Strawberry Shortcake Cheesecake Dessert Roll

Okay, you have to try this Strawberry Shortcake Cheesecake Dessert Roll. It’s soft, creamy, and full of sweet strawberry flavor. Like cheesecake and shortcake rolled up in one perfect bite.

The first time I made it, I couldn’t believe how pretty it looked—and how good it tasted. The fluffy cake, the smooth cheesecake, the juicy berries… all of it just works.

It might sound fancy, but it’s really easy. Just roll, chill, and slice. Let’s make it together—it’s gonna be your new favorite dessert.

Why You’ll Love This Recipe

• Classic Meets Creamy: This recipe merges the nostalgic flavor of strawberry shortcake with a soft, airy sponge and creamy cheesecake filling—without the heaviness of traditional cheesecakes.
• Great for Make-Ahead: You can make this dessert the day before and let it chill overnight. That makes it ideal for entertaining—just slice and serve.
• Surprisingly Easy to Roll: While cake rolls may look intimidating, this sponge is designed to be pliable. With proper cooling and technique, it rolls up smoothly without cracking.
• Perfect Texture Balance: The sponge is light and flexible, the filling is creamy but not overly dense, and the fresh strawberries cut through the richness just enough to balance each bite.

What You Need to Know Before You Start

Prep Time & Cook Time

• Active Prep Time: 30 minutes
• Bake Time: 10 to 12 minutes
• Cooling & Chill Time: At least 2 hours (4+ hours preferred)
• Total Time: 3 to 5 hours including chill time

Servings

This roll yields about 10 to 12 slices. It’s a rich dessert, so smaller slices go a long way.

Difficulty

Moderate. The main technique to master is rolling the sponge cake, but I’ll guide you carefully through that part. Patience during the chilling stage is key for clean slicing.

Required Kitchen Tools

Having the right tools can make or break this recipe. Here’s what you’ll need and why:

• 10×15-inch jelly roll pan: This shallow baking sheet gives the sponge cake its thin, even layer.
• Parchment paper: Prevents sticking and makes it easier to remove the cake after baking.
• Clean kitchen towel: Essential for the initial cake rolling step—helps shape the cake before filling.
• Mixing bowls: You’ll need separate bowls for dry ingredients, wet ingredients, and filling.
• Hand or stand mixer: To beat the eggs to the right volume and whip the filling.
• Offset spatula: For evenly spreading the batter and filling—precision matters here.
• Plastic wrap or foil: For tightly wrapping the cake while it chills.
• Sieve or fine mesh strainer (optional): For dusting powdered sugar evenly.

Ingredients for the Sponge Cake

This cake layer is a classic vanilla sponge—light, airy, and flexible. It’s made without butter or oil to keep it soft and rollable.

• 1 cup all-purpose flour – Spoon and level it to avoid a dense sponge.
• 1 teaspoon baking powder – Gives the sponge just enough lift.
• ¼ teaspoon salt – Balances the sweetness.
• 3 large eggs, room temperature – The backbone of the sponge. They provide structure and leavening.
• ¾ cup granulated sugar – Adds sweetness and helps create a light texture when whipped with eggs.
• 1 teaspoon pure vanilla extract – Enhances flavor.
• ¼ cup whole milk, warmed – Loosens the batter slightly for smoother spreading.
• Powdered sugar (for dusting) – Prevents sticking when rolling and adds a decorative finish.

Ingredients for the Cheesecake Filling

This part mimics the flavor of no-bake cheesecake but is softer and more spreadable. It holds its shape when sliced but remains fluffy.

• 8 oz (1 brick) cream cheese, softened – Full-fat cream cheese gives the richest texture.
• ½ cup powdered sugar – Sweetens the filling without grittiness.
• 1 teaspoon pure vanilla extract – Adds warmth and enhances the creaminess.
• 1 cup whipped cream – You can use stabilized whipped cream or make your own from ½ cup heavy cream whipped to soft peaks. This lightens the filling and adds volume.

Ingredients for the Strawberry Layer

Fresh fruit is key to this dessert’s brightness. You want strawberries that are firm, ripe, and sweet.

• 1 cup fresh strawberries, hulled and sliced – Slice into thin rounds or small dice, depending on the presentation you prefer. Make sure to pat dry slightly with a paper towel if they’re too juicy.
• Optional: A few extra strawberries or strawberry sauce for garnish

Variations for Strawberry Shortcake Cheesecake Dessert Roll

• Berry Mix Option: Swap out some strawberries for blueberries or raspberries. Just make sure they’re dry to avoid sogginess.
• Stabilized Whipped Cream: If you want a firmer filling, fold in a bit of powdered gelatin (½ tsp bloomed in warm water) into your whipped cream before combining it with the cream cheese.
• Jam Layer: Spread a thin layer of strawberry jam under the filling for added sweetness and color.
• Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free baking flour mix. Bake time remains the same.
• Strawberry Sauce Drizzle: Drizzle strawberry reduction or sauce on each slice before serving for extra flair.

How to Make Strawberry Shortcake Cheesecake Dessert Roll

Step-by-Step Instructions

1. Prepare the Pan and Oven

• Preheat your oven to 350°F (175°C).
• Line a 10×15-inch jelly roll pan with parchment paper, making sure it comes up the sides slightly.
• Lightly spray or grease the parchment.

2. Make the Sponge Cake Batter

• In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
• In a separate large mixing bowl, beat the eggs and granulated sugar with a hand or stand mixer on high speed for about 5–7 minutes, until the mixture becomes pale, thick, and triples in volume.
• Add the vanilla extract and gently mix to incorporate.
• Sift in the dry ingredients in two parts. Use a rubber spatula to fold gently—don’t deflate the mixture.
• Warm the milk slightly (not hot), and fold it into the batter just until combined. This keeps the cake moist and spreadable.
• Pour the batter into the prepared pan and use an offset spatula to level it evenly.

3. Bake the Cake

• Bake for 10–12 minutes, or until the top is lightly golden and springs back when touched.
• Do not overbake, or the cake will crack when rolling.

4. Roll the Warm Cake

• While the cake is baking, lay a clean kitchen towel flat and dust it generously with powdered sugar.
• When the cake is done, immediately invert it onto the towel.
• Carefully peel off the parchment paper.
• Starting from a short end, gently roll the cake up inside the towel—while it’s still warm. This shapes the cake and prevents cracks later.
• Let it cool completely in this rolled-up form for about 1 hour.

5. Make the Cheesecake Filling

• In a bowl, beat softened cream cheese until smooth.
• Add powdered sugar and vanilla extract. Beat until well blended and fluffy.
• In a separate bowl, whip the whipped cream (or heavy cream to soft peaks).
• Fold the whipped cream into the cream cheese mixture in two parts. Be gentle—keep the mixture airy.

6. Assemble the Roll

• Once the cake is fully cooled, gently unroll it.
• If the ends curl a bit, that’s fine—just don’t force it flat.
• Spread the cheesecake filling evenly over the entire surface using an offset spatula.
• Layer the sliced strawberries evenly over the filling.
• Carefully re-roll the cake (without the towel) into a tight log. Go slowly to keep the filling in place.
• Wrap the roll in plastic wrap and refrigerate for at least 2 hours—longer if possible. This sets the filling and makes slicing easier.

Serving and Decoration

How to Serve the Dessert Roll

• Use a serrated knife for clean, even slices. Wipe the blade between cuts for best results.
• Serve each slice chilled. This helps the filling stay firm and the spiral look clean.
• This dessert doesn’t need much more—it’s beautiful on its own—but here are a few ideas to elevate the presentation:

Optional Toppings and Garnishes

• Powdered Sugar Dusting: Lightly sift powdered sugar over the top before serving.
• Fresh Strawberries: Place halved or sliced berries along the top of the roll.
• Whipped Cream Swirls: Pipe small rosettes of whipped cream across the top.
• Strawberry Sauce Drizzle: A drizzle of strawberry syrup or coulis adds moisture and a touch of elegance.

Storing the Dessert Roll

• Refrigerator: Wrap the entire roll in plastic wrap or store slices in an airtight container. Keeps fresh for up to 3 days.
• Freezer: Wrap the roll tightly in plastic and then foil. Freeze for up to 1 month. Thaw in the fridge overnight before slicing. Note: Texture may change slightly after freezing.

Tips and Tricks for Success

• Don’t skip the towel step: Rolling the warm cake in a towel is essential to prevent cracking. It sets the cake into its shape.
• Use room-temperature ingredients: This helps everything mix smoothly, especially the sponge batter and cheesecake filling.
• Dry strawberries well: Excess moisture from fruit can cause the filling to slip or make the sponge soggy.
• Be patient when folding: Fold the whipped cream gently into the cream cheese mixture to keep it light and airy.
• Chill time matters: The longer the roll chills, the easier it is to slice cleanly and serve without falling apart.

Nutrition (Per Slice – Approximate, based on 12 servings)

Nutrient	Amount
Calories	280–300 kcal
Total Fat	16g
Saturated Fat	9g
Carbohydrates	32g
Sugar	22g
Protein	4g
Fiber	1g
Sodium	160mg

FAQs

Can I use frozen strawberries?
Not recommended. Frozen berries release too much moisture and can make the roll soggy.

What if my cake cracks while rolling?
It happens. Dust the top with powdered sugar or cover with whipped cream—it’ll still taste great.

Can I make this a day in advance?
Yes! It actually slices better after chilling overnight.

Can I add jam?
Absolutely. Spread a thin layer of strawberry or raspberry jam before the filling for extra flavor.

How do I keep the filling from spilling out?
Don’t overfill. Leave about ½ inch border around the edges before rolling.

Conclusion

This Strawberry Shortcake Cheesecake Dessert Roll has become one of my go-to desserts for spring gatherings and summer birthdays. It’s light yet rich, simple yet elegant. Once you get comfortable with rolling the sponge, you’ll find this dessert comes together with less effort than it looks—and it’s well worth it. The cool, creamy center and sweet berries wrapped in a soft vanilla sponge really hit the spot.

Take your time with the steps, let it chill properly, and enjoy each slice chilled. It’s the kind of recipe that makes people pause mid-bite and say, “Wait—did you really make this?”