Strawberry Shortcake Cheesecake Rolls are a delightful twist on a classic dessert. Imagine soft, fluffy cake rolled up with creamy cheesecake filling and fresh, sweet strawberries. Each bite offers a perfect balance of light cake, rich cream cheese, and juicy strawberry pieces, making it a real treat.
I love making these rolls when I want to impress friends without spending hours in the kitchen. The best part is that the cheesecake filling stays smooth and creamy, so the rolls are deliciously moist. I always find it fun to swirl the strawberries right into the cream cheese layer, so every slice looks colorful and inviting.
These rolls are perfect served chilled with a dollop of whipped cream or a drizzle of strawberry sauce. They turn any simple gathering into a special occasion, and I often get requests to make them again. They remind me of summertime picnics and family get-togethers when fresh strawberries are at their best.
Key Ingredients & Substitutions
Eggs: Using room temperature eggs helps the cake rise nicely and stay light. If you’re in a hurry, microwave cold eggs for 10 seconds to warm them slightly.
Cream Cheese: For a smooth filling, soften cream cheese fully but don’t melt it. If dairy-free, try a vegan cream cheese alternative.
Strawberries: Fresh, ripe strawberries are best for sweetness and color. If strawberries aren’t in season, frozen berries can work but may make the filling wetter, so drain them well.
Heavy Whipping Cream: Whipping this cream gives the filling fluffiness. For a lighter option, substitute with coconut cream, whipped well, for a dairy-free version.
How Do You Roll the Cake Without Cracking?
Rolling the cake while it’s still warm is key to prevent cracks. Here’s what I do:
- Right out of the oven, invert the cake onto a powdered sugar-dusted towel.
- Peel off the parchment carefully so the cake stays intact.
- Roll the cake up with the towel inside starting from the short end — this shapes the cake and cools it rolled.
- Once cool, unroll gently to add filling, then re-roll tightly but gently to keep it neat.
This technique keeps your roll soft and beautiful, with no breaks or holes. Taking your time at this step really pays off!
Equipment You’ll Need
- Jelly roll pan (15×10 inches) – I like this size because it’s perfect for a thin, even cake that’s easy to roll.
- Electric mixer – makes beating eggs and whipping cream much quicker and fluffier.
- Mixing bowls – for assembling the filling and beating the eggs.
- Rubber spatula – helps spread the filling smoothly and fold ingredients gently.
- Parchment paper – prevents the cake from sticking and helps with rolling.
- Clean kitchen towel – for rolling the cake while warm and shaping it evenly.
Flavor Variations & Add-Ins
- Swap strawberries for blueberries or raspberries for a different berry flavor.
- Add a splash of lemon zest or vanilla extract to the cheesecake filling for extra flavor.
- Mix in mini chocolate chips or chopped nuts in the filling for texture.
- Use a flavored cake sponge, like vanilla or lemon, instead of the traditional sponge for a twist.
Strawberry Shortcake Cheesecake Rolls
Ingredients You’ll Need:
For the Cake Roll:
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- Powdered sugar, for dusting and rolling
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
Fresh Strawberries:
- 1 1/2 cups strawberries, sliced
For Topping:
- Whipped cream
- Fresh strawberries, chopped or halved
- Powdered sugar, for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the batter and filling, plus 12-15 minutes to bake the cake. Rolling and assembling add about 15 minutes, and then you’ll want to chill the rolls for at least 1 hour before serving. So, roughly 1 hour and 45 minutes from start to finish, including chilling time.
Step-by-Step Instructions:
1. Prepare the Cake Roll:
Preheat the oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. In a large bowl, beat the eggs with an electric mixer on high speed until thick and pale, about 3-5 minutes. Gradually add the sugar and vanilla, mixing until combined. In another bowl, sift together flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture, careful not to deflate. Pour the batter into the pan evenly and bake for 12-15 minutes until the cake springs back when touched lightly.
2. Roll the Cake While Warm:
Right after baking, dust a clean kitchen towel with powdered sugar. Invert the hot cake onto the towel and carefully peel off the parchment. Starting from a short side, roll the cake up with the towel inside, then let it cool completely while rolled.
3. Prepare the Cheesecake Filling:
Beat the softened cream cheese in a bowl until smooth. Add powdered sugar and vanilla extract and mix well. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and combined.
4. Assemble the Rolls:
Once the cake has cooled, carefully unroll it. Spread a thick, even layer of the cheesecake filling over the cake, leaving a small border around the edges. Evenly sprinkle the sliced strawberries on top. Gently re-roll the cake, removing the towel as you go, making sure it’s snug but not too tight. Place the roll with the seam side down on a serving plate.
5. Decorate and Serve:
Spread whipped cream on top of the rolled cake. Garnish with fresh strawberries and dust with powdered sugar. Chill the roll for at least 1 hour before slicing to help it set. Serve chilled and enjoy your strawberry shortcake cheesecake rolls!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries, but be sure to thaw and drain them well to avoid excess moisture that could make the cake soggy.
How Do I Store Leftover Rolls?
Wrap the roll tightly in plastic wrap and refrigerate. It’s best eaten within 2-3 days. Let it sit at room temperature for 10-15 minutes before slicing to soften slightly.
Can I Make the Cheesecake Filling Ahead of Time?
Absolutely! Prepare the filling up to a day in advance and keep it refrigerated. Give it a gentle stir before spreading on the cake.
What’s the Best Way to Prevent Cake Cracking When Rolling?
Roll the cake while it’s still warm, using a powdered sugar-dusted towel. This helps the cake bend without cracking and makes the rolling process much easier.