Strawberry Shortcake Cheesecake
A luscious treat combining creamy cheesecake and airy sponge cake, topped with fresh strawberries and strawberry glaze.
Servings: 8 servings
Calories: 300kcal
Ingredients
For the cake
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- a few drops pink food coloring (optional) For a playful touch
For the cheesecake filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream, whipped to stiff peaks
For garnish
- Crushed shortbread cookies or vanilla wafers For garnish
- 1/2 cup strawberry glaze
- Fresh strawberries, halved For topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a mixing bowl, beat together the eggs and granulated sugar until light and fluffy.
- Sift the all-purpose flour and baking powder together, then fold them into the egg mixture until just combined.
- Pour the cake batter into the prepared jelly roll pan and bake for 10–12 minutes.
- Once baked, roll the cake with the parchment paper and let it cool completely.
Cheesecake Filling & Assembly
- In a bowl, beat the softened cream cheese and powdered sugar until smooth.
- Fold in the whipped cream to create a light filling.
- Unroll the cooled cake, spread the cheesecake filling evenly on top, and roll the cake back up without parchment paper.
- Slice the rolled cheesecake into pieces and arrange them on a plate.
- Drizzle with strawberry glaze, sprinkle with crushed cookies, and top with fresh strawberries.
Notes
Chill for best results and consider garnishing with fresh mint. You can experiment with different flavors by substituting berries or adding other fillings.