Strawberry Shortcake Cheesecake
A delightful dessert merging the classic flavors of strawberry shortcake with a creamy cheesecake, perfect for any occasion.
Servings: 8 servings
Calories: 375kcal
Ingredients
For the Cake
- 1 cup all-purpose flour This will form the delicate base of your cake, light yet structured.
- 1 cup granulated sugar Sweetens the cake, balancing the tartness of the strawberries.
- 4 large eggs Provide richness and structure, giving the cake its light texture.
- 1 tsp vanilla extract Adds a warm, aromatic flavor that enhances the sweetness.
- 1/2 tsp baking powder Helps the cake rise, making it fluffy.
- a few drops pink food coloring (optional) For a lovely hue that makes the cake visually appealing.
For the Cheesecake Filling
- 8 oz cream cheese, softened The heart of the cheesecake filling, providing creaminess and richness.
- 1/2 cup powdered sugar Sweetens the cream cheese, ensuring a soft and velvety filling.
- 1 tsp vanilla extract Extra flavor for the cheesecake, tying all elements together.
- 1 cup heavy whipping cream, whipped to stiff peaks Provides body and lightness to the filling.
For Assembly
- Crushed shortbread cookies or vanilla wafers Adds a crunchy texture that contrasts beautifully with the creaminess.
- 1/2 cup strawberry glaze A glossy topping that brings the fresh strawberry flavor up a notch.
- Fresh strawberries, halved The star of the show! Their juicy, sweet burst complements the creaminess perfectly.
Instructions
Preheat and Prepare
- Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a mixing bowl, beat the eggs and granulated sugar until the mixture is light and fluffy.
- Add 1 tsp vanilla extract to the egg mixture.
Mix the Batter
- In a separate bowl, sift together 1 cup all-purpose flour and 1/2 tsp baking powder.
- Gently fold the flour mixture into the egg mixture until just combined. Take care not to overmix.
- If desired, add a few drops of pink food coloring to the batter for an extra pop of color.
Bake the Cake
- Spread the batter evenly into the prepared pan.
- Bake for 10–12 minutes, or until the cake springs back when touched lightly in the center.
- Once baked, carefully roll the warm cake (with the parchment paper) and allow it to cool completely.
Prepare the Filling
- In another mixing bowl, beat the cream cheese, powdered sugar, and 1 tsp vanilla extract until smooth.
- Fold in the whipped heavy cream gently to maintain its fluffy texture.
Assemble the Cheesecake
- Once the cake has cooled, gently unroll it from the parchment paper.
- Spread the cheesecake filling evenly over the cake layer.
- Carefully roll it back up, ensuring the filling stays inside.
- Slice into rolls and arrange on a serving plate.
Garnish and Serve
- Drizzle with strawberry glaze, sprinkle with crushed shortbread cookies, and top with fresh strawberries halved.
Notes
Soften the cream cheese: Make sure your cream cheese is softened to prevent lumps in your filling. Chill the whisk and bowl for whipping the cream for extra volume and stiffness. Experiment with different fruit glazes or fillings, such as raspberries or blueberries.