Homemade Strawberry Shortcake Cheesecake Roll (Print Version)

# Ingredients:

→ For the Sponge Cake

01 - 4 large eggs
02 - ¾ cup granulated sugar
03 - 1 teaspoon vanilla extract
04 - ¾ cup all-purpose flour
05 - 1 teaspoon baking powder
06 - ¼ teaspoon salt
07 - ¼ cup whole milk
08 - ½ cup finely chopped strawberries

→ For the Cheesecake Filling

09 - 8 oz cream cheese, softened
10 - ½ cup powdered sugar
11 - 1 cup heavy whipping cream
12 - 1 teaspoon vanilla extract

→ For the Strawberry Shortcake Crumble

13 - 1 cup golden Oreos, crushed
14 - 2 tablespoons strawberry gelatin powder
15 - 2 tablespoons melted butter

→ For the Topping

16 - Fresh strawberries, sliced
17 - Whipped cream
18 - Drizzle of strawberry sauce

# Instructions:

01 - Preheat oven to 350°F (175°C) and line a 9x13-inch baking sheet with parchment paper. Beat eggs and sugar until fluffy and pale, add vanilla. Sift in flour, baking powder, and salt, folding gently. Add milk and fold in chopped strawberries. Spread evenly and bake for 10-12 minutes.
02 - While warm, roll the cake (with parchment paper) into a log shape and let it cool completely.
03 - Beat cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip heavy cream until stiff peaks form, then fold into the cheesecake mixture.
04 - Unroll the cooled cake and spread an even layer of cheesecake filling. Gently roll it back into shape, wrap in plastic, and chill for at least 2 hours.
05 - Mix crushed Oreos, strawberry gelatin powder, and melted butter until crumbly.
06 - Coat the roll with extra cheesecake filling, then sprinkle the strawberry shortcake crumble. Top with whipped cream, strawberry sauce, and fresh strawberries. Slice and enjoy!

# Notes:

01 - This strawberry shortcake cheesecake roll is a dreamy combination of light sponge cake, rich cheesecake filling, and crunchy strawberry crumble topping.
02 - Use a damp towel when rolling the cake to prevent cracks.
03 - Chill before slicing for perfect, clean slices.
04 - Try different flavors! Swap strawberries for blueberries, raspberries, or peaches for a twist.

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