Homemade Strawberry Shortcake Cheesecake Recipe
This Homemade Strawberry Shortcake Cheesecake is a delightful twist on classic dessert rolls, combining a light, fluffy strawberry-studded sponge cake with a rich and creamy cheesecake filling. Topped with a crunchy strawberry shortcake crumble made from golden Oreos and strawberry gelatin, this dessert is finished with fresh strawberries, whipped cream, and strawberry sauce for an irresistible treat perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 32 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
For Garnish
- Fresh strawberries, sliced
- Whipped cream
- Strawberry sauce, for drizzling
Instructions
- Prepare the Sponge Cake: 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. Sift together the flour, baking powder, and salt, then gently fold this dry mixture into the egg mixture. Stir in the whole milk and fold in the finely chopped strawberries. Spread the batter evenly onto the prepared baking sheet.
- Bake the Cake: Place the baking sheet in the oven and bake for 10-12 minutes until the cake springs back when lightly touched, ensuring the sponge is cooked but still soft.
- Roll and Cool the Cake: While the cake is still warm, use the parchment paper to gently roll it into a log shape. Let the rolled cake cool completely in this shape to prevent cracking later during filling.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream to stiff peaks. Carefully fold the whipped cream into the cream cheese mixture until fully incorporated, creating a light and fluffy filling.
- Assemble the Filled Cake Roll: Unroll the cooled cake gently. Spread an even layer of the cheesecake filling over the entire surface. Then, carefully re-roll the cake without pressing too hard to avoid squeezing out the filling. Wrap the roll tightly in plastic wrap and refrigerate for at least 2 hours to allow the filling to set.
- Prepare Strawberry Shortcake Crumble: In a small bowl, mix the crushed golden Oreos, strawberry gelatin powder, and melted butter together. Stir until the mixture forms coarse crumbs resembling a crunchy topping.
- Finish and Decorate: Remove the chilled cake roll from the fridge and unwrap it. Spread a thin layer of cheesecake filling on the outside of the roll. Generously sprinkle the strawberry shortcake crumble all over the coated cake. Garnish with fresh sliced strawberries, dollops of whipped cream, and drizzle with strawberry sauce. Slice and serve immediately.
Notes
- Rolling the cake while warm helps prevent cracks once filled.
- Chilling the cake roll allows the filling to set well and makes slicing easier.
- Use fresh, ripe strawberries for the best flavor in the sponge and garnish.
- The strawberry shortcake crumble adds texture and a complementary sweetness, but you can omit it if desired.
- If you prefer, substitute golden Oreos with regular Oreos for a different flavor profile.
- For best results, allow the dessert to chill overnight for flavors to meld.
Keywords: strawberry shortcake cheesecake, strawberry roll dessert, no-bake cheesecake filling, golden Oreo crumble, strawberry dessert roll
