Description
Delightfully soft and fluffy cake rolled around a creamy cheesecake filling, bursting with fresh strawberries. This elegant dessert combines the best of strawberry shortcake and cheesecake into a beautiful, easy-to-serve roll perfect for celebrations or sweet treats any time.
Ingredients
For the Cake:
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3 large eggs
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¾ cup (150g) granulated sugar
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1 tablespoon (15ml) vegetable oil
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1 teaspoon baking powder
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¼ teaspoon salt
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1 teaspoon vanilla extract
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¾ cup (93g) all-purpose flour
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Powdered sugar (for rolling)
For the Filling and Topping:
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8 ounces (226g) cream cheese, softened
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½ cup (100g) granulated sugar
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1 teaspoon vanilla extract
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2 cups (474ml) cold heavy whipping cream
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1 pound fresh strawberries (plus extra for garnish)
Instructions
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Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease.
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Make the cake batter: Beat eggs and sugar together until thick and pale. Mix in vegetable oil and vanilla extract.
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In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold dry ingredients into wet ingredients until combined.
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Pour batter evenly into the prepared pan and bake for 12–15 minutes or until the cake springs back when lightly touched.
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Immediately invert the hot cake onto a clean kitchen towel sprinkled with powdered sugar. Carefully peel off parchment paper and roll the cake with the towel from a short side. Let cool completely in the rolled shape.
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Prepare the filling: Beat softened cream cheese, sugar, and vanilla until smooth. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture.
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Once the cake has cooled, carefully unroll it. Spread the filling evenly over the cake, leaving a small border. Slice strawberries and scatter evenly over the filling.
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Roll the cake back up tightly without the towel. Chill in the refrigerator for at least 2 hours before serving.
- Garnish with additional fresh strawberries if desired before slicing and serving.
Notes
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Use a kitchen towel dusted with powdered sugar to prevent sticking when rolling the cake.
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Be gentle when unrolling and re-rolling to avoid cracking the cake.
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For firmer slices, chill the roll longer.
- Can be made a day ahead and stored covered in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American