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Soft sponge cake, creamy cheesecake filling, and a crunchy strawberry topping all get rolled into one fun dessert. Each cut brings you a burst of berries and creamy sweetness. Great for parties or if you just want a treat that turns heads.
This one started as a Mother’s Day surprise for my family. I’ve been making it every spring since for brunches and birthdays, and it never lasts long!
Luscious Ingredients
- Whipped cream: adds a fluffy topping Go homemade if you can swing it
- Baking powder: makes the cake airy and tall
- Drizzle of strawberry sauce: gives an extra punch at the finish
- Fresh strawberries: top it off Use the brightest best berries you can get
- All-purpose flour: holds things together Sift it to keep it delicate
- Salt: brings out every flavor
- Strawberry gelatin powder: brings that fun pink color and fruity taste Generic is fine
- Golden Oreos: for a crumbly topping Pick fresh ones for a big buttery crunch
- Melted butter: so the crumble holds together and turns rich
- Granulated sugar: sweetens the sponge and stabilizes it
- Large eggs: make the sponge fluffy Room temp works best
- Cream cheese: makes the filling smooth and tangy Soften for easy mixing
- Powdered sugar: makes the center sweet and smooth Sift first so it stays light
- Finely chopped strawberries: fold into the sponge for real fruity flavor Use ripe red berries
- Whole milk: keeps the cake moist and soft
- Vanilla extract: adds yummy aroma Go for the real stuff
- Heavy whipping cream: gives the filling that classic cheesecake plush Whip cold for best results
Simple Steps
- Finish and Decorate:
- Take off the wrap Coat the cake with some leftover cheesecake filling Roll the strawberry crumble all over Garnish with whipped cream, a pile of fresh berries, and a drizzle of sauce Use a serrated knife and slice gently
- Prepare Strawberry Shortcake Crumble:
- Smash up Golden Oreos big Crush in the strawberry powder Pour over the melted butter Mix till it feels like damp beach sand
- Assemble the Roll:
- After cooling, open up your cake Strip off the parchment Spread cheesecake filling right to the edge Roll it back up, tighter this time, and snuggle it in plastic Wrap and chill at least two hours for easy slicing
- Make the Cheesecake Filling:
- Beat cream cheese with powdered sugar and vanilla till super smooth In another cold bowl, whip cream till it’s stiff Gently fold that fluffy cream into the cheesy mix until it’s all light and creamy
- Bake and Shape the Cake:
- Smooth the batter onto your sheet pan Bake about 10 to 12 minutes till just springy Roll up with parchment so it stays soft, using a damp towel to help Let it cool rolled up
- Incorporate Milk and Strawberries:
- Pour in the milk, fold gently Scatter on chopped strawberries, fold a couple more times so the fruit’s everywhere
- Fold Dry Ingredients:
- Sift together flour, baking powder, and salt Dump over eggs, then carefully fold so you don’t squash all that air
- Prep the Sponge Cake:
- Set oven at 175C Line a 9x13 sheet with parchment Whip eggs with sugar till they’re foamy and pale and basically tripled in size Splash in vanilla and mix one more time
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The best part is 100% that crumbly strawberry topping. Reminds me of the ice cream bars we chased down in summer. There’s always a little squabble at our place over the ends—they have the most crumble!
Storing leftovers
Just wrap any leftovers airtight in the fridge—they’re good for three days. Cut only what you want and store the rest cold. The crunchy topping tastes best if sprinkled just before serving. If you want to freeze the roll, do that before you add toppings like berries or whipped cream. Thaw and decorate later; it’ll taste like it’s fresh.
Swap options
Use peaches or any berry—raspberries or blueberries are great if strawberries aren’t handy. If you’ve only got regular Oreos, use those for the crumble and toss in extra strawberry powder to brighten up the color. Mascarpone works instead of cream cheese for a lighter taste.
Serve it up
This showstopper looks awesome at a brunch, shower, or Mother’s Day table. Always use a sharp serrated knife and wipe it between slices for neat layers. Add a sprig of mint or more berries for extra flair. Cut into finger-size pieces for a crowd. Serve extra whipped cream on the side if you like things extra lush.
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History and fun facts
This dessert is a fusion! Strawberry shortcake is a classic summer sweet in the US, and rolled cakes are a Japanese bakery favorite. The combo of creamy filling with punchy strawberries makes this the best of both worlds—cozy and light at the same time.
Common Questions
- → What can I do if my sponge cake keeps breaking?
Wrap it up slowly when it’s still warm. Use a damp towel and parchment to keep everything soft and easy to roll.
- → Is it okay to use other fruits instead of strawberries?
Definitely! Peaches, raspberries, or blueberries all work well here if you want to mix it up.
- → How much time does this dessert need to chill?
Give it a good 2 hours in the fridge so the insides set up and you can cut nice clean slices.
- → How do I get my cheesecake filling extra light?
Whip your cream until it’s nice and stiff before folding it softly into the cream cheese blend. You’ll get the fluffiest center that way.
- → Can I prep this dessert the night before?
Yep, it’s ideal to make it a day early and keep it cold. Hold off on toppings till serving for the freshest bite.
- → Is this sweet treat good for vegetarians?
For sure! Only dairy’s in here—nothing like gelatin or odd thickeners.