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Creamy Strawberry Shortcake Cheesecake Rolls

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This strawberry shortcake cheesecake roll features a soft vanilla sponge cake filled with creamy cheesecake mousse and fresh strawberry compote, topped with a crunchy shortcake crumble.

Ingredients

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Vanilla Sponge:

  • 4 eggs

  • 2/3 cup sugar

  • 1 tsp vanilla

  • 2/3 cup flour

  • 1 tbsp cornstarch

  • 1/2 tsp baking powder

  • 1/4 tsp salt

Filling:

  • 8 oz cream cheese

  • 1/2 cup powdered sugar

  • 1 tsp vanilla bean paste

  • 1/2 cup heavy cream, whipped

Strawberry Compote:

  • 2 cups strawberries

  • 2 tbsp sugar

  • 1 tsp lemon juice

Shortcake Crumble:

  • 1/2 cup crushed shortbread or golden Oreos

  • 2 tbsp melted butter

  • 1 tbsp sugar

Instructions

  • Make compote: cook berries, sugar, lemon juice for 10 min. Cool.

  • Make crumble: mix and bake crumbs 6–8 min at 325°F.

  • Make sponge cake: whip eggs/sugar 6–8 min. Fold in dry ingredients. Bake 10–12 min at 350°F.

  • Roll warm cake in towel. Cool.

  • Make filling: beat cream cheese, sugar, vanilla. Fold in whipped cream.

  • Unroll cake. Spread filling, then compote. Roll again. Chill 4 hours or overnight.

  • Top with cream and crumble. Slice and serve.

Find it online: https://foodemily.com/creamy-strawberry-shortcake-cheesecake-rolls/