Strawberry Shortcake Cheesecake Rolls
Strawberry Shortcake Cheesecake Rolls are the kind of dreamy dessert that turns any day into a celebration. I first whipped these up for a spring brunch, and they were such a hit that they’ve become a seasonal staple. With fluffy vanilla sponge cake, luscious cheesecake filling, and juicy strawberries, each slice is like a bite of sunshine.
These cake rolls are elegant enough for special occasions yet simple enough for a weekend treat. Light, fruity, and creamy, they bring together everything we love about shortcake and cheesecake—all in a stunning rolled dessert.
Why You’ll Love This Recipe
- Fresh and Fruity: Juicy strawberries add vibrant flavor and color.
- Creamy Cheesecake Filling: Light and luscious with just the right sweetness.
- Tender Vanilla Sponge: Soft, airy, and perfect for rolling.
- Stunning Presentation: A showstopper for brunch, birthdays, or tea parties.
- Make-Ahead Friendly: Chill ahead and slice before serving.
- Versatile Garnish Options: Top with whipped cream, berries, or mint.
Ingredients You’ll Need
For the Vanilla Sponge Cake:
- 4 large eggs, room temperature
- 3/4 cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup (95g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (60g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped to stiff peaks
For the Strawberry Layer:
- 1 1/2 cups fresh strawberries, diced
- 2 tablespoons strawberry jam (optional, for extra shine)
For Garnish (Optional):
- Whipped cream
- Sliced strawberries
- Mint leaves
Substitution Tips:
- Use raspberry or blueberry jam instead for a berry twist.
- Swap vanilla for almond extract for a subtle nutty flavor.
- Try mascarpone in place of cream cheese for an Italian flair.
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease.
Step 2: Make the Sponge Cake
In a large bowl, beat eggs and sugar with an electric mixer on high for 5 minutes, until thick and pale. Beat in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt. Gently fold dry ingredients into the egg mixture in batches until just combined.
Step 3: Bake
Pour batter into prepared pan and spread evenly. Bake for 10–12 minutes, until the cake springs back when lightly touched.
Step 4: Roll the Cake
While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment. Roll the cake (with the towel) from the short side and let cool completely.
Step 5: Make the Cheesecake Filling
Beat cream cheese, powdered sugar, and vanilla until smooth. Gently fold in whipped heavy cream until fluffy and combined.
Step 6: Fill and Roll
Unroll the cooled cake. Spread the cheesecake filling evenly. Top with diced strawberries and a drizzle of jam if using.
Roll the cake back up tightly (without the towel). Wrap in plastic wrap and refrigerate for at least 1 hour.
Step 7: Garnish and Serve
Unwrap and place on a serving platter. Garnish with whipped cream, sliced strawberries, and mint leaves, if desired. Slice and serve chilled.
Serving and Storage Tips
Slice with a sharp, serrated knife for clean pieces. Store leftovers covered in the fridge for up to 3 days. Avoid freezing, as the texture may change.
Serve chilled for best flavor and structure. Garnish just before serving for the freshest look.
Helpful Notes
- Beat Eggs Thoroughly: This ensures a flexible sponge for rolling.
- Use Room Temp Eggs: They whip better and yield more volume.
- Cool Completely Before Filling: Prevents melting the cream layer.
- Chill Before Slicing: Helps maintain shape and clean layers.
Frequently Asked Questions
- Can I make this a day ahead?
Yes! Chill overnight for best results. - What if my sponge cracks?
Don’t worry! Just patch gently and cover with whipped cream or garnish. - Can I use frozen strawberries?
Use thawed and well-drained berries to avoid extra moisture. - How do I prevent the cake from sticking?
Use parchment paper and a greased pan. Dust the towel with powdered sugar. - Can I double the recipe?
Yes, bake in two pans or one large pan if you have one. - Do I have to use jam?
No, but it adds shine and helps hold the fruit in place.
Final Thoughts
Strawberry Shortcake Cheesecake Rolls are as delightful to make as they are to eat. Light, creamy, and bursting with berry goodness, this dessert is sure to impress at any table. Whether you’re baking for a celebration or just a sweet escape, this roll delivers.
Have you made these cheesecake rolls? What twist would you try—a chocolate sponge or mixed berries? I’d love to hear your favorite variation!
Strawberry Shortcake Cheesecake Rolls
Ingredients
For the Vanilla Sponge Cake:
- 4 large eggs room temperature
- 3/4 cup 150g granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup 95g all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Cheesecake Filling:
- 8 oz 225g cream cheese, softened
- 1/2 cup 60g powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream whipped to stiff peaks
For the Strawberry Layer:
- 1 1/2 cups fresh strawberries diced
- 2 tablespoons strawberry jam optional, for extra shine
For Garnish (Optional):
- Whipped cream
- Sliced strawberries
- Mint leaves
Substitution Tips:
- Use raspberry or blueberry jam instead for a berry twist.
- Swap vanilla for almond extract for a subtle nutty flavor.
- Try mascarpone in place of cream cheese for an Italian flair.
Instructions
Step 1: Preheat and Prep
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease.
Step 2: Make the Sponge Cake
- In a large bowl, beat eggs and sugar with an electric mixer on high for 5 minutes, until thick and pale. Beat in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gently fold dry ingredients into the egg mixture in batches until just combined.
Step 3: Bake
- Pour batter into prepared pan and spread evenly. Bake for 10–12 minutes, until the cake springs back when lightly touched.
Step 4: Roll the Cake
- While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment. Roll the cake (with the towel) from the short side and let cool completely.
Step 5: Make the Cheesecake Filling
- Beat cream cheese, powdered sugar, and vanilla until smooth. Gently fold in whipped heavy cream until fluffy and combined.
Step 6: Fill and Roll
- Unroll the cooled cake. Spread the cheesecake filling evenly. Top with diced strawberries and a drizzle of jam if using.
- Roll the cake back up tightly (without the towel). Wrap in plastic wrap and refrigerate for at least 1 hour.
Step 7: Garnish and Serve
- Unwrap and place on a serving platter. Garnish with whipped cream, sliced strawberries, and mint leaves, if desired. Slice and serve chilled.
Notes
- Beat Eggs Thoroughly: This ensures a flexible sponge for rolling.
- Use Room Temp Eggs: They whip better and yield more volume.
- Cool Completely Before Filling: Prevents melting the cream layer.
- Chill Before Slicing: Helps maintain shape and clean layers.
