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A delicious plate of Strawberry Shortcake Cheesecake Rolls

Strawberry Shortcake Cheesecake Rolls

This delightful dessert combines the light and airy texture of a cake roll with a creamy cheesecake filling, fresh strawberries, and a crunchy shortcake crumble. Perfect for a special occasion or a sweet treat.
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Prep Time 1 hour
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 8 slices
Course: Cake Roll, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake Roll
  • 4 large eggs Ensure eggs are at room temperature for better emulsification and volume.
  • 0.75 cup granulated sugar Sweetens the cake batter.
  • 1 tsp vanilla extract Adds a warm, aromatic flavor to the cake.
  • 1 cup all-purpose flour Sift the flour for a lighter, more tender cake.
  • 1 tsp baking powder A leavening agent to help the cake rise.
  • 0.25 tsp salt Balances the sweetness and enhances other flavors.
  • 0.25 cup milk Moistens the batter, resulting in a tender crumb.
  • as needed g Powdered sugar Essential for dusting the towel to prevent the cake from sticking when rolling.
For the Cheesecake Filling
  • 8 oz cream cheese Soften to room temperature for a smooth, lump-free filling.
  • 1 cup cold heavy cream Must be cold to whip into stiff peaks for a fluffy filling.
  • 0.5 cup powdered sugar Sweetens the cheesecake filling and helps stabilize it.
  • 1 tsp vanilla extract Enriches the creamy flavor of the cheesecake filling.
For the Strawberry Layer
  • 1.5 cup fresh strawberries Dice uniformly for even distribution within the roll.
  • 2 tbsp granulated sugar Optional, for macerating strawberries to enhance their flavor and juiciness.
For the Shortcake Crumble
  • 12 count vanilla sandwich cookies Crush finely to create a textured crumble topping.
  • 2 tbsp unsalted butter Melted butter helps bind the crumble ingredients together.
  • 1 tbsp strawberry gelatin powder Adds a vibrant strawberry flavor and color to the crumble.

Equipment

  • 10x15-inch Jelly Roll Pan
  • Electric mixer
  • Mixing Bowls
  • Parchment Paper
  • Serrated Knife

Method
 

  1. Bake the Cake: Preheat oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper. In a large bowl, beat the eggs and granulated sugar until pale and fluffy. Stir in the vanilla extract. Gently fold in the all-purpose flour, baking powder, and salt until just combined. Stir in the milk until the batter is smooth. Spread the batter evenly into the prepared pan and bake for 12–14 minutes, or until the cake springs back when lightly touched.
  2. Roll While Warm: Immediately after baking, turn the hot cake onto a clean kitchen towel heavily dusted with powdered sugar. Carefully peel off the parchment paper. Starting from the short side, gently roll up the cake with the towel inside. Let it cool completely in this rolled shape, which helps prevent cracking later.
  3. Make the Filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, beating until well combined. In a separate cold bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fluffy and uniform.
  4. Prep Strawberries: In a small bowl, toss the diced fresh strawberries with the optional granulated sugar. Let them sit for about 10 minutes to macerate and release their juices.
  5. Crumble Topping: In a medium bowl, mix the crushed vanilla sandwich cookies with the melted unsalted butter and strawberry gelatin powder until well combined. Spread the mixture onto a baking sheet and bake at 350°F (175°C) for 5 minutes, then let it cool completely.
  6. Assemble: Once the cake is completely cool, carefully unroll it. Spread the cheesecake filling evenly over the cake, leaving a small border around the edges. Sprinkle the macerated strawberries over the filling. Gently roll the cake back up snugly. Wrap the finished roll tightly in plastic wrap and chill in the refrigerator for at least 1 hour to set.
  7. Finish & Serve: Before serving, you can lightly frost the roll with any extra cheesecake filling or whipped cream. Sprinkle with the cooled shortcake crumble and additional fresh strawberries. Slice the cake roll with a serrated knife, wiping the knife clean between each cut for neat slices.

Notes

For a perfect roll, whip the eggs well to achieve a light, flexible sponge and avoid overbaking to prevent cracks. Always roll the cake while it's warm to train its shape, but fill it when cool to maintain the filling's texture. Chill the cake thoroughly before slicing for clean cuts. This dessert is even better made ahead and chilled overnight. For a fun twist, add a tiny drop of red food coloring to the cake batter for a blush-pink swirl. Serve chilled, perhaps with a drizzle of white chocolate, extra berries, coffee, or a glass of sparkling wine.