Homemade Strawberry Shortcake Cheesecake (Print Version)

# Ingredients:

→ Sponge Cake

01 - 4 large eggs
02 - 3/4 cup granulated sugar
03 - 1 teaspoon vanilla extract
04 - 3/4 cup all-purpose flour
05 - 1 teaspoon baking powder
06 - 1/4 teaspoon salt
07 - 1/4 cup whole milk
08 - 1/2 cup strawberries, finely chopped

→ Cheesecake Filling

09 - 8 ounces cream cheese, softened
10 - 1/2 cup powdered sugar
11 - 1 cup heavy whipping cream
12 - 1 teaspoon vanilla extract

→ Strawberry Shortcake Crumble

13 - 1 cup golden Oreos, crushed
14 - 2 tablespoons strawberry gelatin powder
15 - 2 tablespoons unsalted butter, melted

→ Topping

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

# Instructions:

01 - Preheat oven to 350°F (175°C). Line a 9x13-inch baking sheet with parchment paper. In a large bowl, beat eggs and granulated sugar with an electric mixer until thick and pale. Blend in vanilla extract. Sift flour, baking powder, and salt over the egg mixture and gently fold until combined. Stir in whole milk and fold in finely chopped strawberries. Spread the batter evenly onto the prepared baking sheet. Bake for 10-12 minutes until the cake springs back when lightly touched.
02 - While the cake is still warm, use the parchment paper to gently roll it into a log. Allow the cake to cool completely in the rolled shape to prevent cracking.
03 - In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until completely smooth. In a separate bowl, whip heavy cream to stiff peaks. Fold the whipped cream into the cream cheese mixture until fully incorporated.
04 - Carefully unroll the cooled cake. Spread an even layer of cheesecake filling over the surface. Gently re-roll the cake without applying too much pressure. Wrap the roll in plastic wrap and chill in the refrigerator for at least 2 hours to set.
05 - In a small bowl, combine crushed golden Oreos, strawberry gelatin powder, and melted butter. Stir together until the mixture resembles coarse crumbs.
06 - Coat the outside of the chilled cake roll with a thin layer of cheesecake filling. Generously sprinkle the strawberry shortcake crumble all over the roll. Garnish with fresh sliced strawberries, whipped cream, and a drizzle of strawberry sauce. Slice and serve.

# Notes:

01 - Rolling the cake while warm with parchment paper ensures a smooth, crack-free finish.
02 - Chill the filled roll well before slicing to achieve clean, neat portions.
03 - For variation, substitute strawberries with blueberries, raspberries, or peaches.

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