Some recipes feel like they write themselves. This one started on a warm afternoon when I had too many strawberries and a craving for something sweet—but not too heavy. The vision? A dessert that captured the charm of strawberry shortcake and the richness of cheesecake… in a soft, rolled sponge.

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I didn’t want just another layered cake or jar dessert. I wanted something with a swirl—something you could slice into and see those ribbons of berries and cream smiling back at you.

Rolling the cake took a bit of practice, but watching it come together was pure joy. The soft vanilla sponge, the tangy cream cheese filling, and the burst of fresh strawberries—it was everything I hoped for. My kitchen smelled like summer. And the best part? It looks fancy, but it’s not hard to make.

If you’re after something that feels fresh, festive, and easy enough for a weeknight treat (but still impressive for a dinner party), these Strawberry Shortcake Cheesecake Rolls are worth every swirl. Bonus: They’re lighter than they look, thanks to the whipped cream folded into the cheesecake filling.

Short Description

A light vanilla sponge cake rolled with whipped cheesecake filling and fresh strawberries. This strawberry shortcake-inspired roll is creamy, fruity, and perfect for spring or summer gatherings.

Key Ingredients

For the Cake:

¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
3 large eggs, separated
¾ cup granulated sugar (½ cup for yolks, ¼ cup for whites)
1 teaspoon vanilla extract

For the Cheesecake Filling:

8 oz cream cheese, softened
¼ cup powdered sugar
½ teaspoon vanilla extract
½ cup heavy whipping cream, whipped to stiff peaks
1 cup fresh strawberries, hulled and thinly sliced

For Assembly:

Powdered sugar, for dusting
Additional sliced strawberries for garnish

Tools Needed

Electric mixer or stand mixer
Mixing bowls
10×15-inch jelly roll pan
Parchment paper
Offset spatula
Kitchen towel
Wire rack
Plastic wrap

Cooking Instructions

Step 1: Preheat and Prepare

Preheat the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment, leaving some overhang on the sides. Lightly grease the paper and dust it with flour, shaking off any excess.

Step 2: Make the Cake Batter

Whisk flour, baking powder, and salt in a medium bowl.
In a separate large bowl, beat the egg yolks, ½ cup sugar, and vanilla until thick and pale (about 3–4 minutes).

In another clean bowl, beat egg whites until soft peaks form. Gradually add the remaining ¼ cup sugar and beat until stiff, glossy peaks form.

Gently fold the whites into the yolk mixture in three additions, being careful not to deflate the batter. Sift in the dry ingredients in three parts, folding gently after each.

Step 3: Bake the Cake

Spread the batter evenly in the prepared pan. Tap the pan lightly to release any air bubbles.

Bake for 10–12 minutes, until golden and springy to the touch.
Immediately run a knife around the edges, then invert the cake onto a clean towel dusted with powdered sugar. Peel off the parchment.

Starting at the short end, roll the cake and towel together into a log. Cool completely on a wire rack.

Step 4: Prepare the Cheesecake Filling

In a large bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.

Fold in the whipped cream gently until light and fluffy.
Stir in half of the sliced strawberries.

Step 5: Assemble the Rolls

Unroll the cooled cake and remove the towel. Spread the cheesecake filling evenly, leaving a small border.

Layer the remaining sliced strawberries over the filling. Carefully re-roll the cake (without the towel), sealing the seam lightly.

Step 6: Chill and Serve

Wrap the roll in plastic wrap and refrigerate for at least 2–3 hours. Dust with powdered sugar before slicing. Garnish with extra strawberries if desired.

Why You’ll Love This Recipe

Light yet indulgent – airy sponge with a creamy center

Fresh and fruity – the strawberries add a burst of brightness

Perfect for spring or summer – a seasonal showstopper

Make-ahead friendly – great for prepping in advance

No gelatin or baking fuss in the filling – just whip and fold

Mistakes to Avoid & Solutions

1. Overmixing the batter
This can deflate the whipped egg whites, leaving your cake dense. Fold gently and stop as soon as combined.

2. Cracking during rolling
Roll the cake while it’s still warm and pliable. If it cracks a bit, powdered sugar and garnish will help hide it.

3. Filling too runny
Be sure the cream cheese is softened but not overly warm, and that the whipped cream reaches stiff peaks.

4. Sponge sticking to the towel
Use enough powdered sugar on the towel and roll while the cake is hot to prevent sticking.

5. Uneven filling distribution
Spread the filling all the way to the edges (except a small border) to get that perfect swirl in each slice.

Serving and Pairing Suggestions

– Serve chilled slices on a dessert platter with extra berries on the side.

– Pair with a cup of green tea, sparkling rosé, or cold brew coffee.

– Perfect for brunch tables, bridal showers, or weekend get-togethers.

– You can even cut the roll into mini pinwheels for bite-sized servings at parties.

Storage and Reheating Tips

Refrigerate: Wrap leftovers tightly in plastic wrap and store in an airtight container. Best eaten within 3 days.

Freezing: Freeze the whole roll (un-sliced) wrapped in plastic and foil for up to 1 month. Thaw overnight in the fridge.

Reheating: Not recommended—this is a chilled dessert. Serve cold straight from the fridge.

FAQs

1. Can I use frozen strawberries?
Yes, but thaw them first and pat dry to avoid excess moisture.

2. What if I don’t have a jelly roll pan?
Use any rimmed baking sheet close to 10×15 inches—just adjust baking time slightly and keep an eye on it.

3. How do I get the perfect swirl?
Spread the filling evenly and roll tightly but gently. Chilling before slicing also helps define the swirl.

4. Can I make this gluten-free?
Yes, substitute a 1:1 gluten-free flour blend. Add ¼ teaspoon xanthan gum if your mix doesn’t include it.

5. Can I make it a day ahead?
Absolutely! It actually tastes better the next day as the flavors meld. Just keep it tightly wrapped in the fridge.

Tips & Tricks

– Chill your mixing bowl before whipping the cream for quicker, fluffier peaks.

– For an extra flavor punch, macerate the strawberries in 1 tsp sugar and a dash of lemon juice before adding.

– Wipe the knife clean between slices for neat presentation.

Add a drop of almond extract to the sponge for a subtle nutty note.

– Dust the towel generously with powdered sugar to avoid sticking.

Recipe Variations

Chocolate Strawberry Roll
Swap ¼ cup of flour with cocoa powder in the sponge.
Add mini chocolate chips to the filling.
Top with chocolate drizzle and strawberries.

Lemon Berry Cheesecake Roll
Add 1 tablespoon lemon zest and 1 tbsp juice to the filling.
Use mixed berries like raspberries and blueberries.
Dust with powdered sugar and a hint of lemon zest.

Matcha Strawberry Roll
Add 1 tablespoon matcha powder to the dry ingredients.
Use white chocolate chips in the filling for a creamy contrast.
Top with whipped cream and a sprinkle of matcha.

Final Thoughts

Every once in a while, a dessert comes along that feels like it was made for sharing. These Strawberry Shortcake Cheesecake Rolls do just that. They bring together a balance of textures and flavors—airy, creamy, juicy, and sweet without being overwhelming. What I love most is that they feel nostalgic but also refreshingly new. The recipe might look a little long at first glance, but it flows naturally once you start. And when you slice into that perfect swirl? It’s all worth it.

If you’re looking to wow guests or treat yourself to something special, this roll delivers comfort and charm in every bite. Let your strawberries shine, let the cream swirl, and let the compliments roll in.

Strawberry Shortcake Cheesecake Rolls