Name: Strawberry Shortcake Cheesecake Rolls
Prep time: 25 min
Cook time: 12 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 4 large eggs; 3/4 cup granulated sugar; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/4 cup milk; 8 oz cream cheese, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract (for filling); 1 cup heavy cream, whipped; 1 1/2 cups fresh strawberries, diced; 2 tablespoons granulated sugar (for strawberries); Crushed shortbread cookies or graham crackers (for garnish); Fresh strawberries, sliced (for garnish)

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A dreamy dessert that blends the best of two worlds—fluffy sponge cake and rich cheesecake, all swirled together with juicy, sweet strawberries. These strawberry shortcake cheesecake rolls look as stunning as they taste. Whether I’m serving them at a celebration or just want a little indulgence at the end of the day, this dessert never disappoints.

Strawberry Shortcake Cheesecake Rolls

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

4 large eggs

¾ cup granulated sugar

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

¼ cup milk

For the Cheesecake Filling:

8 oz cream cheese, softened

½ cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy cream, whipped

For the Strawberry Layer:

1 ½ cups fresh strawberries, diced

2 tablespoons granulated sugar

For Garnish:

Crushed shortbread cookies or graham crackers

Fresh strawberries, sliced

Directions

I start by preheating my oven to 350°F (175°C) and lining a 10x15-inch jelly roll pan with parchment paper, giving it a light grease.

In a large bowl, I beat the eggs and granulated sugar until the mixture turns thick and pale. Then I stir in the vanilla.

After sifting together the flour, baking powder, and salt, I gently fold it into the egg mixture along with the milk, mixing until smooth.

I pour the batter into the prepared pan, spread it evenly, and bake it for about 10–12 minutes, or until the cake springs back when lightly touched.

As soon as the cake comes out of the oven, I roll it (while still warm) in parchment paper or a kitchen towel dusted with powdered sugar. Then I let it cool completely.

For the filling, I beat the softened cream cheese with powdered sugar and vanilla until it’s smooth, then fold in the whipped cream.

I toss the diced strawberries with granulated sugar and set them aside.

Once the cake is cool, I unroll it, spread the cheesecake filling evenly, then top it with the sweetened strawberries. I carefully roll the cake back up into a tight swirl.

I finish it off by garnishing with crushed shortbread cookies and sliced fresh strawberries, then chill it for at least 1 hour before slicing.

Servings and timing

Servings: 10

Prep Time: 25 minutes

Cook Time: 12 minutes

Chill Time: 1 hour

Total Time: 1 hour 40 minutes

Calories per slice: 290 kcal

Variations

Berry Swap: I sometimes swap the strawberries for raspberries or a mix of berries depending on what’s in season.

Chocolate Drizzle: For extra indulgence, I drizzle melted white or dark chocolate over the top before chilling.

Cookie Crust Twist: Instead of shortbread, crushed Oreos or vanilla wafers make a fun and flavorful garnish.

Zesty Kick: Adding lemon zest to the cheesecake filling gives it a refreshing citrus boost.

Mini Rolls: I occasionally cut the large roll into smaller sections and roll them individually for cute, single-serve versions.

Storage/Reheating

I store the leftover rolls in an airtight container in the refrigerator for up to 4 days. They actually taste even better the next day as the flavors settle. I don’t recommend freezing because the fresh strawberries can get watery once thawed. Reheating isn't necessary—these rolls are meant to be enjoyed cold or at room temperature.

FAQs

How do I keep the cake from cracking when I roll it?

I always roll the cake while it’s still warm—this prevents cracking. Letting it cool in the rolled shape helps it "learn" the structure before adding the filling.

Can I use frozen strawberries?

Fresh strawberries work best for texture, but if I use frozen, I make sure to thaw and drain them well to avoid excess moisture in the roll.

Can I make this a day ahead?

Yes! I often make it the night before. Just keep it chilled in the fridge, and garnish before serving for the freshest look.

What if I don’t have a jelly roll pan?

A quarter sheet pan (roughly 9x13 inches) can work, but I make sure the cake layer is thin enough to roll without breaking.

Is there a dairy-free version?

I haven’t tested a full dairy-free version, but using dairy-free cream cheese and whipped topping alternatives could work with some texture differences.

Conclusion

These strawberry shortcake cheesecake rolls are a beautiful, show-stopping dessert that I love to make when I want something special yet totally doable at home. The balance of soft sponge, creamy filling, and juicy strawberries is hard to resist. It’s one of those recipes that looks like it came from a bakery—but I get to say I made it myself.

Recipe:

Strawberry Shortcake Cheesecake Rolls

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Author: Cheryl
Total Time: 1 hour 40 minutes
Yield: 10 servings
Diet: Vegetarian

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Description

A delightful dessert that combines light sponge cake with creamy cheesecake filling and sweet strawberries, rolled into a beautiful swirl. Perfect for celebrations or a special treat.

Instructions

Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
In a large bowl, beat the eggs and granulated sugar until thick and pale. Stir in the vanilla extract.
Sift together the flour, baking powder, and salt. Gently fold into the egg mixture along with the milk until smooth.
Pour the batter into the prepared pan, spread evenly, and bake for 10–12 minutes or until the cake springs back when lightly touched.
Immediately roll the warm cake in parchment paper or a powdered sugar-dusted kitchen towel. Let it cool completely.
For the filling, beat softened cream cheese with powdered sugar and vanilla until smooth. Fold in the whipped cream.
Toss diced strawberries with 2 tablespoons of granulated sugar and set aside.
Unroll the cooled cake, spread the cheesecake filling evenly, and top with sweetened strawberries.
Carefully re-roll the cake into a tight swirl. Garnish with crushed cookies and fresh strawberries.
Chill for at least 1 hour before slicing and serving.