Strawberry Shortcake Cheesecake (Print-Friendly Version)
# What You'll Need:
→ Sponge Cake
01 -
1/2 cup strawberries, chopped small
02 -
1/4 cup whole milk
03 -
1/4 teaspoon salt
04 -
1 teaspoon baking powder
05 -
3/4 cup all-purpose flour
06 -
1 teaspoon vanilla extract
07 -
3/4 cup sugar
08 -
4 large eggs
→ Cheesecake Filling
09 -
1 teaspoon vanilla extract
10 -
1 cup heavy cream
11 -
1/2 cup powdered sugar
12 -
8 oz softened cream cheese
→ Strawberry Shortcake Crumble
13 -
2 tablespoons melted unsalted butter
14 -
2 tablespoons strawberry gelatin powder
15 -
1 cup crushed golden Oreos
→ Topping
16 -
Strawberry sauce to drizzle
17 -
Fresh sliced strawberries
18 -
Whipped cream
# Step-by-Step Directions:
01 -
Take the cheesecake roll from the fridge, spread a thin layer of the filling all around, then shower it with the crumbly shortcake mixture. Add a pile of sliced strawberries, a cloud of whipped cream, and a good splash of strawberry sauce. Cut and dig in.
02 -
Mix up the crushed golden Oreos, the strawberry gelatin, and the melted butter in a bowl till it turns into crumbly bits.
03 -
Slowly unroll your cooled cake. Smear the cheesecake filling all over the top, then gently roll it back up—don’t squish it. Wrap the roll in some cling film and tuck it in the fridge for a good couple of hours, so it sets up firm.
04 -
Beat the cream cheese, powdered sugar, and vanilla together in a bowl until totally creamy. Grab another bowl and whip the heavy cream until it gets stiff peaks. Dump that whipped cream into the cheese mix and lightly stir until it’s all blended.
05 -
When the cake is still hot, lift it right up using the parchment, and carefully roll it into a log shape. Leave it rolled up until it’s completely cool—helps prevent any cracks.
06 -
Set your oven to 350°F (175°C) and line a big baking sheet with parchment. In a large bowl, whisk the eggs and sugar with a mixer until they’re pale and thicker. Pour in the vanilla. Sift the flour, baking powder, and salt straight into that bowl, folding carefully so you don’t lose the fluff. Gently add in the milk and fold the strawberries through at the end. Pour the batter out evenly on the parchment-lined sheet. Bake around 10-12 minutes—tap the cake, and if it pops back, it’s done.
# Helpful Notes:
01 -
Rolling the cake with the parchment while it’s hot makes the outside stay smooth—keeps cracks away.
02 -
Chill the filled log before slicing to get tidy little pieces.
03 -
Switch out strawberries for raspberries, peaches, or blueberries for a change.