Strawberry Shortcake Cheesecake Dessert Roll (Print Version)
Ingredients:
01 -
1 cup all-purpose flour.
02 -
1 teaspoon baking powder.
03 -
¼ teaspoon salt.
04 -
3 large eggs.
05 -
¾ cup sugar.
06 -
1 teaspoon vanilla extract.
07 -
¼ cup milk.
08 -
Powdered sugar (for dusting).
09 -
8 oz cream cheese (softened).
10 -
½ cup powdered sugar.
11 -
1 teaspoon vanilla extract.
12 -
1 cup whipped cream (store-bought or homemade).
13 -
1 cup fresh strawberries (hulled and sliced).
Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease a 15x10-inch jelly roll pan and line it with parchment paper.
02 -
In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat eggs and sugar until thick and pale. Add vanilla extract and milk, mixing until combined.
03 -
Gradually fold in the flour mixture until just combined. Pour the batter into the prepared pan, spreading evenly. Bake for 12-15 minutes until lightly golden and a toothpick comes out clean.
04 -
While the cake is baking, sprinkle a clean kitchen towel with powdered sugar. Immediately invert the baked cake onto the towel and peel off the parchment paper. Starting from one end, carefully roll the cake with the towel. Let it cool completely.
05 -
In a bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth. Fold in whipped cream gently until combined.
06 -
Once the cake is cool, unroll it gently. Spread the cheesecake filling evenly over the cake, leaving a small border. Place the sliced strawberries on top. Roll the cake back up without the towel. Wrap in plastic wrap and refrigerate for at least 1 hour.
07 -
After setting, slice the cake roll into pieces, sushi-style. Optionally, garnish with extra strawberries or whipped cream.
Notes:
01 -
This creative dessert roll combines the classic flavors of strawberry shortcake with creamy cheesecake, all wrapped up in a soft and fluffy cake for a unique and fun treat.
02 -
For added flair, you can dust the roll with extra powdered sugar or drizzle with strawberry syrup.