Strawberry Shortcake Cheesecake Rolls: A Sweet, Swirled Delight

When I’m in the mood for something fruity, creamy, and show-stopping, I make these strawberry shortcake cheesecake rolls. With soft, tender cake wrapped around a rich cheesecake filling and sweet strawberry layer, they bring together everything I love about classic strawberry shortcake in a fun, handheld dessert.

Why You’ll Love This Recipe

I love how these rolls take simple ingredients and turn them into something impressive and irresistible. The sponge is light and fluffy, the cheesecake filling is smooth and tangy, and the strawberries add a bright, fresh pop. It’s a crowd-pleasing dessert that looks fancy but is surprisingly easy to put together. Perfect for birthdays, holidays, or anytime I want to impress without stress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake roll:

• All-purpose flour

• Baking powder

• Salt

• Eggs

• Granulated sugar

• Vanilla extract

• Milk

For the cheesecake filling:

• Cream cheese, softened

• Powdered sugar

• Vanilla extract

• Heavy cream or whipped topping

For the strawberry layer:

• Fresh or frozen strawberries, chopped

• Granulated sugar

• Lemon juice

• Optional: strawberry jam for added spreadability

For topping (optional):

• Crushed shortbread cookies or golden sandwich cookies

• Whipped cream

• Extra chopped strawberries

Directions

1. I preheat the oven to 350°F (175°C) and line a jelly roll pan (10×15-inch) with parchment paper.

2. I beat the eggs and sugar until light and fluffy, then stir in the vanilla and milk.

3. I sift in the flour, baking powder, and salt, folding gently until just combined.

4. I pour the batter into the pan and bake for 10–12 minutes, until the cake springs back when touched.

5. While warm, I roll the cake in a clean kitchen towel dusted with powdered sugar and let it cool completely.

6. For the filling, I beat the cream cheese with powdered sugar and vanilla, then fold in whipped cream until smooth and fluffy.

7. For the strawberry layer, I cook the berries with sugar and lemon juice until slightly thickened, then let them cool.

8. Once the cake is cool, I unroll it, spread a layer of cheesecake filling, then the strawberries or jam.

9. I gently re-roll the cake (without the towel), wrap it in plastic, and chill for at least 1 hour.

10. I top it with whipped cream and crushed cookies before slicing, if I’m feeling extra indulgent.

Servings and timing

This roll yields about 8–10 slices. It takes 20 minutes to prep, 10–12 minutes to bake, and at least 1 hour to chill.

Variations

• I sometimes swap strawberries for raspberries or blueberries depending on the season.

• For a shortcut, I use store-bought jam and pre-whipped topping in the filling.

• A touch of lemon zest in the cheesecake layer adds brightness.

• For extra texture, I sprinkle crushed cookies inside the roll as well as on top.

Storage/reheating

I store leftover slices in an airtight container in the fridge for up to 3 days. It’s best served chilled or at room temperature. I don’t reheat this dessert—it’s meant to be enjoyed cold for that creamy, fresh flavor.

FAQs

Can I use boxed cake mix?

Yes, I’ve made the roll using a vanilla or white cake mix as a base. I just make sure it’s spread thinly and bakes quickly.

How do I prevent the cake from cracking?

I roll it while it’s still warm and use a towel dusted with powdered sugar to help keep it from sticking or tearing.

Can I freeze the roll?

Yes, I freeze the assembled roll (without toppings), wrapped tightly in plastic wrap. I thaw it in the fridge before serving.

Can I make it ahead?

Absolutely. I often prepare the full roll a day ahead and add toppings just before serving.

Is the cheesecake filling very sweet?

It’s lightly sweet with a rich, tangy flavor that balances the strawberries perfectly. I adjust the sugar depending on how sweet the fruit is.

Conclusion

These strawberry shortcake cheesecake rolls are as beautiful as they are delicious. With layers of soft cake, creamy filling, and sweet berries, they bring a bakery-worthy treat right into my kitchen. Whether I’m serving them for a party or keeping a few slices tucked away for myself, they’re always a hit.

Strawberry Shortcake Cheesecake Rolls: A Sweet, Swirled Delight

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• Author: Linda
• Prep Time: 20 minutes
• Cook Time: 10–12 minutes
• Total Time: ~1.5 hours
• Yield: Serves 8–10 slices
• Category: Dessert, Cake
• Method: Baking, Rolled Cake
• Cuisine: American, Bakery-Inspired
• Diet: Vegetarian

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Description

Strawberry Shortcake Cheesecake Rolls combine tender vanilla sponge cake, a tangy cheesecake filling, and sweet strawberry compote in a beautifully swirled dessert. This no-fuss, show-stopping roll is perfect for spring, summer gatherings, birthdays, or when you want an impressive treat with light, fruity flavor and creamy richness in every bite.

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Ingredients

• For the cake roll:
• All-purpose flour
• Baking powder
• Salt
• Eggs
• Granulated sugar
• Vanilla extract
• Milk
• For the cheesecake filling:
• Cream cheese, softened
• Powdered sugar
• Vanilla extract
• Heavy cream or whipped topping
• For the strawberry layer:
• Fresh or frozen strawberries, chopped
• Granulated sugar
• Lemon juice
• Optional: strawberry jam for added spreadability
• For topping (optional):
• Crushed shortbread cookies or golden sandwich cookies
• Whipped cream
• Extra chopped strawberries

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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. In a bowl, beat eggs and sugar until light and fluffy. Stir in vanilla and milk.

3. Sift in flour, baking powder, and salt. Fold gently until just combined.

4. Pour into prepared pan and spread evenly. Bake for 10–12 minutes until springy.

5. While warm, roll cake in a towel dusted with powdered sugar. Cool completely.

6. For filling: beat cream cheese, powdered sugar, and vanilla. Fold in whipped cream until smooth.

7. For strawberries: cook berries, sugar, and lemon juice until thickened. Cool.

8. Unroll cake, spread cheesecake filling, then strawberry mixture. Re-roll gently (without towel).

9. Wrap in plastic and chill for at least 1 hour.

10. Top with whipped cream, crushed cookies, and extra berries before slicing.

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Notes

• Swap strawberries for raspberries or blueberries as seasonal alternatives.
• Use store-bought jam or pre-whipped topping to save time.
• Add lemon zest to filling for brightness.
• Sprinkle crushed cookies inside the roll for texture.
• Roll cake while warm to avoid cracks.