Strawberry Shortcake Cheesecake (Printable Version)
# What You'll Need:
→ Sponge Cake
01 -
1/2 cup strawberries, finely chopped
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 granulated sugar
08 -
4 large eggs
→ Cheesecake Filling
09 -
1 teaspoon vanilla extract
10 -
1 cup heavy whipping cream
11 -
1/2 cup powdered sugar
12 -
8 ounces cream cheese, softened
→ Strawberry Shortcake Crumble
13 -
2 tablespoons unsalted butter, melted
14 -
2 tablespoons strawberry gelatin powder
15 -
1 cup golden Oreos, crushed
→ Topping
16 -
Strawberry sauce to drizzle
17 -
Whipped cream
18 -
Fresh strawberries, sliced
# Steps to Follow:
01 -
Grab a big bowl and whip up the eggs with the sugar using your electric mixer. Get 'em fluffy and light. Next, pour in the vanilla and mix it through. Sift the flour, baking powder, and salt together then quietly mix them into the egg blend. Stir in the milk first, then add the chopped strawberries. Line a 9x13-inch tray with parchment, spread your mix out nice and even, then put it in the oven at 350°F for about 10–12 minutes until it springs back if you tap it.
02 -
Right after baking, start rolling the cake up gently with parchment attached while it's still hot. Let it cool down completely in this shape so it keeps from cracking later.
03 -
Whip the cream cheese, powdered sugar, and vanilla by hand or with your mixer until they look smooth as can be. In a different bowl, whip the heavy cream until really stiff peaks form. Lightly fold the whipped cream into the flavored cream cheese until you can't see streaks anymore.
04 -
Once cooled, unroll your cake gently. Spread out your cheesecake filling all over. Slowly roll it back up without squishing it. Seal it up with plastic wrap, then let it chill in your fridge for a couple of hours so it sets up well.
05 -
Mix your melted butter, strawberry gelatin, and crushed Oreos in a small bowl. Stir until you get chunky, crumbly bits.
06 -
Take the chilled cake and coat outside with a little bit more filling to make the crumbs stick. Sprinkle all the crumble on top, going heavy if you love crunch. Add a handful of fresh strawberry slices, a swirl of whipped cream, and a messy drizzle of strawberry sauce to finish. Cut into pieces and dig in.
# Additional Tips:
01 -
Rolling up your cake while it's still hot makes it way less likely to crack later.
02 -
Pop the filled roll in the fridge a while before cutting. This keeps the slices looking awesome.
03 -
Switch out the strawberries for peaches, raspberries, or blueberries if you want something different.