š Homemade Strawberry Shortcake Cheesecake
This stunning strawberry shortcake cheesecake roll is soft, creamy, fruity, and absolutely irresistible! Perfect for parties, gatherings, or whenever you’re craving something special.
Ingredients
Shortcake Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
Cake Layer:
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk
- 1 tsp vanilla extract
Cheesecake Filling:
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups sliced fresh strawberries
Topping:
- Fresh strawberries
- Whipped cream
- Strawberry sauce (optional)
Instructions
- Preheat your oven to 350Ā°F (180Ā°C). Line a baking sheet with parchment paper.
- Prepare the shortcake crust:
Mix flour, sugar, and cold cubed butter until crumbly. Spread in a thin layer on a baking tray and bake for 10 minutes until lightly golden. Set aside to cool. - Make the cake:
Beat eggs and sugar until pale and fluffy. Add milk and vanilla. Sift in flour, baking powder, and salt. Fold gently. - Spread batter onto the lined baking sheet and bake for 10ā12 minutes until lightly golden.
- Turn the warm cake onto a clean towel dusted with powdered sugar. Roll it gently and allow it to cool completely.
- Prepare the cheesecake filling:
Beat cream cheese until smooth. Add powdered sugar and vanilla. In a separate bowl whip heavy cream to stiff peaks, then fold into cream cheese mixture. Add sliced strawberries. - Unroll the cooled cake gently and spread the cheesecake filling evenly. Roll it back up tightly.
- Cover the cake with whipped cream, fresh strawberries, and drizzle strawberry sauce on top. Press some of the baked shortcake crumbs onto the sides.
- Refrigerate for at least 2 hours before slicing.
Tips
- Chill for best slicing results.
- Use fresh strawberries for maximum flavor.
- Add lemon zest to the filling for a refreshing twist.
