Homemade Strawberry Shortcake Cheesecake (Print Format)
Sponge cake roll filled with cheesecake and topped with luscious strawberry crumble. Light, creamy, and crowd-pleasing.
# Ingredients:
→ Sponge Cake
01 -
4 large eggs
02 -
¾ cup granulated sugar
03 -
1 tsp vanilla extract
04 -
¾ cup all-purpose flour
05 -
1 tsp baking powder
06 -
¼ tsp salt
07 -
¼ cup whole milk
08 -
½ cup finely chopped strawberries
→ Cheesecake Filling
09 -
8 oz cream cheese, softened
10 -
½ cup powdered sugar
11 -
1 cup heavy whipping cream
12 -
1 tsp vanilla extract
→ Strawberry Shortcake Crumble
13 -
1 cup golden Oreos, crushed
14 -
2 tbsp strawberry gelatin powder
15 -
2 tbsp melted butter
→ Topping
16 -
Fresh strawberries, sliced
17 -
Whipped cream
18 -
Drizzle of strawberry sauce
# Steps:
01 -
Preheat oven to 175°C (350°F) and line a 9x13-inch baking sheet with parchment paper. Beat eggs and sugar together until fluffy and pale. Add vanilla extract. Sift in flour, baking powder, and salt, folding gently. Add milk and fold in chopped strawberries. Spread the batter evenly onto the baking sheet and bake for 10-12 minutes. While warm, roll the cake (with parchment paper) into a log shape and let it cool completely.
02 -
Beat cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip heavy cream until stiff peaks form, then fold into the cheesecake mixture.
03 -
Unroll the cooled cake and spread an even layer of cheesecake filling. Gently roll it back into shape, wrap in plastic, and chill for at least 2 hours.
04 -
Mix crushed Oreos, strawberry gelatin, and melted butter until crumbly.
05 -
Coat the roll with extra cheesecake filling, then sprinkle the strawberry shortcake crumble. Top with whipped cream, strawberry sauce, and fresh strawberries. Slice and enjoy.
# Tips:
01 -
Use a damp towel when rolling the cake to prevent cracks.
02 -
Chill before slicing for perfect, clean slices.
03 -
Try different flavors! Swap strawberries for blueberries, raspberries, or peaches for a twist!