If you grew up loving strawberry shortcake, you’re in for a serious treat. Imagine all the flavors of that nostalgic dessert—sweet strawberries, fluffy cake, creamyfilling—rolled into one delightful, indulgent package. That’s exactly what you get with these Strawberry Shortcake Cheesecake Rolls.
My grandmother used to make strawberry shortcake every summer, but as a curious baker, I wanted to find a new way to enjoy those same comforting flavors. Enter: the roll. It’s soft, light, filled with velvety cheesecake, and bursting with juicy strawberries. This version works just as beautifully in winter when fresh berries offer a burst of brightness
Why You’ll Love These Strawberry Shortcake Cheesecake RollS Portable and shareable: Great for brunches, picnics, or dessert trays
Make-ahead friendly: Perfect to prep ahead and chill.
Balanced flavors: Creamy cheesecake, tender sponge, and fresh fruit.
Year-round appeal: A sweet summer treat that also shines in colder months.
Ingredients
This recipe makes 7 rolls and features simple, pantry-friendly ingredients:
For the Sponge Roll:
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ¼ cup milk
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- ½ tsp vanilla extract
- ½ cup heavy cream (whipped)
For the Strawberry Layer:
- 1 cup fresh strawberries, diced
- 1 tbsp sugar (optional, for macerating)
For Garnish Powdered sugar (for dusting)
Extra sliced strawberries
Crushed graham crackers (optional
Instructions
Step 1: Prepare the Sponge Cake
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat the eggs and sugar on high speed for 5 minutes until thick and pale. Add vanilla.
- Gently fold in the dry ingredients, then the milk, being careful not to deflate the batter.
- Spread the batter evenly in the pan and bake for 10–12 minutes or until the top springs back when touched.
Step 2: Roll and Cool
- Lay a clean kitchen towel on a flat surface and dust with powdered sugar.
- Immediately invert the hot cake onto the towel and peel off the parchment. Roll the cake up (with the towel) from the short end and let it cool completely.
Step 3: Make the Cheesecake Filling
- Beat softened cream cheese, powdered sugar, and vanilla until smooth.
- Fold in whipped heavy cream to make a fluffy, mousse-like filling.
Step 4: Prepare the Strawberries
- Macerate diced strawberries with sugar if desired to draw out their juices. Let sit for 10–15 minutes.
Step 5: Assemble
- Carefully unroll the cooled cake. Spread an even layer of cheesecake filling.
- Spoon strawberries evenly over the filling.
- Gently re-roll the cake (without the towel), keeping it tight but careful not to squeeze out the filling.
Step 6: Chill and Serve
- Wrap the roll in plastic wrap and refrigerate for at least 1 hour.
- Dust with powdered sugar and garnish with fresh berries and graham crumbs before slicing and serving.
Seasonal Tips
Summer:
- Use peak-season strawberries and fresh mint for garnish.
- Serve slightly chilled for a refreshing bite.
Winter:
- Add a dash of cinnamon or nutmeg to the cheesecake filling.
- Swap strawberries with poached pears or raspberry preserves.
Storage & Make-Ahead
- Fridge: Store tightly wrapped for up to 3 days.
- Freezer: Wrap uncut roll in plastic and foil, freeze for up to 2 months. Thaw overnight in fridge.
- Make-Ahead Tip: Roll cake and prepare filling ahead of time. Assemble on the day of serving for best texture.
Variations to Try
- Chocolate Drizzle: Add melted white or dark chocolate over the top.
- Berry Blend: Use mixed berries for a different flavor profile.
- Mini Rolls: Slice the sponge into thirds before rolling to create individual rolls.
Serving Suggestions
These Strawberry Shortcake Cheesecake Rolls go perfectly with:
- A hot cup of earl grey tea or iced vanilla latte
- Whipped cream and extra macerated berries
- A drizzle of honey or strawberry syrup
FAQs
Can I use frozen strawberries?
Yes, just thaw and drain well to avoid extra moisture.
Can I use a store-bought sponge?
Absolutely—just make sure it’s flexible enough to roll.
Can I make this gluten-free?
Use a 1:1 gluten-free flour blend with xanthan gum for best results.
Final Thoughts
Whether you’re serving it at a bridal shower, summer brunch, or holiday dessert table, these Strawberry Shortcake Cheesecake Rolls deliver on flavor and beauty. They’re light yet rich, nostalgic yet new, and oh-so-impressive.