Strawberry Shortcake Cheesecake Rolls (Printable Page)

# What You Need:

→ For the Sponge Cake

01 - 4 large eggs
02 - 100 g (½ cup) granulated sugar
03 - 1 tsp vanilla extract
04 - 100 g (¾ cup) all-purpose flour, sifted
05 - ¼ tsp salt
06 - Powdered sugar (for dusting towel)

→ For the Cheesecake Filling

07 - 225 g (8 oz) cream cheese, softened
08 - 60 g (½ cup) powdered sugar
09 - 1 tsp vanilla extract
10 - 180 ml (¾ cup) heavy cream, whipped to stiff peaks

→ For the Strawberry Layer

11 - 200 g (1½ cups) fresh strawberries, finely chopped
12 - 1 tbsp granulated sugar
13 - 1 tsp lemon juice
14 - 1 tsp cornstarch mixed with 1 tbsp water

→ For the Topping (Optional)

15 - Crushed golden cookies (like vanilla wafers or shortbread)
16 - Additional whipped cream and sliced strawberries

# How to Make It:

01 - Preheat oven to 175°C (350°F). Line a 10x15 inch jelly roll pan with parchment paper. In a bowl, beat eggs and sugar with an electric mixer on high for 5–6 minutes until thick and pale. Beat in vanilla. Gently fold in sifted flour and salt until just combined. Spread batter evenly in the prepared pan.
02 - Bake for 10–12 minutes or until the cake springs back when touched. Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off parchment. Roll the cake with the towel from the short end and let cool completely.
03 - In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat for 4–5 minutes until softened. Stir in cornstarch slurry and cook 1 more minute until thickened. Cool completely.
04 - Beat cream cheese with powdered sugar and vanilla until smooth. Fold in whipped cream gently until fully combined.
05 - Unroll cooled cake. Spread with an even layer of cheesecake filling, then dollop and swirl in the strawberry mixture. Re-roll gently (without the towel), then wrap in plastic wrap and refrigerate at least 2 hours.
06 - Slice and top with crushed cookies, whipped cream, and fresh strawberries if desired.

# Helpful Tips:

01 - For a firmer roll, chill overnight.
02 - Can substitute raspberry or blueberry compote.
03 - To make ahead, freeze tightly wrapped and thaw in the fridge before serving.

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