Strawberry Shortcake Cheesecake Rolls Recipe

If you’ve ever found yourself torn between strawberry shortcake and creamy cheesecake good news, friend: you no longer have to choose. These Strawberry Shortcake Cheesecake Rolls are a sweet little love letter to both desserts, rolled into one tender, fruity, cream-filled bite. With a soft sponge cake, whipped cheesecake filling, and juicy strawberries throughout, it’s the kind of dessert that makes people close their eyes after the first bite. Perfect for spring gatherings, birthdays, or whenever you want to wow your taste buds (and your friends).

Why You’ll Love This Recipe

• Two Desserts in One: It’s the best of both worlds airy shortcake meets rich cheesecake.
• Make-Ahead Friendly: These rolls chill beautifully, making them great for prepping ahead.
• Light, Fluffy, Dreamy: The sponge is soft, the filling is cloud-like, and the berries? Bright and juicy.
• Eye-Catching: It slices into beautiful spirals that look just as good as they taste.

Ingredients

Here’s what you’ll need to make this show-stopping dessert roll (and just wait until you smell it baking!):

• Cream Cheese: The creamy base of our cheesecake filling.
• Granulated Sugar: Sweetens both the filling and the strawberries.
• Vanilla Extract: Adds warm, cozy depth to every layer.
• Heavy Cream: Whipped into soft peaks for a fluffy cheesecake texture.
• Eggs: Gives the sponge cake structure and lightness.
• All-Purpose Flour: The backbone of the sponge cake.
• Baking Powder: Helps the sponge rise and stay light.
• Salt: Just a pinch to balance all the sweetness.
• Fresh Strawberries: Juicy, sweet, and oh-so-summery.
• Lemon Juice: Brings brightness to the strawberry layer.
• Powdered Sugar: For rolling and that classic final dusting.
• Extra Whipped Cream: Optional, but highly recommended for topping.
• More Chopped Strawberries: Because more berries is always a good idea.

Check the recipe card below for exact measurements!

How to Make the Recipe

Step 1: Bake the Shortcake Sponge

Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment. Beat the eggs and sugar for a full 5 minutes until pale and fluffy this gives the sponge its signature light texture. Add vanilla, then sift in the dry ingredients and gently fold everything together. Spread the batter evenly into your pan and bake for 10–12 minutes until the top springs back when touched.

Step 2: Roll the Cake (While Warm!)

Dust a clean kitchen towel with powdered sugar. Once your cake is out of the oven, immediately invert it onto the towel, peel away the parchment, and gently roll it up (towel and all) from the short end. Let it cool like this it helps set that perfect swirl shape.

Step 3: Make the Cheesecake Filling

Beat the cream cheese with sugar and vanilla until smooth and creamy. Fold in the softly whipped cream until light and luscious. Pop it in the fridge for 10–15 minutes while your cake continues cooling.

Step 4: Prepare the Strawberries

Toss your finely chopped strawberries with sugar and lemon juice, and let them sit for 10 minutes. This creates a slightly syrupy, jammy vibe that adds so much flavor to each bite.

Step 5: Assemble the Rolls

Gently unroll your cooled cake. Spread the cheesecake filling evenly over the surface, then spoon on those juicy strawberries. Carefully re-roll (without the towel this time), wrap the whole log in plastic wrap, and chill for at least an hour so it sets up nicely.

Step 6: Slice and Serve

Once chilled, slice into thick rolls and top with extra whipped cream, chopped strawberries, and a dreamy dusting of powdered sugar. Pure dessert magic.

Pro Tips for Making the Recipe

• Don’t Skip the Rolling Step: Rolling the cake while it’s still warm is key to avoiding cracks later.
• Chill Before Slicing: It’ll firm up the filling and make for cleaner, prettier slices.
• Use Room Temp Cream Cheese: This helps it blend smoothly with the sugar and vanilla.
• Try a Serrated Knife: For the cleanest slices, gently saw through the roll instead of pressing down.

How to Serve

• Perfect as a Showstopper Dessert: Serve chilled with a fork and a big smile.
• Dress It Up: Add a drizzle of strawberry sauce or white chocolate for extra flair.
• Pair It With: A glass of bubbly, a latte, or a scoop of vanilla ice cream.

Make Ahead and Storage

Storing Leftovers

Wrap slices or the whole roll in plastic and store in the fridge for up to 3 days. The sponge stays soft and the flavors meld beautifully over time.

Freezing

You can freeze the whole roll (wrapped tightly) for up to a month. Thaw overnight in the fridge before slicing.

Reheating

This one’s best enjoyed chilled or at room temp—no reheating needed!

FAQs

Can I make this ahead of time?
Yes! This dessert actually gets better after chilling, making it ideal for prepping the day before a party or event.

What if my cake cracks when rolling?
Don’t stress it happens! A little extra whipped cream and strawberries on top can cover any imperfections. Plus, it’ll still taste amazing.

Can I use frozen strawberries?
Fresh is best for texture, but you can use thawed frozen strawberries in a pinch. Just drain off excess liquid before using.

Do I need a jelly roll pan?
A 10×15-inch jelly roll pan works best, but you can use a similarly sized rimmed baking sheet just make sure the batter is spread evenly and not too thick.

Let me know if you’d like to tweak anything! 💕