Strawberry Shortcake Cheesecake Roll

Instructions

Step 1: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.

Step 2: In a mixing bowl, beat eggs, sugar, and vanilla until thick and pale. Gently fold in flour, baking powder, and salt.

Step 3: Pour batter into prepared pan and spread evenly. Bake for 10-12 minutes or until the cake springs back when touched.

Step 4: Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment and roll the cake up in the towel from the short end. Let cool completely.

Step 5: In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then fold into the cream cheese mixture.

Step 6: Carefully unroll the cooled cake and spread the cheesecake filling evenly over it. Sprinkle with chopped strawberries and re-roll the cake.

Step 7: Top with whipped cream, extra strawberries, strawberry sauce, and crumbled shortcake. Chill for at least 1 hour before slicing.

Storage Information

Store in an airtight container in the refrigerator for up to 3 days. Best served chilled. Avoid freezing to maintain texture and freshness.