Homemade Strawberry Shortcake Cheesecake for Every Occasion
A delicious twist on traditional strawberry shortcake, this cheesecake combines the fluffy sponge cake with creamy cheesecake filling and a crunchy Oreo crumble, topped with fresh strawberries and whipped cream.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 42 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Sponge Cake
- 1/2 cup strawberries, chopped tiny
- 1/4 cup whole milk
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 3/4 cup white sugar
- 4 large eggs
Cheesecake Filling
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped
- 1/2 cup powdered sugar
- 8 ounces softened cream cheese
Strawberry Shortcake Crumble
- 2 tablespoons melted unsalted butter
- 2 tablespoons strawberry gelatin mix
- 1 cup golden Oreo cookies, crushed
Topping
- Whipped cream
- Fresh strawberries, cut up
- A bit of strawberry sauce to pour on
Instructions
1. Turn your oven to 350°F (175°C). Cover a 9×13 pan with some parchment.
2. In a big bowl, beat sugar and eggs with a hand mixer till really fluffy and light. Drop in the vanilla.
3. Sift in the salt, baking powder, and flour, gently stirring till there’s no dry stuff left.
4. Mix in the milk and finally add those tiny strawberry bits.
5. Pour out the batter onto your lined pan and smooth it. Pop it in for 10–12 minutes. Give it a poke—it should spring back.
6. While it’s still warm, roll up the cake with the parchment. Just start at one end and make a log. Let it sit in that shape and cool all the way, so it won’t crack.
7. Beat up cream cheese, powdered sugar, and vanilla so it’s super creamy and smooth.
8. Whip heavy cream in its own bowl until it gets thick and forms peaks.
9. Fold that whipped cream into the cheesy mix so it’s all one fluffy filling.
10. Uncurl your cake carefully. Slather cheesecake filling everywhere.
11. Gently roll it back up, don’t mash it. Wrap the log in plastic wrap and let it chill in the fridge for 2 hours or longer, so it really sets.
12. Stir together the crushed golden Oreos, the gelatin powder, and melted butter in a small bowl. Mix just until you get chunky crumbs.
13. Spread a thin layer of cheesecake filling all over the outside of your cake roll.
14. Heap the crumble on so it sticks everywhere.
15. Decorate with whipped cream, strawberry slices, and drizzle some sauce on top.
16. Slice and dig in.
Notes
Ensure the sponge cake is fully cooled before rolling to prevent cracking.
Chilling the cheesecake roll for longer increases the firmness and flavors.
Use fresh strawberries for the best flavor and presentation.
Find it online: https://cookingwithramsay.com/strawberry-shortcake-cheesecake/