STRAWBERRY SHORTCAKE CHEESECAKE ROLLS

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STRAWBERRY SHORTCAKE CHEESECAKE ROLLS

A DREAMY DESSERT MASHUP

Imagine fluffy vanilla cake, creamy cheesecake filling, and fresh strawberries all rolled into one irresistible dessert! These Strawberry Shortcake Cheesecake Rolls combine the best of two classics into a stunning, easy-to-make treat that’s perfect for brunch, parties, or a sweet weekend project.

WHY YOU’LL LOVE THIS RECIPE

  • Soft, pillowy cake rolled with luscious cheesecake & strawberries
  • No fancy skills needed – easier than traditional Swiss rolls
  • Stunning presentation – perfect for any occasion
  • Make-ahead friendly – chills beautifully for perfect slices

INGREDIENTS YOU’LL NEED

For the Vanilla Sponge Cake:

  • 4 large eggs, room temperature
  • ¾ cup (150g) granulated sugar
  • 1 tsp vanilla extract
  • ¾ cup (95g) all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt

For the Cheesecake Filling:

  • 8 oz (225g) cream cheese, softened
  • ½ cup (60g) powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy cream, whipped to stiff peaks

For the Strawberry Layer:

  • 1½ cups fresh strawberries, diced
  • 2 tbsp strawberry jam (optional, for extra shine)

For Garnish (Optional):

  • Whipped cream
  • Sliced strawberries
  • Mint leaves

STEP-BY-STEP INSTRUCTIONS

1. BAKE THE VANILLA SPONGE

  • Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
  • In a bowl, beat eggs and sugar on high speed for 5 minutes until pale and thick.
  • Gently fold in vanilla, flour, baking powder, and salt (be careful not to deflate the batter!).
  • Spread evenly in the pan and bake for 10-12 minutes until springy to the touch.

2. PREP THE CAKE FOR ROLLING

  • Immediately flip the cake onto a clean towel dusted with powdered sugar.
  • Peel off the parchment paper, then roll the cake with the towel from the short end. Let it cool completely.

3. MAKE THE CHEESECAKE FILLING

  • Beat cream cheese, powdered sugar, and vanilla until smooth.
  • Gently fold in whipped cream.

4. ASSEMBLE THE ROLLS

  • Unroll the cooled cake and spread an even layer of cheesecake filling.
  • Scatter diced strawberries evenly over the filling.
  • Re-roll the cake tightly (without the towel this time).
  • Chill for at least 2 hours before slicing.

5. SERVE & GARNISH

  • Brush with warmed strawberry jam for a glossy finish (optional).
  • Garnish with whipped cream, strawberry slices, and mint leaves.

PRO TIPS FOR SUCCESS

  • Use room-temperature eggs for a fluffier cake.
  • Don’t overbake the sponge – it should be just set.
  • Chill before slicing for clean, neat cuts.
  • Swap berries – blueberries or raspberries work great too!

SERVING SUGGESTIONS

  • Serve with afternoon tea or coffee.
  • Drizzle with chocolate or caramel sauce.
  • Use as a showstopping dessert for special occasions.

FINAL VERDICT: A SLICE OF HEAVEN

These Strawberry Shortcake Cheesecake Rolls are light, creamy, and bursting with fresh flavor—a guaranteed crowd-pleaser! Try making them this weekend and impress everyone with this delightful dessert.

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