Strawberry Shortcake Cheesecake Rolls

The sweet smell of strawberries and cream fills the air when these bake.
These Strawberry Shortcake Cheesecake Rolls are soft, creamy, and bursting with fresh berry flavor.

I made them for a family brunch, and everyone loved how pretty and light they were.
Each bite feels like a mix of cheesecake, cake, and pure strawberry joy.

If you love fruity desserts that taste fresh and dreamy, this one’s for you.
Let’s roll them up and bring a little sweetness to your day.

Why You’ll Love This Recipe

• Two Desserts in One: Get the classic taste of strawberry shortcake with the creamy richness of cheesecake.
• Beautiful Presentation: These elegant rolls look impressive but are easier to make than you think.
• Perfect for Gatherings: Makes multiple servings, great for parties and celebrations.
• Fresh and Light: The combination of fluffy cake and fresh strawberries keeps it from being too heavy.
• Make-Ahead Friendly: You can prepare components ahead and assemble when ready to serve.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Chill Time: 1 hour
• Total Time: About 1 hour 30 minutes

Servings: This recipe makes 10-12 rolls, serving 10-12 people. Each person gets one delicious roll filled with cream cheese filling and strawberries.

Difficulty: Medium. Rolling the cake requires some care, but with gentle handling and patience, even home bakers can master this technique.

Required Kitchen Tools

15×10-inch jelly roll pan

• Parchment paper
• Electric mixer (hand or stand)
• Large mixing bowls
• Clean kitchen towel
• Wire cooling rack
• Rubber spatula
• Sharp knife for slicing

Ingredients

These strawberry cheesecake rolls use simple pantry staples and fresh ingredients to create a dessert that tastes like it came from a fancy bakery.

The light sponge cake stays moist and tender, while the cream cheese filling adds richness without being too sweet. Fresh strawberries bring natural sweetness and bright color. Here’s everything you’ll need:

For the Cake:

• 4 large eggs, at room temperature
• 3/4 cup (150g) granulated sugar
• 1/4 cup (60ml) vegetable oil
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup (94g) all-purpose flour, sifted
• Powdered sugar for dusting

For the Cream Cheese Filling:

• 8 ounces (226g) cream cheese, softened to room temperature
• 1 cup (240ml) heavy whipping cream, cold
• 1/2 cup (60g) powdered sugar
• 1 teaspoon vanilla extract

For Topping:

• 2 cups fresh strawberries, hulled and sliced

Variations for Strawberry Shortcake Cheesecake Rolls

• Add Lemon Zest: Mix lemon zest into the cake batter for a bright, citrusy note.
• Try Different Berries: Use raspberries, blueberries, or mixed berries instead of strawberries.
• Chocolate Version: Add 2 tablespoons cocoa powder to the cake for chocolate strawberry rolls.
• Add Jam: Spread a thin layer of strawberry jam on the cake before adding the cream cheese filling.
• Vanilla Bean Upgrade: Use vanilla bean paste instead of extract for more intense vanilla flavor.

How to Make Strawberry Shortcake Cheesecake Rolls Step-by-Step Instructions

1. Prepare the Pan

Preheat your oven to 350°F (177°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving some overhang on the sides. This makes removing the cake easier.

2. Make the Cake Batter

Beat eggs and granulated sugar with an electric mixer on high speed for about 5 minutes until thick and pale yellow. The mixture should form ribbons when you lift the beaters. Add vegetable oil and vanilla extract, beating until combined. In a separate bowl, whisk together flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture using a rubber spatula. Be careful not to overmix, which can deflate the batter.

3. Bake the Cake

Pour the batter into your prepared pan, spreading it evenly into the corners. Bake for 10-12 minutes until the top springs back when lightly touched. The cake should be golden but not browned.

4. Roll While Warm

This step is important for preventing cracks. While the cake is still hot, dust a clean kitchen towel generously with powdered sugar. Flip the cake onto the towel and carefully peel off the parchment paper. Starting from one short end, roll the cake up with the towel inside. Let it cool completely in this rolled position, about 30 minutes.

5. Make the Cream Cheese Filling

Beat softened cream cheese with powdered sugar and vanilla until smooth and creamy. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined. Keep chilled until ready to use.

6. Assemble the Rolls

Carefully unroll the cooled cake. It should stay in a slight curve, which is normal. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges. Arrange sliced strawberries over the filling. Gently roll the cake back up without the towel this time. Wrap in plastic wrap and refrigerate for at least 1 hour to set.

7. Slice and Serve

Use a sharp knife to trim the ends for a clean look. Slice the roll into 10-12 pieces, wiping the knife between cuts for neat slices.

Serving and Decoration

Arrange the sliced rolls on a serving platter. Dust with additional powdered sugar for a pretty finish. You can also add extra strawberry slices on top of each roll or around the platter. A small dollop of whipped cream on each slice makes them even more special. For parties, place each roll in a paper cupcake liner for easy serving.

These rolls taste best when served chilled. The cold cream cheese filling contrasts beautifully with the soft cake and juicy strawberries.

How to Serve Strawberry Shortcake Cheesecake Rolls

These versatile dessert rolls work for many occasions:

• With Coffee or Tea: Perfect for afternoon gatherings or brunch.
• As Party Dessert: Individual portions make serving at parties easy.
• For Special Occasions: Great for birthdays, showers, or holiday dessert tables.
• With Ice Cream: Add a scoop of vanilla ice cream on the side for extra indulgence.
• As Wedding Shower Treats: The elegant appearance makes them ideal for celebrations.

Storing Strawberry Shortcake Cheesecake Rolls

• Refrigerator: Store the whole roll or individual slices in an airtight container for up to 3 days. The cake stays moist and delicious.
• Freezing: You can freeze the unfilled cake roll wrapped tightly in plastic wrap for up to 2 months. Thaw before filling. The filled rolls don’t freeze well due to the fresh strawberries and whipped cream.
• Best Fresh: These rolls taste best within 24 hours when the strawberries are still fresh and the filling is perfectly creamy.

Tips and Tricks for Success

• Room Temperature Eggs: They whip up better and create more volume in the cake.
• Don’t Overbake: A dry cake will crack when rolled. Check at 10 minutes.
• Roll While Hot: This is the secret to preventing cracks. The warm cake is flexible.
• Generous Powdered Sugar: Dust the towel well to prevent sticking.
• Soft Cream Cheese: Make sure it’s truly soft for a smooth, lump-free filling.
• Cold Whipping Cream: Cold cream whips up faster and holds its shape better.
• Sharp Knife: A sharp, thin knife gives you clean slices without squishing the rolls.
• Chill Before Slicing: The filling needs time to firm up for neat cuts.

Nutrition

Nutrient	Per Serving (1 roll)
Calories	285
Total Fat	18g
Saturated Fat	9g
Cholesterol	105mg
Sodium	160mg
Total Carbohydrates	26g
Dietary Fiber	1g
Sugars	18g
Protein	5g

Nutritional values are approximate and based on 12 servings.

Strawberry Shortcake Cheesecake Rolls FAQs

Can I make these ahead of time? Yes! You can bake the cake a day ahead and store it rolled in the towel at room temperature. Fill and assemble the day you plan to serve.

Why did my cake crack? The most common reasons are overbaking the cake or letting it cool too long before rolling. Roll while the cake is still warm for best results.

Can I use frozen strawberries? Fresh strawberries work best because frozen ones release too much moisture and can make the cake soggy. If using frozen, thaw completely and pat very dry.

What if I don’t have a jelly roll pan? A standard half-sheet pan (13×18 inches) can work, but adjust the baking time. A smaller pan will give you a thicker cake.

How do I know when the cake is done? The top should spring back when lightly touched, and the edges should just start pulling away from the pan. Don’t wait for browning.

Can I skip rolling the cake with the towel? No, this step is important. It trains the cake to hold its shape and prevents cracking when you add the filling later.