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

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A tender vanilla sponge rolled with cheesecake filling and fresh strawberries, topped with strawberry crumble for a nostalgic and elegant treat.

Ingredients

Scale

Sponge Cake:

  • 4 large eggs, room temperature

  • ¾ cup granulated sugar

  • ½ cup all-purpose flour

  • 2 tbsp cornstarch

  • ¼ tsp salt

  • 1 tsp vanilla extract

Cheesecake Filling:

  • 8 oz cream cheese, softened

  • ½ cup powdered sugar

  • ¾ cup heavy whipping cream

  • 1 tsp vanilla extract

Strawberry Layer:

  • ¾ cup diced fresh strawberries

  • 2 tbsp strawberry jam (optional)

Topping:

  • Whipped cream or extra cheesecake filling

  • Strawberry shortcake crumble

  • Extra fresh strawberries

Instructions

  • Preheat oven to 350°F. Line a 10×15″ jelly roll pan with greased parchment paper.

  • Beat eggs and sugar until pale and tripled in volume, 6–8 minutes.

  • Gently fold in sifted flour, cornstarch, salt, and vanilla.

  • Pour into pan and bake 10–12 minutes. Turn out onto powdered-sugar-dusted towel and roll up while warm. Cool.

  • Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream.

  • Unroll cake, spread jam (if using), then add filling and strawberries. Reroll gently.

  • Chill 2–4 hours. Top with whipped cream and crumble. Slice and serve.

Notes

  • Roll the cake while warm to avoid cracks.

  • Use fresh or stabilized whipped cream for topping.

  • Crumble adds texture and visual appeal.

Find it online: https://goldenflavorstudio.com/strawberry-shortcake-cheesecake-dessert-roll-a-dreamy-no-fuss-treat/