What happens when strawberry shortcake meets cheesecake in one amazing dessert? This homemade strawberry shortcake roll cheesecake cake is a game changer, loaded with sweet strawberries and a creamy filling, perfect for a quick and easy family favorite dessert, try making it at home and save this idea

strawberry shortcake roll cheesecake cake with strawberries on top

Introduction

This strawberry shortcake roll cheesecake cake with strawberries on top is a masterpiece of creativity and flavor, combining the best of strawberry shortcake and cheesecake into one stunning dessert. It’s surprisingly easy to make, using everyday ingredients that you might already have in your pantry. The combination of moist sponge cake, creamy cheesecake, and sweet strawberries will impress anyone who tries it. Whether you’re a seasoned baker or a beginner, this recipe is perfect for special occasions or just a sweet treat any day of the week.

Why This Works

• The balance of flavors between the sweetness of the strawberries, the tanginess of the cheesecake, and the lightness of the sponge cake creates a perfect harmony that will leave you wanting more.
• The accessibility of the ingredients and the straightforward preparation process make this dessert achievable for anyone, regardless of their baking experience.
• The impressive presentation of the roll cheesecake cake, topped with fresh strawberries, makes it an ideal choice for gatherings and celebrations, offering a professional-looking dessert with minimal effort.

Key Ingredients

The main ingredients for this strawberry shortcake roll cheesecake cake include:

– 1 1/2 cups of graham cracker crumbs for the crust, which can be substituted with any other crunchy biscuit or cookie crumbs if needed.

– 16 ounces of cream cheese, softened, which is essential for the cheesecake layer and can be substituted with a mixture of cream cheese and ricotta for a lighter version.

– 1/2 cup of granulated sugar for the cheesecake, which can be adjusted based on your taste preference.

– 2 large eggs, separated, which are crucial for both the cheesecake and the sponge cake layers.

– 1 cup of whole milk, which can be substituted with any other type of milk or a non-dairy alternative for those with dietary restrictions.

– 2 cups of sliced strawberries for the topping and the filling, which can be substituted with other berries or fruits if desired.

Instructions

1. Step 1: Begin by preheating your oven to 375°F (190°C). Prepare your baking sheets and pans according to the recipe’s requirements. Measure out all your ingredients and have them ready for use.
2. Step 2: Start with the crust by mixing the graham cracker crumbs with sugar and melted butter until well combined. Press the mixture into the bottom of your springform pan and bake until lightly browned. Then, prepare the cheesecake batter by beating the cream cheese and sugar until smooth, followed by the addition of eggs, one at a time, and finally the milk and vanilla extract. Pour the cheesecake batter over the crust and bake until the edges are set and the center is slightly jiggly.
3. Step 3: While the cheesecake is baking, prepare the sponge cake. In a separate bowl, whisk together flour, sugar, and baking powder. In another bowl, whisk together egg yolks, milk, and melted butter. Combine the dry and wet ingredients and then fold in the beaten egg whites until no white streaks remain. Pour the batter onto a prepared baking sheet and bake until golden brown and springy to the touch. Once both the cheesecake and the sponge cake are done, allow them to cool completely.
4. Step 4: To assemble the cake, place the cooled sponge cake on a large piece of parchment paper or a clean tea towel. Spread a layer of cheesecake over the sponge cake, leaving a small border around the edges. Arrange sliced strawberries over the cheesecake layer. Using the parchment paper or tea towel, roll the cake tightly but gently. Place the cake in the refrigerator to chill before slicing and serving. Top with additional sliced strawberries and whipped cream if desired.

Handy Tips

• To ensure the cheesecake sets properly, avoid overmixing the batter and make sure the oven is at the correct temperature.
• For a moist sponge cake, don’t overbake it. It should be lightly golden and spring back when touched.
• When rolling the cake, make sure to apply even pressure to avoid cracking the sponge cake or pushing out the cheesecake filling.

Heat Control

For both the cheesecake and the sponge cake, maintaining the correct oven temperature is crucial. The cheesecake should be baked at 375°F (190°C) to prevent it from cracking and to ensure it sets properly. The sponge cake, on the other hand, might require a slightly lower temperature, around 350°F (175°C), to prevent it from browning too quickly. Always check for doneness by the cake’s appearance and texture; the cheesecake should be slightly jiggly in the center, and the sponge cake should be golden and springy to the touch.

Crunch Factor

The crunch factor in this dessert comes from the graham cracker crust and the fresh strawberries on top. To maintain the crunch of the crust, bake it until it’s lightly browned and firm to the touch. For the strawberries, use fresh ones and slice them just before serving to keep them crisp and juicy.

Pro Kitchen Tricks

• To prevent the cheesecake from cracking, ensure it cools slowly and evenly. Avoid sudden temperature changes by letting it cool in the oven with the door ajar after baking.
• For a smoother cheesecake, make sure all your ingredients are at room temperature before mixing.
• To achieve a perfect roll, the sponge cake should be flexible but not too warm. If it’s too warm, it might tear; if it’s too cool, it might crack.

Storage Tips

• This cake can be stored in the refrigerator for up to 3 days. It’s best to keep it in an airtight container to maintain freshness.
• For longer storage, the cake can be frozen. Wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. Frozen, it can last for up to 2 months. Thaw frozen cake in the refrigerator overnight before serving.
• When reheating, avoid using the microwave as it can cause the cheesecake to become too soft or the sponge cake to dry out. Instead, let the cake come to room temperature naturally or warm it slightly in a low-temperature oven.

Gift Packaging Ideas

This strawberry shortcake roll cheesecake cake makes a wonderful gift, especially for birthdays, anniversaries, or holiday gatherings. Consider packaging it in a decorative cake box or wrapping it in cellophane and tying it with a ribbon. Adding a few fresh strawberries on top or a sprinkle of powdered sugar can make it look even more appealing. For a more rustic look, you could place the cake on a wooden board or a decorative plate and wrap it in plastic wrap or a large piece of parchment paper, finishing it off with a twine or ribbon around the board.

Flavor Variations

• Try adding different spices like cinnamon or nutmeg to the cheesecake batter for a unique twist.
• Experiment with creative toppings such as whipped cream, chocolate shavings, or even caramel sauce.
• Swap the strawberries with other fruits like blueberries, raspberries, or peaches for a different flavor profile.

Troubleshooting

• If your cheesecake cracks, it might be due to overmixing the batter or sudden temperature changes. To prevent this, mix the batter just until the ingredients come together and let the cheesecake cool slowly in the oven.
• If your sponge cake is too dense, it could be because the egg whites were not beaten sufficiently or because the batter was overmixed. Make sure to beat the egg whites until stiff peaks form and fold them into the batter gently.
• For over or undercooking, keep an eye on your cake while it’s baking and use the recommended baking times as a guide. Check for doneness regularly towards the end of the baking time.

FAQs

• Can I freeze it? Yes, the cake can be frozen for up to 2 months. Wrap it tightly and store it in a freezer-safe bag.
• Is it gluten-free? The traditional recipe includes graham cracker crumbs and flour, making it not gluten-free. However, you can substitute these with gluten-free alternatives to make a gluten-free version.
• Can I double the recipe? Yes, you can double the recipe, but be aware that you might need to adjust the baking time slightly. Keep an eye on the cakes to ensure they don’t overcook.

Conclusion

Making a strawberry shortcake roll cheesecake cake with strawberries on top is a fun and rewarding baking project that combines the best of two dessert worlds. With its creative assembly and delicious flavor combination, it’s perfect for anyone looking to impress their family and friends with a unique dessert. Don’t be afraid to experiment with different flavors and toppings to make it your own, and enjoy the process of creating something truly special. Whether you’re a beginner or an experienced baker, this recipe is sure to become a favorite, offering a delightful blend of textures and tastes that will leave everyone asking for more.