Strawberry Shortcake Cheesecake Rolls are a fun twist on classic strawberry shortcake, combining fluffy cake, creamy cheesecake filling, and sweet strawberries all rolled into one delicious treat. The soft, spongy roll wrapped around the rich cheesecake makes every bite feel like a little celebration of fresh and creamy flavors.
I love making these rolls when I want something that’s both fancy and easy to share. The cream cheese filling is smooth and just sweet enough, while the strawberries add a fresh pop that keeps it from being too rich. I usually sprinkle a little powdered sugar on top to make them look even more inviting.
These rolls are perfect for a picnic, a casual get-together, or just as a special dessert after dinner. I find that once people try one, they’re hooked — it’s like enjoying the best parts of strawberry shortcake in a fun, handheld way. They also keep well in the fridge, so I often make a batch ahead to have on hand for a quick, sweet treat.
Key Ingredients & Substitutions
Eggs: They provide structure and help the cake rise. Fresh eggs give the best volume. If you need a substitute, use flax eggs, but the cake may be less fluffy.
Cream Cheese: This is the star in the cheesecake filling. Make sure it’s softened to get a smooth texture. You can swap with mascarpone for a creamier taste.
Strawberries: Fresh strawberries bring a nice juicy, sweet-tart flavor. If out of season, frozen strawberries (thawed and drained) work too.
Heavy Cream: Whipped until stiff, it lightens the cream cheese filling. You can try coconut cream for a dairy-free option, but the flavor will change.
All-purpose Flour: The base for the sponge cake. Cake flour is a great substitute if you want a lighter, more tender cake.
How Can I Roll the Cake Without Cracking?
Rolling the cake while it’s warm is key to avoid cracks. Here’s how you do it right:
- Sprinkle the towel lightly with powdered sugar to stop sticking.
- Turn the cake out carefully onto the towel as soon as it’s out of the oven.
- Peel off the parchment paper slowly and gently to keep the cake surface smooth.
- Roll the cake and towel together starting from the short edge; don’t force it if you feel resistance.
- Let the roll cool completely before unrolling to add filling.
This method helps the sponge become flexible and keeps it from breaking when you roll and fill it.
Equipment You’ll Need
- Jelly roll pan – I recommend a 15×10-inch size to get an even, thin sponge layer that rolls easily.
- Electric mixer – makes beating eggs and whipping cream fast and smooth, saving time and effort.
- Mixing bowls – for preparing the sponge, fillings, and strawberries; a set with different sizes is handy.
- Spatula or offset spatula – helps spread the cream cheese evenly over the cake without tearing.
- Clean kitchen towel or parchment paper – for rolling the cake while it cools, preventing cracks.
- Sharp knife – to slice the rolled dessert cleanly and evenly for serving.
Flavor Variations & Add-Ins
- Swap strawberries with blueberries or raspberries for a different berry burst that pairs well with the creamy filling.
- Add a splash of lemon zest or juice to the cream cheese for extra brightness and tang.
- Mix chopped nuts like pecans or almonds into the strawberry filling for crunch and richness.
- Use a different whipped topping like coconut whipped cream for a dairy-free or tropical twist.
Strawberry Shortcake Cheesecake Rolls
Ingredients You’ll Need:
For the Cake Roll:
- 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
- Powdered sugar, for dusting (optional)
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
For the Strawberry Filling and Topping:
- 1 1/2 cups fresh strawberries, diced (plus extra for topping)
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- Optional: finely chopped fresh mint or basil for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, 12–15 minutes for baking, and about 1 hour of chilling time if you choose to refrigerate before slicing. Rolling the cake while warm and letting the filling set in the fridge makes for the best texture and flavor.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan
Set your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
2. Make the Sponge Cake
In a large bowl, beat eggs and sugar on high speed until the mixture is thick, pale, and has tripled in volume (about 5 minutes). Stir in the vanilla extract. In a separate bowl, sift together flour, baking powder, and salt. Gently fold this dry mix into the egg mixture, taking care not to deflate it. Pour the batter into the pan and spread it evenly. Bake for 12-15 minutes, or until the top springs back when lightly touched.
3. Roll the Cake While Warm
Right after baking, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting at one short edge, roll the cake and towel together. Let it cool fully while rolled up.
4. Prepare the Strawberry Filling
Combine diced strawberries, sugar, and lemon juice in a bowl. Let them sit for at least 15 minutes to macerate and become juicy.
5. Make the Cheesecake Filling
Beat the softened cream cheese with powdered sugar and vanilla extract until smooth. In a separate bowl, whip the cold heavy cream until stiff peaks form. Fold the whipped cream gently into the cream cheese mixture until smooth and combined.
6. Assemble the Rolls
Unroll the cooled sponge carefully. Spread an even layer of the cheesecake filling over it. Scatter the macerated strawberries evenly on top. Gently roll the cake back up without the towel.
7. Serve and Garnish
Cut the roll into thick slices and place them on plates. Spoon extra strawberries and their syrup over the top. If you like, dust with powdered sugar and sprinkle with finely chopped mint or basil for a fresh touch.
8. Chill or Serve
You can refrigerate the rolls for about 1 hour before slicing to help the filling set. Serve chilled or at room temperature, whichever you prefer!
Enjoy your Strawberry Shortcake Cheesecake Rolls — a delightful treat that’s soft, creamy, and bursting with fresh strawberry flavor!
Can I Use Frozen Strawberries for This Recipe?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture that could make the cake soggy. Pat them dry gently before adding to the filling.
How Long Can I Store Strawberry Shortcake Cheesecake Rolls?
Store the rolls in an airtight container in the refrigerator for up to 3 days. For best texture and flavor, enjoy within the first 1-2 days.
Can I Make the Cake Roll Ahead of Time?
Absolutely! You can bake and roll the cake a day in advance and keep it wrapped in the kitchen towel and plastic wrap in the fridge. Just prepare the filling and assemble the next day for the freshest taste.
What’s the Best Way to Prevent the Cake from Cracking When Rolling?
Roll the cake while it’s still warm, using a powdered sugar-dusted towel to help prevent sticking. Rolling it gently and letting it cool fully in the rolled shape will keep cracks at bay.