Strawberry Shortcake Cheesecake Rolls are a fun twist on two all-time favorites—strawberry shortcake and creamy cheesecake—rolled up into one delightful treat. Imagine fluffy cake, sweet strawberries, and rich, smooth cheesecake filling all working together in a portable roll. It’s a perfect way to enjoy that classic flavor combo with a fresh look and taste.
I love making these because they’re surprisingly simple but really impressive when you serve them. The cheesecake filling is lightly sweetened and perfectly creamy, balancing the bright, juicy strawberries spread throughout the soft cake. I always find myself sneaking a slice (or two) before anyone else does because they’re just that good.
This dessert is great for summertime get-togethers or whenever you want a sweet snack that feels special but doesn’t take forever to make. I like to slice the rolls and arrange them on a plate with extra strawberries on the side—that way, everyone can grab one and enjoy the fresh flavors in every bite. They’re definitely a crowd-pleaser and bring a little sunshine to any table!
Key Ingredients & Substitutions
Eggs: Separated eggs give the cake a light, fluffy texture. If you can only use whole eggs, your cake might be a bit denser but will still taste good.
Cream Cheese: Use full-fat cream cheese for the best creamy filling. For a lighter version, try Neufchâtel cheese or a blend with Greek yogurt.
Strawberries: Fresh strawberries add juiciness and bright flavor. If they’re not in season, frozen (thawed and drained) or thawed frozen raspberries work well.
Flour: All-purpose flour is key for the cake structure. You can substitute gluten-free flour blends but watch baking time and texture carefully.
Heavy Cream: This helps create a smooth, whipped cheesecake filling. You can replace it with coconut cream for a dairy-free version but expect a subtle coconut flavor.
How Can I Roll the Cake Without Cracking?
The cake can crack if rolled the wrong way or when it cools too quickly. Here are some simple tips:
- Right after baking, invert the cake onto a powdered sugar-dusted towel—this prevents sticking and adds flavor.
- Roll the warm cake carefully with the towel, starting from the short edge. Let it cool rolled up completely; this trains it to roll easily later.
- When ready to fill, unroll gently. If the cake wants to crack, try filling and rolling it while still slightly warm but handle with care.
Taking your time and handling the cake gently makes a big difference. I find the towel dusted with powdered sugar is the secret to a smooth roll every time.
Equipment You’ll Need
- Jelly roll pan or large rimmed baking sheet – I use this because it helps create an even, thin cake perfect for rolling.
- Mixing bowls – for whipping eggs, cream, and cream cheese, so everything is ready to combine smoothly.
- Parchment paper – makes removing the cake from the pan easy and prevents sticking.
- Electric hand or stand mixer – speeds up whipping cream and beating egg whites to stiff peaks.
- Kitchen towel or clean dish towel – essential for rolling the warm cake without breaking.
- Spatula – helps spread the cheesecake and strawberry fillings evenly.
Flavor Variations & Add-Ins
- Swap strawberries for blueberries or raspberries for a different berry flavor but keep the jam on hand to maintain sweetness.
- Add a splash of liqueur, like Grand Marnier or Chambord, to the strawberry filling for an adult twist.
- Incorporate chopped nuts or crushed graham crackers into the cake batter or filling for added crunch.
- Use flavored whipped cream (like vanilla bean or lemon) instead of plain heavy cream for extra flavor in the cheesecake layer.
Strawberry Shortcake Cheesecake Rolls
Ingredients You’ll Need:
For The Cake:
- 3 large eggs, separated
- ¾ cup granulated sugar, divided
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- Powdered sugar for dusting and rolling
For The Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, chilled
For The Strawberry Filling:
- 1½ cups fresh strawberries, chopped, plus extra for garnish
- ¼ cup strawberry jam or preserves
For Garnish:
- Whole strawberries
- Powdered sugar, for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the cake batter, 12-15 minutes to bake, around 20 minutes to make the filling and jam mixture, plus at least 1 hour to chill and set after assembly. Plan for about 2 hours total, including chilling.
Step-by-Step Instructions:
1. Prepare The Cake:
Preheat your oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease it to prevent sticking. In a large bowl, beat the egg yolks with ½ cup sugar until the mixture is thick and pale. Stir in the vanilla extract. In another bowl, sift together the flour and salt, then gently fold into the egg yolk mixture.
In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup sugar and continue beating until stiff peaks form. Carefully fold the beaten egg whites into the batter in three portions, keeping as much air as possible to keep the batter light.
Pour the batter evenly into the prepared pan and bake for 12-15 minutes or until the cake springs back when lightly pressed. While still warm, flip the cake onto a kitchen towel dusted with powdered sugar. Gently peel off the parchment paper and roll the cake along with the towel from the short edge. Let it cool completely rolled up.
2. Make The Cheesecake Filling:
In a medium bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, mixing until combined. In a separate bowl, whip the chilled heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
3. Prepare The Strawberry Filling:
Mix the chopped strawberries with the strawberry jam, stirring gently to combine. This gives a sweet, fruity layer for your roll.
4. Assemble The Rolls:
Carefully unroll the cooled cake. Spread an even layer of cheesecake filling over the cake, then add the strawberry mixture on top of the filling. Roll the cake back up without the towel, tucking the ends slightly to keep the filling inside.
5. Serve:
Slice the roll into 1-2 inch thick pieces. Garnish each slice with a dollop of cheesecake filling, a fresh whole strawberry on top, and a drizzle of strawberry jam. Dust everything lightly with powdered sugar. Serve chilled or at room temperature for the best taste.
Can I Use Frozen Strawberries for This Recipe?
Yes, you can use frozen strawberries, but be sure to thaw and drain them well to avoid extra moisture that could make the cake soggy. Pat them dry with paper towels before mixing with the jam.
How Should I Store Leftover Strawberry Shortcake Cheesecake Rolls?
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, enjoy them chilled, and avoid leaving them out at room temperature for extended periods.
Can I Prepare This Dessert Ahead of Time?
Absolutely! You can bake and roll the cake a day in advance, prepare the filling, and assemble everything a few hours before serving. Just cover tightly and refrigerate until ready.
What If I Don’t Have a Jelly Roll Pan?
You can use any rimmed baking sheet of similar size (about 15×10 inches). The key is baking a thin, even layer of cake that’s easy to roll, so avoid pans that are too deep.