Strawberry Shortcake Cheesecake Rolls

• Egg volume matters: Whip eggs long enough to trap air — this creates a light sponge texture.

• Don’t overbake: A dry cake will crack when rolling. Bake just until set.

• Cool completely before filling: Warm cake will melt your cheesecake filling.

• For a pink cake roll: Add a drop or two of red food coloring to the batter.

• Make ahead: This roll tastes even better the next day after chilling overnight.

 Serving Suggestions

• Serve chilled with extra strawberries and a drizzle of white chocolate.

• Pair with coffee or sparkling wine for a fancy dessert.

 Nutrition (per slice, approx. 1/12 of roll)

• Calories: ~320 kcal

• Protein: 5 g

• Fat: 18 g

• Carbohydrates: 37 g

• Sugars: 25 g

• Fiber: 1 g