Can you imagine a dessert that combines the best of strawberry shortcake and cheesecake in one stunning roll cake? This homemade masterpiece features fresh strawberries and a creamy cheesecake filling, all wrapped up in a tender cake. Save this idea for your next special occasion 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 dessert engineering, combining the classic flavors of strawberry shortcake with the decadence of cheesecake, all wrapped up in a visually stunning roll cake. The best part? It’s surprisingly easy to make, using everyday ingredients that you might already have in your pantry. The combination of moist sponge cake, creamy cheesecake, and sweet strawberry topping is a match made in heaven, and the roll design makes it an impressive centerpiece for any gathering. Whether you’re a seasoned baker or a beginner looking to try something new, this recipe is sure to delight.

Why This Works

• Flavor balance and ingredient accessibility: The combination of strawberry, cheesecake, and sponge cake provides a perfect balance of flavors, and the ingredients are readily available in most supermarkets.
• Ease of preparation: Despite its impressive appearance, this cake is relatively easy to make, with a simple batter and a straightforward assembly process.
• Impressive results with minimal effort: The roll design and strawberry topping make this cake a showstopper, but it requires minimal extra effort beyond a standard cheesecake or sponge cake recipe.

Key Ingredients

The key ingredients in this recipe include 1 1/2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of salt, 1/2 cup of unsalted butter, softened, 1 cup of whole milk, 2 large eggs, 2 teaspoons of vanilla extract, 1 cup of strawberry jam, 1 cup of sliced strawberries, and 1 cup of cheesecake batter (made with 12 ounces of cream cheese, 1/2 cup of granulated sugar, 2 large eggs, and 1 teaspoon of vanilla extract). You can substitute the strawberry jam with other fruit preserves, and use fresh strawberries instead of sliced ones if you prefer. For the cheesecake batter, you can use a store-bought mix or make your own using the ingredients listed above.

Instructions

1. Step 1: Begin by preheating your oven to 350°F (180°C). Prepare a 10×15-inch jelly roll pan by lining it with parchment paper and greasing it with butter or cooking spray. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a large bowl, whisk together the milk, eggs, and vanilla extract. Add the dry ingredients to the wet ingredients and whisk until smooth. Melt the butter and fold it into the batter until well combined.
2. Step 2: Pour the batter into the prepared pan and smooth the top. Bake for 12-15 minutes, or until the cake is golden brown and springs back when touched. Remove from the oven and let cool in the pan for 5 minutes. Transfer the cake to a wire rack to cool completely.
3. Step 3: Once the cake is cool, spread the strawberry jam over the top, leaving a 1-inch border around the edges. Arrange the sliced strawberries on top of the jam. Prepare the cheesecake batter according to the recipe or package instructions. Spread the cheesecake batter over the strawberries, making sure to stay within the borders.
4. Step 4: Roll the cake up tightly, starting from one of the long edges. Place the cake on a serving plate and refrigerate for at least 30 minutes to set. Slice and serve, garnished with additional sliced strawberries if desired.

Handy Tips

• Make sure to not overmix the batter, as this can result in a dense cake. Stop mixing as soon as the ingredients are combined.
• Use high-quality strawberry jam and fresh strawberries for the best flavor and texture.
• Don’t overfill the cake with cheesecake batter, as this can make it difficult to roll and can result in a messy cake.

Heat Control

The ideal temperature for baking the cake is 350°F (180°C), and the cake is done when it is golden brown and springs back when touched. The baking time will depend on your oven, but it should take around 12-15 minutes. Keep an eye on the cake after 10 minutes, and check it every minute or two until it is done.

Crunch Factor

This cake should be moist and tender, with a slight crunch from the strawberries on top. To achieve this, make sure to not overbake the cake, and use fresh strawberries for the topping. You can also add some chopped nuts or cookie crumbs to the cheesecake batter for extra texture.

Pro Kitchen Tricks

• Use a turntable or rotating cake stand to make it easier to roll and decorate the cake.
• Chill the cake in the refrigerator for at least 30 minutes to set the cheesecake batter and make it easier to slice.
• Use a sharp knife to slice the cake, and slice in a gentle sawing motion to avoid applying too much pressure and causing the cake to tear.

Storage Tips

• Store the cake in an airtight container in the refrigerator for up to 3 days.
• Freeze the cake for up to 2 months, wrapped tightly in plastic wrap or aluminum foil.
• Reheat the cake at room temperature or in the microwave for a few seconds to serve.

Gift Packaging Ideas

This cake makes a beautiful and delicious gift for friends and family. Consider packaging it in a decorative cake box or tin, or wrapping it in plastic wrap or aluminum foil and tying with a ribbon. You can also add a gift card or note with a personal message to make it extra special.

Flavor Variations

• Try using different types of jam or preserves, such as raspberry or blueberry, for a unique flavor twist.
• Add some chopped nuts or cookie crumbs to the cheesecake batter for extra texture and flavor.
• Use fresh fruit, such as sliced strawberries or blueberries, to create a fruit topping instead of using jam.

Troubleshooting

• If the cake is too dense, try not overmixing the batter next time, or add an extra egg to the recipe.
• If the cheesecake batter is too runny, try chilling it in the refrigerator for 10-15 minutes to firm it up before spreading it on the cake.
• If the cake is too crumbly, try adding an extra tablespoon or two of flour to the recipe, or using a higher ratio of flour to sugar.

FAQs

• Can I freeze it? Yes, you can freeze the cake for up to 2 months, wrapped tightly in plastic wrap or aluminum foil.
• Is it gluten-free? No, this cake contains gluten due to the all-purpose flour. However, you can try substituting the flour with a gluten-free flour blend to make a gluten-free version.
• Can I double the recipe? Yes, you can double the recipe to make a larger cake. Just keep in mind that you may need to adjust the baking time and temperature accordingly.

Conclusion

This strawberry shortcake roll cheesecake cake with strawberries on top is a show-stopping dessert that is sure to impress your friends and family. With its moist and tender cake, creamy cheesecake filling, and sweet strawberry topping, it’s a perfect treat for any occasion. Whether you’re a seasoned baker or a beginner, this recipe is easy to follow and requires minimal special equipment. So go ahead, give it a try, and enjoy the oohs and aahs from your loved ones as you present this beautiful and delicious cake.