Description
These Easy Strawberry Shortcake Cheesecake Rolls are a delightful twist on the classic strawberry shortcake, combining creamy cheesecake filling, soft cake rolls, and fresh strawberries for a refreshing and indulgent treat.
Ingredients
- For the cake rolls:
- 1 box (15 oz) of yellow cake mix (or homemade sponge cake batter)
- 3 large eggs
- 1/4 cup vegetable oil
- 1 cup water
- For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream (chilled)
- 1 tablespoon granulated sugar
- For the strawberry topping:
- 1 lb fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
- Prepare the cake mix according to the package instructions (mixing eggs, oil, and water with the dry cake mix). Pour the batter into the prepared pan and spread it evenly.
- Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.
- After baking, immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper and roll the cake up with the towel. Let it cool for about 30 minutes.
- For the cheesecake filling, beat the softened cream cheese, powdered sugar, and vanilla extract in a medium bowl until smooth and fluffy.
- In a separate bowl, whip the chilled heavy cream with granulated sugar until stiff peaks form. Fold the whipped cream into the cream cheese mixture until smooth.
- For the strawberry topping, toss the sliced strawberries with granulated sugar and let them sit for 10-15 minutes to release their juices.
- Once the cake has cooled, carefully unroll it. Spread an even layer of the cheesecake filling on the cake, leaving a small border around the edges.
- Re-roll the cake with the filling inside and cut it into 1 1/2 to 2-inch slices.
- Top each roll with the sweetened strawberries and serve immediately or chill in the fridge for 30 minutes for a colder dessert.
Notes
- For a richer flavor, you can drizzle melted chocolate over the rolls.
- If you prefer a lighter option, use whipped cream instead of the cheesecake filling.
- You can substitute other berries for the strawberries, such as raspberries or blueberries, for a different twist.
- These rolls can be made ahead of time and stored in the fridge for up to 24 hours before serving.
- For a gluten-free version, use a gluten-free cake mix and ensure the other ingredients are also gluten-free.
- Prep Time: 20 minutes (plus cooling time)
- Cook Time: undefined
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 24g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
