Introduction

This Homemade Strawberry Shortcake Cheesecake is a delightful twist on classic desserts, combining a soft strawberry-studded sponge cake with creamy cheesecake filling. Topped with a crunchy shortcake crumble and fresh strawberries, it’s perfect for impressing guests or treating yourself.

Homemade Strawberry Shortcake Cheesecake Recipe - Recipe Image

Ingredients

4 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup whole milk
1/2 cup strawberries, finely chopped
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract
1 cup golden Oreos, crushed
2 tablespoons strawberry gelatin powder
2 tablespoons unsalted butter, melted
Fresh strawberries, sliced (for garnish)
Whipped cream (for garnish)
Strawberry sauce, for drizzling

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking sheet with parchment paper. In a large bowl, beat the eggs and granulated sugar with an electric mixer until the mixture is thick and pale. Blend in the vanilla extract.
Step 2: Sift the flour, baking powder, and salt into the egg mixture. Gently fold until just combined. Stir in the whole milk and then fold in the finely chopped strawberries. Spread the batter evenly on the prepared baking sheet and bake for 10-12 minutes, until the cake springs back when lightly touched.
Step 3: While still warm, use the parchment paper to carefully roll the cake into a log shape. Allow it to cool completely in the rolled position to prevent cracking.
Step 4: For the cheesecake filling, beat the softened cream cheese, powdered sugar, and vanilla extract in a mixing bowl until smooth. In a separate bowl, whip the heavy cream to stiff peaks. Fold the whipped cream gently into the cream cheese mixture until fully incorporated.
Step 5: Carefully unroll the cooled cake and spread an even layer of the cheesecake filling over the surface. Roll the cake back up gently, avoiding too much pressure. Wrap it in plastic wrap and chill in the refrigerator for at least 2 hours to set.
Step 6: To make the shortcake crumble, combine the crushed golden Oreos, strawberry gelatin powder, and melted butter in a small bowl. Stir until the mixture resembles coarse crumbs.
Step 7: Remove the chilled cake roll from the refrigerator and coat the outside with a thin layer of cheesecake filling. Generously sprinkle the strawberry shortcake crumble all over the outside of the roll.
Step 8: Garnish the cake with fresh sliced strawberries, whipped cream, and a drizzle of strawberry sauce. Slice and serve immediately.

Tips & Variations

Use fresh, ripe strawberries for the best flavor; frozen can add too much moisture.
For a lighter version, substitute half the heavy cream with Greek yogurt in the filling.
Golden Oreos add a unique flavor, but regular Oreos can be a fun alternative.
Chill the cake overnight for easier slicing and more developed flavors.

Storage

Store the finished cake in an airtight container in the refrigerator for up to 3 days. To reheat, bring to room temperature for about 30 minutes before serving to soften the cream filling and cake layers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake in advance?

Yes, this cake benefits from chilling for at least 2 hours and can be made a day ahead. Keep it wrapped and refrigerated to maintain freshness.

What can I use instead of strawberry gelatin powder?

If you don’t have strawberry gelatin powder, you can substitute with plain gelatin mixed with a tablespoon of strawberry jam or puree to maintain flavor and texture in the crumble.

Homemade Strawberry Shortcake Cheesecake Recipe

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★★★★★

4.4 from 58 reviews

This Homemade Strawberry Shortcake Cheesecake is a delightful dessert combining a light sponge cake rolled with a creamy cheesecake filling, topped with a strawberry shortcake crumble and fresh strawberries. Easy to prepare and perfect for any occasion, this recipe offers a delicious blend of fluffy cake, rich cheesecake, and fruity sweetness.

Author: Bella
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 2 hours 32 minutes
Yield: 10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Sponge Cake

4 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup whole milk
1/2 cup strawberries, finely chopped

Cheesecake Filling

8 ounces cream cheese, softened
1/2 cup powdered sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract

Strawberry Shortcake Crumble

1 cup golden Oreos, crushed
2 tablespoons strawberry gelatin powder
2 tablespoons unsalted butter, melted

Decoration

Fresh strawberries, sliced
Whipped cream
Strawberry sauce, for drizzling

Instructions

Prepare the Sponge Cake: Preheat the oven to 350°F (175°C) and line a 9×13-inch baking sheet with parchment paper. In a large bowl, beat together the eggs and granulated sugar with an electric mixer until the mixture is thick and pale. Blend in the vanilla extract. Sift the flour, baking powder, and salt over the egg mixture and gently fold until just combined. Stir in the whole milk, then carefully fold in the finely chopped strawberries. Spread the batter evenly onto the prepared baking sheet.
Bake the Cake: Bake the cake for 10-12 minutes until it springs back when lightly touched. This ensures the sponge is cooked but still soft and pliable.
Roll and Cool the Cake: While the cake is still warm, use the parchment paper to gently roll it into a log shape. Allow it to cool completely in this rolled form to prevent cracking when unrolled later.
Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and creamy. In a separate bowl, whip the heavy cream to stiff peaks, then fold it gently into the cream cheese mixture until fully incorporated for a light and fluffy filling.
Assemble the Filled Cake Roll: Carefully unroll the cooled cake and spread an even layer of the cheesecake filling over the entire surface. Gently re-roll the cake without applying too much pressure to keep the filling intact. Wrap the roll tightly in plastic wrap and chill in the refrigerator for at least 2 hours to allow the filling to set.
Prepare Strawberry Shortcake Crumble: In a small bowl, combine the crushed golden Oreos, strawberry gelatin powder, and melted butter. Stir until the mixture resembles coarse crumbs, perfect for sprinkling.
Finish and Decorate: Coat the outside of the chilled cake roll with a thin layer of the cheesecake filling. Generously sprinkle the strawberry shortcake crumble all over the roll. Garnish with fresh sliced strawberries, whipped cream, and a drizzle of strawberry sauce. Slice and serve to enjoy a delightful strawberry shortcake cheesecake experience.

Notes

For best results, ensure the cake is still warm when rolling to avoid cracking.
Chilling the cake roll helps the cheesecake filling set and makes slicing easier.
You can substitute golden Oreos with graham cracker crumbs for a different crumble texture.
Use fresh, ripe strawberries for the best flavor.
Strawberry gelatin powder adds flavor and a slight pink color to the crumble but can be omitted if unavailable.

Keywords: strawberry shortcake cheesecake, rolled cake, cheesecake filling, strawberry dessert, homemade cheesecake roll