– **Title**: Strawberry Shortcake Cheesecake Rolls
– **Ingredients**:
– 1 package (8 oz) cream cheese, softened
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 cup heavy cream
– 1 tablespoon granulated sugar
– 1 package (10 oz) strawberry shortcake rolls (store-bought or homemade)
– 1 cup fresh strawberries, diced
– Fresh mint leaves for garnish (optional)
– **Instructions**:
1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Gradually add in the powdered sugar and vanilla extract, continuing to mix until well combined and smooth.
3. In a separate bowl, whip the heavy cream with granulated sugar until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
5. Take the strawberry shortcake rolls and unroll each one carefully to open them up.
6. Spread an even layer of the cream cheese mixture over each roll, ensuring to cover the surface.
7. Sprinkle the diced strawberries evenly over the cream cheese layer on each roll.
8. Starting from one end, carefully roll each shortcake back up, ensuring the filling stays inside.
9. Place rolled cheesecake rolls seam side down on a serving plate or dish.
10. Optionally, chill in the refrigerator for about 30 minutes to firm up before serving.
11. Slice into individual pieces and garnish with additional strawberries and mint leaves, if desired.
12. Serve and enjoy your delicious Strawberry Shortcake Cheesecake Rolls!
Key Ingredients & Substitutions
Eggs: Eggs are key for creating a light and fluffy cake roll. If you need a substitute, you can use unsweetened applesauce (1/4 cup per egg) for a healthier option, though the texture may slightly change.
Granulated Sugar: This sweetener helps to stabilize your cake. If you’re looking for a healthier choice, you can replace it with coconut sugar or use a sugar substitute like Stevia, but be cautious with the quantities as substitutes can be sweeter.
All-Purpose Flour: Standard flour works perfectly for this recipe, but if you’re gluten-free, a 1:1 gluten-free flour blend can work just as well. You might want to check the texture for the best results.
Cream Cheese: For a lower-fat version, you can opt for Neufchâtel cheese instead of regular cream cheese. It gives similar flavor and texture but with fewer calories.
Strawberries: Fresh strawberries shine in this recipe. However, if they’re not in season, you can use thawed frozen strawberries, though you may want to drain extra moisture before using them to avoid sogginess.
How Do I Roll the Cake Without It Sticking?
The key to rolling the cake without sticking is to sprinkle powdered sugar on the kitchen towel before placing the cake on it. This creates a non-stick surface that makes it much easier to roll and ensures you won’t lose any cake bits in the process!
- After baking, let the cake cool for about 5 minutes; this keeps it flexible.
- Immediately invert the cake onto the towel; the parchment paper should come off easily.
- Start rolling from the short end and roll it up tightly but gently to avoid cracks.
How to Make Strawberry Shortcake Cheesecake Rolls
Ingredients You’ll Need:
For the Cake Roll:
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the Topping:
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar (optional, for macerating strawberries)
For Garnish:
- Powdered sugar (optional)
How Much Time Will You Need?
This delightful dessert will take about 30 minutes to prepare and around 12 minutes to bake. Don’t forget to refrigerate it for at least 1 hour before slicing. In total, you’ll spend about 1 hour and 45 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
First, preheat your oven to 350°F (175°C). Take a jelly roll pan (15×10 inches), line it with parchment paper, and give it a light grease to prevent sticking.
2. Make the Cake Batter:
In a large mixing bowl, start by beating the eggs and granulated sugar together. Do this for about 5-7 minutes until the mixture is thick and pale. Then, stir in the vanilla extract to add some flavor.
3. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt. Gradually fold this dry mixture into the egg mixture. Be gentle and mix until just combined—over mixing can make the cake tough.
4. Bake the Cake:
Pour the batter into your prepared pan and spread it evenly. Bake it in the oven for 10-12 minutes. You’ll know it’s done when the cake springs back lightly when pressed. Be careful not to overbake it!
5. Cool and Roll the Cake:
Once the cake is baked, let it cool in the pan for about 5 minutes. Then, flip it out onto a clean kitchen towel that’s lightly sprinkled with powdered sugar (this prevents sticking). Peel off the parchment paper, and gently roll the cake up in the towel from the short side. Let it cool completely in this rolled shape.
6. Prepare the Cheesecake Filling:
While the cake cools, let’s make the cheesecake filling. Use a mixing bowl to beat the softened cream cheese until it’s smooth. Add in the powdered sugar and vanilla extract, mixing well until combined.
7. Whip the Cream:
In a separate bowl, whip the heavy cream until you have stiff peaks. This means that when you lift the whisk, the cream holds its shape. Gently fold this whipped cream into the cream cheese mixture until everything is smooth and well blended.
8. Assemble the Cake Rolls:
Once the cake is fully cool, unroll it gently. Spread the cheesecake filling evenly over the surface, then sprinkle half of the sliced strawberries on top.
9. Roll It Back Up:
Now it’s time to roll the cake back up—make sure to remove the towel! Start rolling from the edge opposite where you began. Place the rolled cake onto a serving platter, keeping the seam side down to hide the rollout.
10. Topping Your Rolls:
Spread any remaining cheesecake filling on the top of the roll and arrange the rest of the sliced strawberries decoratively on top.
11. Final Touch and Chill:
If you like, dust the top with some powdered sugar for a pretty finish. Now, cover the dish and refrigerate it for at least 1 hour before slicing. This step lets the flavors meld beautifully!
Enjoy your delicious Strawberry Shortcake Cheesecake Rolls!
Can I Use Frozen Strawberries Instead of Fresh?
Absolutely! If using frozen strawberries, make sure to thaw them first and drain any excess liquid. Pat them dry with a paper towel to prevent sogginess in your cheesecake filling. They may be softer than fresh strawberries, but they’ll still add delicious flavor!
How Can I Make This Recipe Gluten-Free?
You can substitute the all-purpose flour with a gluten-free all-purpose flour blend that contains xanthan gum. Make sure to check the packaging for any specific instructions regarding substitutions, as gluten-free flours can behave differently.
Can I Prepare the Cheesecake Filling in Advance?
Yes, you can make the cheesecake filling a day ahead! Simply store it in an airtight container in the fridge until you are ready to assemble the rolls. Just give it a good stir to re-fluff it before spreading on the cake!
How Do I Store Leftover Cake Rolls?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also wrap individual slices in plastic wrap for easier snacking. Just remember to enjoy them chilled for the best taste!
