Strawberry Shortcake Cheesecake Rolls – A Creamy, Fruity Delight

This Strawberry Shortcake Cheesecake Roll is a dreamy fusion of fluffy vanilla cake, tangy cream cheese filling, and bursts of real strawberries. It’s everything you love about strawberry shortcake, but rolled up into an irresistible swirl!

In this easy-to-follow recipe, you’ll learn how to prepare a light sponge cake and roll it with a luscious cheesecake filling. Perfect for spring gatherings, summer desserts, or anytime you crave something sweet and refreshing. If you love berry treats, check out this Strawberry Dessert Collection and also explore the Ultimate Guide to Cheesecake Rolls for expert tips.

 Ingredients

For the Cake:

• ¾ cup all-purpose flour

• 1 tsp baking powder

• ¼ tsp salt

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• 3 large eggs

• ¾ cup granulated sugar

• 1 tsp vanilla extract

• 2 tbsp vegetable oil

• Red or pink gel food coloring (optional)

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For the Cheesecake Filling:

• 8 oz (226g) cream cheese, softened

• ¼ cup powdered sugar

• 1 tsp vanilla extract

• ¾ cup heavy whipping cream

For the Strawberry Topping:

• ½ cup diced fresh strawberries

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• 1 tbsp sugar (to macerate strawberries)

 Instructions

Step 1: Make the Cake Batter

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.

2. In a bowl, sift together the flour, baking powder, and salt.

3. In another bowl, beat the eggs and sugar until pale and fluffy (about 5–7 minutes).

4. Mix in the vanilla extract, oil, and optional food coloring.

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5. Gently fold in the dry ingredients until just combined.

Step 2: Bake and Roll

• Pour batter into prepared pan and spread evenly.

• Bake for 10–12 minutes, or until the cake springs back when touched.

• While warm, turn the cake onto a clean towel sprinkled with powdered sugar.

• Roll the cake up gently (with the towel) and let cool completely.

Step 3: Prepare the Cheesecake Filling

1. In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.

2. In a separate bowl, whip the heavy cream until stiff peaks form.

3. Fold the whipped cream into the cream cheese mixture until light and fluffy.

Step 4: Assemble the Rolls

• Unroll the cooled cake gently.

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• Spread the cheesecake filling evenly over the cake.

• Sprinkle with macerated strawberries.

• Roll the cake back up (without towel) and chill for at least 30 minutes.

 Serving Suggestions

• Slice and serve chilled with extra whipped cream or fresh strawberries.

• Garnish with strawberry crumbs, white chocolate drizzle, or crushed shortbread cookies for texture.

 Variation Ideas

• Use raspberries or blueberries instead of strawberries.

• Add a thin layer of strawberry jam under the filling for extra flavor.

• Swap the cheesecake filling for mascarpone and lemon zest for a citrusy twist.

Storage Tips

• Store in the refrigerator for up to 3 days in an airtight container.

• Not ideal for freezing due to fresh cream, but it can be frozen before adding fresh berries.

FAQs

Q: Can I make the cake ahead of time?
A: Yes, you can bake and roll the sponge a day ahead. Store wrapped in plastic until ready to fill.

Q: Can I use frozen strawberries?
A: Fresh is best, but you can use thawed frozen strawberries if well-drained.

Q: Why did my roll crack?
A: It likely cooled too much before rolling. Always roll while the cake is still warm and flexible.

 Tools You’ll Need

• Jelly roll pan (10×15 inches)

• Electric mixer or hand whisk

• Silicone spatula

• Clean kitchen towel

• Parchment paper

Nutrition Information (Per Slice)

• Calories: ~230

• Protein: 3g

• Sugar: 18g

• Fat: 14g

• Carbohydrates: 24g

 Final Thoughts

This Strawberry Shortcake Cheesecake Roll is as beautiful as it is indulgent — bursting with fresh berry flavor and creamy goodness. Whether you’re baking for a birthday, brunch, or picnic, this roll will impress and delight.

Try pairing it with iced tea or a cappuccino for the ultimate dessert experience. If you love this style, don’t miss the Creamy Coconut Swiss Roll for a tropical twist!

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