What’s the ultimate dessert mashup – strawberry shortcake and cheesecake in one stunning roll cake. Fresh strawberries and homemade cream cheese come together in this easy to make showstopper. Save this idea for your next family favorite dessert.

strawberry shortcake roll cheesecake cake with strawberries on top

Introduction

This strawberry shortcake roll cheesecake cake with strawberries on top is a masterpiece of creativity and flavor, combining the best of strawberry shortcake and cheesecake into one stunning dessert. With everyday ingredients and straightforward steps, this recipe is perfect for anyone looking to impress their family and friends with a unique and mouthwatering treat. The combination of moist sponge cake, creamy cheesecake, and sweet strawberries will transport your taste buds to a world of pure bliss. The best part? It’s easier to make than you think, requiring minimal effort for maximum impact.

Why This Works

• Flavor balance and ingredient accessibility: This recipe strikes a perfect balance between the sweetness of strawberries, the tanginess of cheesecake, and the lightness of sponge cake, all made with easily accessible ingredients.
• Ease of preparation: Despite its impressive appearance, this dessert is surprisingly easy to prepare, with each component simple to make and assemble.
• Impressive results with minimal effort: The end result is a show-stopping dessert that looks like it was made by a professional, yet requires only basic baking skills and a bit of patience.

Key Ingredients

The main ingredients for this strawberry shortcake roll cheesecake cake include all-purpose flour, granulated sugar, unsalted butter, eggs, vanilla extract for the cake; cream cheese, sour cream, granulated sugar, eggs, and vanilla extract for the cheesecake; and fresh strawberries for the topping. Practical substitutions can be made, such as using margarine instead of butter or Greek yogurt instead of sour cream, to accommodate different tastes and dietary needs.

Instructions

1. Step 1: Begin by preheating your oven to 375°F (190°C). Prepare your cake pans and baking sheets. For the cake, sift together flour and sugar, then add softened butter, eggs, and vanilla extract, mixing until a smooth batter forms. Pour the batter into a prepared jelly roll pan and bake for about 12-15 minutes, or until the cake is golden brown and springs back when touched.
2. Step 2: While the cake is baking, prepare the cheesecake mixture. Beat the cream cheese until smooth, then add sour cream, granulated sugar, eggs, and vanilla extract, mixing well after each addition. Once the cake is done, let it cool slightly before spreading the cheesecake mixture over it. Roll the cake gently but firmly and place it on a baking sheet lined with parchment paper. Bake for an additional 20-25 minutes, or until the cheesecake is set.
3. Step 3: Allow the rolled cake to cool completely on a wire rack. Once cooled, slice the roll into thick rounds. To assemble, place a round on a serving plate, top with sliced strawberries, and drizzle with your choice of glaze or whipped cream.
4. Step 4: For the final touches, arrange additional sliced strawberries on top of the cheesecake rounds. You can also sprinkle powdered sugar over the strawberries for an extra touch of elegance. Serve immediately and enjoy the oohs and aahs from your guests.

Handy Tips

• Make sure to not overmix the cake batter or the cheesecake mixture, as this can lead to a dense cake or a cracked cheesecake. Also, don’t overbake, as the cake and cheesecake should be lightly golden and set but still moist.

Heat Control

For this recipe, maintaining the right oven temperature is crucial. Ensure your oven is at 375°F (190°C) for both the cake and cheesecake baking. The cake is done when it’s golden brown and springs back when touched, while the cheesecake is set when it’s lightly golden on top and firm to the touch. Keep an eye on the baking time, as oven temperatures can vary.

Crunch Factor

The desired texture for this dessert is moist and creamy, with a slight crunch from the fresh strawberries on top. To achieve this, make sure not to overbake the cake or cheesecake, and use fresh, firm strawberries for the topping. If you want an extra crunch, you can sprinkle some chopped nuts or biscuit crumbs over the top.

Pro Kitchen Tricks

• To ensure the cheesecake rolls evenly and doesn’t crack, make sure it’s completely cooled before slicing. Also, using a sharp knife dipped in hot water and wiped clean between slices can help achieve smooth, even cuts.

Storage Tips

• This dessert is best served fresh, but it can be stored in the refrigerator for up to 3 days. Wrap each cheesecake round tightly in plastic wrap and place in an airtight container. For longer storage, consider freezing the cheesecake rounds without the strawberries, then thawing and topping with fresh strawberries when ready to serve.

Gift Packaging Ideas

This dessert makes a wonderful gift, especially for special occasions like birthdays or anniversaries. Consider packaging each cheesecake round in a decorative box or bag, topped with fresh strawberries and a sprinkle of powdered sugar. You can also include a bottle of strawberry sauce or whipped cream on the side for an extra-special touch.

Flavor Variations

• Different spices: Try adding a pinch of cinnamon or nutmeg to the cake batter for a unique twist, or use different extracts like almond or coconut in the cheesecake mixture.
• Creative toppings: Instead of strawberries, top your cheesecake with other fruits like blueberries, raspberries, or peaches. You can also use caramel sauce, chocolate shavings, or toasted nuts for added flavor and texture.
• Ingredient swaps: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. You can also use dairy-free cream cheese and sour cream for a vegan version.

Troubleshooting

• Texture problems: If your cake turns out too dense, it might be due to overmixing the batter. If your cheesecake cracks, it could be because it was overbaked or cooled too quickly.
• Ingredient replacements: If you’re missing an ingredient, consider what else you have in your pantry that could serve as a substitute. For example, if you don’t have sour cream, you could use Greek yogurt or even buttermilk as a replacement in the cheesecake mixture.
• Over/undercooking signs: Keep an eye on your baking times and check your cake and cheesecake frequently towards the end of the baking time. A toothpick inserted into the center should come out clean for the cake, and the cheesecake should be lightly golden and firm to the touch.

FAQs

• Can I freeze it? Yes, you can freeze the cheesecake rounds without the strawberries for up to 2 months. Thaw and top with fresh strawberries when ready to serve.
• Is it gluten-free? Not in its original form, but you can make it gluten-free by substituting the all-purpose flour with a gluten-free flour blend.
• Can I double the recipe? Yes, you can easily double or even triple this recipe if you’re serving a large crowd. Just remember to adjust the baking time slightly for larger batches.

Conclusion

Making a strawberry shortcake roll cheesecake cake with strawberries on top is a fun and rewarding baking project that’s sure to impress anyone who tries it. With its unique combination of flavors and textures, this dessert is perfect for special occasions or just a sweet treat any time of the year. Don’t be afraid to experiment with different flavors and toppings to make it your own, and enjoy the process of creating something truly special. Happy baking!