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Strawberry Shortcake Cheesecake Rolls

Emily Parker
Print Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 37 minutes
Servings 10 slices
Calories 360 kcal

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.