Description
A soft vanilla sponge cake rolled with a creamy cheesecake filling and fresh strawberries, then topped with strawberry shortcake crumble for a beautiful and delicious dessert.
Ingredients
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp milk
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract (for filling)
- 1 cup whipped topping
- 1 cup fresh strawberries, finely chopped
- 1/2 cup golden sandwich cookies, crushed
- 2 tbsp freeze-dried strawberries, crushed
- 2 tbsp melted butter
Instructions
- Preheat oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
- In a mixing bowl, beat eggs and granulated sugar until thick and pale.
- Mix in vanilla extract and milk.
- In another bowl, whisk together flour, baking powder, and salt.
- Gently fold the dry ingredients into the egg mixture until combined.
- Spread the batter evenly into the prepared pan.
- Bake for 10–12 minutes until the cake springs back when touched.
- While warm, carefully roll the cake with parchment paper into a log shape and allow it to cool completely.
- In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in the whipped topping and chopped strawberries.
- Unroll the cooled cake and spread the cheesecake filling evenly over the surface.
- Carefully roll the cake back up without the parchment.
- Mix crushed cookies, freeze-dried strawberries, and melted butter to create the crumble topping.
- Sprinkle the crumble over the rolled cake.
- Refrigerate for at least 1 hour before slicing and serving.
Notes
- Rolling the cake while warm helps prevent cracking.
- Chill the roll well before slicing for clean pieces.
- Use fresh ripe strawberries for the best flavor.
- You can dust the cake with powdered sugar for extra decoration.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American