Strawberry Shortcake Cheesecake Rolls

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Strawberry Shortcake Cheesecake Rolls are the ultimate indulgence, combining the best of a light, fluffy sponge cake, creamy cheesecake filling, and the irresistible sweetness of fresh strawberries. Each bite is a perfect harmony of textures—soft cake, velvety cream, and juicy fruit—wrapped in a delicate roll and topped with a crumbly, buttery streusel. The vibrant pink hues and creamy white frosting make these rolls not only delicious but also visually stunning.

Perfect for special occasions, afternoon tea, or a delightful dessert after dinner, these cheesecake rolls will impress with their melt-in-your-mouth goodness. The combination of fresh strawberries and rich cheesecake filling gives it a refreshing taste, making it feel both luxurious and comforting. Whether you’re a fan of classic strawberry shortcake or love a good cheesecake, this dessert is the perfect blend of both worlds.

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Ingredients for Strawberry Shortcake Cheesecake Rolls

For the Cake:

• 4 large eggs
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ½ cup heavy cream, whipped

For the Strawberry Filling:

• 1 cup fresh strawberries, finely chopped
• 2 tablespoons sugar

For the Crumb Topping:

• ½ cup crushed shortbread cookies or vanilla wafer crumbs
• 2 tablespoons butter, melted
• 2 tablespoons strawberry-flavored gelatin powder

For the Topping:

• 1 cup whipped cream or frosting
• Fresh strawberry slices for garnish

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Step 1: Prepare the Cake

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly grease it to prevent sticking. In a mixing bowl, beat the eggs, sugar, and vanilla extract until the mixture becomes pale and fluffy. Gently fold in the flour, baking powder, and salt until just combined. Be careful not to overmix.

Spread the batter evenly onto the prepared baking sheet, smoothing it out to create a thin, even layer. Bake for 10–12 minutes or until the cake is lightly golden and springs back when touched. While the cake is baking, lay out a clean kitchen towel and sprinkle it lightly with powdered sugar.

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Step 2: Roll and Cool the Cake

Once baked, carefully flip the warm cake onto the sugared towel and remove the parchment paper. While it’s still warm, gently roll the cake up with the towel from the short end to form a spiral. This prevents cracks when rolling it later with the filling. Allow it to cool completely at room temperature.

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Step 3: Make the Cheesecake Filling

In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.

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Step 4: Prepare the Strawberry Filling

In a small bowl, mix the chopped strawberries with sugar. Let them sit for 10 minutes to release their natural juices. This will enhance the sweetness and make the filling extra juicy.

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Step 5: Assemble the Rolls

Unroll the cooled cake and spread an even layer of the cheesecake filling over the surface. Next, sprinkle the strawberry mixture on top of the filling. Carefully roll the cake back up tightly, using the towel to help guide it. Wrap the roll in plastic wrap and refrigerate for at least 1 hour to set.

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Step 6: Add the Toppings

In a small bowl, mix the crushed shortbread cookies, melted butter, and strawberry gelatin powder to create a crumbly topping. Spread whipped cream or frosting over the chilled roll, then sprinkle the strawberry crumb topping generously over it. Garnish with fresh strawberry slices for the perfect finishing touch.

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Storage Instructions

To keep your Strawberry Shortcake Cheesecake Rolls fresh, store them in an airtight container in the refrigerator for up to 3 days. The creamy cheesecake filling and fresh strawberries require refrigeration to maintain their texture and flavor. If you need to store them for longer, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months. To serve, let them thaw in the refrigerator overnight.

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Estimated Nutrition (Per Serving)

• Calories: ~280
• Carbohydrates: 32g
• Protein: 5g
• Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 90mg
• Sugar: 20g
• Fiber: 1g
• Sodium: 120mg

(Nutrition values are estimates and may vary based on specific ingredients used.)

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Frequently Asked Questions

1. Can I make this ahead of time?

Yes! You can prepare the rolls a day in advance and refrigerate them. Add the toppings just before serving for the best texture.

2. What if my cake cracks while rolling?

Small cracks are normal and will be hidden by the frosting. To prevent major cracks, make sure to roll the cake while it’s warm and let it cool in the rolled-up shape.

3. Can I use frozen strawberries?

Yes, but make sure to thaw and drain them well before using to avoid excess moisture.

4. What other flavors can I try?

You can swap strawberries for raspberries, blueberries, or even a chocolate drizzle for a fun variation.

5. How do I get a smooth cheesecake filling?

Ensure your cream cheese is fully softened before mixing, and beat it until smooth before folding in the whipped cream.

6. Can I use a store-bought cake mix?

Yes! If you’re short on time, a vanilla or sponge cake mix can work as a quick alternative.

7. How do I make the crumb topping stick better?

Make sure the whipped cream or frosting is slightly soft when applying the crumb topping so it adheres properly.

8. Is this dessert gluten-free?

Not as written, but you can use a gluten-free flour blend for the cake and gluten-free cookies for the crumb topping.

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