Introduction

Strawberry Shortcake Cheesecake Rolls are the ultimate dessert mashup—rich, creamy cheesecake filling wrapped inside a soft cake roll and topped with strawberries and crumbs reminiscent of your favorite ice cream bar. This recipe is as beautiful as it is delicious, making it the perfect centerpiece for birthdays, holidays, or anytime you want to wow your guests with something extraordinary. The combination of tangy cream cheese, fresh strawberries, and soft cake layers makes every bite a delightful experience.

My recipe story

This recipe was inspired by my love for the nostalgic strawberry shortcake ice cream bars I used to enjoy as a kid. I wanted to capture that flavor and texture but elevate it into a more elegant dessert form. That’s when I decided to combine it with a cheesecake roll, creating layers of creaminess and fruitiness all in one. After some trial and error in my kitchen, this dessert quickly became a family favorite. Whenever I make it, it brings smiles, happy memories, and lots of requests for seconds.

💡 Why You’ll Love This Recipe

It combines two beloved desserts: cheesecake and strawberry shortcake.

Beautiful presentation that looks bakery-quality yet simple to make at home.
Customizable with different fruits, fillings, or toppings.
Perfect for celebrations, potlucks, or as a make-ahead dessert.

Sweet, creamy, fruity, and crunchy all in one bite.

Ingredient breakdown

The heart of this recipe lies in the creamy cheesecake filling, made with cream cheese, sugar, and vanilla extract. Cream cheese provides the tangy richness, sugar balances it with sweetness, and vanilla ties it all together with warmth. This filling becomes the luscious center of your cake roll.

Strawberries bring freshness and vibrant flavor. You can use fresh or frozen strawberries depending on the season, but fresh berries will yield the brightest taste and best texture. The cake component serves as the soft, spongy layer that holds everything together, while the crumb topping provides that nostalgic crunch reminiscent of strawberry shortcake ice cream bars. A touch of butter binds the crumbs and enhances their flavor, while freeze-dried strawberries add concentrated fruitiness.

Don’t forget a hint of heavy cream or powdered sugar for garnish—it makes the rolls look polished and bakery-ready. Every ingredient in this recipe plays a key role in balancing flavors and textures.

Equipment you’ll need

Mixing bowls (various sizes)
Hand mixer or stand mixer

Rubber spatula
Baking sheet
Parchment paper

Rolling pin or offset spatula
Sharp knife for slicing
Measuring cups and spoons

Step-by-step directions

Prepare the filling: In a mixing bowl, beat softened cream cheese with granulated sugar until smooth and creamy. Add vanilla extract and continue beating until fully incorporated. This step ensures a silky, lump-free filling that spreads evenly over your cake roll.
Bake the cake base: Prepare your cake layer using your favorite sponge cake recipe or a boxed mix for convenience. Line a baking sheet with parchment paper, pour in the batter, and bake until lightly golden and springy. The parchment paper prevents sticking and makes rolling much easier.
Roll while warm: Once baked, carefully lift the cake with parchment paper and roll it gently while it’s still warm. Rolling it while warm prevents cracks later. Let it cool completely in its rolled form before unrolling to add the filling.

Fill the roll: Unroll the cooled cake carefully. Spread the cheesecake filling evenly across the surface, leaving about half an inch at the edges to prevent overflow. Scatter diced fresh strawberries over the filling for bursts of fruity sweetness in every bite.
Re-roll and chill: Gently roll the cake back up, this time with the filling inside. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours, or until firm. This step allows the filling to set and the flavors to meld beautifully.
Prepare the crumb topping: Crush cookies or vanilla wafers and mix with freeze-dried strawberries. Add melted butter until the mixture clumps together slightly. This will give your rolls that signature strawberry shortcake crunch.

Coat the roll: Once chilled, unwrap the cake roll and spread a thin layer of cream or frosting over the outside to help the crumbs stick. Gently press the crumb mixture all around the roll until fully coated.
Slice and serve: Using a sharp knife, slice the roll into even pieces. Wipe the blade clean between cuts for neat slices. Arrange on a serving platter, garnish with extra strawberries or whipped cream, and enjoy!

Variations & substitutions

If strawberries aren’t your favorite or aren’t in season, try substituting them with raspberries, blueberries, or peaches. For a chocolate twist, add cocoa powder to your cake batter and replace the vanilla wafers in the crumb topping with chocolate cookies. You can also swap the cream cheese filling for mascarpone to create a lighter, more delicate flavor. For a fun holiday version, use peppermint-flavored cookies in the crumb topping and garnish with crushed candy canes. This recipe is endlessly adaptable to your taste preferences and seasonal ingredients.

💡 Expert Tips & Troubleshooting

Always roll your cake while warm to prevent cracks from forming later.
Chill the roll long enough so the filling sets—rushing this step may cause messy slices.

Use a serrated knife for the cleanest slices, wiping the blade after each cut.
If your crumb topping feels too dry, add a touch more melted butter until it holds together.
Don’t overload with filling—too much will cause it to ooze out when rolling.

Storage, freezing & make-ahead

Strawberry Shortcake Cheesecake Rolls are best enjoyed fresh, but they also store well. Keep leftovers covered in the refrigerator for up to 4 days. To freeze, wrap the roll tightly in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to 1 month. To serve, thaw overnight in the refrigerator. If making ahead for an event, you can prepare the roll a day in advance and add the crumb coating just before serving for maximum crunch and freshness.

Serving ideas & pairings

These cheesecake rolls are stunning on their own, but pairing them with other treats makes a dessert spread unforgettable. Serve slices with a dollop of whipped cream and extra strawberries on top for an elegant presentation. Pair with a scoop of vanilla ice cream for a decadent treat, or enjoy alongside a cup of hot coffee or tea for balance. For parties, arrange the slices on a tiered cake stand with other finger desserts. They’re also wonderful served with a glass of sparkling wine for a celebratory toast.

FAQ

Can I use frozen strawberries?
Yes, but thaw them first and pat dry to prevent excess liquid from seeping into the cake roll.

Do I need a special pan for this recipe?
No, a standard baking sheet lined with parchment paper works perfectly for the cake layer.

How do I prevent my cake from cracking?
Roll it gently while still warm, then let it cool rolled up before filling.

Can I make this gluten-free?
Yes, simply use a gluten-free cake recipe and gluten-free cookies for the crumb topping.

What can I do if my roll falls apart?
Don’t worry! You can layer the cake, filling, and crumbs in a trifle dish for a delicious, no-waste dessert.

Final thoughts

Strawberry Shortcake Cheesecake Rolls are a delightful way to bring together beloved flavors in a show-stopping dessert. With creamy filling, fresh strawberries, and a nostalgic crumb topping, these rolls strike the perfect balance between comfort food and elegance. They’re versatile enough for casual family gatherings or formal celebrations, and with the make-ahead option, they’re stress-free too. Once you try this recipe, it’s sure to become a go-to favorite for years to come.

Strawberry Shortcake Cheesecake Rolls

Author: Sarah White
Total Time: 2 hours 35 minutes
Yield: 8–10 slices

Diet: Vegetarian

Print Recipe

Description

Creamy cheesecake filling rolled inside soft sponge cake with fresh strawberries and crumb topping for a show-stopping dessert.

Ingredients

8 oz cream cheese, softened
1/4 cup granulated sugar

1 teaspoon vanilla extract
3 large eggs
1/2 cup all-purpose flour

1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk

1/2 teaspoon vanilla extract (for cake)
1 cup fresh strawberries, diced
1/2 cup cookie or vanilla wafer crumbs

2 tablespoons butter, melted
Optional: powdered sugar or whipped cream for garnish

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Beat cream cheese, sugar, and 1 teaspoon vanilla extract until smooth; set aside for filling.
In a separate bowl, whisk eggs, flour, baking powder, salt, milk, and 1/2 teaspoon vanilla until smooth for the cake batter.
Pour batter onto the prepared baking sheet and bake for 12–15 minutes or until a toothpick comes out clean.

Immediately roll the warm cake in parchment paper and allow to cool completely.
Unroll the cooled cake, spread cream cheese filling evenly, and scatter diced strawberries on top.
Gently roll the cake back up, wrap in plastic wrap, and refrigerate for at least 2 hours.

Mix cookie crumbs with melted butter, then coat the chilled roll with this crumb mixture.
Slice into even pieces, garnish with powdered sugar or whipped cream, and serve.

Notes

For best results, roll the cake while warm to prevent cracks. Store refrigerated for up to 4 days or freeze for up to 1 month. Serve with extra fresh strawberries or a dollop of whipped cream.

Prep Time: 20 minutes

Cook Time: 15 minutes
Category: Dessert
Method: Baking

Cuisine: American

Easy Strawberry Shortcake Cheesecake Rolls