Spread the cheesecake filling evenly over the cake.
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Sprinkle with macerated strawberries.
Roll the cake back up (without towel) and chill for at least 30 minutes.
Serving Suggestions
Slice and serve chilled with extra whipped cream or fresh strawberries.
Garnish with strawberry crumbs, white chocolate drizzle, or crushed shortbread cookies for texture.
Variation Ideas
Use raspberries or blueberries instead of strawberries.
Add a thin layer of strawberry jam under the filling for extra flavor.
Swap the cheesecake filling for mascarpone and lemon zest for a citrusy twist.
Storage Tips
Store in the refrigerator for up to 3 days in an airtight container.
Not ideal for freezing due to fresh cream, but it can be frozen before adding fresh berries.
FAQs
Q: Can I make the cake ahead of time?
A: Yes, you can bake and roll the sponge a day ahead. Store wrapped in plastic until ready to fill.
Q: Can I use frozen strawberries?
A: Fresh is best, but you can use thawed frozen strawberries if well-drained.
Q: Why did my roll crack?
A: It likely cooled too much before rolling. Always roll while the cake is still warm and flexible.
Tools You’ll Need
Jelly roll pan (10×15 inches)
Electric mixer or hand whisk
Silicone spatula
Clean kitchen towel
Parchment paper
Nutrition Information (Per Slice)
Calories: ~230
Protein: 3g
Sugar: 18g
Fat: 14g
Carbohydrates: 24g
Final Thoughts
This Strawberry Shortcake Cheesecake Roll is as beautiful as it is indulgent — bursting with fresh berry flavor and creamy goodness. Whether you’re baking for a birthday, brunch, or picnic, this roll will impress and delight.
Try pairing it with iced tea or a cappuccino for the ultimate dessert experience. If you love this style, don’t miss the Creamy Coconut Swiss Roll for a tropical twist!