Strawberry Shortcake Cheesecake Dessert Roll – A Dreamy No-Fuss Treat

The Strawberry Shortcake Cheesecake Dessert Roll is a showstopping twist on two classic favorites: strawberry shortcake and cheesecake. Rolled like a Swiss cake, this dessert combines a tender vanilla sponge, luscious cheesecake filling, and juicy strawberries in every spiral. Finished with a coating of strawberry crumble and whipped topping, it’s light, creamy, and visually stunning — perfect for spring celebrations, birthdays, or potlucks.

Inspired by the nostalgic flavors of strawberry shortcake ice cream bars and bakery-style cheesecake, this roll balances textures beautifully. The sponge is soft and airy, the filling is rich yet smooth, and the berries add brightness in every bite. It’s a chilled, sliceable dessert that feels special without being fussy.

Ingredients Overview

This dessert roll is made with three key components: sponge cake, cheesecake filling, and strawberry elements. Each layer adds flavor and structure, and substitutions are easy for dietary needs or taste preferences.

For the Sponge Cake:

• Eggs (room temperature): Whipped for structure and fluffiness — no baking powder needed.

• Granulated Sugar: Adds sweetness and helps whip the eggs to volume.

• All-Purpose Flour: Gives the cake structure without making it too dense.

• Cornstarch: Helps keep the sponge tender.

• Vanilla Extract: Adds warmth and classic shortcake flavor.

• Salt: Balances the sweetness and brightens the overall flavor.

Tip: A jelly roll pan (10×15″) works best for the right cake thickness.

For the Cheesecake Filling:

• Cream Cheese (softened): Full-fat cream cheese is ideal for a rich, smooth filling.

• Powdered Sugar: Blends smoothly with cream cheese without grittiness.

• Heavy Whipping Cream: Whipped to add volume and lightness.

• Vanilla Extract: Ties the flavor together and enhances the strawberry component.

For the Strawberry Layer:

• Fresh Strawberries (diced): Juicy, sweet, and slightly tart — the star of the dessert.

• Strawberry Jam or Sauce: Adds sweetness and moisture. Optional but recommended.

• Strawberry Shortcake Crumble (optional topping): A mix of crushed cookies and freeze-dried strawberries or strawberry-flavored gelatin mix for a nostalgic finish.

Optional Variations:

• Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum.

• Dairy-Free: Substitute with vegan cream cheese and coconut cream.

• Frozen Strawberries: If using, thaw and drain well to avoid sogginess.

Step-by-Step Instructions

Step 1: Make the Sponge Cake

1. Preheat oven to 350°F (175°C). Grease a jelly roll pan, line it with parchment paper, and lightly grease the parchment.

2. Whip the eggs and sugar using a stand or hand mixer for 6–8 minutes on high speed, until tripled in volume and pale.

3. Sift together flour, cornstarch, and salt. Gently fold into the egg mixture in batches, being careful not to deflate.

4. Add vanilla extract and fold just until incorporated.

5. Pour batter into the pan and spread evenly with a spatula.

6. Bake for 10–12 minutes until the top springs back and is lightly golden.

7. Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment, then gently roll the cake up (with the towel) from the short end. Let it cool completely rolled up — this prevents cracking later.

Step 2: Prepare the Cheesecake Filling

1. In a bowl, beat softened cream cheese with powdered sugar and vanilla until smooth.

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

3. Gently fold whipped cream into the cream cheese mixture until fluffy and smooth. Chill for 15–30 minutes if needed to thicken slightly.

Step 3: Assemble the Roll

1. Unroll the cooled sponge cake. It should hold its shape and be pliable.

2. Spread a thin layer of strawberry jam over the surface if using.

3. Spread the cheesecake filling evenly, leaving a ½-inch border on the edges.

4. Scatter diced strawberries over the cream layer.

5. Carefully re-roll the cake without the towel, using gentle pressure.

6. Wrap in plastic wrap and refrigerate for at least 2–4 hours (or overnight) to set.

Step 4: Decorate & Serve

1. Unwrap the chilled roll and trim ends for a clean look.

2. Spread whipped cream or extra filling on top, if desired.

3. Sprinkle with strawberry shortcake crumble for a fun crunch and extra flavor.

4. Garnish with fresh berries or mint sprigs.

Slice with a sharp knife wiped clean between cuts for neat slices.

Tips, Variations & Substitutions

Helpful Tips:

• Room-temperature eggs whip better and yield more volume.

• Do not overmix the sponge batter after adding flour — it can deflate.

• Roll the cake while warm — this prevents cracks during final assembly.

• Chill before slicing for clean, firm layers.

Flavor Variations:

• Lemon Version: Add lemon zest to the sponge and filling.

• Chocolate Twist: Add cocoa powder to the sponge and top with chocolate-dipped strawberries.

• Berry Mix: Swap strawberries for raspberries or blueberries — just keep the moisture level low.

Dietary Substitutions:

• Keto-Friendly: Use almond flour sponge and sugar-free whipped filling.

• Egg-Free: Try an aquafaba sponge or a vegan Swiss roll base recipe.

• Nut-Free: Safe as-is unless you add toppings that contain nuts.

Serving Ideas & Occasions

This dessert roll is ideal for:

• Spring and Summer Brunches: Refreshing and light with seasonal berries.

• Mother’s Day or Easter: Beautiful on a pastel-themed table.

• Potlucks and Showers: Easy to slice and serve — no fork needed!

• Afternoon Tea: Pair with black tea or sparkling lemonade.

Serve chilled for best flavor and texture. Add a dollop of whipped cream and a sprig of mint for a bakery-worthy presentation.

Nutritional & Health Notes

While this dessert is indulgent, it offers real fruit and avoids heavy frostings. Portion-controlled slices help keep it balanced.

Each slice contains:

• Carbohydrates from sponge and fruit

• Protein and fat from the cream cheese and eggs

• Calcium from dairy-based ingredients

Health-conscious adjustments:

• Use low-fat cream cheese or Greek yogurt.

• Sweeten with honey or maple syrup instead of powdered sugar.

• Add chia seeds to the strawberry layer for fiber and texture.

A typical slice (1 of 10) has around 280–320 calories, depending on toppings and cream content.

FAQs

Q1: Can I make this dessert roll ahead of time?

A1: Yes, it’s best made the day before. Chilling overnight helps the flavors meld and keeps the roll intact when slicing.

Q2: What if my cake cracks when rolling?

A2: Small cracks can be hidden under whipped topping or crumble. To prevent cracks, roll the cake while still warm and moist. Avoid overbaking.

Q3: Can I freeze the roll?

A3: Yes, wrap it tightly in plastic and freeze without toppings for up to 1 month. Thaw in the fridge overnight before decorating and serving.

Q4: Can I use store-bought whipped topping?

A4: Definitely. It saves time and is more stable for warm climates. Just make sure to fold it gently into the filling to keep it airy.

Q5: Can I make this gluten-free?

A5: Yes — use a gluten-free 1:1 flour blend. Make sure it contains xanthan gum or add ½ tsp per cup of flour for structure.

Q6: What is strawberry shortcake crumble made from?

A6: Combine crushed vanilla sandwich cookies with freeze-dried strawberries or strawberry gelatin powder. Toss with melted butter for texture and flavor.

Q7: How long will leftovers last?

A7: Stored in an airtight container in the fridge, it stays fresh for 3–4 days. The sponge may soften over time from the filling, but the flavor holds

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