Creamy Strawberry Shortcake Cheesecake Rolls

A Saturday trip to the farmers market turned into unexpected dessert planning. The kids rushed straight to the strawberry stand while a local musician played near the bakery tent, filling the air with soft music and the smell of fresh bread.

A neighbor from our street waved us over and asked what treat I was bringing to the school fundraiser the next day. That simple question followed me all the way home, especially once I noticed how many strawberries we had tucked into our bags.

Back in the kitchen, those bright berries quickly became the center of attention on the counter. My daughter rinsed and chopped fruit while my husband searched every cabinet for parchment paper. Sunlight poured through the windows and turned the kitchen into a lively workspace. Something light, colorful, and easy to slice for a group of parents and kids sounded exactly right.

Later that evening, the finished roll chilled quietly in the fridge while the house carried the scent of vanilla and warm sponge cake. The next morning, the first slice revealed beautiful layers of cream and strawberries, and the dessert table suddenly felt a lot more exciting.

Short Description

Strawberry Shortcake Cheesecake Rolls combine fluffy sponge cake, creamy cheesecake filling, fresh strawberries, and crunchy cookie crumble in a beautiful rolled dessert.

Key Ingredients

For the Cake Roll

• 4 large eggs room temperature
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup milk
• Powdered sugar for dusting towel

For the Cheesecake Filling

• 8 oz cream cheese softened
• 1 cup heavy cream cold
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

For the Strawberry Layer

• 1½ cups fresh strawberries diced
• 2 tablespoons granulated sugar optional

For the Shortcake Crumble

• 12 vanilla sandwich cookies crushed
• 2 tablespoons unsalted butter melted
• 1 tablespoon strawberry gelatin powder

Tools Needed

• Electric mixer
• Jelly roll pan 10 x 15 inch
• Parchment paper
• Mixing bowls
• Spatula
• Serrated knife

Cooking Instructions

Step 1: Prepare the Cake Batter
Preheat oven to 350°F or 175°C. Line a jelly roll pan with parchment paper. Beat eggs and sugar for 3 to 4 minutes until thick and pale. Add vanilla.

Step 2: Add Dry Ingredients
Sift flour, baking powder, and salt. Gently fold into egg mixture. Stir in milk just until combined.

Step 3: Bake the Cake
Spread batter evenly and bake 12 to 14 minutes until the surface springs back when touched.

Step 4: Roll the Cake While Warm
Turn cake onto powdered sugar dusted towel. Remove parchment and roll from short side. Cool completely.

Step 5: Make Cheesecake Filling
Beat cream cheese until smooth. Mix in powdered sugar and vanilla. Whip heavy cream to stiff peaks and fold into mixture.

Step 6: Prepare Strawberries
Toss diced strawberries with sugar and rest 10 minutes to release juices.

Step 7: Make Shortcake Crumble
Mix crushed cookies, melted butter, and gelatin powder. Bake 5 minutes at 350°F and cool.

Step 8: Assemble the Roll
Unroll cooled cake. Spread filling evenly leaving 1 inch border. Sprinkle strawberries evenly.

Step 9: Roll and Chill
Roll cake tightly and wrap in plastic. Refrigerate at least 1 hour.

Step 10: Finish and Decorate
Spread extra cream on top and sprinkle crumble and strawberries. Slice with serrated knife.

Why You’ll Love This Recipe

Light and refreshing dessert

Perfect for gatherings and celebrations

Make ahead friendly

Balanced sweetness and texture

Crowd pleasing presentation

Mistakes to Avoid & Solutions

Overbaking the Sponge
Cake becomes dry and cracks.
Solution: Bake until just springy to touch.

Filling Too Soft
Roll loses shape.
Solution: Chill before slicing.

Overfilling the Roll
Filling squeezes out.
Solution: Leave 1 inch border around edges.

Rolling Cold Cake
Cake cracks easily.
Solution: Roll while still warm in towel.

Skipping Chill Time
Slices look messy.
Solution: Chill at least 1 hour.

Serving and Pairing Suggestions

Serve chilled for neat slices

Pair with iced tea or coffee

Perfect for birthdays and brunch tables

Serve sliced on dessert platters

Storage and Reheating Tips

Store refrigerated up to 3 days

Freeze slices up to 1 month

Serve cold for best texture

FAQs

1. Can I use frozen strawberries?
Yes, thaw and drain well first.

2. Can I make this ahead?
Yes, best made a day in advance.

3. Why did my cake crack?
Likely overbaked or rolled when cool.

4. Can I skip gelatin powder?
Yes, crumble will just be lighter in color.

5. Can I use whipped topping instead?
Yes, for quicker preparation.

Tips & Tricks

Roll cake while warm for flexibility

Use serrated knife for clean slices

Chill overnight for best results

Recipe Variations

Chocolate Strawberry Roll
Add 2 tablespoons cocoa powder to batter.

Mixed Berry Version
Use strawberries, raspberries, and blueberries.

Lemon Cheesecake Version
Add lemon zest to filling.

Final Thoughts

This Strawberry Shortcake Cheesecake Roll adds a cheerful pop of color to any dessert spread. Fresh berries and creamy filling create a combination that works beautifully for gatherings, bake sales, and weekend treats.

With a packed family schedule, having a dessert that can be prepared ahead of time makes everything easier. This roll slides smoothly into that routine and rarely lasts long once it reaches the table.