Introduction
Imagine the delicate sweetness of a strawberry shortcake, transformed into a delightful, easy-to-serve roll filled with a luscious cheesecake filling. That’s the magic of Strawberry Shortcake Cheesecake Rolls! This recipe takes the classic flavors we all love and presents them in a fun, modern way, perfect for parties, picnics, or a special treat any day of the week. The fluffy cake, creamy cheesecake filling, and juicy strawberries combine to create a dessert that’s both beautiful and incredibly delicious. Get ready to impress your friends and family with this show-stopping creation!
Recipe: A Brief Description
This recipe guides you through creating delightful strawberry shortcake cheesecake rolls. We start with a light and airy sponge cake, baked in a jelly roll pan for easy rolling. This cake is then filled with a creamy, dreamy cheesecake filling studded with fresh strawberries. The result is a stunning dessert roll that’s both elegant and satisfyingly delicious.
Ingredients
For the Cake:
* ¾ cup all-purpose flour
* 1 teaspoon baking powder
* ¼ teaspoon salt
* 3 large eggs
* ¾ cup granulated sugar
* 1 teaspoon vanilla extract
For the Filling:
* 8 ounces cream cheese, softened to room temperature (this is crucial for smooth blending)
* ½ cup powdered sugar
* 1 cup heavy cream, whipped to stiff peaks (use a chilled bowl and whisk for best results)
* 1 ½ cups fresh strawberries, hulled and diced (reserve a few whole strawberries for garnish)
For the Topping:
* ¼ cup powdered sugar, for dusting
* Extra fresh strawberries, for garnish
Directions/Instructions
Making the Cake:
1. Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, leaving an overhang on the longer sides to help with rolling. Lightly grease the parchment paper. This prevents sticking and makes for easier rolling.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, using an electric mixer, beat the eggs and granulated sugar together for 5 minutes, or until the mixture is pale and thick. This is key to a light and airy cake. The longer you beat, the more air you incorporate.
4. Gently stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix; a few lumps are okay. Overmixing will develop the gluten in the flour, resulting in a tough cake.
6. Pour the batter into the prepared jelly roll pan and spread evenly.
7. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
8. Immediately after removing from the oven, sprinkle the surface of the cake with powdered sugar. This helps prevent cracking as it cools. Using a clean kitchen towel dusted with powdered sugar, carefully invert the cake onto the towel. Gently peel away the parchment paper.
Making the Filling:
9. In a medium bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Use an electric mixer for best results.
10. Gently fold in the whipped heavy cream and the diced strawberries. Be careful not to overmix; you want to retain the texture of the whipped cream.
Assembling the Rolls:
11. Starting from one of the short ends, carefully roll up the cake using the kitchen towel to assist. Make sure the roll is tight.
12. Let the cake roll cool completely on the towel. Once cooled, carefully unroll the cake.
13. Spread the cheesecake filling evenly over the cake.
14. Re-roll the cake tightly.
15. Wrap the rolled cake in plastic wrap and chill in the refrigerator for at least 1 hour to allow the filling to set.
Finishing Touches:
16. Before serving, dust the cake roll with powdered sugar.
17. Garnish with fresh strawberries.
FAQ
Q: Can I use frozen strawberries?
A: While fresh strawberries are recommended for the best flavor and texture, you can use frozen strawberries. Make sure to thaw them completely and drain any excess liquid before adding them to the filling.
Q: Can I make the cake ahead of time?
A: You can bake the cake a day ahead. Wrap it tightly in plastic wrap and store it at room temperature. Make the filling the day you plan to serve, as the whipped cream can separate over time.
Q: What if my cake cracks when I roll it?
A: This can happen if the cake isn’t completely cool or if it’s overbaked. Ensure the cake is fully baked but not dry. Adding powdered sugar to the towel and the cake surface helps prevent cracking.
Q: Can I use a different type of berry?
A: Absolutely! Raspberries, blueberries, or a mixed berry filling would all be delicious substitutions.
Q: How long can I store the cheesecake rolls?
A: Store the assembled rolls in the refrigerator for up to 2 days.
Conclusion
These Strawberry Shortcake Cheesecake Rolls are a delightful dessert that’s sure to impress. The combination of a fluffy cake, creamy cheesecake filling, and juicy strawberries creates a flavor explosion in every bite. The recipe is relatively easy to follow, and the results are well worth the effort. So, gather your ingredients, put on your apron, and get ready to create a dessert masterpiece that will be the star of your next gathering. Enjoy!