Description
A delicious dessert roll combining the classic flavors of strawberry shortcake and creamy cheesecake into a beautiful swirl cake, perfect for any occasion.
Ingredients
For the Cake:
3/4 cup All Purpose Flour
5 Large Eggs (room temperature)
1 teaspoon Baking Powder
1/4 teaspoon Salt
1 teaspoon Vanilla Extract
3/4 cup Granulated Sugar
1 Tablespoon Vegetable Oil
Powdered Sugar (for rolling and dusting)
For the Filling:
8 ounces Cream Cheese (softened)
1/2 cup Granulated Sugar
2 teaspoons Vanilla Extract
1 cup Heavy Whipping Cream (chilled)
2 cups Fresh Strawberries (sliced)
Instructions
- Step 1: Preheat the oven to 350 degrees F. Line a 10×15 inch jelly roll pan with parchment paper and spray with non-stick cooking spray.
- Step 2: In a large mixing bowl, whisk the eggs until yellow and foamy. Add the 3/4 cup granulated sugar, vegetable oil, baking powder, salt, and 1 teaspoon vanilla extract. Mix until well combined.
- Step 3: Add the flour to the wet ingredients and mix until just combined, being careful not to overmix.
- Step 4: Pour the batter into the prepared pan, spreading it as evenly as possible. Tap the pan on the counter to release air bubbles. Bake for 10-15 minutes, until lightly golden and a toothpick comes out clean.
- Step 5: While the cake is baking, lay a clean kitchen towel on the counter and sprinkle it generously with powdered sugar.
- Step 6: Immediately after removing the cake from the oven, flip it onto the sugared towel. Carefully peel off the parchment paper.
- Step 7: Starting from the short side, use the towel to help you roll the warm cake up tightly. Let the cake cool completely in this rolled shape on a wire rack, for about 1 hour.
- Step 8: To make the filling, beat the softened cream cheese and 1/2 cup granulated sugar with a mixer until smooth and fluffy. Mix in the 2 teaspoons of vanilla extract.
- Step 9: Add the chilled heavy whipping cream to the cream cheese mixture. Beat on high speed until stiff peaks form.
- Step 10: Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges.
- Step 11: Arrange the sliced strawberries evenly on top of the cream cheese filling.
- Step 12: Gently roll the cake back up, being careful not to let the filling squish out. Wrap the roll tightly in plastic wrap.
- Step 13: Refrigerate the cake roll for at least 1 hour to allow it to set.
- Step 14: When ready to serve, unwrap the cake and place it seam-side down on a serving platter. Dust the top with powdered sugar, slice, and enjoy.
Notes
A 10×15 inch or 10.5×15 inch pan will work for this recipe.
Rolling the cake while it is still warm is crucial to prevent it from cracking.
Ensure the heavy whipping cream is well-chilled for the filling to achieve stiff peaks.
Chilling the finished roll for at least one hour is essential for clean slices.
- Prep Time: 75 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American