Homemade Strawberry Shortcake Cheesecake (Print Format)
Fluffy sponge and creamy cheesecake with strawberries and Oreo topping create an irresistible dessert roll.
# Ingredients:
→ Sponge Cake
01 -
4 large eggs
02 -
3/4 cup granulated sugar
03 -
1 teaspoon vanilla extract
04 -
3/4 cup all-purpose flour
05 -
1 teaspoon baking powder
06 -
1/4 teaspoon salt
07 -
Powdered sugar for dusting towel
→ Cheesecake Filling
08 -
8 oz cream cheese, softened
09 -
1/4 cup granulated sugar
10 -
1 teaspoon vanilla extract
11 -
1 cup heavy whipping cream
→ Strawberry Layer
12 -
1 cup chopped fresh strawberries
13 -
1 tablespoon sugar
→ Topping
14 -
Crushed Golden Oreos
15 -
Additional whipped cream
16 -
Sliced fresh strawberries
# Steps:
01 -
Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and spray lightly with cooking spray.
02 -
Beat eggs for 5 to 6 minutes until thick and fluffy. Gradually add granulated sugar and vanilla extract while continuing to beat.
03 -
Fold in sifted all-purpose flour, baking powder, and salt gently into the egg mixture until combined.
04 -
Pour batter evenly into prepared pan and bake for 10 to 12 minutes until the cake springs back when lightly touched.
05 -
Immediately roll the warm cake in a clean kitchen towel dusted with powdered sugar to prevent cracking; allow to cool completely rolled.
06 -
Beat softened cream cheese with sugar and vanilla extract until smooth. Gently fold in whipped heavy cream until fully incorporated.
07 -
Unroll cooled sponge cake carefully, spread cheesecake filling evenly, then sprinkle sugared chopped strawberries. Re-roll without towel.
08 -
Wrap roll tightly in plastic wrap and chill in refrigerator for at least 1 hour. Before serving, top with whipped cream, crushed Golden Oreos, and sliced strawberries.
# Tips:
01 -
Roll the sponge cake gently while warm to avoid cracks. For optimal texture, chill overnight before serving. To make gluten-free, substitute with a 1:1 gluten-free flour blend.