Best Strawberry Shortcake Cheesecake Rolls Recipe: Fluffy, Creamy, and Irresistible
If you adore the classic flavors of strawberry shortcake but want to take it to the next level, these Strawberry Shortcake Cheesecake Rolls are your new go-to dessert. Imagine fluffy, tender cake rolled around a luscious cheesecake filling, bursting with fresh strawberries in every bite. The result? A heavenly combination of textures and flavors that’s creamy, sweet, and downright irresistible.
Perfect for celebrations, potlucks, or whenever you want to impress friends and family with something special, these rolls are as fun to make as they are to eat. Plus, they look stunning on any dessert table with their beautiful swirl revealing layers of cake, cheesecake, and strawberry goodness.
Why You’ll Love These Cheesecake Rolls
✅ Light and fluffy cake that melts in your mouth
✅ Smooth, creamy cheesecake filling with just the right tang
✅ Fresh strawberries add natural sweetness and freshness
✅ Easy to slice and serve—perfect for parties or gatherings
✅ Versatile: can be made ahead and stored in the fridge
Ingredients You’ll Need
For the Cake:
4 large eggs
¾ cup granulated sugar
1 teaspoon vanilla extract
¾ cup all-purpose flour
1 teaspoon baking powder
Pinch of salt
For the Cheesecake Filling:
8 oz cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
For the Filling and Topping:
1 ½ cups fresh strawberries, sliced
Optional: powdered sugar for dusting
How to Make Strawberry Shortcake Cheesecake Rolls
1. Prepare the Cake:
Preheat oven to 350°F (175°C). Line a jelly roll pan (10×15 inches) with parchment paper and grease it lightly.
Beat eggs and sugar together until thick and pale. Stir in vanilla.
In a separate bowl, sift flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture.
Pour the batter into the prepared pan and bake for 12–15 minutes until the cake springs back when lightly pressed.
2. Roll the Cake:
While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
Roll the cake up with the towel inside, starting from the short end. Let it cool completely while rolled.
3. Make the Cheesecake Filling:
Beat cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
4. Assemble the Rolls:
Unroll the cooled cake gently. Spread the cheesecake filling evenly over the cake surface. Sprinkle sliced strawberries on top.
Roll the cake back up without the towel, sealing the edges.
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