Ingredients
Scale
- For the Cake Roll
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup milk
- Powdered sugar, for dusting the towel
- For the Cheesecake Filling
- 8 oz cream cheese, softened
- 1 cup cold heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- For the Strawberry Layer
- 1½ cups fresh strawberries, diced
- 2 tbsp granulated sugar (optional)
- For the Shortcake Crumble
- 12 vanilla sandwich cookies, crushed
- 2 tbsp unsalted butter, melted
- 1 tbsp strawberry gelatin powder
Instructions
- Bake the Cake: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper. Beat eggs and sugar until pale and fluffy, about 5 minutes. Add vanilla extract. In a separate bowl, combine flour, baking powder, and salt. Gently fold dry ingredients into the egg mixture. Stir in milk until just combined. Spread batter evenly in prepared pan and bake for 12-14 minutes until the cake springs back when touched lightly.
- Roll While Warm: Lay a clean kitchen towel on the counter and dust generously with powdered sugar. Immediately turn the hot cake onto the towel. Carefully peel off the parchment paper. Starting from the short end, roll the cake along with the towel. Allow to cool completely on a wire rack, seam side down.
- Make the Filling: In a large bowl, beat cream cheese until smooth and creamy. Add powdered sugar and vanilla, mixing until well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
- Prep Strawberries: In a bowl, combine diced strawberries with sugar if using. Let sit for about 10 minutes to release juices.
- Crumble Topping: Mix crushed cookies with melted butter and strawberry gelatin powder until well combined. Spread on a baking sheet and bake for 5 minutes at 350°F. Remove from oven and allow to cool completely.
- Assemble: Carefully unroll the cooled cake. Spread the cheesecake filling evenly over the cake, leaving a small border around the edges. Distribute the strawberry mixture evenly over the filling. Gently re-roll the cake without the towel, keeping it snug but not too tight. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Finish & Serve: If desired, frost the outside lightly with additional filling or whipped cream. Sprinkle the shortcake crumble over the top and add fresh strawberries for garnish. Slice with a serrated knife, cleaning the blade between cuts for neat slices.
Notes
- For best results, ensure all dairy ingredients are properly chilled before making the filling.
- The cake can be made a day ahead and stored in the refrigerator overnight.
- To prevent cracking, roll the cake while it’s still warm and flexible.
- Pat the strawberries dry with paper towels before adding to the filling to prevent excess moisture.
- A dusting of powdered sugar just before serving adds an elegant finish.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 32g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg