These Strawberry Shortcake Cheesecake Rolls combine a light, fluffy sponge cake with a rich, creamy cheesecake filling and sweet strawberry flavor in every bite. Rolled into a beautiful swirl and sliced into elegant pieces, this dessert is perfect for gatherings, celebrations, or simply treating yourself to something special.
Why You’ll Love This Recipe
This recipe delivers the perfect balance of textures and flavors. The sponge cake is soft and airy, the cheesecake filling is smooth and creamy, and the strawberries add a fresh, slightly tangy sweetness.
It looks impressive yet is surprisingly simple to prepare. The roll format makes it easy to slice and serve, and it holds its shape beautifully. It is also versatile enough to customize with different fruits or flavor variations.
Whether you are making dessert for guests or preparing a weekend treat for your family, this recipe offers bakery-quality results at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the sponge cake:
4 large eggs, room temperature
3/4 cup granulated sugar
3/4 cup all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon baking powder
For the cheesecake filling:
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, cold
For the strawberry layer:
1 1/2 cups fresh strawberries, finely chopped
2 tablespoons granulated sugar
1 teaspoon lemon juice
For garnish (optional):
1/4 cup crushed shortbread cookies
Fresh strawberry slices
Directions
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on high speed for about 4–5 minutes, until pale, thick, and tripled in volume. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
Pour the batter evenly into the prepared pan and spread it gently to the edges. Bake for 10–12 minutes, or until the cake springs back lightly when touched.
While the cake is baking, lay a clean kitchen towel on the counter and dust it lightly with powdered sugar.
Once baked, immediately invert the hot cake onto the prepared towel. Carefully peel off the parchment paper. Starting from the short end, roll the cake up with the towel inside. Let it cool completely in the rolled shape.
To prepare the strawberry mixture, combine chopped strawberries, sugar, and lemon juice in a bowl. Let sit for 10–15 minutes until slightly syrupy. Drain excess liquid before using.
For the cheesecake filling, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
Carefully unroll the cooled cake. Spread an even layer of cheesecake filling over the surface, leaving about 1/2 inch around the edges. Spoon the drained strawberry mixture evenly on top.
Gently roll the cake back up without the towel. Wrap tightly in plastic wrap and refrigerate for at least 2 hours to set.
Before serving, sprinkle with crushed shortbread cookies and garnish with fresh strawberry slices if desired. Slice and serve chilled.
Servings and timing
Servings: 8–10 slices
Preparation time: 25 minutes
Baking time: 10–12 minutes
Chilling time: 2 hours
Total time: Approximately 2 hours 40 minutes
Variations
Chocolate Strawberry Roll
Add 2 tablespoons of cocoa powder to the flour mixture for a chocolate sponge base.
Berry Medley Version
Replace half of the strawberries with raspberries or blueberries for a mixed berry twist.
Strawberry Jam Shortcut
Use 1/2 cup high-quality strawberry jam instead of fresh strawberries for a quicker preparation.
Lemon Cheesecake Roll
Add 1 teaspoon lemon zest to the cheesecake filling for a bright citrus flavor.
No-Bake Filling Option
Skip whipping cream and use 1 cup stabilized whipped topping folded into the cream cheese mixture for convenience.
Storage/Reheating
Store the roll tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3 days.
For best texture, serve chilled. This dessert does not require reheating.
You can freeze the fully assembled roll (without fresh garnish) for up to 1 month. Wrap it tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before slicing.
FAQs
Can I make this cake in advance?
Yes, you can prepare it one day ahead and keep it refrigerated until serving.
Why did my cake crack when rolling?
Cracking usually happens if the cake cools completely before being rolled the first time. Always roll it while still warm.
Can I use frozen strawberries?
Yes, but thaw and drain them thoroughly to remove excess moisture before spreading.
How do I prevent the cake from sticking to the towel?
Dust the towel generously with powdered sugar before inverting the cake.
Can I use a different pan size?
A 10×15-inch jelly roll pan works best. A different size may affect thickness and baking time.
How do I know when the sponge cake is done?
It should spring back lightly when touched and have a light golden color.
Can I make this without heavy cream?
Yes, you can use whipped topping instead, though the texture may be slightly different.
Is this dessert overly sweet?
The balance of sponge, cream cheese, and strawberries keeps it from being overly sweet.
Can I add a crunchy layer inside?
Yes, sprinkle crushed shortbread cookies over the filling before rolling for added texture.
How should I slice the roll cleanly?
Use a sharp knife and wipe it clean between each slice for neat presentation.
Conclusion
Strawberry Shortcake Cheesecake Rolls are a delightful dessert that brings together light sponge cake, creamy cheesecake filling, and fresh strawberry sweetness in one elegant swirl. With simple ingredients and straightforward steps, you can create a dessert that looks impressive and tastes unforgettable. Whether for a celebration or a weekend indulgence, this recipe is sure to become a favorite in your kitchen.
These Strawberry Shortcake Cheesecake Rolls feature a light and fluffy sponge cake wrapped around a rich, creamy cheesecake filling and sweet strawberry layer. Rolled into a beautiful swirl and chilled to perfection, this elegant dessert delivers a perfect balance of airy cake, smooth cream, and fresh fruit flavor.
Ingredients
For the Sponge Cake:
4 large eggs, room temperature
3/4 cup granulated sugar
3/4 cup all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon baking powder
For the Cheesecake Filling:
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, cold
For the Strawberry Layer:
1 1/2 cups fresh strawberries, finely chopped
2 tablespoons granulated sugar
1 teaspoon lemon juice
For Garnish (Optional):
1/4 cup crushed shortbread cookies
Fresh strawberry slices
Instructions
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
Beat eggs and sugar on high speed for 4–5 minutes until pale, thick, and tripled in volume. Mix in vanilla extract.
Whisk together flour, baking powder, and salt. Gently fold into the egg mixture without deflating the batter.
Spread batter evenly into prepared pan. Bake for 10–12 minutes, until the cake springs back lightly when touched.
Dust a clean kitchen towel with powdered sugar. Invert hot cake onto the towel and carefully peel off parchment paper.
Roll the cake up from the short end with the towel inside. Let cool completely while rolled.
Combine chopped strawberries, sugar, and lemon juice. Let sit 10–15 minutes, then drain excess liquid.
Beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip heavy cream to stiff peaks and gently fold into the cream cheese mixture.
Unroll cooled cake. Spread cheesecake filling evenly, leaving a 1/2-inch border. Top with drained strawberry mixture.
Roll the cake back up without the towel. Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
Before serving, garnish with crushed shortbread cookies and fresh strawberry slices if desired. Slice and serve chilled.
Notes
Roll the cake while warm to prevent cracking.
Drain strawberries well to avoid excess moisture.
Chill thoroughly for clean slices.
Use a sharp knife and wipe clean between cuts.
Store tightly wrapped in the refrigerator for up to 3 days.
