Fresh strawberries: for topping choose ripe firm ones for best flavor
- Whipped cream: optional but adds fluff and elegance on top
- Strawberry sauce: optional drizzle for extra berry burst
Step-by-Step Instructions
- Make the Sponge Cake:
- Beat eggs and sugar in a large mixing bowl using an electric mixer on high speed for about 8 minutes until the mixture becomes pale and thick This step traps air and gives your sponge its lift
- Sift and Fold:
- Sift in the flour baking powder and salt Gently fold them in with a spatula to keep the batter airy Pour in the milk and fold again then gently stir in the chopped strawberries for a touch of fresh fruit flavor
- Bake the Sponge:
- Spread the batter evenly in a parchment lined 9x13 inch baking sheet Bake at 350 degrees Fahrenheit for 10 to 12 minutes until lightly golden and springy
- Roll the Warm Cake:
- Right after baking roll the sponge cake gently with the parchment paper into a log shape Let it cool completely while rolled This step helps it hold shape later without cracking
- Prepare Cheesecake Filling:
- Beat softened cream cheese with powdered sugar and vanilla until smooth In a separate bowl whip the heavy cream to stiff peaks then fold it gently into the cream cheese mix
- Fill and Re Roll:
- Unroll the cooled cake and evenly spread the cheesecake filling across the surface Carefully roll the cake back up tightly without the paper Wrap in plastic and refrigerate for at least 2 hours to firm
- Make the Crumble:
- In a bowl combine crushed golden Oreos strawberry gelatin powder and melted butter Mix until crumbly and colorful
- Decorate the Roll:
- Spread a thin layer of cheesecake filling on the outside of the chilled roll Press the crumble over the surface Add sliced strawberries whipped cream and strawberry sauce before slicing and serving
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One of my favorite parts of this dessert is the vibrant strawberry crumble It reminds me of the ice cream bars I loved as a kid and brings a nostalgic crunch to every bite
Storage Tips
Store any leftovers wrapped in plastic or in an airtight container in the refrigerator It keeps well for up to three days and the flavor deepens slightly as it chills
Ingredient Substitutions
If you cannot find golden Oreos use any light vanilla sandwich cookie For a different fruit swap in blueberries raspberries or diced peaches to match the season
Serving Suggestions
Slice with a sharp warm knife for clean pieces Serve chilled with extra whipped cream and a sprig of mint for color This roll makes a stunning centerpiece on dessert tables
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Cultural Note
This dessert is a creative fusion of American strawberry shortcake and classic cheesecake roll cakes popular in European baking It blends textures and traditions beautifully
Frequently Asked Questions
- → How do I prevent cracks when rolling the cake?
Roll the sponge cake while it's still warm using parchment paper and a damp towel to help prevent cracking.
- → Can I make this cheesecake roll ahead of time?
Yes, chill the assembled roll for at least 2 hours or overnight for best results before serving.
- → What can I use instead of strawberries?
You can substitute blueberries, raspberries, or peaches to create different fruit variations.
- → How do I store leftovers?
Wrap the cheesecake roll in plastic wrap and refrigerate. It stays fresh for up to 3 days.
- → What’s the best way to slice the roll cleanly?
Chill the roll thoroughly, then use a sharp knife dipped in warm water and wiped dry between slices.