Strawberry Shortcake Cheesecake Rolls are a fun twist on two classic desserts rolled into one! Imagine soft, fluffy cake wrapped around a creamy cheesecake filling, all studded with sweet, juicy strawberries. The combination of light cake, rich cheesecake, and fresh fruit makes every bite feel like a little celebration.
I love making these rolls when I want a dessert that’s special but not too fussy. They’re perfect for sharing because you can slice them into nice portions, and everyone always asks for seconds. Plus, the creaminess from the cheesecake pairs beautifully with the fresh strawberry flavor — it’s like a perfect little hug in each bite.
My favorite way to serve them is slightly chilled with a dusting of powdered sugar on top or a drizzle of strawberry sauce if I’m feeling extra. They’re great for a summer party, a cozy family dessert, or just when I want something sweet and bright after dinner. I always think they make dessert time feel extra happy and a bit fancy without much effort.
Key Ingredients & Substitutions
Eggs: Separate the eggs carefully to whip the whites for a fluffy cake. Fresh eggs usually whip better, but pasteurized eggs work fine for safety.
Cream Cheese: Use full-fat cream cheese for the richest filling. You can substitute with Neufchâtel cheese for a lighter option, but the texture may change slightly.
Strawberries: Fresh ripe strawberries make the biggest difference. If out of season, frozen (thawed and drained) or fresh raspberries can work as substitutes.
Flour: All-purpose flour is best here for structure and tenderness. For gluten-free needs, use a 1:1 gluten-free flour blend but the roll may be more delicate.
How Can You Roll the Cake Without Cracking?
Rolling the cake while still warm is key to avoid cracks. Make sure to dust the towel with plenty of powdered sugar to prevent sticking.
- Cool the cake rolled in the towel on a wire rack to help it set its shape.
- Be gentle when unrolling to spread the filling, as the cake can be fragile.
- If cracks do happen, don’t worry! Patch them with filling or whipped cream when assembling.
Equipment You’ll Need
- Jelly roll pan (15×10 inch) – I prefer this size because it helps create a thin, even cake that’s easy to roll up.
- Electric mixer – makes whipping egg whites and whipping cream much faster and fluffier.
- Mixing bowls – one for the egg yolks mixture, another for the egg whites, and one for the cream cheese filling.
- Rubber spatula – gentle stirring ensures everything stays light and airy.
- Parchment paper – to line the pan, making it easy to remove the cake after baking.
- Clean kitchen towel – generously dusted with powdered sugar, helps with rolling the cake without cracking.
- Cooling rack – to cool the rolled cake evenly and prevent sogginess.
Flavor Variations & Add-Ins
- Use fresh blueberries or raspberries instead of strawberries for a different berry burst.
- Add a splash of orange or lemon zest to the cream cheese filling for a citrusy punch.
- Sprinkle crushed graham crackers or cookie crumbs over the filling for added crunch.
- Top with a drizzle of chocolate or a dusting of cocoa powder for a richer flavor twist.
Strawberry Shortcake Cheesecake Rolls
Ingredients You’ll Need:
For the Cake Roll:
- 3 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour, sifted
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar, for dusting
For the Cheesecake Filling:
- 8 oz (225 g) cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the Strawberry Filling and Garnish:
- 1 1/2 cups fresh strawberries, chopped, plus extra for garnish
- 2 tablespoons granulated sugar
- Optional: whipped cream for topping
How Much Time Will You Need?
This dessert takes about 20 minutes to prepare and bake the cake, 15 minutes to prepare the strawberry filling and cheesecake mixture, plus at least 2 hours chilling time in the fridge to set. Plan ahead so your rolls get nice and firm for easy slicing and serving.
Step-by-Step Instructions:
1. Prepare the Cake Roll:
Preheat your oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease it. In a large bowl, beat the egg whites on medium-high speed until soft peaks form. Slowly add half the sugar (3/8 cup) and beat until stiff peaks form.
In a separate bowl, beat egg yolks with the remaining sugar (3/8 cup) and vanilla extract until the mixture is thick and pale. Gently fold in the sifted flour, baking powder, and salt. Then carefully fold in the egg whites in thirds, being careful not to deflate the batter.
Spread the batter evenly in your prepared pan and bake for 12-15 minutes, or until the cake springs back lightly when touched.
2. Roll the Cake:
While the cake is still warm, dust a clean kitchen towel generously with powdered sugar. Invert the cake onto the towel, carefully peel off the parchment paper, then starting from the short end, roll up the cake with the towel inside. Let it cool completely on a wire rack while rolled up.
3. Prepare the Strawberry Filling:
Mix chopped strawberries with the 2 tablespoons of granulated sugar and let them sit for 10-15 minutes so the juices come out and the flavors meld.
4. Make the Cheesecake Filling:
In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture until fully combined and fluffy.
5. Assemble the Rolls:
Carefully unroll the cooled cake, and spread the cheesecake filling over it evenly, leaving a small border around the edges. Sprinkle the macerated strawberries evenly on top.
Roll the cake back up without the towel, making a tight but gentle roll to avoid cracks.
6. Chill and Serve:
Wrap the roll tightly in plastic wrap and refrigerate for at least 2 hours to let it set. When ready to serve, slice into 1-inch thick rounds.
Garnish each slice with whipped cream, extra sliced strawberries, and a light dusting of powdered sugar if you like. Serve chilled and enjoy.
Can I Use Frozen Strawberries for These Rolls?
Yes, you can use frozen strawberries! Just be sure to thaw them completely and drain any excess liquid before mixing with sugar to avoid soggy cake rolls.
How Should I Store Leftover Rolls?
Keep leftover rolls tightly wrapped in plastic wrap or in an airtight container in the fridge. They stay fresh for up to 3 days and taste best chilled.
Can I Make This Dessert Ahead of Time?
Absolutely! Prepare and assemble the rolls a day ahead, then refrigerate overnight. This helps the flavors meld and makes slicing easier.
What Can I Substitute for Cream Cheese?
You can substitute mascarpone cheese for a slightly different creamy texture and milder flavor. Just make sure it’s softened before mixing.