Ingredients:
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For the Strawberry Cake Roll:
- Parchment paper (for rolling)
- 1 box strawberry cake mix (plus eggs, oil, and water as directed)
For the Cheesecake Filling:
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1 cup whipped topping (store-bought or homemade)
- ½ cup powdered sugar
For the Topping:
- ½ cup crushed golden Oreos or shortbread cookies
- ½ cup white chocolate chips, melted
- Fresh strawberries, halved
Instructions:
Bake the Cake:
Preheat your oven and prepare the strawberry cake mix according to the box directions. Line a jelly roll pan or rimmed baking sheet with parchment paper and spread the batter evenly. Bake for about 15 minutes, or until the cake is springy to the touch.
Roll the Cake While Warm:
Once baked, allow the cake to cool for 3–4 minutes. Carefully roll the cake up with the parchment paper from the short side to form a log. Let it cool completely in this rolled shape.
Prepare the Cheesecake Filling:
In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth. Gently fold in the whipped topping to create a fluffy, creamy filling.
Assemble the Rolls:
Gently unroll the cooled cake and spread the cheesecake filling evenly over the surface. Re-roll the cake tightly (without the parchment this time). Wrap in plastic wrap and refrigerate for at least 1 hour to firm up.
Finish and Serve:
Once chilled, slice the roll into even portions using a serrated knife. Drizzle melted white chocolate over the top, sprinkle with crushed cookies, and crown each roll with a halved strawberry.
