Shortcake Cheesecake Strawberry Rolls

This strawberry shortcake cheesecake roll combines three beloved desserts into one extraordinary treat. The light sponge cake wraps around a luscious cream cheese filling with swirls of homemade strawberry compote for a dessert that looks as impressive as it tastes. Perfect for summer gatherings or anytime you want to showcase seasonal berries.

I first made this roll for my sisters bridal shower where guests literally lined up for seconds. The combination of tangy cream cheese delicate sponge and sweet strawberries has since become my signature dessert at every summer gathering.

Ingredients

• 4 large eggs: room temperature eggs create more volume when beaten maximizing the airiness in your sponge
• 100 g granulated sugar: provides just the right sweetness without overwhelming the delicate flavors
• 1 tsp vanilla extract: adds warmth and depth select pure extract rather than imitation for best flavor
• 100 g all purpose flour: sifted flour prevents lumps ensuring your cake stays perfectly tender
• ¼ tsp salt: balances sweetness and enhances flavor always use fine sea salt for baking
• Powdered sugar: prevents sticking when rolling look for finely milled confectioners sugar without anticaking agents

• For the Cheesecake Filling:
• 225 g cream cheese: full fat provides the classic cheesecake flavor allow to soften completely for smooth blending
• 60 g powdered sugar: sweetens without graininess choose confectioners sugar that feels silky between your fingers
• 1 tsp vanilla extract: complements the berry flavor use clear vanilla if you want to maintain a pristine white filling
• 180 ml heavy cream: with at least 36 percent fat content ensures stable peaks that hold their shape

• For the Strawberry Layer:
• 200 g fresh strawberries: choose bright red berries with no white shoulders for the sweetest flavor
• 1 tbsp granulated sugar: enhances the natural sweetness of berries adjust based on your strawberries ripeness
• 1 tsp lemon juice: brightens flavor and helps preserve the vibrant color use fresh squeezed for best results
• 1 tsp cornstarch: thickens the filling preventing sogginess in your cake roll

Step-by-Step Instructions

Prepare the Baking Surface:

Preheat your oven to 175°C and line your jelly roll pan completely with parchment ensuring it extends up the sides. Spray lightly with nonstick spray even beneath the parchment to keep everything secure during baking. This preparation is crucial as any sticking will tear your delicate sponge.

Create the Perfect Sponge:

Beat your room temperature eggs and sugar on high speed for a full 5 to 6 minutes. This step cannot be rushed. You need to achieve a pale yellow mixture that has tripled in volume and falls in thick ribbons from the beater. The air incorporated here creates the lightness in your final cake.

Gentle Flour Incorporation:

Sift your flour and salt together twice before adding to ensure maximum lightness. Using a large wide spatula fold the flour in with sweeping motions moving through the center and around the edges. Stop the moment the flour disappears to avoid deflating the air youve worked to incorporate.

Master the Immediate Roll:

As soon as the cake emerges from the oven invert it onto a powdered sugar dusted towel in one confident motion. Peel away the parchment while the cake is still hot and immediately begin rolling from the short end enclosing the towel. The towel prevents the cake from sticking to itself while the hot roll sets its memory to prevent later cracking.

Perfect the Strawberry Layer:

Cook your strawberry mixture until the berries begin to break down releasing their juices but still maintain some texture. When adding the cornstarch slurry pour it in a thin stream while continuously stirring to prevent lumps. The mixture should coat the back of a spoon but still be easily spreadable when cooled.

Create Luxurious Filling:

Beat the cream cheese until absolutely smooth before adding other ingredients scraping the bowl frequently. When folding in the whipped cream use a light hand cutting through the center and rotating the bowl gradually incorporating without deflating. The filling should hold its shape but remain spreadable.

Assemble with Precision:

Unroll the cooled cake gently leaving it on the towel for support. Spread the cream cheese layer evenly stopping about 1 cm from the edges. Distribute the strawberry mixture in dollops then use a butter knife to create gentle swirls without fully mixing the layers. This creates beautiful streaks of color and flavor pockets.

Masterful Roll Technique:

Using the towel as an aid lift and guide the cake into a tight roll working slowly and applying even pressure. Once rolled wrap immediately in plastic film twisting the ends to create slight compression which ensures a uniform shape. Refrigerate seam side down for at least 2 hours.

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This recipe reminds me of summers spent at my grandmothers farm where wed pick fresh strawberries each morning. She taught me that the secret to a perfect sponge is patience during the egg beating stage. Even now the smell of vanilla and strawberries takes me right back to her sunny kitchen where I first learned to bake.

Working with Strawberries

Selecting the perfect strawberries makes all the difference in this recipe. Look for berries that are completely red with no white shoulders as these will be naturally sweeter. If using out of season strawberries macerate them in the sugar and lemon juice for 30 minutes before cooking to draw out maximum flavor. For an elevated version consider adding a tablespoon of strawberry liqueur or balsamic vinegar to the compote while cooking which enhances the natural berry flavor without adding competing notes.

Troubleshooting Your Roll

The most common issue bakers face is cracking during the rolling process. If your cake cracks despite rolling while warm try reducing your baking time by 1 minute in future attempts as overbaking makes the sponge brittle. Small cracks are easily disguised with whipped cream and fresh berries when serving. Another potential problem is a soggy cake from too much moisture in the strawberry mixture. Ensure your compote has cooled completely and thickened appropriately before assembly to maintain the cakes integrity.

Make It Your Own

While strawberries are classic this technique works beautifully with other berries or fruit combinations. Try raspberries and white chocolate in the filling or blackberries with a hint of lime zest. For chocolate lovers fold 2 tablespoons of cocoa powder into the sponge batter and use cherries instead of strawberries for a black forest variation. During fall substitute the berries with spiced apple compote and add cinnamon to the cream cheese filling for a seasonal adaptation that captures autumn flavors perfectly.

Storage and Serving

This roll actually improves with an overnight rest in the refrigerator as the flavors meld and the filling sets to the perfect consistency. Store covered in the refrigerator for up to 3 days though the texture is best within the first 48 hours. For longer storage freeze the finished roll wrapped in plastic film then aluminum foil for up to 1 month. Thaw overnight in the refrigerator before serving. For the most impressive presentation slice the chilled roll with a hot clean knife wiping between cuts for perfect edges and serve on a bed of fresh strawberries with a light dusting of powdered sugar.

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Common Questions

→ Can I make these rolls ahead of time?

Yes! These rolls actually benefit from chilling time. You can make them up to 2 days ahead and store in the refrigerator. For longer storage, freeze tightly wrapped for up to 1 month and thaw overnight in the refrigerator before serving.

→ What's the trick to rolling the cake without cracking?

The key is rolling the cake while it's still warm from the oven, using a powdered sugar-dusted towel. This trains the cake to hold its shape. When filling later, don't overfill, work gently, and ensure the cake has cooled completely before adding filling.

→ Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well for the compote layer. Thaw and drain them before cooking, and you may need to cook slightly longer to reduce the extra moisture. The flavor will be nearly identical.

→ How do I store leftover cake rolls?

Store any leftover cake roll covered in the refrigerator for up to 3-4 days. For best results, slice only what you'll eat immediately, as cut edges can dry out more quickly.

→ What can I substitute for the heavy cream in the filling?

While heavy cream provides the best texture, you can substitute whipped topping (like Cool Whip) for a shortcut. For dairy-free options, chilled coconut cream can be whipped as an alternative, though the flavor profile will change slightly.

→ Why did my cake crack when rolling?

Cake cracking usually happens if the cake is overbaked (making it too dry), if you waited too long to roll it after baking, or if you rolled it too tightly. Make sure to roll while warm and be gentle but confident with your rolling technique.