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Sweet Strawberry Shortcake Cheesecake Rolls

Sweet Strawberry Shortcake Cheesecake Rolls

Sweet Strawberry Shortcake Cheesecake Rolls feature a moist, fluffy sponge cake rolled around a rich and creamy cheesecake filling with fresh strawberry slices. This easy-to-make dessert balances sweet and tangy flavors with a tender texture, perfect for parties, brunches, or family gatherings. Customize with berry medleys, chocolate drizzle, or gluten-free and vegan alternatives for a versatile treat everyone will love.

  • Total Time: 2 hours 35 minutes
  • Yield: 8 servings 1x

Ingredients

Scale

Cake Batter

  • 4 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract

Cheesecake Filling

  • 8 oz full-fat cream cheese, softened
  • 1/2 cup powdered sugar, plus extra for dusting
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream, whipped

Fruit

  • 1 1/2 cups fresh ripe strawberries, thinly sliced

Instructions

  1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper. In a mixing bowl, whisk together 4 large eggs and 3/4 cup granulated sugar until the mixture becomes light and fluffy. Gently fold in 3/4 cup all-purpose flour and 1 teaspoon baking powder until the batter is smooth and uniform, ensuring a tender cake layer that will roll without cracking.
  2. Bake the Sponge Cake: Pour the batter evenly into the prepared pan, spreading it smoothly with a spatula. Bake in the preheated oven for 12-15 minutes, or until the cake springs back lightly when touched, creating the perfect flexible base for rolling later with the filling.
  3. Prepare the Cheesecake Filling: While the cake cools, beat 8 oz softened full-fat cream cheese with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until creamy and smooth. Carefully fold in 1/2 cup whipped heavy cream to achieve a fluffy, rich filling that contrasts beautifully with the airy cake.
  4. Add the Strawberries: Thinly slice 1 1/2 cups fresh ripe strawberries and set them aside. These juicy slices will add vibrant flavor and texture when layered inside the roll.
  5. Roll the Cake with Filling: Place a clean kitchen towel on your counter and dust it generously with powdered sugar. Gently invert the cake onto the towel, then carefully peel off the parchment paper. Spread the cheesecake filling evenly over the warm cake surface, then layer the sliced strawberries on top. Using the towel as a guide, gently roll the cake into a neat spiral, securing the filling and fruit inside.
  6. Chill and Serve: Wrap the cake roll tightly in plastic wrap and refrigerate for at least two hours to allow the flavors to meld and the filling to set properly. When ready, slice into pieces and enjoy this delightful dessert.

Notes

  • Use room temperature ingredients for smooth blending of cream cheese and eggs.
  • Do not overbake the cake; bake just until springy to keep the roll soft and crack-free.
  • Roll the cake while it is still warm to prevent cracking.
  • Use fresh, firm strawberries to avoid sogginess inside the roll.
  • Chill the rolled cake thoroughly before slicing to maintain shape and firm up the filling.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (with gluten-free flour substitute)

Nutrition

  • Serving Size: 1 slice (approx. 1/8 of roll)
  • Calories: 280
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 80mg

Keywords: strawberry shortcake, cheesecake roll, dessert roll, strawberry dessert, cake roll, creamy dessert, fruit dessert