Ingredients:
For the Cake Roll:
1 box white cake mix (plus ingredients called for on box — usually eggs, oil, water)
Pink or red gel food coloring (optional, for swirl effect)
For the Cheesecake Filling:
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream (whipped to stiff peaks)
For the Strawberry Crunch Topping:
1 cup Golden Oreos or vanilla sandwich cookies
2 tbsp strawberry gelatin powder (Jell-O)
2 tbsp melted butter
Instructions:
1. Make the Cake Roll:
1. Preheat oven and prepare cake mix according to box directions.
2. Add pink or red gel food coloring to part of the batter for a swirl effect (optional).
3. Line a jelly roll pan (10×15 inch) with parchment paper and spray with non-stick spray.
4. Pour batter into pan and bake as directed (usually 12–15 minutes).
5. Once baked, immediately turn the cake onto a clean kitchen towel dusted with powdered sugar.
6. Gently peel off parchment paper, then roll the cake up in the towel (short end to short end). Let cool completely.
2. Prepare the Cheesecake Filling:
1. In a bowl, beat cream cheese until smooth.
2. Add powdered sugar and vanilla; mix until combined.
3. In a separate bowl, whip the heavy cream to stiff peaks.
4. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
3. Assemble the Roll:
1. Carefully unroll the cooled cake.
2. Spread the cheesecake filling evenly over the cake.
3. Re-roll the cake tightly (without the towel). Wrap in plastic wrap and refrigerate for at least 2 hours.
4. Make the Strawberry Crunch Topping:
1. Crush the Oreos finely (by hand or food processor).
2. Mix with strawberry gelatin powder and melted butter until crumbly.
3. Toast in oven at 300°F (150°C) for 5–7 minutes for extra crunch, or keep unbaked for a softer texture.
5. Finish & Serve:
Unwrap the chilled roll.
Press strawberry crunch onto the top and sides of the roll.
Slice and enjoy!
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