Introduction
Strawberry Shortcake Cheesecake Rolls are the perfect blend of light sponge cake, creamy cheesecake filling, and fresh, juicy strawberries. This dessert combines the classic flavors of strawberry shortcake with the richness of cheesecake, all rolled into a beautiful, sliceable treat. It’s elegant enough for special occasions yet simple enough to make at home.
📝 Ingredients
For the Cake Roll
- 3 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Cheesecake Filling
- 8 oz (225 g) cream cheese, softened
- 1 cup heavy whipping cream (cold)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For the Strawberry Layer
- 1½ cups fresh strawberries, finely chopped
- 2 tablespoons granulated sugar
For Topping (Optional but Recommended)
- Whipped cream
- Fresh strawberries, sliced
👩🍳 Instructions
1️⃣ Prepare the Cake
Preheat your oven to 350°F (175°C). Line a 10×15-inch baking pan with parchment paper.
In a bowl, beat eggs and sugar until pale and fluffy. Add vanilla extract.
In another bowl, whisk flour, baking powder, and salt. Gently fold dry ingredients into the egg mixture.
Spread batter evenly into the pan and bake for 10–12 minutes, until lightly golden.
2️⃣ Roll the Cake
While the cake is warm, carefully turn it onto a clean kitchen towel dusted with powdered sugar.
Roll it up gently from the short end and let it cool completely.
3️⃣ Make the Cheesecake Filling
Beat cream cheese until smooth. Add powdered sugar and vanilla.
In a separate bowl, whip heavy cream to stiff peaks, then fold it into the cream cheese mixture.
4️⃣ Prepare the Strawberries
Mix chopped strawberries with granulated sugar and let sit for 10 minutes to release juices.
5️⃣ Assemble the Roll
Unroll the cooled cake carefully.
Spread an even layer of cheesecake filling, then sprinkle strawberries over the top.
Gently roll the cake back up (without the towel).
6️⃣ Chill and Decorate
Refrigerate for at least 2 hours before slicing.
Top with whipped cream and fresh strawberries if desired.
❓ Frequently Asked Questions
Can I use frozen strawberries?
Yes, but thaw and drain them well to avoid excess moisture.
How long do these rolls last?
They keep well in the refrigerator for up to 3 days in an airtight container.
Can I make this ahead of time?
Absolutely! It’s even better after chilling overnight.
Can I freeze it?
Freezing is not recommended, as the cream filling may change texture.
✨ Final Thoughts
Strawberry Shortcake Cheesecake Rolls are a show-stopping dessert that looks fancy but is surprisingly easy to make. With their soft cake, creamy filling, and bursts of fresh strawberry flavor, they’re guaranteed to impress family and guests alike. Perfect for spring, summer, or anytime you’re craving something sweet and refreshing 🍓💖
Print
🍓 Strawberry Shortcake Cheesecake Rolls
Ingredients
📝 Ingredients
For the Cake Roll
-
- 3 large eggs
-
- ¾ cup granulated sugar
-
- 1 teaspoon vanilla extract
-
- ¾ cup all-purpose flour
-
- 1 teaspoon baking powder
-
- ¼ teaspoon salt
For the Cheesecake Filling
-
- 8 oz (225 g) cream cheese, softened
-
- 1 cup heavy whipping cream (cold)
-
- ½ cup powdered sugar
-
- 1 teaspoon vanilla extract
For the Strawberry Layer
-
- 1½ cups fresh strawberries, finely chopped
-
- 2 tablespoons granulated sugar
For Topping (Optional but Recommended)
-
- Whipped cream
-
- Fresh strawberries, sliced
Instructions
Preheat your oven to 350°F (175°C). Line a 10×15-inch baking pan with parchment paper.
In a bowl, beat eggs and sugar until pale and fluffy. Add vanilla extract.
In another bowl, whisk flour, baking powder, and salt. Gently fold dry ingredients into the egg mixture.
Spread batter evenly into the pan and bake for 10–12 minutes, until lightly golden.
While the cake is warm, carefully turn it onto a clean kitchen towel dusted with powdered sugar.
Roll it up gently from the short end and let it cool completely.
Beat cream cheese until smooth. Add powdered sugar and vanilla.
In a separate bowl, whip heavy cream to stiff peaks, then fold it into the cream cheese mixture.
Mix chopped strawberries with granulated sugar and let sit for 10 minutes to release juices.
Unroll the cooled cake carefully.
Spread an even layer of cheesecake filling, then sprinkle strawberries over the top.
Gently roll the cake back up (without the towel).
Refrigerate for at least 2 hours before slicing.
Top with whipped cream and fresh strawberries if desired.
