Strawberry Shortcake Cheesecake Rolls – A Light, Creamy, and Fresh Dessert You’ll Love!
Looking for a dessert that’s light, fruity, and irresistibly creamy? These Strawberry Shortcake Cheesecake Rolls are the perfect blend of fluffy sponge cake, luscious cream cheese filling, and juicy fresh strawberries. Inspired by the classic strawberry shortcake, this recipe turns it into elegant, rolled slices that are perfect for any occasion.
Whether you’re hosting a brunch, looking for a romantic dessert, or want to impress guests with something unique, this recipe delivers flavor, texture, and beauty—all in one sweet roll.
Why You’ll Love This Recipe
- Light and fluffy texture, perfect for spring and summer.
- Combines cheesecake and cake in one bite.
- Beautiful presentation—great for parties or gifting.
- Easy to customize with other fruits like raspberries or blueberries.
- Made with fresh ingredients and simple techniques.
Ingredients
For the Cake Roll:
- ¾ cup all-purpose flour (sifted)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs (room temperature)
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting)
For the Cheesecake Filling:
- 8 oz (225 g) cream cheese, softened
- ⅓ cup powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1½ cups fresh strawberries, chopped
Step-by-Step Instructions
Step 1: Bake the Sponge Cake
- Preheat your oven to 350°F (180°C). Line a 10×15 inch jelly roll pan with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, beat the eggs and granulated sugar with an electric mixer on high for about 5 minutes, until light and fluffy.
- Add vanilla extract.
- Gradually fold in the dry ingredients using a spatula, being careful not to deflate the batter.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 10–12 minutes until the cake springs back lightly when touched.
Step 2: Roll the Cake
- While the cake is baking, prepare a clean kitchen towel and sprinkle it with powdered sugar.
- When the cake is done, immediately turn it out onto the towel and carefully peel off the parchment paper.
- Starting from the short end, roll the cake up inside the towel while it’s still warm. Let it cool completely.
Step 3: Make the Cheesecake Filling
- Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Add the chopped strawberries and mix gently.
Step 4: Fill and Roll
- Unroll the cooled cake and spread the cheesecake filling evenly over the surface.
- Carefully re-roll the cake (without the towel), then wrap it tightly in plastic wrap.
- Chill in the refrigerator for at least 4 hours or overnight for best results.
Serving and Storage Tips
- Slice the roll into even pieces using a sharp knife.
- Dust with powdered sugar and garnish with extra strawberries or mint leaves.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Health & Nutrition Benefits
- Strawberries are rich in antioxidants, vitamin C, and fiber.
- Cream cheese provides calcium and protein.
- Moderate sugar and real fruit make this dessert a better alternative to store-bought sweets.
Variations You Can Try
- Lemon zest in the filling for a citrus twist.
- Chocolate drizzle over the top for added decadence.
- Use raspberries or blueberries instead of strawberries for a berry mix version.
- Make it gluten-free by using a gluten-free flour blend. Amish Peanut Butter Cream Pie