Ingredients
→ Sponge Cake
4 large eggs
¾ cup granulated sugar
1 tsp vanilla extract
¾ cup all-purpose flour
1 tsp baking powder
¼ tsp salt
¼ cup whole milk
½ cup finely chopped strawberries
→ Cheesecake Filling
8 oz cream cheese, softened
½ cup powdered sugar
1 cup heavy whipping cream
1 tsp vanilla extract
→ Strawberry Shortcake Crumble
1 cup golden Oreos, crushed
2 tbsp strawberry gelatin powder
2 tbsp melted butter
→ Topping
Fresh strawberries, sliced
Whipped cream
Drizzle of strawberry sauce
Steps
Preheat oven to 175°C (350°F) and line a 9×13-inch baking sheet with parchment paper. Beat eggs and sugar together until fluffy and pale. Add vanilla extract. Sift in flour, baking powder, and salt, folding gently. Add milk and fold in chopped strawberries. Spread the batter evenly onto the baking sheet and bake for 10-12 minutes. While warm, roll the cake (with parchment paper) into a log shape and let it cool completely.
Beat cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip heavy cream until stiff peaks form, then fold into the cheesecake mixture.
Unroll the cooled cake and spread an even layer of cheesecake filling. Gently roll it back into shape, wrap in plastic, and chill for at least 2 hours.
Mix crushed Oreos, strawberry gelatin, and melted butter until crumbly.
Coat the roll with extra cheesecake filling, then sprinkle the strawberry shortcake crumble. Top with whipped cream, strawberry sauce, and fresh strawberries. Slice and enjoy.
Tips
- Use a damp towel when rolling the cake to prevent cracks.
- Chill before slicing for perfect, clean slices.
- Try different flavors! Swap strawberries for blueberries, raspberries, or peaches for a twist!
Required Tools
- 9×13-inch baking sheet
- Parchment paper
- Mixing bowls
- Electric mixer