Strawberry Shortcake Cheesecake Rolls are a fun and delightful treat that blend the best of two desserts! Imagine soft, fluffy cake rolled around a creamy cheesecake filling with sweet strawberries bursting in every bite. The combination of tangy cream cheese and fresh strawberries wrapped up in a tender cake roll makes it hard to stop at just one slice.
I love making these rolls when I want something special but not too complicated. The cheesecake filling is rich yet light, and the strawberries add a fresh, juicy pop that feels like a little celebration every time you eat it. Plus, it’s really satisfying to slice and see those beautiful swirls inside—like a fruity, creamy surprise hiding in the cake.
My favorite way to enjoy these rolls is chilled, right out of the fridge. They’re perfect for sharing with friends during a sunny afternoon or bringing to a potluck where everyone will be asking for the recipe. If you have some extra strawberries on hand, this is a great way to use them up in a dessert that’s both fresh and comforting at the same time.
Key Ingredients & Substitutions
Eggs: Separating eggs lets the whites get whipped into fluffy peaks for a light cake. If you need an egg substitute, try aquafaba (chickpea water), but it may not be as airy.
Cream Cheese: This gives the filling its creamy, tangy richness. For a lighter option, try mascarpone or Greek yogurt, though the texture will be different.
Strawberries: Fresh strawberries add juicy bursts of flavor. If not in season, frozen berries can work if thawed and drained well to avoid soggy filling.
Flour: All-purpose flour works best for the cake’s tender crumb. You can try a gluten-free blend if needed but look for one that is meant for cakes for similar results.
How Do I Roll the Cake Without Cracking or Breaking It?
The cake is delicate, so rolling it while warm is key. Here’s how to do it smoothly:
- Right after baking, invert the cake onto a powdered sugar-dusted kitchen towel to keep it from sticking.
- Peel off the parchment paper carefully.
- Using the towel, gently roll the cake from one short end, wrapping the towel inside. This shapes the cake and prevents cracks later.
- Let it cool completely rolled up; this “trains” the cake to roll easily.
- When ready, unroll carefully to add filling. If it resists, let it warm slightly but work gently.
Taking these steps helps keep the cake soft, flexible, and perfect for rolling without tearing!
Equipment You’ll Need
- Jelly roll pan (10×15 inch) – I recommend it because it’s the best size for even baking and rolling.
- Mixing bowls – needed for whipping eggs, cream, and mixing the ingredients.
- Electric hand mixer or stand mixer – makes whipping egg whites and cream much easier and faster.
- Rubber spatula – great for gently folding ingredients without losing air.
- Parchment paper – ensures the cake doesn’t stick to the pan and is easy to peel off.
- Clean kitchen towel or tea towel – used for rolling the cake to help shape it without cracking.
- Plastic wrap – to wrap and chill the finished roll for setting.
- Knife or serrated slicer – for cutting neat slices when serving.
Flavor Variations & Add-Ins
- Try blueberries or raspberries instead of strawberries for a different fruity twist.
- Add a splash of lemon zest or juice to the filling for a bright flavor.
- Mix in chopped nuts or toasted coconut for crunch in the filling.
- Swap the vanilla extract in the cake for almond or lemon extract for an extra layer of flavor.
Strawberry Shortcake Cheesecake Rolls
Ingredients You’ll Need:
For the Cake:
- 4 large eggs, separated
- ½ cup granulated sugar, divided
- ½ tsp vanilla extract
- ¼ tsp salt
- ½ cup all-purpose flour
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, cold
For Assembly:
- 2 cups fresh strawberries, hulled and sliced
- Powdered sugar, for dusting
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and bake the cake, plus 10-15 minutes to make the filling and assemble. Then, you’ll need at least 2 hours of chill time in the fridge for the roll to set nicely before serving.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan
Set your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. This will help the cake bake evenly and prevent sticking.
2. Make the Cake Base
In a large bowl, beat the egg yolks together with half the sugar and vanilla until the mixture is pale and thick. In another bowl, whisk the egg whites and salt until soft peaks form. Gradually add the rest of the sugar and continue whisking until you get stiff, glossy peaks.
Carefully fold the egg whites into the yolk mixture, then sift the flour over and gently fold it in, taking care not to deflate the batter. Pour this batter evenly into your prepared pan.
3. Bake and Roll the Cake
Bake the cake for 12–15 minutes, or until the surface springs back lightly when touched. Once baked, immediately flip the cake onto a powdered sugar-dusted kitchen towel and peel off the parchment paper. Starting at the short end, roll the cake up with the towel inside to help it keep its shape. Let it cool completely on a wire rack rolled up.
4. Prepare the Cheesecake Filling
Beat the softened cream cheese with powdered sugar and vanilla until smooth. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined and creamy.
5. Assemble the Roll
Carefully unroll the cooled cake. Spread the cheesecake filling evenly over the surface and arrange the sliced strawberries across the filling. Roll the cake back up gently, without the towel, being careful to not squeeze out the filling. Wrap tightly in plastic wrap and place it in the fridge for at least 2 hours to set.
6. Serve and Enjoy
When ready, slice your roll into 1–1.5 inch pieces. Garnish with extra whipped cream, fresh strawberries, and a sprinkle of powdered sugar if you like. Enjoy your delightful, creamy Strawberry Shortcake Cheesecake Rolls!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can! Just make sure to thaw them completely and drain any excess liquid to avoid making the filling soggy.
How Long Can I Store the Rolls?
Store leftovers in an airtight container in the fridge for up to 3 days. Slice just before serving to keep the roll fresh.
Can I Make This Dessert Ahead of Time?
Absolutely! Prepare and assemble the rolls a day in advance and keep them refrigerated. They actually taste better after chilling and setting.
What’s the Best Way to Prevent the Cake from Cracking When Rolling?
Roll the cake while it’s still warm using a kitchen towel dusted with powdered sugar to help shape it gently. Let it cool rolled up to “train” the cake to keep its shape when filled.
