Easy Strawberry Shortcake Cheesecake Roll
Imagine all the goodness of classic summer strawberry shortcake and creamy cheesecake wrapped up into one absolutely stunning, creamy, dreamy roll! This easy yet impressive dessert is perfect for any gathering or just because.
Equipment
- 15x10 inch baking pan
- Parchment paper
- Large bowl
- Whisk
- Spatula
- Clean kitchen towel
- Wire rack
- Medium saucepan
- Pastry blender
Ingredients
For the Sponge Cake
- 4 large eggs Make sure they are at room temperature for best results.
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 tsp baking powder
- pinch salt
For the Cheesecake Filling
- 8 ounces cream cheese softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy cream cold
For the Strawberry Compote
- 1 pound fresh strawberries hulled and sliced
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
For the Oreo-Strawberry Crumble
- 1 cup Oreo cookies finely crushed
- 1/2 cup cold unsalted butter cut into cubes
- 1/2 cup sliced strawberries
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Line a 15x10 inch baking pan with parchment paper, leaving an overhang on the long sides.
- Step 2: In a big bowl, whisk together the eggs and sugar until pale, thick, and ribbons form when lifting the whisk. Stir in the vanilla extract.
- Step 3: In a separate, smaller bowl, whisk together the flour, baking powder, and pinch of salt.
- Step 4: Gently fold the dry ingredients into the egg mixture using a spatula until just combined. Do not overmix.
- Step 5: Pour the batter into the prepared pan and spread evenly into the corners.
- Step 6: Bake for 12 to 15 minutes, or until the cake springs back gently and a toothpick comes out clean.
- Step 7: Immediately lay a clean kitchen towel flat and dust generously with powdered sugar. Invert the hot cake onto the sugared towel and carefully peel off the parchment paper.
- Step 8: While the cake is still hot, roll it up from one of the short ends using the towel to help. Let the rolled cake sit seam-side down on a wire rack and cool completely.
- Step 9: While the cake cools, make the filling. In a large bowl, beat the softened cream cheese with sugar until super smooth and creamy. Beat in the vanilla extract.
- Step 10: In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Step 11: Gently fold the whipped cream into the cream cheese mixture until just combined.
- Step 12: For the compote, combine sliced strawberries, sugar, and lemon juice in a medium saucepan.
- Step 13: Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the strawberries soften and release juices. Mash some berries if desired. Let cool completely.
- Step 14: For the crumble, combine crushed Oreos, cold butter cubes, and sliced strawberries in a medium bowl. Use fingers or a pastry blender to mix until crumbly.
- Step 15: Once the cake is completely cool, gently unroll it from the towel.
- Step 16: Spread the cheesecake filling evenly over the cake, leaving about a half-inch border on one short end.
- Step 17: Spoon and spread the cooled strawberry compote over the cheesecake filling, distributing chunks evenly.
- Step 18: Starting from the filled short end, tightly roll the cake back up slowly and evenly.
- Step 19: Place the roll seam-side down on a platter or parchment paper. Sprinkle the Oreo-strawberry crumble over the top.
- Step 20: Refrigerate the roll for at least 2 hours to allow the filling to firm up and the roll to hold its shape. Best served after chilling overnight.
Notes
Tips for Success: Don't overmix the cake batter. Roll the cake while it's hot to prevent cracking. Cool the rolled cake completely before unrolling and filling. Dust the towel generously with powdered sugar to prevent sticking. Ensure cream cheese is well softened for a smooth filling. Whip heavy cream to stiff peaks for a firm filling.
Substitutions & Additions: Swap strawberries for other fruits like raspberries or blueberries. Use graham cracker or vanilla wafer crumbs instead of Oreos. Add lemon or orange zest to the filling. Fold mini chocolate chips into the filling or sprinkle on top.
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. The crumble may soften over time.
Prep Ahead: The compote and crumble can be made a day in advance. Store compote in the fridge and crumble at room temperature. The assembled roll (without crumble on top) can be stored tightly wrapped in the fridge up to a day in advance; add crumble just before serving.