Strawberry Shortcake Cheesecake Rolls
The first time I made these Strawberry Shortcake Cheesecake Rolls, I knew they were destined to become a favorite. There’s something magical about the soft sponge cake, the light tang of whipped cheesecake filling, and those vibrant strawberries all rolled into one gorgeous dessert. Every bite is like a spoonful of sunshine and nostalgia, reminding me of summer days and strawberry picking trips.
I love baking, but I especially love recipes that wow people without requiring a culinary degree to pull off. This one hits that sweet spot. It looks impressive, with its pretty spiral layers and fluffy whipped topping, yet it comes together with basic pantry ingredients and some fresh fruit. Whether you’re planning a brunch spread, a tea party, or just want a sweet weekend treat, this roll is a stunning choice.
The contrast of textures is what really seals the deal. The cake is airy but holds its shape, the filling is rich yet light, and the strawberries burst with freshness. Once you slice into it, the presentation alone gets people talking. But once they take a bite? You’re going to be asked for this recipe over and over again.
Why You’ll Love This Strawberry Shortcake Cheesecake Rolls Recipe
This dessert is a dream come true for anyone who loves strawberries and cream. It has the visual appeal of a bakery-style roll with none of the intimidating steps. The sponge is pliable and easy to roll without cracking, the cheesecake filling is stabilized with whipped cream for that mousse-like texture, and the strawberries add that juicy, sweet-tart punch.
Not only is it delicious, but it’s also versatile. You can prep parts of it in advance, making it ideal for entertaining. It’s also a dessert that scales well, so feel free to double up for larger gatherings. Most importantly, the flavors are classic and crowd-pleasing—a guaranteed win with both kids and adults.
How to Make the Strawberry Shortcake Cheesecake Rolls
Step 1: Prepare the sponge cake
Start by preheating your oven and lining a jelly roll pan with parchment paper. Whisk together the eggs and sugar until they become pale and fluffy. Gently fold in the dry ingredients, followed by a splash of vanilla. Pour the batter into the prepared pan and smooth it out evenly. Bake until lightly golden and springy to the touch.
Step 2: Roll the cake
As soon as the cake is done baking, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up in the towel while it’s still warm. Let it cool completely in this shape—this helps prevent cracks when re-rolling with the filling.
Step 3: Make the cheesecake filling
Beat softened cream cheese with powdered sugar until smooth, then gently fold in whipped cream or whipped topping. You want a light, airy consistency that’ll spread easily but hold its shape. Slice fresh strawberries and have them ready to go.
Step 4: Assemble the roll
Carefully unroll the cooled cake and spread a generous layer of cheesecake filling over the surface. Arrange sliced strawberries evenly across the top. Gently roll it back up (without the towel this time), and chill for at least an hour to let everything set.
Step 5: Garnish and serve
Once chilled, top the roll with more whipped cream, whole strawberries, and a dusting of powdered sugar. Slice and serve to rave reviews.
Recipe Variations and Possible Substitutions
If you want to mix things up, try using raspberries or blueberries instead of strawberries. They work beautifully with the cheesecake filling. You can also flavor the filling with a touch of lemon zest for a citrus twist.
Prefer a richer filling? Swap half the whipped topping with mascarpone or add a bit of sweetened condensed milk for more decadence. For a chocolatey spin, drizzle the top with melted white or dark chocolate.
If you’re short on time, a boxed sponge cake mix or even store-bought pound cake rolled thinly can work in a pinch. And dairy-free alternatives like coconut whipped topping and vegan cream cheese can be subbed in without compromising taste.
Serving and Pairing Suggestions
These Strawberry Shortcake Cheesecake Rolls are an ideal dessert to impress at brunches, showers, and springtime get-togethers. Serve chilled, cut into generous slices, and arranged on a vintage cake plate for a lovely presentation. A dollop of extra whipped cream or a small scoop of vanilla bean ice cream on the side takes it over the top.
To complement the dessert, try serving with sparkling rosé, strawberry lemonade, or an iced matcha latte. The subtle bitterness of matcha contrasts beautifully with the sweet creaminess of the roll. For a full strawberry-themed affair, pair it with a light salad featuring strawberries and balsamic glaze.
Storage and Reheating Tips
Store any leftover roll tightly wrapped in plastic wrap or in an airtight container in the refrigerator. It keeps well for up to 3 days, though it’s best enjoyed within the first 24 hours when the cake is at its fluffiest and the strawberries are freshest.
This dessert is not ideal for freezing, as the fresh strawberries and whipped filling can become watery upon thawing. If you must freeze it, do so before adding the fresh fruit topping and wrap it tightly in a double layer of plastic and foil.
Frequently Asked Questions
How do I keep the roll from cracking?
Rolling the cake while it’s still warm and letting it cool in that shape helps prevent cracks. Also, be gentle when unrolling and rerolling with the filling.
Can I use frozen strawberries?
Fresh strawberries are best for both texture and taste. Frozen strawberries tend to release too much moisture, which can make the roll soggy.
What size pan should I use?
A standard 10×15 inch jelly roll pan works best. It creates the right thickness for easy rolling and even baking.
Can I make this ahead of time?
Yes, you can make the cake and filling a day ahead and assemble the roll the day you plan to serve it. Just keep everything refrigerated until you’re ready to roll.
Is there a gluten-free version?
Absolutely. Use a gluten-free flour blend that’s meant for baking. Make sure it includes xanthan gum or add it separately to help with elasticity.
Related Recipe You’ll Like
If you enjoy fruity, creamy desserts, you should absolutely check out the Easter Chocolate Lasagna for a layered treat that’s festive and fun. Another great option is the Butter Pecan Pound Cake—perfect for when you’re craving something rich and nutty. And for a lighter weeknight favorite with a creamy twist, try the Creamy Tomato Spinach Pasta.
Save and Share This Recipe for Later
Don’t forget to pin this Strawberry Shortcake Cheesecake Rolls recipe to your favorite Pinterest board so you can always find it when those dessert cravings hit. If you loved this recipe, share it on Facebook, email it to a friend, or tag @JanetDishes on Instagram so we can see your beautiful creations. Whether you’re hosting brunch or just indulging in a sweet moment, this roll deserves a spot in your recipe collection.
Strawberry Shortcake Cheesecake Rolls
These Strawberry Shortcake Cheesecake Rolls are a delightful fusion of classic shortcake and rich cheesecake flavors, elegantly rolled into a light sponge cake. With a creamy whipped cheesecake filling and fresh, juicy strawberries, each slice delivers a perfectly balanced bite of sweet, tangy, and airy textures. This showstopping dessert is ideal for spring and summer gatherings, brunches, or anytime you want to impress guests with a bakery-worthy treat made right in your kitchen. Simple ingredients, stunning presentation, and crowd-pleasing flavor make this recipe a must-try for any dessert lover.
Ingredients
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 tsp salt
- Powdered sugar (for rolling)
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar (for filling)
- 1 1/2 cups whipped topping or whipped cream
- 1 1/2 cups fresh strawberries, sliced
- Additional whipped cream and whole strawberries for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper.
- In a mixing bowl, beat eggs and granulated sugar until thick, pale, and fluffy. Add vanilla.
- Sift in flour and salt, and gently fold until just combined. Do not overmix.
- Pour batter into the pan, spread evenly, and bake for 10-12 minutes until golden and springy.
- Dust a clean kitchen towel with powdered sugar. Invert the hot cake onto the towel, peel off parchment, and roll up gently with the towel. Let cool completely.
- For the filling: beat softened cream cheese with powdered sugar until smooth. Fold in whipped topping until light and fluffy.
- Unroll the cooled cake, spread the cheesecake filling, and top with sliced strawberries.
- Carefully re-roll the cake (without the towel). Wrap and chill for at least 1 hour.
- Garnish with whipped cream, whole strawberries, and a dusting of powdered sugar.
- Slice and serve.
Notes
- Be sure to roll the cake while it's still warm to prevent cracks.
- Fresh strawberries work best; avoid frozen to keep the texture right.
- Can be made a day ahead and stored in the refrigerator.
- For added flavor, try a hint of lemon zest in the filling or drizzle the top with white chocolate.
