Fluffy cake rolls filled with creamy cheesecake and fresh strawberries—a dreamy twist on classic shortcake!
Ingredients:
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Cake:
¾ cup all-purpose flour
1 tsp baking powder
¼ tsp salt
3 large eggs
¾ cup granulated sugar
1 tsp vanilla extract
Filling:
8 oz cream cheese, softened
½ cup powdered sugar
1 cup heavy cream, whipped
1½ cups diced strawberries
Topping:
¼ cup powdered sugar (for dusting)
Extra strawberries for garnish
Directions:
Bake cake: Line a 10×15″ jelly roll pan with parchment. Whisk flour, baking powder, and salt. Beat eggs and sugar for 5 mins until pale, add vanilla. Fold in dry ingredients. Bake at 350°F for 12-15 mins. Immediately flip onto a towel dusted with powdered sugar, roll up, and cool.
Make filling: Beat cream cheese and powdered sugar until smooth. Fold in whipped cream and strawberries.
Assemble: Unroll cake, spread filling, and re-roll. Chill 1 hour. Dust with powdered sugar and top with strawberries before serving.