Ingredients
Scale
- 1 cup All-purpose Flour
- ¼ teaspoon Salt
- 1 teaspoon Baking Powder
- ¾ cup Granulated Sugar
- ¼ cup Milk
- ½ teaspoon Vanilla Extract
- 7 ounces Cream Cheese (softened)
- ⅔ cup Heavy Whipping Cream
- ⅓ cup Powdered Sugar
- Fresh Strawberries (about ¾ pound, chopped)
- Shortbread Cookies or Graham Crackers (crushed)
Instructions
- cookies with melted butter. Sprinkle on top.
- Chill and Serve: Chill the roll for at Prepare the Sponge Cake: Preheat the oven to 350°F. Line a jelly roll pan with parchment paper. Whisk flour, salt, and baking powder. In another bowl, beat eggs and sugar until fluffy, then fold in milk and vanilla. Gradually mix in dry ingredients. Pour into the pan and bake for 11 minutes.
- Roll the Cake: While warm, invert the cake onto a powdered sugar-dusted towel. Roll gently and let it cool.
- Make the Cheesecake Filling: Beat softened cream cheese until fluffy. Add powdered sugar and vanilla, mixing until smooth. Gently fold in whipped cream.
- Prepare the Strawberry Filling: Chop strawberries. Optionally, cook with sugar and cornstarch for a compote. Let it cool.
- Assemble the Roll: Unroll the cooled cake, spread the cheesecake filling, and layer with strawberries. Reroll the cake tightly.
- Add the Shortcake Topping: Mix crushed least 1 hour. Slice and garnish with whipped cream and fresh strawberries.
Notes
- Use room-temperature cream cheese for a smooth filling.
- Dry strawberries thoroughly to prevent a soggy filling.
- Roll the cake while warm to prevent cracks.
- Prep Time: 30 minutes
- Chill Time: 1 hour
- Cook Time: 11 minutes
- Category: 10 servings
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg