Description
A delightful fusion of strawberry shortcake and cheesecake, perfect for gatherings and summer indulgences.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup milk
- 2 tbsp unsalted butter, melted
- 1 cup strawberries, sliced
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Grease a jelly roll pan and line it with parchment paper.
- Whisk together the flour, baking powder, and salt in a bowl.
- Beat the eggs and granulated sugar in another bowl until light and fluffy.
- Fold the flour mixture into the egg mixture, then add the milk and melted butter. Mix until just combined.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 10-12 minutes or until the cake springs back when touched.
- Invert the cake onto a clean kitchen towel dusted with powdered sugar. Roll it up with the towel and let it cool.
- Mix the cream cheese, powdered sugar, and vanilla until smooth.
- Whip the heavy cream in a separate bowl until stiff peaks form, then fold it into the cream cheese mixture.
- Unroll the cooled cake, spread the cheesecake filling on top, and add the sliced strawberries.
- Roll the cake back up gently, cover it, and refrigerate for at least an hour before serving.
Notes
For an extra touch, drizzle melted chocolate or berry sauce over the slices and garnish with mint.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg