Strawberry Shortcake Cheesecake

If you love both strawberry shortcake and cheesecake, then this dessert is a dream come true. Our Strawberry Shortcake Cheesecake combines the best of both worlds: a soft, fluffy sponge cake rolled with creamy cheesecake filling, topped with a crunchy strawberry crumble, whipped cream, and fresh strawberries. Each bite is a symphony of textures and flavors—light, creamy, fruity, and indulgent all at once.

This dessert is perfect for special occasions, family gatherings, or just a luxurious treat to impress your loved ones. The fusion of a classic strawberry shortcake with cheesecake brings together nostalgia and indulgence in a way that’s impossible to resist.

Why You’ll Love This Strawberry Shortcake Cheesecake

• Double Dessert Delight: Enjoy the flavors of strawberry shortcake and cheesecake in one beautiful creation.
• Soft, Fluffy Sponge Cake: The base is light, airy, and perfectly balanced with strawberries.
• Creamy Cheesecake Filling: Rich, smooth, and airy thanks to whipped cream folded in.
• Fun Strawberry Crumble: Adds a crunchy, sweet topping to complement the soft cake.
• Make-Ahead Friendly: Can be prepared in advance and chilled to perfection.
• Vegetarian-Friendly: Contains no meat, making it suitable for vegetarians.

Ingredients Breakdown

Sponge Cake

• 1/2 cup strawberries, chopped tiny
• 1/4 cup whole milk
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 3/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 3/4 cup white sugar
• 4 large eggs

Cheesecake Filling

• 1 teaspoon vanilla extract
• 1 cup heavy cream, whipped
• 1/2 cup powdered sugar
• 8 ounces softened cream cheese

Strawberry Shortcake Crumble

• 2 tablespoons melted unsalted butter
• 2 tablespoons strawberry gelatin mix
• 1 cup golden Oreo cookies, crushed

Topping

• Whipped cream
• Fresh strawberries, cut up
• Strawberry sauce for drizzling

Yield

• Serves 8 slices

This dessert is ideal for celebrations, birthday parties, or a decadent dessert treat.

Tools & Equipment Needed

• 9×13-inch baking pan
• Parchment paper
• Mixing bowls (medium and large)
• Hand mixer or stand mixer
• Measuring cups and spoons
• Spatula
• Plastic wrap
• Whisk

Optional: Offset spatula for even spreading of the filling.

Step-by-Step Instructions

1. Prepare the Sponge Cake

Preheat your oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.

In a large bowl, beat together:

• 3/4 cup white sugar
• 4 large eggs

Use a hand mixer to beat until the mixture is fluffy and light. Add 1 teaspoon vanilla extract.

Sift in 1/4 teaspoon salt, 1 teaspoon baking powder, and 3/4 cup all-purpose flour. Gently stir until no dry ingredients remain. Mix in 1/4 cup milk and the tiny chopped strawberries.

Pour the batter into the lined pan and smooth evenly. Bake for 10–12 minutes, or until a toothpick inserted in the center comes out clean. The sponge should spring back when touched lightly.

2. Roll the Cake

While still warm, carefully roll the sponge cake with the parchment into a log shape. Let it sit in this rolled position until it cools completely. This prevents cracking when unrolling later.

3. Make the Cheesecake Filling

In a mixing bowl, beat together:

• 8 ounces softened cream cheese
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Whip 1 cup heavy cream in a separate bowl until it forms soft peaks. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.

4. Fill the Cake

Carefully unroll the cooled sponge cake. Spread the cheesecake filling evenly over the cake, then gently roll it back up without pressing too hard. Wrap the log in plastic wrap and chill in the refrigerator for at least 2 hours to set.

5. Prepare the Strawberry Shortcake Crumble

In a small bowl, combine:

• 1 cup crushed golden Oreos
• 2 tablespoons strawberry gelatin mix
• 2 tablespoons melted butter

Mix until you have chunky crumbs.

6. Assemble the Dessert

Spread a thin layer of cheesecake filling over the outside of the chilled cake roll. Press the strawberry crumble evenly over the cake, ensuring it sticks.

Top with whipped cream, sliced fresh strawberries, and drizzle with strawberry sauce. Slice and serve.

Tips & Variations

Tips

• Softened Cream Cheese: Ensures the filling is smooth and creamy.
• Cool Completely: Make sure the cake is fully cooled before rolling to prevent cracking.
• Chill Longer: Helps the filling set properly and makes slicing easier.

Variations

• Berry Mix: Swap strawberries for raspberries, blueberries, or mixed berries.
• Chocolate Twist: Add a thin layer of chocolate ganache inside the cake roll.
• Mini Rolls: Bake in smaller pans or use jelly roll pans for individual servings.
• Gluten-Free Option: Use gluten-free flour in the sponge cake.

Flavor Profile & Texture

• Sponge Cake: Soft, airy, slightly sweet, with tiny bursts of strawberry flavor.
• Cheesecake Filling: Smooth, creamy, and light with a hint of vanilla.
• Strawberry Crumble: Sweet, fruity, and slightly crunchy for texture contrast.
• Overall: A harmonious balance of light cake, creamy filling, fruity topping, and crunchy crumble that is both satisfying and refreshing.

Nutritional Overview (Per Serving)

• Calories: 350 kcal
• Protein: 4 g
• Carbohydrates: 35 g
• Fat: 20 g
• Saturated Fat: 10 g
• Fiber: 1 g
• Sugar: 25 g
• Cholesterol: 80 mg
• Sodium: 150 mg

Dietary notes: Vegetarian-friendly, contains dairy and eggs.

Make-Ahead & Storage Tips

• Prepare in Advance: The cake roll can be made a day ahead and refrigerated to set.
• Storage: Keep in an airtight container in the fridge for up to 3 days.
• Serving: Slice with a sharp knife, wiping the blade clean between cuts for neat pieces.
• Freezing: The sponge and filling can be frozen separately for up to 2 months; thaw fully before assembly.

FAQs

1. Can I use frozen strawberries?

Yes! Ensure they are thawed and drained to avoid excess moisture in the sponge.

2. What if the cake cracks when rolling?

Roll while the sponge is still warm, and don’t overfill with cheesecake. A light hand helps prevent cracks.

3. Can I make it ahead of time?

Absolutely! Chill the rolled cake in the fridge for at least 2 hours or overnight for best results.

4. Can I substitute Oreos for another cookie?

Yes! Digestive biscuits, graham crackers, or shortbread cookies work well for the crumble.

Cooking Timeline (At a Glance)

Step	Task	Time
Prep Sponge Cake	Mix and pour batter	15 minutes
Bake Cake	Oven	10–12 minutes
Roll & Cool	Shape and cool	20–30 minutes
Prepare Filling	Mix cream cheese & whipped cream	10 minutes
Assemble & Chill	Spread filling and chill	2+ hours
Crumble & Decorate	Add topping and garnish	15 minutes
Total	From start to serve	~2 hours 42 minutes

Serving Suggestions

• Serve chilled with extra whipped cream or a scoop of vanilla ice cream.
• Garnish with fresh strawberry halves for a beautiful presentation.
• Slice carefully for clean pieces that show off the layers.

Recipe Variations

1. Chocolate Strawberry Cheesecake Roll: Add cocoa powder to the sponge cake for a chocolate twist.
2. Mixed Berry Cheesecake: Use blueberries, raspberries, and strawberries for a summer-inspired dessert.
3. Nutty Crunch Roll: Sprinkle chopped almonds or pistachios on the outside with the crumble.
4. Mini Roll Cakes: Use smaller pans for individual servings, ideal for parties or lunchboxes.

Ingredient Spotlight

Cream Cheese

• Full-fat cream cheese gives the filling its creamy, luxurious texture. Softening it before mixing is crucial for smoothness.

Strawberries

• Fresh strawberries provide natural sweetness and color, while frozen strawberries are a convenient alternative.

Pro Baking Tips

• Roll sponge cake while warm to prevent cracking.
• Chill fully for easier slicing and a clean presentation.
• Fold whipped cream gently into the cream cheese mixture for airy, light filling.

Storage & Freezing Guide

• Refrigeration: Store rolled and decorated cake in an airtight container for up to 3 days.
• Freezing: Freeze sponge cake separately from filling for up to 2 months. Assemble after thawing for best results.
• Serving from Frozen: Thaw in the fridge overnight, then decorate with crumble and fresh strawberries.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	350 kcal
Protein	4 g
Carbohydrates	35 g
Fat	20 g
Saturated Fat	10 g
Fiber	1 g
Sugar	25 g
Cholesterol	80 mg
Sodium	150 mg

Conclusion

The Strawberry Shortcake Cheesecake is a dessert that combines elegance and nostalgia in every slice. The soft, fluffy sponge, creamy cheesecake filling, and crunchy strawberry crumble make it a dessert everyone will remember.

Whether it’s for a birthday, holiday, or a weekend treat, this fusion dessert is sure to impress. Try it, share it, and savor the perfect balance of strawberry shortcake and cheesecake in one extraordinary bite.

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