Description
These Strawberry Cheesecake Sweet Rolls are a stunning dessert that combines fluffy strawberry cake with a creamy cheesecake filling. Rolled to perfection and topped with fresh strawberries, they’re perfect for brunch, celebrations, or as a delightful sweet treat for any occasion!
Ingredients
- For the Cake Roll:
- For the Cream Cheese Filling:
- For Topping and Decoration:
Instructions
- Preheat the oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, beat the eggs and sugar on high speed until pale and fluffy (about 5 minutes). Add vanilla, milk, strawberry puree (if using), and food coloring. Mix until combined.
- Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Spread the batter evenly into the prepared pan.
- Bake for 10-12 minutes, or until the cake springs back when lightly touched.
- While still warm, carefully lift the cake out of the pan using the parchment paper. Place it on a flat surface and roll it into a log (with parchment). Let it cool completely.
- Prepare the filling by beating cream cheese, powdered sugar, and vanilla extract until smooth. Add heavy cream and mix until light and fluffy.
- Unroll the cooled cake and remove the parchment paper. Spread the cream cheese filling evenly across the surface, leaving a small border.
- Roll the cake back up (without the parchment), wrap it in plastic wrap, and refrigerate for at least 1 hour.
- Before serving, slice into rolls and top with crushed vanilla wafers, fresh strawberries, and powdered sugar. Serve chilled.
Notes
To enhance the strawberry flavor, add a splash of strawberry extract or jam to the filling.
Rolls can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
For a festive look, drizzle with melted white chocolate before serving.