Strawberry Shortcake Cheesecake Roll (Printer-Friendly)

Light sponge envelops creamy filling with a crunchy strawberry Oreo crumble and fresh fruit topping.

# What You'll Need:

→ Sponge Cake

01 - 4 large eggs, fresh
02 - 1 cup granulated sugar
03 - 1 cup all-purpose flour
04 - 1 teaspoon baking powder
05 - 1/4 teaspoon salt
06 - 1/2 cup whole milk
07 - 1/2 cup fresh strawberries, finely chopped
08 - 1 teaspoon vanilla extract

→ Cheesecake Filling

09 - 225 grams (8 ounces) cream cheese, softened
10 - 3/4 cup powdered sugar
11 - 1 teaspoon vanilla extract
12 - 180 ml (3/4 cup) heavy whipping cream

→ Strawberry Oreo Crumble

13 - 15 Golden Oreo cookies, crushed into fine crumbs
14 - 1 tablespoon strawberry gelatin powder
15 - 3 tablespoons unsalted butter, melted

→ Topping

16 - 1 cup fresh strawberries, sliced
17 - Whipped cream, for garnish (optional)
18 - Strawberry sauce, for drizzle (optional)

# Steps to Follow:

01 - Using an electric mixer, beat eggs and granulated sugar on high speed for 8 minutes until pale and thick to incorporate air for a light sponge.
02 - Sift together flour, baking powder, and salt. Gently fold into egg mixture with a spatula to maintain airiness. Fold in milk and then stir in finely chopped strawberries evenly.
03 - Spread the batter evenly in a parchment-lined 9x13 inch baking pan. Bake at 350°F (175°C) for 10 to 12 minutes until lightly golden and springy to touch.
04 - Immediately upon removing from oven, roll the sponge carefully with the parchment paper into a log shape. Allow to cool completely while rolled to avoid cracking.
05 - Beat softened cream cheese with powdered sugar and vanilla extract until smooth. Whip heavy cream to stiff peaks and fold gently into the cream cheese mixture to form a light filling.
06 - Unroll the cooled sponge gently and spread the cheesecake filling evenly. Tightly roll the cake back up without parchment. Wrap in plastic wrap and refrigerate for at least 2 hours to firm up.
07 - Combine crushed Golden Oreos, strawberry gelatin powder, and melted butter in a bowl. Mix until evenly crumbly and colorful.
08 - Spread a thin layer of cheesecake filling on the chilled roll’s exterior. Press the crumble firmly onto the surface. Garnish with sliced strawberries, whipped cream, and drizzle strawberry sauce if desired before serving.

# Extra Suggestions:

01 - Rolling the sponge cake while warm prevents cracks and ensures smooth shaping.
02 - Chilling the assembled roll before slicing produces clean, attractive pieces.
03 - Use room temperature cream cheese for a smooth, lump-free filling.
04 - Store leftovers wrapped tightly in the refrigerator for up to three days.

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