Heavenly Strawberry Shortcake Cheesecake Roll 🍓🍰

Ingredients:

For the Cake Roll:

• 4 large eggs

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• 1/4 teaspoon baking powder

• 1/4 teaspoon salt

• Powdered sugar, for dusting

For the Cheesecake Filling:

• 8 oz cream cheese (softened)

• 1/2 cup powdered sugar

• 1 teaspoon vanilla extract

• 1/2 cup heavy whipping cream

For the Strawberry Topping:

• 2 cups fresh strawberries (hulled and sliced)

• 1/4 cup granulated sugar

• 1 teaspoon lemon juice

Instructions:

1. Prepare the Cake Roll:

• Preheat your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.

• In a mixing bowl, whisk together the eggs and granulated sugar until the mixture is pale and thick, about 5 minutes.

• Add the vanilla extract and mix until incorporated.

• In a separate bowl, sift together the flour, baking powder, and salt.

• Gradually fold the dry ingredients into the egg mixture using a rubber spatula until just combined. Be careful not to deflate the batter.

• Pour the batter into the prepared pan and spread it evenly.

• Bake for 10-12 minutes, or until the cake springs back when touched and a toothpick inserted comes out clean.

• While the cake is baking, lay a clean kitchen towel on your counter and sprinkle powdered sugar over it.

• When the cake is done, immediately remove it from the oven and invert it onto the prepared towel. Carefully peel off the parchment paper.

• Starting from one end, roll the cake up with the towel inside. Let the cake cool completely, about 30 minutes.

2. Make the Cheesecake Filling:

• In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.

• Add the vanilla extract and mix until well combined.

• In a separate bowl, whip the heavy whipping cream until stiff peaks form.

• Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.

• The cheesecake filling should be thick and fluffy.

3. Prepare the Strawberry Topping:

• In a bowl, combine the sliced strawberries with granulated sugar and lemon juice.

• Toss the strawberries to coat evenly and let them sit for 10-15 minutes to release their juices.

4. Assemble the Roll:

• Unroll the cooled cake gently, removing the towel. Be careful not to tear the cake.

• Spread the cheesecake filling evenly over the surface of the cake, leaving about 1 inch around the edges.

• Spoon the macerated strawberries (with the juices) on top of the cheesecake filling, spreading them evenly.

• Carefully re-roll the cake, starting from the end without the edges. Roll it tightly but gently.

• Place the rolled cake seam side down on a serving platter.

5. Garnish and Serve:

• Dust the top of the roll with powdered sugar for a beautiful finish.

• Optionally, top with additional fresh strawberries or whipped cream for extra flair.

• Slice the roll into 1-inch thick pieces and serve immediately.

Calories Per Serving:

• Each slice (about 1-inch thick) contains approximately 200-250 calories, depending on the size of the slice and the amount of sugar used.

Tips:

• Make Ahead: You can prepare the cake roll a day ahead, and it will hold up well in the fridge. Just wrap it tightly in plastic wrap after assembling and refrigerate until ready to serve.

• Alternative Fillings: If you prefer a different flavor, you can substitute the cheesecake filling with whipped cream or lemon curd.

• Strawberry Variations: If strawberries are out of season, you can use frozen strawberries (just thaw them and drain any excess liquid), or even other berries like raspberries or blueberries.

Enjoy this Heavenly Strawberry Shortcake Cheesecake Roll for a perfect balance of creamy, fruity, and cake-like goodness! 🍓🍰