Best Strawberry Shortcake Cheesecake Rolls – A Bakery-Style Treat at Home

Strawberry Shortcake Cheesecake Rolls combine everything you love about strawberries, creamy cheesecake, and soft vanilla cake into one dreamy, bakery-worthy dessert. Imagine a light sponge cake rolled around a strawberry-infused cheesecake filling, then topped with whipped cream and shortcake crumbles — it’s like strawberry shortcake, cheesecake, and a Swiss roll all wrapped into one irresistible slice.

This recipe is the ultimate mash-up dessert, perfect for spring celebrations, birthdays, summer parties, or just when you want to impress. Despite its gorgeous appearance, it’s surprisingly doable with a little care and a flexible sponge cake. The creamy filling, fresh berries, and signature golden cookie crumble make every bite unforgettable.

Ingredients Overview

Each component plays a key role in this layered and rolled dessert, so quality and temperature matter.

Sponge Cake

The base of the roll is a soft, flexible vanilla sponge cake.

• Eggs: Provide structure and keep the cake springy enough to roll without cracking.

• Sugar: Sweetens and helps whip the eggs to volume.

• Flour: All-purpose or cake flour both work — sifted for lightness.

• Oil or Butter: A touch of fat adds moisture.

• Vanilla: Rounds out the cake’s flavor.

Tip: The cake must be rolled while warm to hold its shape.

Strawberry Cheesecake Filling

This luscious filling combines fresh strawberries, cream cheese, and whipped cream.

• Cream Cheese: Full-fat, softened for a smooth blend.

• Powdered Sugar: Sweetens without adding grit.

• Whipped Cream: Lightens the filling and adds volume.

• Fresh Strawberries: Diced or macerated for bursts of real berry flavor.

Optional: Add a tablespoon of strawberry jam to boost the berry taste.

Shortcake Crumble Topping

This golden, buttery topping is the signature finish — just like an ice cream bar.

• Golden Oreos or Shortbread Cookies: Crushed finely.

• Butter: Binds the crumbs and helps them stick.

• Freeze-Dried Strawberries: Optional, but adds color and flavor.

Alternative: Mix 50/50 with vanilla cake crumbs if making from scratch.

Step-by-Step Instructions

1. Make the Sponge Cake

Ingredients:

• 4 large eggs, room temperature

• ¾ cup granulated sugar

• 1 tsp vanilla extract

• ¾ cup all-purpose flour, sifted

• 1 tsp baking powder

• ¼ tsp salt

• 2 tbsp vegetable oil

• 2 tbsp milk

Instructions:

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease.

2. In a large bowl, beat eggs and sugar with an electric mixer for 5–6 minutes, until thick and pale.

3. Gently fold in vanilla, oil, and milk.

4. Sift in flour, baking powder, and salt. Fold carefully until smooth and airy.

5. Pour into prepared pan and spread evenly.

6. Bake 10–12 minutes, or until golden and the top springs back when touched.

Important: While still warm, invert onto a clean kitchen towel dusted with powdered sugar. Peel off parchment, then roll cake up gently from the short end with the towel inside. Let cool completely.

2. Make the Cheesecake Filling

Ingredients:

• 8 oz cream cheese, softened

• ½ cup powdered sugar

• 1 tsp vanilla extract

• ¾ cup cold heavy cream

• 1 cup finely chopped fresh strawberries

• Optional: 1 tbsp strawberry jam

Instructions:

1. Beat cream cheese, powdered sugar, and vanilla until smooth.

2. In a separate bowl, whip heavy cream to stiff peaks.

3. Fold whipped cream into cream cheese mixture.

4. Gently stir in chopped strawberries (and jam, if using).

5. Chill until ready to spread.

3. Unroll, Fill, and Reroll

1. Carefully unroll the cooled cake. It may crack slightly — that’s okay.

2. Spread cheesecake filling evenly over the surface, leaving a ½-inch border.

3. Roll it back up (without the towel), seam-side down.

4. Wrap in plastic wrap and chill at least 1 hour to set.

4. Make the Shortcake Crumble

Ingredients:

• 12 Golden Oreos or shortbread cookies

• 2 tbsp melted butter

• Optional: 1 tbsp freeze-dried strawberry powder

Instructions:

1. Pulse cookies in a food processor to crumbs.

2. Mix with melted butter and optional strawberry powder.

3. Set aside to sprinkle on top.

5. Frost and Decorate

1. Optional: Frost the roll with whipped topping or cream cheese frosting.

2. Press shortcake crumble all over the top and sides.

3. Garnish with fresh strawberries, a dusting of powdered sugar, or piped whipped cream swirls.

Tips, Variations & Substitutions

 

• No Cracking: Roll the cake while warm and don’t overbake.

• Make It Strawberry-Only: Skip cream cheese for a whipped strawberry filling.

• No Fresh Berries?: Use thawed frozen berries, but drain well.

• Add Crunch: Mix in crushed cookies or white chocolate chips to the filling.

• Freeze Option: Freeze the finished roll (without topping) and thaw in fridge before decorating.

Serving Ideas & Occasions

This dreamy roll is perfect for:

• Mother’s Day or Easter

• Spring and Summer Birthdays

• Afternoon Tea or Brunch

• Dessert Boards or Baby Showers

Serve chilled with coffee, sweet tea, or sparkling water with lemon.

Nutritional & Health Notes

This is a special-occasion dessert that’s rich but can be made lighter:

• Lighter Option: Use light cream cheese and whipped topping.

• Less Sugar: Reduce powdered sugar in filling by 2–3 tablespoons.

• Gluten-Free: Use GF flour and cookies for crust and crumble.

Each slice is indulgent but balanced with fresh fruit and whipped filling.

FAQs

Q1: Can I make it ahead?
Yes. Chill the rolled cake for up to 2 days before decorating. Best enjoyed within 3 days.

Q2: Can I freeze the cheesecake roll?
Yes. Wrap tightly and freeze up to 2 months. Thaw in fridge before topping.

Q3: What if the cake cracks when rolling?
Minor cracks are fine and will be hidden under filling and topping.

Q4: Can I use boxed cake mix?
Yes. Prepare a thin sheet of vanilla or white cake as directed and follow the same rolling method.

Q5: What toppings go best?
Shortcake crumble, whipped cream, white chocolate drizzle, or fresh sliced strawberries.

Q6: Can I make mini rolls?
Yes. Bake in two smaller pans and cut into thirds after rolling for bite-sized versions.

Q7: Do I have to use a towel to roll?
Yes — it prevents sticking and helps shape the cake without damage.

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