Strawberry Shortcake Cheesecake Roll (Print Version)

# Ingredients:

→ Sponge Cake

01 - 4 large eggs, room temperature
02 - 120 g granulated sugar
03 - 1 teaspoon vanilla extract
04 - 120 g all-purpose flour
05 - 1 teaspoon baking powder
06 - 1/2 teaspoon salt
07 - 60 ml whole milk
08 - 80 g finely chopped strawberries

→ Cheesecake Filling

09 - 225 g cream cheese, softened
10 - 80 g powdered sugar
11 - 1 teaspoon vanilla extract
12 - 180 ml heavy whipping cream

→ Strawberry Shortcake Crumble

13 - 16 Golden Oreos
14 - 15 g strawberry gelatin powder
15 - 40 g unsalted butter, melted

→ Garnish

16 - Fresh strawberries, sliced
17 - Whipped cream
18 - Strawberry sauce

# Instructions:

01 - Preheat oven to 175°C. Line a 23x33 cm baking sheet with parchment paper.
02 - In a large bowl, whip eggs and granulated sugar with an electric mixer until pale, thick, and forms ribbons when lifted.
03 - Stir in vanilla extract. Sift flour, baking powder, and salt over the mixture, carefully folding until just combined.
04 - Blend in milk to create a smooth batter. Gently fold in finely chopped strawberries. Spread mixture evenly on prepared baking sheet.
05 - Bake for 10–12 minutes until set and springy to the touch.
06 - Immediately roll the warm cake with parchment paper inside to prevent sticking, starting from the short end. Set aside to cool completely.
07 - In a bowl, beat softened cream cheese with powdered sugar and vanilla extract until completely smooth.
08 - Whip heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
09 - Carefully unroll cooled sponge. Evenly spread the cheesecake filling over the surface, reserving some for the exterior coating.
10 - Reroll the cake tightly, peeling away parchment as you go. Wrap in plastic film and refrigerate at least 2 hours to set.
11 - Crush Golden Oreos into fine crumbs and mix with strawberry gelatin powder and melted butter until thoroughly combined.
12 - Unwrap chilled roll. Cover the exterior with remaining cheesecake filling and press strawberry crumble gently over the surface.
13 - Garnish with whipped cream, sliced fresh strawberries, and drizzle with strawberry sauce. Slice with a sharp knife and serve cold.

# Notes:

01 - Ensure eggs are at room temperature to achieve maximum sponge volume.
02 - Rolling the cake while warm prevents cracks and creates a smoother finish.
03 - Refrigerate for at least two hours to achieve clean, neat slices.
04 - For variation, substitute blueberries or peaches for strawberries and experiment with raspberry or cherry gelatin in the crumble.
05 - Mascarpone may be used for a richer cheesecake filling.

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