Mini Strawberry Shortcake Cheesecake Rolls

Instructions:

1. Prepare the Cake Roll:
   Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
   In a bowl, beat eggs and sugar until thick and pale, about 5 minutes. Mix in vanilla and food coloring if using.
   In another bowl, whisk flour, baking powder, and salt. Fold into the egg mixture, then stir in milk until smooth.
   Pour into pan and spread evenly. Bake 12–14 minutes, until cake springs back when touched.
2. Roll and Cool:
   Turn cake onto a kitchen towel dusted with powdered sugar. Peel off parchment.
   Roll cake in towel from the short end. Let cool completely, seam side down.
3. Make the Filling:
   Beat cream cheese and powdered sugar until smooth. Add vanilla, then whip in cream until light and fluffy.
   Fold in chopped strawberries.
4. Assemble the Rolls:
   Unroll cake and spread filling evenly. Reroll tightly without the towel.
   Melt white chocolate and drizzle over the roll. Press cookie crumbs into chocolate before it sets.
   Chill for at least 30 minutes.
5. Serve:
   Slice into mini rolls. Top each with a halved strawberry and serve chilled.

Variations :

• Berry Mix: Use raspberries or a combination of berries in the filling.
• Lemon Twist: Add lemon zest to the filling for a citrusy brightness.
• Nutty Crunch: Press chopped toasted almonds or pistachios into the white chocolate coating.

Tips :

• Cool the cake fully before spreading the filling to prevent melting.
• Use a serrated knife for cleaner slices.
• Refrigerate for at least 30 minutes before serving to allow the roll to firm up.

These cheesecake rolls are as elegant as they are easy—perfect for when you want a dessert that tastes and looks like it took hours.