Strawberry Shortcake Cheesecake Rolls

Introduction

There are desserts that make you pause, smile, and go back for a second slice, and Strawberry Shortcake Cheesecake Rolls definitely belong to that category. This recipe brings together the soft and airy texture of a sponge cake, the rich creaminess of cheesecake filling, and the natural sweetness of fresh strawberries—all rolled up into a beautiful swirl. Whether you are preparing this for a birthday party, spring celebration, or simply a weekend indulgence, this dessert has everything you need to impress family and friends. In this post, I’ll walk you through each step of the recipe, share my own story behind it, and provide all the expert tips you need to make it perfect every time.

My recipe story

I first came across the concept of cake rolls as a child when my grandmother baked them during special holidays. They were always filled with jam or whipped cream, but I wanted to create something even more decadent and unique. Inspired by the classic strawberry shortcake and my love for cheesecake, I decided to merge these desserts into one rolled masterpiece. The result was a creamy, fruity, and visually stunning dessert that quickly became a family favorite. Now, every time I prepare Strawberry Shortcake Cheesecake Rolls, I feel that same joy and nostalgia while also creating new traditions with my own family.

Ingredient breakdown

The beauty of this recipe lies in its simplicity and the harmony of its key ingredients. The cake itself uses pantry staples—flour, sugar, eggs, and vanilla—to create a light and fluffy sponge that is sturdy enough to roll yet tender when sliced. It acts as the canvas for the rich filling and strawberries.

The cheesecake filling is where the indulgence comes in. Cream cheese provides that signature tangy creaminess, balanced with powdered sugar for sweetness and a touch of vanilla for depth. Heavy cream is whipped in to lighten the texture, creating a smooth, spreadable filling that holds its shape inside the roll.

Of course, strawberries are the star here. Fresh strawberries add a burst of juiciness and natural sweetness. Their slight tartness cuts through the richness of the cheesecake filling, making each bite balanced and refreshing. A light dusting of powdered sugar or a drizzle of white chocolate on top finishes the rolls beautifully.

Equipment you’ll need

• Mixing bowls (medium and large)
• Electric hand mixer or stand mixer
• Baking sheet or jelly roll pan (10×15 inches)
• Parchment paper
• Spatula and offset spatula
• Kitchen towel (for rolling the cake)
• Sharp serrated knife (for slicing)

Step-by-step directions

Step 1: Prepare the cake base. Preheat your oven and line your jelly roll pan with parchment paper. Whip eggs and sugar until pale and thick, then fold in sifted flour and vanilla gently to keep the batter airy. Spread evenly in the pan and bake until golden and springy to the touch. This step is crucial for creating a flexible sponge that won’t crack when rolled.

Step 2: Roll the cake while warm. As soon as the cake is out of the oven, invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel away the parchment paper, then roll the cake up with the towel inside. Allowing it to cool in this rolled shape helps the cake “remember” its form, preventing cracks when you add the filling later.

Step 3: Make the cheesecake filling. Beat softened cream cheese until smooth, then add powdered sugar and vanilla extract. Slowly whip in heavy cream until fluffy and spreadable. The texture should be rich yet light, making it easy to spread without tearing the sponge.

Step 4: Assemble the roll. Gently unroll the cooled sponge cake. Spread an even layer of cheesecake filling over the surface, then scatter sliced strawberries evenly on top. Carefully re-roll the cake, this time without the towel, keeping the roll tight but gentle to avoid squeezing out the filling.

Step 5: Chill and decorate. Wrap the finished roll in plastic wrap and refrigerate for at least 2 hours to firm up. When ready to serve, dust with powdered sugar, drizzle with white chocolate, or garnish with extra strawberries. Slice with a serrated knife for clean swirls that showcase the layers beautifully.

Variations & substitutions

You can easily adapt this recipe to suit your preferences. Swap strawberries with raspberries, blueberries, or a mix of berries for a different flavor profile. If you’re short on cream cheese, mascarpone makes a luxurious substitute that adds an Italian twist. For a lighter version, you can use whipped yogurt cream instead of cheesecake filling. To make it festive, consider adding a splash of strawberry liqueur or a layer of strawberry jam for extra sweetness and depth.

Storage, freezing & make-ahead

Strawberry Shortcake Cheesecake Rolls keep well in the refrigerator for up to 3 days when wrapped tightly in plastic wrap or stored in an airtight container. If you’d like to make it ahead, prepare the roll a day before serving to let the flavors meld. For longer storage, freeze the roll (without powdered sugar or toppings) wrapped securely in plastic and then foil. Thaw overnight in the refrigerator before decorating and serving. Freezing maintains the texture surprisingly well, making it a convenient dessert to prepare in advance for events.

Serving ideas & pairings

This dessert shines on its own but can be elevated with thoughtful pairings. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. Fresh mint leaves add color and a refreshing note. For beverages, pair it with a chilled glass of sparkling wine, strawberry lemonade, or even a creamy latte. During summer, it’s perfect alongside a fresh fruit salad, while in winter, it can be served with warm custard or hot cocoa for comfort.

FAQ

Can I use frozen strawberries? Yes, but thaw and drain them well to avoid excess liquid that could make the cake soggy.

What if my cake cracks? Don’t worry! You can cover cracks with powdered sugar, whipped cream, or drizzle, and it will still look beautiful.

Can I make this gluten-free? Absolutely—use a gluten-free flour blend designed for baking sponge cakes.

Do I need a jelly roll pan? It’s ideal, but you can use a standard baking sheet if it has a rim and adjust the baking time slightly.

Can I add chocolate to the filling? Yes! Fold in mini chocolate chips or a swirl of melted chocolate for a delicious twist.

Final thoughts

Strawberry Shortcake Cheesecake Rolls are more than just a dessert—they’re a celebration in every slice. With their beautiful swirl, creamy filling, and fresh fruit, they bring together everything we love about classic sweets in one bite. Whether you’re making this for a family gathering, a romantic dinner, or simply to treat yourself, this recipe is guaranteed to delight. Once you master the rolling technique, you’ll find endless ways to customize and make it your own. So gather your ingredients, preheat that oven, and get ready to create a dessert that will become one of your go-to favorites.

Strawberry Shortcake Cheesecake Rolls

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• Author: Sarah White
• Total Time: 40 minutes + 2 hours chilling
• Yield: 8–10 slices
• Diet: Vegetarian

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Description

A delightful swirl of soft sponge cake filled with creamy cheesecake and fresh strawberries. Light, refreshing, and perfect for any celebration.

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Ingredients

• 4 large eggs

• 3/4 cup granulated sugar

• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt
• 8 oz cream cheese, softened

• 1/2 cup powdered sugar

• 1 teaspoon vanilla extract
• 1/2 cup heavy cream

• 1 1/2 cups fresh strawberries, sliced

• Powdered sugar, for dusting
  

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Instructions

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

2. Beat eggs and sugar together until pale and fluffy. Stir in vanilla, then fold in flour, baking powder, and salt. Spread batter evenly in the pan and bake for 12–15 minutes.
3. While still warm, invert the cake onto a towel dusted with powdered sugar. Peel off the parchment, then gently roll the cake up in the towel. Let cool completely.

4. Beat cream cheese until smooth, then mix in powdered sugar and vanilla. Whip in heavy cream until light and fluffy.

5. Unroll cooled cake, spread filling evenly, and sprinkle with sliced strawberries. Carefully roll the cake back up without the towel.
6. Wrap in plastic and refrigerate for 2 hours before slicing. Dust with powdered sugar before serving.

Notes

Keep refrigerated in an airtight container for up to 3 days. For a festive touch, drizzle with melted white chocolate or garnish with extra berries.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American