Strawberry Shortcake Cheesecake Swiss Roll
A stunning dessert that combines a light sponge cake, rich cheesecake filling, and fresh strawberries, all beautifully rolled up for a delightful treat.
Ingredients
For the Sponge Cake
- 5 large Large Eggs, separated Room temperature is non-negotiable for volume.
- 3 3/4 cup Granulated Sugar, divided into two portions
- 1 1/4 cup Vegetable Oil Adds moisture to keep the cake pliable.
- 1 1/4 cup Whole Milk To thin the batter slightly.
- 1 1 tsp Vanilla Extract Use the good stuff!
- 1 1 cup Cake Flour Lower protein content means a softer, more delicate roll.
- 1 1/2 tsp Baking Powder Just a touch of lift.
- 1 1/4 tsp Cream of Tartar To stabilize the egg whites.
For the Cheesecake Filling & Topping
- 16 oz Cream Cheese Softened to room temperature.
- 1.5 cups Powdered Sugar For sweetness and structure.
- 1.5 cups Heavy Cream Chilled, to be whipped into stiff peaks.
- 2 cups Fresh Strawberries, diced finely Whole for the top.
- 1 1/2 cup Strawberry Jam To create those beautiful red swirls.
- 1 cup Golden Oreo Cookies or Vanilla Wafers, crushed For the exterior coating.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper. Lightly grease the pan before laying the parchment down to ensure it stays perfectly flat.
Baking the Cake
- In a large bowl, whisk your egg yolks with half the sugar until pale and frothy. Stir in the oil, milk, and vanilla. Sift in the flour and baking powder, mixing until just combined.
- In a separate bowl, beat the egg whites and cream of tartar. Once they reach soft peaks, gradually add the remaining sugar until stiff, glossy peaks form. Gently fold the whites into the yolk mixture in three stages, keeping as much air as possible.
- Spread the batter evenly into your prepared pan. Bake for 12–15 minutes or until the top springs back when lightly touched.
- While the cake is still hot, dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel, peel off the parchment, and starting from the short end, roll the cake up inside the towel. Let it cool completely in this rolled shape.
Cheesecake Core
- While the cake cools, beat the cream cheese and powdered sugar until smooth.
- In another bowl, whip the heavy cream to stiff peaks, then fold it into the cream cheese to create a mousse-like texture.
Assembly
- Unroll your cooled cake gently. Spread a thin layer of strawberry jam over the cake.
- Spread about 2/3 of your cheesecake mixture over the jam, leaving a 1-inch border at the edges.
- Sprinkle your diced strawberries over the cream.
- Carefully roll the cake back up (without the towel this time!). Place it seam-side down on a serving platter.
Finishing Touches
- Frost the outside of the roll with the remaining cheesecake mixture. Press your crushed cookies and freeze-dried strawberry bits into the sides.
- Pipe swirls of whipped cream along the top and crown each with a fresh strawberry.
Notes
This cake is actually better after it sits in the fridge for at least 4 hours. This allows the flavors to meld and the sponge to soften slightly. To achieve clean slices, freeze the cake for 30 minutes before slicing using a sharp serrated knife dipped in hot water.