Strawberry Shortcake Cheesecake Rolls are a sweet treat that bring together the best of two worlds: fluffy, creamy cheesecake and the classic flavors of strawberry shortcake. These rolls are soft and tender, with a luscious cheesecake filling and a fresh strawberry swirl that makes each bite feel like a little celebration. The combination of smooth cream cheese and juicy strawberries wrapped in a delicate roll is simply irresistible.
I love making these because they’re such a fun twist on regular cheesecake or shortcake. Plus, they’re easier to share—you can slice them into perfect little rolls that everyone can enjoy without the fuss of cutting a big cheesecake. A tip I always follow is to use really ripe strawberries for the filling; it makes such a difference in flavor and sweetness.
My favorite way to enjoy these rolls is fresh out of the oven with a light dusting of powdered sugar on top. They’re perfect for breakfast, dessert, or just a special snack with a cup of tea or coffee. Whenever I serve these at gatherings, they disappear fast, and I always end up sneaking a few more for myself. They really bring a bit of sunshine wherever they go!
Key Ingredients & Substitutions
Eggs: The separated eggs help create a light and fluffy cake. If you want a egg-free option, try a store-bought sponge cake or a vegan egg replacer, but the texture may change.
Cream Cheese: This gives the cheesecake filling its rich, creamy texture. You can swap with mascarpone or a dairy-free cream cheese for different flavors or dietary needs.
Strawberries: Fresh strawberries are best for sweetness and color. Frozen can work if thawed and drained, but fresh is my favorite for that juicy pop.
Powdered Sugar: Used in the filling and dusting for smooth sweetness. You could replace with a low-glycemic sugar like erythritol if you prefer less sugar.
How Do You Roll the Cake Without Cracking?
Rolling a thin sponge without cracks can be tricky. Here’s how to avoid tearing or breaking:
- Roll the cake warm while it’s still flexible, using a powdered sugar-dusted towel to help prevent sticking.
- Roll gently and tightly but don’t squeeze too hard.
- Let the cake cool fully rolled in the towel—this helps it keep the shape without breaking.
- When ready, unroll carefully before adding the filling, then re-roll slowly to avoid cracks.
Taking your time with these steps makes a smooth roll perfect for filling and slicing!
Equipment You’ll Need
- Jelly roll pan (10×15 inch) – I like it because it creates an even, thin cake that’s easy to roll.
- Parchment paper – helps release the cake easily without sticking.
- Hand or stand mixer – makes beating egg yolks, whites, and cream cheese simpler and faster.
- Spatula – for gently folding ingredients without deflating the batter.
- Kitchen towel – used for rolling the cake while it cools, to keep it flexible and prevent cracking.
- Mixing bowls – for preparing the batter, filling, and macerating strawberries.
- Electric mixer or whisk – optional but helpful for whipping cream to stiff peaks.
Flavor Variations & Add-Ins
- Swap strawberries for raspberries or blueberries for different berry flavors.
- Add a splash of lemon zest or vanilla extract to the filling for extra flavor.
- Mix in chopped pecans or almonds into the cheesecake filling for added crunch.
- Use a flavored whipped cream, like vanilla or whipped mascarpone, instead of plain whipped cream.
Strawberry Shortcake Cheesecake Rolls
Ingredients You’ll Need:
For the Cake:
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 tsp vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
For the Strawberry Layer:
- 2 cups fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar
For Decoration:
- Whole strawberries
- Whipped cream
- Powdered sugar, for dusting
How Much Time Will You Need?
This recipe takes about 25 minutes to prepare and bake, plus 15 minutes for the strawberries to macerate and at least 2 hours to chill after assembling. Plan for around 3 hours total, mostly waiting time for the rolls to set and chill.
Step-by-Step Instructions:
1. Bake the Cake:
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. In a bowl, beat the egg yolks with 1/2 cup sugar until pale and thick, then stir in vanilla. In another bowl, sift flour, cornstarch, and salt, then fold gently into the yolk mixture.
In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form. Fold the egg whites carefully into the batter, keeping it light and fluffy.
Pour the batter into the pan evenly and bake for 12–15 minutes, or until the cake springs lightly back when touched.
2. Prepare the Strawberries:
While the cake bakes, toss the sliced strawberries with 2 tablespoons of sugar and let them sit for at least 15 minutes to become nice and juicy.
3. Roll and Cool the Cake:
After removing the cake from the oven, immediately flip it out onto a clean kitchen towel dusted lightly with powdered sugar. Carefully peel off the parchment paper. Starting at one short end, roll the cake tightly in the towel and let it cool completely rolled up. This helps prevent cracking later.
4. Make the Cheesecake Filling:
Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture. This creates a light and creamy cheesecake filling.
5. Assemble the Rolls:
Once the cake is fully cooled, unroll it carefully. Spread the cheesecake filling evenly over the cake, then scatter the macerated strawberries on top. Roll the cake up again tightly but gently, without the towel this time.
Wrap the roll in plastic wrap and refrigerate for at least 2 hours so it firms up nicely.
6. Serve and Enjoy:
Before serving, slice the roll into pieces. Add a dollop of whipped cream on each slice, top with a whole strawberry, and dust with powdered sugar for a beautiful finish. Serve chilled and enjoy the creamy, fruity deliciousness!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can! Just make sure to thaw them completely and drain any excess liquid before using to avoid making the cake soggy.
How Long Can I Store the Rolls?
Store the assembled cheesecake rolls in an airtight container in the fridge for up to 3 days. For best freshness, consume within this time.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare and assemble the rolls the day before, then refrigerate overnight. This actually helps the flavors meld and makes slicing easier.
What If My Cake Cracks When Rolling?
If the cake cracks, don’t worry! Just roll it gently and use the cream cheese filling to help hold it together. Chilling the roll before slicing also helps prevent further cracking.