Strawberry Shortcake Cheesecake Rolls

1. Make the Cake Roll

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.

2. Beat eggs and sugar in a large bowl with an electric mixer for about 3–4 minutes until thick, pale, and fluffy. Add vanilla extract.

3. Sift together flour, baking powder, and salt. Gently fold dry ingredients into egg mixture.

4. Stir in milk until just combined — do not overmix.

5. Pour batter into prepared pan, spreading evenly.

6. Bake for 12–14 minutes, until the top springs back when lightly touched.

7. Roll cake immediately: Turn warm cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper, then roll the cake up in the towel (starting from a short side). Let cool completely.

2. Prepare the Cheesecake Filling

1. Beat softened cream cheese until smooth.

2. Add powdered sugar and vanilla; mix until combined.

3. In another bowl, whip cold heavy cream until stiff peaks form.

4. Fold whipped cream into cream cheese mixture until smooth and fluffy.

3. Macerate the Strawberries (Optional)

• Toss diced strawberries with granulated sugar and let sit for 10 minutes to draw out juices.

4. Make the Shortcake Crumble

1. Crush sandwich cookies into crumbs.

2. Mix with melted butter and strawberry gelatin powder until evenly coated.

3. Spread on a baking sheet and bake at 350°F (175°C) for 5 minutes, then cool.

5. Assemble the Roll

1. Unroll cooled cake carefully.

2. Spread cheesecake filling evenly over the cake, leaving 1-inch at the edges.

3. Sprinkle a layer of diced strawberries.

4. Roll cake back up (without the towel), using gentle pressure to keep it tight.

5. Wrap roll in plastic wrap and refrigerate for at least 1 hour.

6. Finish & Serve

• Before serving, spread extra cheesecake filling or whipped cream over the top and sides.

• Sprinkle generously with shortcake crumble and extra strawberries for garnish.

• Slice with a sharp serrated knife for neat pieces.

 Tips for Perfect Results

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