Strawberry Shortcake Cheesecake Rolls

 

Ingredients:

Cheesecake Filling

• 8 oz (225 g) cream cheese, softened to room temperature
• 1/4 cup (50 g) granulated sugar
• 1 tsp pure vanilla extract
• 1 cup (240 ml) heavy whipping cream, cold

Strawberry Filling

• 1 1/2 cups fresh strawberries, finely chopped
• 2 tbsp granulated sugar

Cake Rolls

• 8 to 10 soft vanilla cake slices or sponge cake sheets
• 1/4 cup strawberry jam (optional, for extra flavor)

Instructions:

1. Prepare the Strawberries
   In a small bowl, mix the chopped strawberries with 2 tablespoons sugar. Set aside for 10–15 minutes to release their juices, then drain excess liquid.
2. Make the Cheesecake Filling
   In a mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
   In a separate bowl, whip the cold heavy cream until stiff peaks form.
   Gently fold the whipped cream into the cream cheese mixture until fully combined.
3. Assemble the Rolls
   Lay the cake slices flat on a clean surface. If needed, gently roll them with a rolling pin to flatten slightly.
   Spread a thin layer of strawberry jam over each slice (optional).
   Add an even layer of cheesecake filling, then sprinkle strawberries on top.
4. Roll and Chill
   Carefully roll each slice into a tight spiral.
   Place seam-side down on a plate, cover, and refrigerate for at least 1 hour to set.
5. Serve
   Slice the rolls into bite-sized pieces or serve whole. Garnish with extra strawberries if desired.

Tips and Variations

• Use frozen strawberries if fresh are unavailable; thaw and drain well.
• Substitute vanilla cake with pound cake for a richer texture.
• Add crushed shortbread cookies to the filling for extra shortcake flavor.

Storage

Store covered in the refrigerator for up to 3 days.